A quintessentially Hyderabadi dessert called Khubani ka Meetha Recipe. The beautiful colour and flavours makes this dessert irresistible. The apt Urdu word is “Shahi”or Royal!
Koyaad~Indian State Maharashtra
 |
| Koyaad |
One of the
curries my MIL prepared in summer was Kooyad! I could just remember the name
not the ingredients and that it is made in summer… big help that it was!
I asked on
the whatsup group about making of this curry both in the BM group and the family
group.
the whatsup group about making of this curry both in the BM group and the family
group.
My elder
SIL, Seema rang me up. She told me since she cannot type all this on the mobile
she is ringing me up. How I wish she had written I just would have copied and
pasted! 😀
SIL, Seema rang me up. She told me since she cannot type all this on the mobile
she is ringing me up. How I wish she had written I just would have copied and
pasted! 😀
So what is Koyaad? It’s a piquant curry prepared from the seeds of a mango! Koy
in Marathi is the hard seed of Mango! After cutting up the raw mango for
pickle, she used make a lot of them you are left with the seed which has some
of the fruit but it cannot be used.
What better representative of Maharashtra where you are encouraged not waste foodstuff!
How do you
make it?
make it?
Koyaad
Indian State: Maharashtra
Ingredients:
- 4-5 mango
seeds - 2 teaspoon oil
- ½ teaspoon mustard
seeds - 1 teaspoon mango
pickle masala - 1 lemon
sized ball Jaggary (adjust as per taste) - Water
- Salt
Method:
- In a pan
take a non reactive one okay that’s too big a word steel container add mango
seeds. - Cover them with
water. A little above the seeds, say 2 cups of water and boil it, say 10
minutes( next time one whistle in the cooker). - Cool the
water. Then remove all except 2 seeds out and remove the pulp of the mangoes.
Discard the seeds. - In the
chutney pot of the mixer mash the mango pulp to a smooth consistency. - In a
kadhai/wok heat the oil and add mustard seeds. - Add the
mango pulp, jaggary, salt, pickle masala, the reserved mango seeds and bring to
boil. - Once it
thicken a little your koyaad is ready. - Serve with
rice.
Notes:
- Adjust the
jaggary as per taste. You will need more or less jaggary depending upon your
taste and the sourness of the mangoes.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 40
Hi! First time here? Well then you are Most Welcome! I hope you keep coming back for more here. If you are my regular visitor then Thanks, for you encourage me to experiment more!! I would like you to please click on my link below and like my Facebook Page. I will be happy if you can follow me on on Twitter too!
vaishali sabnani says
Very very interesting...never heard of something like this...must try while the season is on!
Srivalli says
That's really so different!..Even when we make andhra mango pickle, we have lot of the seeds remaining..not sure if they make anything with it..should find out..good one archana..:)
Priya Suresh says
Slurp slurp, prefect dish for mango season, cant wait to try.
Pavani N says
Using mango seeds in a dish is so interesting. Don't think we make this. Looks yumm!!
Sandhya Ramakrishnan says
Wow! Such a new recipe for me...
Varadas Kitchen says
So you found the recipe! I must try this one.
Harini-Jaya R says
Wow! very new and interesting.
Mayuri Patel says
A totally zero waste recipe... what a wonderful way to use mango stones to prepare a tangy and lip smacking curry or sabji.
ArchanaPotdar says
Thanks, Mayuri.