Mangodi ~ Sundried Moong Dal Wadi
2 months back before I went to India, I was thinking if there’s anyone soon to get married in family??!!! Weird… I know! Actually, if I’ll speak out a reason behind this thought, you’ll laugh aloud :P
Starting from Nov, 2011 to June, 2012 – We had 3 weddings in-house in 8 months! I love those ceremonies… Specially, the pre-nuptial ones! During these 3 major events, we got to have 2 big jars full of Mangodi which was more than enough to be utilized in a year :P Mangodis are nothing but Ohhh yes, it’s one of our ceremonies to pass on these mangodis along with some other things like match-sticks, grains, coins, betel nuts etc.
Back on track… Till the time I was there, I made curries using it several times, but didn’t get to have them here! And I don’t like store-bought packets :( Where I live, I get beautiful sun-heat every morning to afternoon! So thought “I will… I will… I will make them soon”! Summer ended n long 8-9 months of chilly winter arrived… One complete year passed… and I kept waiting for the next summer to come, consolating myself “I will… Next season for sure”!
Event this year I had been on a trip to India but didn’t get it from there! When I was back, summer was nearly at the end… I was sure to make these tiny, crusty, sun-dried Mangodis this time and I made it! And also planning to make some soyabeans wadi or urad dal wadis too :)
1 cup Moong Dal
1 tsp Ginger Paste
1/2 tsp Green Chilly Paste
1/2 tsp Roasted Cumin Powder
Salt, to taste
STEPS TO FOLLOW:
- Soak moong dal overnight in plenty of water.
- Drain excess water, rinse with fresh one and transfer it to a mixture jar.
- Grind it to make a smooth thick paste (without/minimal water)
- Empty it to a bowl and add rest of all ingredients. Mix everything well.
- Fill this mixture in a piping bag with star nozzle.
- Arrange a thick plastic sheet at some place where you get good sun-light.
- Make tiny droplets on that sheet with a little gap between them.
- Allow it to get sun-dried for nearly 1.5 to 2 days or until they are dry and crisp in texture.
- Store it in air-tight container and use as required :)
- Usually, skinless moong dal is used to make mangodi… But my personal choice is the one with skin on :)
- You can also add a hint of garlic in this.
- I love adding kasoori methi too for a herby flavor :)
LoL….. For me it is Dosavakai, a yellow cucumber pickle that is often served at Andhra weddings. :-)
looks so good shruti .with the skin mean the whole moong dal(green gram)?so tempting to try .
Yupppp!! The same one, Priya… U can make it with skinless one too :)
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