In the season of mangoes, Chandurli is a popular dish in the rural parts of South Canara. This is not just a ‘No cook recipe’, but also a quick one with minimum ingredients. Different people call it differently. Some call “Chandurli” and few others “Chantrupuli” and my husband has named it as “Mango saru / Mango rasam”.
Total preparation time : 10 minutes
Servings : 4
Ingredients :
Wild ripe mangoes : 9 -10 (small)
Green chilly : 1
Salt : Little
Jaggery : 3 tsp
Asofoetida : Little (dissolved in water)
Seasoning :
Mustard seeds : 1 tsp
Method :
- Wash and wipe the mangoes dry
- Peel the mangoes. You may extract the pulp from the fruit as well as the peel (as I have done) . You may even opt not to keep the mango seeds in the dish
- Dissolve asafoetida in water
- Add jaggery, asafoetida, green chilly and salt. Mix well
- Garnish with a hot seasoning of mustard seeds
Serve it with hot cooked rice
Note:
- For seasoning, preferably use ghee. You may also include ½ tsp of Urad dal and a strand of curry leaves in the seasoning
- Any ripe juciy mangoe can be used for this recipe. The number of mangoes required should accordingly be decided
- The taste of the dish is largely dependant on the taste of the mango used
Chandurli Stories:
The last week of May, the Rain God had just started sympathizing on all of us who were so tired of the arid summer …But in big metros like Bangalore, traffic snarls become the order of the day during the monsoons and one ends up coming home late in the evening. One such evening, having been stuck in the traffic for nearly 5 hours, we arrived home with our hungry tummies. The situation in hand was – low on patience, low on time, high on hunger quotient!!! I quickly scanned my fridge to decide on something. But that didn’t help me in any which way!!! Phone in my hand, I dialed up my mom and told “we all are fine, but very hungry and all that is there in the fridge are just mangoes, mangoes and mangoes. What shall I cook in the next 10 minutes?” She said, relax, why don’t you cook Chandurli?? And my mouth started watering just by its name. I quickly noted the recipe and while my rice was being cooked and table being laid, my Chandurli was ready. And trust me, it tastes “wow”. Though wild mangoes are the best ones again, but any juicy mangoes can be used here.
Leave a Reply