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Instant Raw Mango Pickle | Keethu Manga Urugai

An instant method for preparing a mouth-watering, luscious raw mango pickle…Famously known as Keethu Manga Urugai down South, keethu means cut, manga means mango, urugai means pickle…one of the easiest pickles that can be made in a jiffy with very few ingredients available in our pantry.

How to make Instant Raw Mango Pickle?

This cut mango pickle is omnipresent in festival spreads and wedding menus…and in summer, when green mangoes are available in plenty every South Indian household likes to prepare this frequently and relish it with almost every meal.

Bursting with flavours, enticing with tangy and spicy taste, this pickle goes well with curd rice, dosa varieties, upma and pongal/khichadi varieties. It stays good for 2-3 days at room temperature and for about a week or 10 days when refrigerated.

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Instant Raw Mango Pickle/ Keethu Manga Urugai

An instant method for preparing a mouthwatering, luscious raw mango pickle…omnipresent in festival spreads and wedding menus…in summer when green mangoes are available in plenty, every South Indian household likes to prepare this frequently and relish it with almost every meal.
Prep Time10 mins
Cook Time2 mins
Course: accompaniment, Basic Recipe, Pickle
Cuisine: South Indian
Keyword: Cut Mango Pickle, Keethu Manga Urugai, Mango Pickle, Raw Mango Pickle
Servings: 8
Author: Delicious Galore


  • 2 medium sized Raw Mangoes raw and firm
  • ¼ cup Salt
  • ¼ tsp Turmeric Powder / Haldi
  • 2 tbsp Red Chilly Powder
  • ¾ tsp Fenugreek / Methi Seeds roasted and powdered

For Seasoning

  • ¼ cup Sesame / Til Oil
  • ½ tsp Asafoetida / Hing
  • 1 tsp Mustard Seeds / Rai


  • Wash and pat dry the raw mangoes. Cut them into thin pieces along with the skin.
  • Place the mangoes pieces in a bowl. Add salt, haldi, chilly powder and methi seeds powder.
  • In a small kadai, heat oil and add rai. When it splutters, add hing.
  • When the hing emits nice flavour, switch off the flame.
  • Pour the tadka over the mangoes and mix well.
  • Yummy raw mango pickle is ready to serve.


  • If you must store the pickle for later use, store it in a dry, air-tight container.
  • Increase or decrease the amount of chilly powder as per your taste.
  • If you don’t have roasted and powdered methi seeds powder, dry roast and powder/pound them coarsely.

For more authentic recipes, plz checkout Thenga Paruppu Thogaiyal, Puliyotharai Gojju, Nellai Milagai Podi, Puzhimilagai, Curry Leaves Spice Paste.

Happy Cooking!

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Gado Gado

In this hot weather, a platter of colourful and crunchy salad is absolutely refreshing!… scrumptious salads made with fresh vegetables, fruits, nuts and dairy proteins forms a balanced meal by itself… it instantly boosts our energy to gear up for the day…once such interesting recipe is ‘Gado Gado’.

Gado Gado’ means “mix mix” in Indonesian…the vegetarian version of this Indonesian salad is crunchy, delicious with the perfect blend of spiciness, sweetness and tanginess… loaded with the goodness of veggies, diary proteins and healthy carbs, Gado Gado is a nutritious one-meal salad…It is also a popular street food of Indonesia.  

The recipe calls for fresh veggies like cabbage, french beans, carrot, cauliflower, broccoli, potato, cucumber, spinach and bean sprouts. It also has protein and carbohydrate sources as it is served with fried tofu, tempeh and lontong (the non-vegetarian version of Gado Gado has shrimp crackers, boiled eggs and inclusion of shrimp paste in the peanut dressing).

Here, I have tried a 100% vegetarian Gado Gado recipe that uses fried tofu with veggies… I have not included tempeh (fermented soya beans cake) and lontong (rice cakes) as I wanted to keep it simple but wholesome with easily available ingredients in my location.

The speciality of Gado Gado is all about the nutty flavoured peanut sauce served with veggies and tofu… the sauce has roasted peanuts and shallots as the main ingredients and  garlic, fresh red chillies(or chilly powder), brown sugar(or palm sugar) and tamarind paste as the flavouring agents.

It is prepared by pounding in stone pestle and mortar as per the authentic method…but these can be blended in the mixer grinder also if you want to speed up the process… although nothing closer to the pounding version as it enhances the flavour and taste of the sauce to the great extent…

Here, I have followed the authentic method to the possible extent and pounded the sauce in mortar and pestle… and it’s heavenly in taste!

Gado Gado

‘Gado Gado’ literally meaning “mix mix”, is an Indonesian salad of mixed vegetables with a peanut dressing. It is also a popular street food in Indonesia.
Prep Time10 mins
Cook Time25 mins
Course: Salad
Cuisine: Indonesian
Keyword: Healthy, one-meal salad, Veg
Servings: 4
Author: Delicious Galore


  • mortar and pestle
  • Pan, bowls, plates and spoons


  • ½ cup French Beans cut length-wise
  • ½ cup Cabbage shredded
  • ½ cup Carrot cut length-wise
  • ½ cup Cauliflower Florets
  • ½ cup Potato cut length-wise, boiled
  • ½ cup Cucumber cut length-wise
  • ½ cup Bean Sprouts
  • 10-15 nos Spinach baby leaves
  • 100 gm Tofu cut length-wise

For Peanut Sauce

  • ½ cup Roasted Peanuts peeled
  • 4-5 nos Shallots peeled
  • 3-4 nos Garlic peeled
  • 1 tsp Red Chilly Powder
  • 1 tsp Brown Sugar or Palm Sugar I have used palm sugar
  • 1 tbsp Tamarind Paste
  • 2 tbsp Vegetable Oil
  • Salt to taste
  • cups Water

For Fried Tofu

  • 1 tsp Cornflour
  • ¼ tsp Pepper
  • Salt to taste
  • 3 tbsp Water


  • Wash and prepare the veggies as mentioned above. I have used the whole baby spinach leaves as such. If you are using large spinach leaves, torn them into pieces.
  • Blanch French beans,carrots, cauliflower florets, shredded cabbage,bean sprouts and spinach separately with little bit of salt.
  • Dip them in cold water for few minutes and strain the excess water. The veggies should be crisp and firm and not soft.
  • Cucumber can be used raw. Refrigerate the veggies till we use them in salad.
  • Make slurry of 1 tsp of corn flour, 3 tbsp of water, salt and pepper to taste. Dip tofu pieces in this slurry and pan fry/roast them on all the sides.

For Peanut Sauce

  • Using mortar and pestle, pound the roasted peanuts into coarsely. Keep it aside. Now, pound the shallots and garlic cloves.
  • Heat 2 tbsp of oil, add pounded shallots and garlic. Saute till nice aroma emits. Add red chilly powder, salt, palm sugar and saute for a minute.
  • Add the given amount of water followed by tamarind paste. Mix well and bring it to boil.
  • Stir the pounded peanut powder into the sauce. Simmer until the sauce thickens.
  • Switch off the flame and let it cool.
  • Before serving, arrange the vegetables and fried tofu in a serving platter.
  • Pour the peanut sauce in the middle and serve. You can also serve it like a finger salad with peanut sauce in a bowl.


  • Shallots can be substituted with small sized onions.
  • Peanut oil can be used in place of vegetable oil.
  • You can also pan roast plain tofu without using corn flour paste. Cornflour coating makes it more interesting.

For similar salad recipes, plz checkout Black Chick peas and Corn Salad with ACV Dressing, Thenga Manga Pattani Sundal, Mixed Fruit Salad with Chia Seeds.

Happy Cooking!

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Multi-purpose Curry Leaves Spice Paste

An authentic recipe in which curry leaves plays a major role…aromatic, tangy and spicy, multi-purpose “Curry Leaves Spice Paste” is one basic recipe for numerous authentic South Indian dishes that can be prepared instantly with the original taste intact.

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Dulce de Leche

Looking for an uncomplicated classical dessert?.. Dulce de Leche is an excellent choice! This caramelized, creamy confection is so versatile that it’s been used in numerous ways…like a topping, as a spread or still better a spoonful of this can be relished directly from the pot.

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