Help

Uppumanga..
I found raw green mangoes ( not that I am any good at identifying the type of mango..but it does look like kilichundan mangga and tell you what?? you can sail a boat in my mouth as I dream of eating uppumanga)
Ammachi used to make uppumanga with small green ones..The ones I found are not that small and I was wondering if I can quarter the mangoes and still make uppumanga? ( It is still brining the mangoes and I think it should be ok..has anyone tried it?)

At the risk of sounding too much Ash poosh..
I also found unakka kappa ..and …how do I cook it?? Do I soak it first and then boil and add all the ingredients? ( I know it is a sad day for mankind.. that I, grand daughter of famous Methran Thambi doesn’t know how to cook Unakka kappa)

5 thoughts on “Help

  1. hey my Ammachi used to make uppumanga with 'nattumanga'..i think u can make it with any kind mangoes with not so very thick skin and unakukappa ..u need to soak it overnight and the cook it..now am drooling thinking of the uppumanga..:)

  2. grind coarsely grated coconut+green chillies+shallots+ turmeric powder+garlic(optional)and add it to the cooked kappa.At the end do a tadka with mustard seeds, curry leaves & shallots in coconut oil.

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