Pandumirapa paste- 2 cups [for recipe, check out my previous posts]

Raw mango pieces – 1 cup peeled and cut into cubes


Oil – 1 cup

Mustard seeds – 1/2 tsp

Cumin seeds – 1/2 tsp

Fenugreek seeds – 1/2 tsp

Garlic – 10 cloves mashed

Broken red chillies – 1/3 cup

Curry leaves – 1/3 cup loosely packed

Asafoetida – 1/4 tsp

Finely chopped coriander leaves – 1/2 cup


  1. In a bowl, mix peeled mango pieces and pandumirapa paste. Keep it aside.
  2. Heat oil in a pan and add mustard seeds. Let them splutter. Add cumin seeds and fenugreek seeds.
  3. Mix throughly. Add mashed garlic, broken red chilli pieces, curry leaves and asafoetida powder and fry for 15 to 20 seconds.
  4. Lastly, add finely chopped coriander leaves. Mix well and switch off the flame.
  5. Pour it over pandumirapakaya paste and mix well . Check out seasonings.
  6. Goes well with rice, idly and dosa.



Pandumirapakayalu – 1/2 kg

Garlic cloves -1

Tamarind -lemon size

Salt – 1 tbsp

Oil -2 tbsp


Wash pandumirapakayalu and let them air dry for one hour. Remove the stalks and cut them into half. Keep it aside.

Mean while heat oil in a pan, add red chilles and tamarind and fry  for  3 to 4 minutes. Turn of the stove. Cool it and grind it with tamarind , garlic and salt to a coarse paste without water. Stir well and store it in a glass jar . Store in refrigerator. This paste can be used for making chutneys , curries and fries .

Note- Will post more recipes using pandumirapakaya paste soon. :)