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Aambya Kol/ Mango Kol

May-15-2016
Swapneel Prabhu
15 minutes
Prep Time
10 minutes
Cook Time
6 People
Serves
Read Instructions Save For Later

ABOUT Aambya Kol/ Mango Kol RECIPE

This super easy traditional Saraswat recipe is a novel way to use mangoes. The delicately flavoured preparation has an amazing balance of sweet, tangy, spicy flavours. The natural sugars in the fruit combine with the jaggery to create a syrupy, deep, nectar like broth.

Recipe Tags

  • Veg
  • Easy
  • Everyday
  • Karnataka
  • Simmering
  • Boiling
  • Sauteeing
  • Side Dishes
  • Vegan

Ingredients Serving: 6

  1. Mangoes 12 (Raival or any other small, local fibrous variety)
  2. Green chillies 2
  3. Dried red chillies 2
  4. Mustard seeds 1 tbsp
  5. Curry Leaves 10-15
  6. Black pepper Powder (Freshly ground) 1 tsp
  7. jaggery (Grated/Crumbled) 1/2 cup
  8. Red chilli powder 1/2 tsp
  9. turmeric powder 1/2 tsp
  10. asafoetida (Hing) Powder 1/4 tsp
  11. Vegetable oil 2 tbsp
  12. salt for seasoning

Instructions

  1. Wash and peel the mangoes. Set aside 6 peeled mangoes. Squeeze the remaining 6 and extract all the pulp and juice. Wash the skin and stones in a little water and squeeze thoroughly to extract all the juice. Strain and set aside.
  2. In a deep pot, heat the oil. Once heated, add the mustard seeds. Once the mustard seeds crackle, break the chillies (dried red and fresh green) into pieces and add to the oil. Saute.
  3. Add the turmeric powder, red chilli powder, hing and saute on a low flame.
  4. Add the curry leaves and fry.
  5. Add the juice of the mangoes and the whole 6 mangoes (peeled).
  6. Add the jaggery and stir gently.
  7. Season with the salt and pepper.
  8. Bring to a boil and let it simmer for a few minutes.
  9. Take off the heat. The Mango Kol is ready to be served.

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