Mangai paal tastes salty, sweet, sour and spicy. It is distributed as prasadam on Vaikasi Visagam in Vaduvur Kothandaramar temple. I learnt this recipe from my mother.
What you need
Raw peeled mango pieces - 1 cup
Jack fruit pieces -1 cup
Raw banana pieces -1 cup
Jaggery powder - 2 cup
Coconut, small pieces - 1/2 cup
Ghee - 2 tsp
Black pepper - 2 tsp
Tamarind, lemon-sized ball - 1
Salt - 1/2 tsp
Milk - 1 cup
Cooking instructions
Fry pepper in ghee, grind half the quantity and keep the rest aside. Take a broad-bottomed vessel. Pour two tumblers of water and add raw banana pieces. When it is half-cooked, add tamarind juice. Add raw mango pieces, jackfruit pieces, coconut pieces and then cook for five-eight minutes.
After everything is cooked, add salt, jaggery powder and cook for five minutes. Then add one cup of milk, one teaspoon ghee and the ground pepper as well as the fried whole pepper. Mix well and switch off the stove. Now mangai paal is ready. Serve hot or cold. It will last for three to four days if refrigerated.
Chandra Vasudevan is a homemaker who loves cooking traditional dishes.
