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Before you jump to Manga Arachkalaki recipe, you may want to read this short interesting healthy tips about Techniques To Live Green Plus Conserve Money In The Kitchen.

It was not that long ago that hippies and tree huggers were the only ones to show concern about the well-being of the environment. Those days are over, and it appears we all realize our role in stopping and perhaps reversing the damage being done to our planet. Unless everyone begins to start living much more green we won’t be able to fix the problems of the environment. Each and every family should start creating changes that are environmentally friendly and they have to do this soon. Continue reading for some ways to go green and save energy, largely in the kitchen.

Refrigerators and freezers use a lot of electricity, especially if they are not working as economically as they should. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. The proper temperature for food is 37F within the fridge and 0F in the freezer, and sticking to these will use much less electricity. Checking that the condenser is clean, which means that the motor needs to operate less often, will also save electricity.

From the above it should be obvious that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. It is quite easy to live green, all things considered. Mostly, all it will take is a little bit of common sense.

We hope you got insight from reading it, now let’s go back to manga arachkalaki recipe. To make manga arachkalaki you need 6 ingredients and 5 steps. Here is how you do it.

The ingredients needed to prepare Manga Arachkalaki:

1. Use 1 mango Raw - medium
2. Use 3 or 4 Green chillies -
3. You need 1 cup coconut Grated -
4. Prepare 2 cups curd Thick -
5. Provide to taste Salt
6. Take Curry leaves mustard fenugreek seeds Fried Thair molaga

Steps to make Manga Arachkalaki:

1. Cut the raw mango into chunks along with the skin. The skin adds to the taste.
2. Grind together the coconut, green chillies and mango with minimal water into a butter like consistency.
3. Beat the curd well along with 2 cups of water. Add the ground paste and salt.
4. Turn heat on, and with the first bubble of a simmer turn off the heat.
5. Prepare the tempering : in a small pan on medium heat, add oil. Fry the 'thair molaga'. Once done turn off heat, add the mustard seeds. The heat would be enough to sputter them. Then add the fenugreek seeds and curry leaves, and pour it over the kozhambu (the gravy prepared in step 4). If you already have fried thair molaga ready, then just temper the mustard seeds, fenugreek seeds and curry leaves alone, followed by the fried thair molaga and add to the kozhambu. If you dont have thair molag…

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