Mangai Paruppu-Mango dhal kuzhambu

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29 September 2021

Ingredients

Raw mango (Bangalore / kilimookku maanga) – 2
Thoor dhal (Thuvaram paruppu) – 100 gm
Sambar Podi – 1 and 1/2 tablespoon
Salt – 1 tablespoon
Sugar – 1 teaspoon
Mustard (kadugu) – 1 teaspoon
Fenugreek (vendhayam) – 1/4 teaspoon
Green chilly – 2
Gingely oil (Nallennai) – 1 teaspoon
Asafoetida – 1 pinch
Curry leaves

Preparation

  1. Peel the skin of mango
  2. Chop the mango into pieces
  3. Cook thoor dhal and keep this ready
  4. Put the mango pieces in a vessel with 3 tumblers of water
  5. Heat the vessel in medium flame
  6. Add salt
  7. Add sambar podi
  8. Allow this to boil till mango cooks. (Might take 8 to 10 minutes)
  9. Add the cooked toor dhal and mix thoroughly
  10. Add sugar and mix
  11. In a separate pan, heat gingely oil.
  12. Add mustard, asafoetida, green chilly (sliced along the length), fenugreek
  13. Saute it for 1 minute
  14. Add this to boiling maanga paruppu
  15. Heat the curry leaves in the same pan and keep it ready
  16. Continue heating the maanga paruppu for 5 to 10 minutes (Consistency must be like sambar)
  17. Turn off the stove
  18. Add the heated curry leaves.
    • General guidelines for healthier food – Both body and mind:
    • One should be thinking about Perumal (Nama Smaranam) while cooking, and the purpose should be to offer the preparation to Him.
    • Once the food is prepared, it should be offered to Perumal first. While offering, one should make sure that the food is neither too hot nor cold. It should be offered with love and affection.
    • Please do not offer either pre-cooked food bought from outside or any pre-consumed food.
    • Please follow thiruvaradanam kramam as instructed by your respective acharya. (http://anudinam.org/2012/03/08/bhagavad-tiruvaradhanam/)
    • Follow ahara niyamam as much as possible. Atleast make sure that onion and garlic are not used at all.(http://anudinam.org/2012/06/11/srivaishnava-ahara-niyamam/)
    • Please ensure that food which are not prasadams are not consumed.

Sources:Iyengar Thaligai

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