Make your own indulgent Almost Ferrero Rocher Chocolate at home with our easy recipe. Perfect for satisfying your sweet cravings!
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!
the whatsup group about making of this curry both in the BM group and the family
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
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.
- 4-5 mango
- 2 teaspoon oil
- ½ teaspoon mustard
- 1 teaspoon mango
- 1 lemon
sized ball Jaggary (adjust as per taste)
- In a pan
take a non reactive one okay that’s too big a word steel container add mango
- 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
- Once it
thicken a little your koyaad is ready.
- Serve with
- Adjust the
jaggary as per taste. You will need more or less jaggary depending upon your
taste and the sourness of the mangoes.