Monsoon Memories: Sadya Manga Kari/ Kerala Mango Pickle for Feasts

Preparations for the Sadya, Manga Kari the previous day by traditional cooks. Photo taken with my point and shoot Nikon.

Sadya Manga Kari

This is the Mango Pickle, made for  a traditional Kerala feast, the Sadya. It is from our nook of Kerala. Think the regions straddling the districts of Palakkad, Malappuram and Thrissur. :-) These were the first dishes to made in the cooking sequence for the feast. Coconut Oil was liberally used. It keeps in the fridge for a week. This recipe has been in the drafts for a long time, since our trip to Kerala, last summer for a wedding during the monsoon.

Midhunathil Oru Kalyanam/ A wedding during the month of Midhunam

Blue Tarp covering the perimeter of the old house, bathing us all in unreal blue!

It was my cousin's wedding. It was the last in a generation.So our Uncle decided to wait for us- the Amerikyakkar- disregarding everything, particularly the South-West Monsoon! Sacrilege in many senses since it was going to be held at home, in our village and not in a 'hall'. And that is how we attended the wedding...family, relatives, drama, barbs, darts, fun, laughter, cousins and all!

It was scheduled in the month of Midhunam, which precedes the month of  Karkidakam. Karkidakom is considered inauspicious according to the Hindu Calendar for festivities. So, the fact that it did not rain two days prior to the wedding and  most importantly on the wedding day was huge. This fortuitous aspect was also a validation of several important, unspoken issues in a large, extended, sometimes feuding  clan. The 'holding off' of the Monsoon was akin to a small miracle, a result of the accumulated good deeds of family, forefathers, generations, answer to several prayers etc.etc....and most satisfyingly, a sharp snub to several relatives by Mother Nature herself!  :-D!

Raw mangoes being chopped on our old wooden bench, lined with banana leaves, in  the Aala/Multi-purpose shed in Palakkad district, Kerala.

Nothing like a fiery red Manga Kari, one of  the staple's of the  traditional Kerala feast, to put someone's  tongue to rest! A liberal quantity of coconut oil, covering the mango pieces would ensure the freshness and 'rich look' for the feast next day. Here is  a previously posted recipe for a smaller amount: Manga Kari/ Kerala Raw Mango Pickle.

Ingredients

1. Raw Mangoes finely chopped/cubed : Approximately 5 Cups/ 2 Large mangoes
2. Red Chilli powder- 3 tbsps heaped or according to preference
3. Salt   2-2 1/2 tsp
4. Coconut Oil- 1 tsp per Cup of chopped mango = 5 tsps.

For Tempering

1. Mustard Seeds- 1 tbsp
2. Curry Leaves- 1 stem
3. Dried Red Chillies- 2-3
4. Asafoetida 1/4 tsp
5. Coconut Oil - 1 1/2 tbsps

Method

1. Finely chop the raw mango
2. Sprinkle Salt, Red Chilli powder over the chopped mangoes
3. Mix Well until all the pieces are evenly coated
4. Heat the Coconut Oil to smoking point
5. Turn the heat to medium
6.  Put in mustard seeds, broken red chillies and curry leaves in this sequence/order.
7. Switch off  the heat
8. Immediately add the powdered asafoetida
9. Pour over the chopped mangoes
10. Mix Well
11. Set aside for about half an hour and serve.

Alternately one could also add the asafoetida with the salt and chilli powder.
One could add more coconut oil, so that it covers the mango pieces.

• Linked to Sayantani's Monsoon of India event created by Jagruti, 
• Linked to Nayna's Cooking with Fruits event, 
• Also linked to Divya's Only Series-From the Royal Kitchen's.