Traditional Mango Chunda And Adai 
Tribute to R E Lalitha and Lokambal

Traditional Mango Chunda
By Dr. Seethalakshmi Naganath (Geetha) 
(REVT - Lakshmi - Geetha)




Chunda is a classic Indian sweet and sour mango preserve. Whether you have the patience for the traditional sun-cured method or prefer the quick stovetop version, this recipe delivers that perfect "single-thread" consistency and vibrant flavor.


Ingredients

  • Mangoes: 2 to 3 large Rajapuri mangoes (enough to make 5 cups when grated)
  • Sugar: 7 cups (maintain a ratio of roughly 1:1.4 based on your measurement cup)
  • Salt: 1 teaspoon
  • Turmeric Powder: 1/2 teaspoon
  • Roasted Cumin (Jeera) Powder: 1 tablespoon
  • Kashmiri Chilli Powder: 1 tablespoon
  • Ghee: As per taste (for tempering)


Initial Preparation

  1. Prep the Fruit: Wash and thoroughly dry the Rajapuri mangoes. Peel the skin completely.
  2. Grate: Using a box grater, grate the mangoes into a large bowl.
  3. Measure: Use a standard measure (like a steel cup) to confirm you have 5 cups of grated mango.
  4. Mix: Add the salt, turmeric, and sugar. Stir well. You will notice the mixture becomes watery as the sugar dissolves into the mango juices.

Cooking Instructions

Choose one of the two methods below based on your climate and preference:


Method 1: The Traditional Sun-Cured Method

Best for hot summer climates with temperatures between 40°C and 43°C.

  • Set Up: Place the mixture in a broad-based glass or stainless steel vessel.
  • Protect: Cover the mouth of the vessel with a thin muslin cloth or towel and tie it securely with thread to prevent dust or insects from entering.
  • The Sun Cycle: Place the vessel on a terrace or balcony in direct sunlight from 10:00 AM to 5:00 PM.
  • Rest: Bring the vessel indoors each evening, stir the mixture thoroughly, and keep it covered.
  • Duration: Repeat this daily for 15 to 20 days until the syrup reaches a single-thread consistency.


Method 2: The Quick Stovetop Method

Best for indoor cooking or cooler climates.

  • Heat: Transfer the mixture to a heavy-bottomed pan.
  • Cook: Place over medium flame and stir continuously to prevent sticking.
  • Consistency: Continue heating until the sugar syrup thickens and reaches single-thread consistency.


The Finishing Touch (Garnish)

Once your Chunda has reached the desired consistency using either method, finish with this aromatic tempering:

  1. Heat a small amount of ghee in a small kadai or tadka pan.
  2. Add the roasted jeera powder and Kashmiri chilli powder.
  3. Mix quickly (do not let the spices burn) and pour the hot tempering over the mango mixture.
  4. Stir thoroughly to incorporate the flavors.


Storage Tip

Allow the Chunda to cool completely before transferring it to a clean, dry, airtight glass container. When stored properly, this preserve lasts for a year!



Traditional Adai 


Ingredients

  • Boiled Rice: 2 cups
  • Tuar Dal: ½ cup
  • Channa Dal: ¼ cup
  • Black Urad Dal: ¼ cup
  • Dried Red Chillies: 4 - 5 Nos.
  • Asafoetida (Hing): To taste 
  • Curry Leaves: A generous amount
  • Salt: To taste
  • Oil: As needed for frying


Method 

  1. Soaking: Soak the boiled rice in water for approximately 2 to 3 hours. In a separate bowl, soak the Tuar Dal, Channa Dal, Black Urad Dal, and dried red chillies for about 30 minutes.
  2. Grinding: Drain the soaking water. Grind the rice, dals, and chillies into a coarse paste by adding a small amount of water.Seasoning & Resting: Stir in salt to taste. Transfer the batter into a vessel and allow it to rest for about 2 hours.
  3. Final Batter Prep: Before you begin cooking, add the asafoetida and a large handful of curry leaves to the batter and mix thoroughly for maximum aroma. If the batter feels too thick, dilute it slightly with water to reach a spreadable consistency.
  4. Cooking:Heat a tava (griddle) and apply a light coating of oil.Pour a ladleful of batter into the center and spread it outward like a dosa.Use a spatula to create a signature hole in the middle of the adai. Pour a teaspoon of oil into the center hole and around the edges.Flip the adai once the first side is cooked, add a little more oil, and cook until the other side is done.


Pro Tip: For a crispier texture, cook the adai on a low flame. Serve hot, traditionally paired with Avialand must try with Chunda!!!!