Travel. Food. Fashion. Festivals. Lifestyle. Culture of india.
Watli Dal is a bright and beautiful dish that packs a punch. Served only during spring months of March- April in western India, it has a special place in the food menu and Naivedya for Chaitra Navratri Haldi-Kunku or Hartalika and Manglagaur pooja.
The watli Dal is savoury or spicy and sour, made with harbara chana Dal and the star of the season, sharp and sour raw mango (kairi). It is often served with Continue reading “Watli Dal”
Methamba is a spicy mango jam made in summer season across Maharashtra and Western India. Summer is the most awaited season in most of India, because heralds the everloved, sweet, smooth, rich and vibrant mango.
Sweets and desserts made with mango are very popular. But today I’m sharing a recipe which is true to my roots, and dear to everyone from Konkan which is coastal Maharashtra, called Methamba (Methi- fenugreek, Amba – mango). It uses the unripe sour green mango, or “kairi”. The unripe green mango fruit has quite a bite, is very sharply sour, with white or pale yellow flesh and green skin before it ripens into a sweet yellow/orange soft fruit which we know better.
This authentic recipe, will make you pucker your lips with its tangy yet spicy, Continue reading “Spicy Mango Jam with Fenugreek Seeds (Methamba)”