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GUNDA MAVADU VS NEETA MAVADU -CHENNAI VIRAL AGUM MAVADU SEASON IN RANGANATHAN STREET

Using kal uppu / rock salt is recommended.

 

 

Choose fresh, roughly same size of baby mangoes/ vadu manga. Wash properly and remove the stalks if any. Pat dry completely in a clean kitchen towel and dry in the shade for making sure it has no water. In a porcelain bowl transfer the mangoes and pour oil and mix well so that the oil coats all the mangoes completely.Add asafoetida powderAND RED MIRCHI POWDER AND TURMERIC POWDER  towards the end. Mix well with a spoon or if the jar has lid, shake it well so that the spicy sauce coats every mango.Toss 3-4 times a day so that it gets soaked evenly. For first few days, the salt makes the mango ooze out water and the mangoes will shrink little by little and the water quantity also increases.

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