Ethakka Varuthathu/Raw Banana Chips (Upperi)

I'm here following a lengthy break ..Could unable to update my quality recipes within the last 30 days ..But nonetheless I get a warm support from the dear readers buddies..Thanks for your ..Onam is approaching and considered restarting my blog about this auspicious occasion..Today I'm having a super simple recipe however tasty d crunchy..A  Sadya cant be filled with out this ..Yea likely to present the preparation of ethakka upperi though its quite simple to create  So wish my dear buddies a really very  HAPPY ONAM  :)

Ingredients

Raw banana -6 

Salt-4 tsp 

Turmeric powder-1tsp

Coconut Oil-for frying

 

NOTE: The banana we used to make pazhampori ..we use ripe banana for that ..here the raw one for making chips

Preparation

Remove the outer skin of each banana .

Put the bananas in to turmeric water for 15 minutes.

Then take out the bananas and scrub the outer side and wash in cool water to remove the stickiness ..

Wipe them with a clean cloth and keep aside ..

In between dissolve salt into 1/4 cup of water and keep it aside..

Heat the coconut oil in high flame ..

When done slice each banana using a slicer  directly into the oil .

Make sure that all the pieces are even .

Put one or two bananas with out overcrowding.

Stir occasionally  to flip them and keep them from sticking ..

In the beginning u can see some bubbles coming ..

Lower the flame when the bubbles completely disappears.

When these chips turns little crunchy increase the flame and  add 1 tsp of salt water in to the oil and stir well by standing bit far away !!!..

After 2 minutes or until it becomes golden yellow colour sieve them out and keep it in a flat plate lined with kitchen tissue  to absorb the excess oil..

After some time transfer the yummy chips to a tight container ..

Do the same procedure with the rest of the bananas except  the change in the amount of salt water ..

After first trip reduce the amount of salt water to 1/4 tsp as salt is already present in the oil..

Note: ( The most important part in this preparation the temperature of the oil..If the temperature of the oil is less then the chips will absorb the oil and it will be a mess and at the same time if the temperature is too high then the chips will get burn )

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Varuthu Aracha Sambar

I think we all love   the dishes that we make  ours elf  and really enjoy the process…….When i started cooking initially I was  the only one  who would appreciate my experimenting…..My poor  parents…!!! They used to look face to face  and say ..”Ha yea its good ,salt and chilly is bit high , can manage , still have to improve a lot.” .Now i know what kind of food i used to feed my parents in the name of experiments ….     Dear achan and amma thanks a lot for ur support and love …

Now lets come  to our recipe..

Sambar is the king of a vegetarian sadya ..Especially varuthu aracha sambar .. ..I think some secret is there behind the taste of that sambar we used to have in sadya   .That smell and taste ,my God…I am  drooling over here  ..  ..Many times i tried to make varutha aracha sambar ,but never succeeded …. ..But this time  i thank my stars , it came out well ,though not as to the perfection of a  sadya sambar  ..   but i was not bad either .. Its a long process compared to usual sambar ,but the ultimate result is worth doing the whole thing….So here comes the recipe..

Ingredients

Vegetables of ur choice -2cup

Coriander seeds-4tsp

Fenugreek seeds-1/4tsp

Urad dal-1tbsp

Chana dal-1tbsp

Asafodia powder-one pinch

Dry red chilly-15 (depends up on ur taste,u can add or less the spice )

Grated coconut-1/2 of 1

Garlic-2 cloves

Green chilly-2

Curry leaves-1 string

Tamarind-lemon sized

Tomato-2(cut into big pieces)

Turmeric powder-1/2tsp

Sambar Dal-1/2cup

Salt – to taste

Seasoning

Coconut Oil-2tbsp

Dry red chilly-2

Mustard seeds-1/4tsp

Fenugreek seeds-10

Curry leaves-1 string

Preparation

Pressure cook the dal by adding 1/4tsp turmeric powder ,1tsp  coconut oil ,1cup  water and salt(2whistle is enough)

Open the cooker when the pressure settle down..Keep it aside

In a kadai add 2cups of wter and cook it also .When cool strain it and  keep that  aside.

In a pan add coconut,coriander seeds,dry red chilly ,green chilly ,fenugreek seeds,chena dal,urad dal ,curry leaves and garlic .Roast these mixture till the coconut get brown in colour and all the dals become crisp …By that time a nice aroma will spread all over the house ..When done remove from the fire and allow to cool..

When cool grind this to a fine paste by adding water little by little .

Wash the cut vegetables and drain them ..In a pan add 2tsb of oil and add these vegetables ..Saute them for 2 minutes ..

In a deep bottomed kadai heat coconut oil and splutter mustard seeds ,dry red chilly ,fenugreek seeds and curry leaves one by one .Now add the saute vegetables and tamarind water ..Bring to a boil .Then add the ground paste,3 cup of water and 1/4tsp of turmeric powder .Boil well .Now add the cooked dal ,tomatoes and salt ..Again allow to boil  and now close the kadai and cook the  vegetables in a low flame .

When done check the sambar ..If the sambar is too thick u can add water and boil well ..Add salt if needed ..Finally add curry leaves ,sprinkle asafotida powder  and remove  from  fire ..So the tasty sambar is ready to serve ….Serve with rice …

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Ulli Sambar/Small Onion Sambar

Ingredients

Small Onions-1 + 1/2 cup

Toor dal-1/2cup

Turmeric powder-1tsp

Dry red chilly-4

Chana dal-1 1/2tbsp

Coriander seeds-1 1/2tbsp

Fenugreek seeds-1tsp

Mustard seeds-1tsp

Cumin seeds-1/4tsp

Asafoetida-1/4tsp

Urad dal-1/4tsp

Curry leaves-2 strings

Salt-to taste

Grated Jagerry- 1 tsp

Oil-2tbsp

Tomato-3(chopped)

Tamarind- gooseberry size

Water-

Preparation

Pressure cook  dal along with pinch of turmeric powder and salt .

Keep aside .

Soak the tamarind in hot water for 10 minutes and strain the juice and keep aside .

Dry roast chana dal,corinader seeds,fenugreek seeds and dry red chilly separately .

After 5 minuted grind these roasted items into fine powder.Keep aside .

Heat oil in a kadai and saute the cleaned small onions in medium flame .Saute till the onions become translucent .

Now add chopped tomatoes and cook well .To this add salt,hing powder,1 string of curry leaves ,turmeric powder and tamarind water and 1/2 cup water.

Let it boil for 10 minutes in medium flame .

Now add cooked dal ,jagerry and masala powder .

Mix well ..(take 1/4 cup of water and mix the masala powder well with a spoon and then add this to the curry to avoid lumps).

Now add enough water ,the sambar will thicken after it cools down ..so add water according to ur consistency ..

Let the sambar to boil for 15 minutes in low flame .

Now season it with by adding coconut oil into a hot pan .

Now add mustard seeds ,urad dal,dry red chilly slits,fenugreek seeds(one pinch),cumin seeds  and curry leaves in the following order .

Add this to the boiling sambar and close the kadai for few minutes .

Check the salt ..Use the sambar after cooling down ..U can serve it with rice,dosa,idly ,poori or food of ur choice ..

It will taste more good in the next day ..So I used to cook the sambar one day b4 I serve  .

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Ulli Theeyal

Ingredients

Shallots (Small onion)- 200gms

Red chilly – 5-6nos

Grated coconut – 1\2

Coriander seeds – 11/2tbsp

Turmeric powder – 1\4 tsp

Tamarind – 1 small lemon size

Coconut oil – 2 table spoon

Mustard seeds-1/2tsp

Curry leaves-1 string

Salt -to taste

Preparation

Cut onion lengthwise into thin pieces.

Fry red chilly,coriander seeds ,coconut and turmeric powder till it become brown in colour.

Grind it into a fine smooth paste.

Heat oil in a pan or kadai

Splutter mustard seeds,add curry leaves,onion and saute.

Saute the onion till it light brown..

Add the tamarind water to it and cook for 5 minutes by stirring occasionally.

Add the ground paste to it with 3-4 cups water.

Now add salt and stir well..

Boil till the gravy thickens ..

Note

We used to grind coconut in ammi kallu wih out adding water ..So that oils comes from it..D it will add taste to the theeyal..If u got ammikallu grind the masala with that …

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Simple Pulisserry/Kachiya Moru

Ingredients

Thick butter milk or curd -1lit

Salt-to taste

For grinding

Grated Coconut -1/2cup

Garlic flakes-3

Cumin -1/2tsp

Turmeric powder-1/4tsp

Green chilly-2

For Seasoning

Coconut oil-1tbsp

Mustard seeds-1/4tsp

Chopped small onion-3

Dry red chilly-2

Ginger-very small piece(opt)

Fenu greek seeds-10

Curry leaves-1 string

Preparation

Grind coconut,garlic,cumin,turmeric powder and green chilly into a veryfine paste.

Mix the paste with buttermilk and add salt.

Keep on low fire by stirring till it is fairly warm-never let to boil

Heat coconut oil n a pan and splutter mustard seeds .Add chopped small onion and ginger.When brown add fenu greek ,red chilly and curry leaves. ..Pour this to the moru curry .

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Easy Mango Pickle/Manga Achar

Ingredients

Raw mango-6

Chilly Powder-3tbsp

Turmeric powder-1tsp

Mustard -1tsp

Asafoetida powder(kayam)-1/4tsp

Fenugreek Powder(uluva)-1/4tsp

Salt-needed

Sugar-1/2tsp

Sesame  Oil/nallenna-5tbsp

Vinegar-more than 1/4 cup

Garlic-10 pods(julienned)

Green chilly-4(minced)

Curry leaves-2 springs

Split mustard seeds(kaduku parippu)-1/2tsp

Preparation

Choose good raw mangoes.

Wash well and cut into small pieces.

To this add 2tbsp of salt and mix well with hand.

Keep aside for 2-3 hours

In a kadai heat oil,splutter mustard seeds ,then throw in  curry leaves ,garlic  and green chillies.

Fry them for few seconds  .Remove the kadai from fire for few seconds.

To this  add chilly powder,turmeric powder ,asafoetida powder and fenugreek powder .Mix well .

Now in low flame saute till the raw smell goes.

Very careful while doing this ,don’t burn the powders .

Now add the manago pieces ,sugar and split mustard seeds .Mix well ..

Check the salt.Cook for 2 minutes .

Finally add vinegar (add the vinegar depending up on the quantity and quality of mangoes and preffered sourness)

When cool ,store this easy hot mango pickle in a glass bottle.

Close the lid tightly.

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Simple Kumbalaga Olan

Ingredients

Kumbalaga (Ash Gourd)-1cup(small pieces)

Thick coconut milk-1cup

Green chilly-2(slits)

curry leaves-1string

Salt -to taste

Coconut Oil-1tbsp

Preparation

Cook kumbalaga in a pressure cooker adding green chilly,salt ,curry leaves and water.When done open the cooker and mash the cooked kambalaga well..Now add the thick coconut milk and remove from the fire ..Finely add the coconut oil and mix well and close the cooker for 1 minute ..Now transfer to a serving bowl ..Simple olan is ready…

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Kerala Sambar

Ingredients

Toor dal-1/4 cup

Drumsticks(Muringakkai) – 1 no(cut lenghthwise)

Lady`s finger(Vendakka) – 5-6 nos (cut in 2 inch length)

Potatoes(large) – 2 nos

(diced into big cubes)

Elephant yam(Cheana) – A medium sized piece (diced)

Brinjal(Vazhuthananga) – 1 no

(diced)

Amarakka – 5 – 6 nos

(cut them in 2 inch length)

Vellarikka – 3 small pieces

Onion(large) – 1 no

(big thick slices)

Small onions(Cheriya ulli) – A handful (each cut into halves)

Tomato – 1 no

(More or less vegetables can be added according to ones liking)

Turmeric powder – 1/4 tsp

Chilly powder-1/4tsp

Coarinder powder-1/2tsp

Salt – As reqd

Asafoetida(kayam)-small piece

Tamarind(Puli) juice -a lemon size

Garlic-1

Seasoning

Oil – 1 tbsp

Mustard seeds – 1 tsp

Dry red chillies(Kollamulaku) – 1 or 2 nos

Curry leaves – A few

fenugreek seeds-10 nos

Preparation

In a frying pan add small quantity of coconut oil and add the ladies finger ,saute it well.Then add handful of small onion to it and when it become transparent add crushed garlic(1/2).Then add 1/4 chilly powder ,1/4 turmeric powder and 1/2tsp coriander powder .After that add 1 tomato (chopped) and curry leaves and close the pan with a lid and cook for 3 min..Keep that a side..

In a cooker add washed toor dal ,one small piece of asefotida ,half of the big onion (sliced) ,salt and water and pressure cook ..Mostly 2 whistle is enough.

After the pressure settles open the cooker and add all the vegetables and the masala mix ( onion – tomato mix).Now cook it again .One whistle is enough.After some time open the cooker.To that add tamarind juice ,2tsp of sambar powder and salt to taste …Let the sambar to boil for few minutes …If u want u can add coriander leaves d water according to ur consistency ..

Then heat a pan and add coconut oil ..Season with dry red chilly ,fenugreek seeds,mustard seeds and curry leaves..Pour this to the sambar and close it with a lid for few minutes …

Sambar is ready …Enjoy with rice, idly or dosa

If u want to make ulli sambar(small onion) use the same recipe avoiding the vegetables and by adding more amount of small onion……

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Thakkali Rasam/Tomato Rasam

Ingredients

Tomato-3 med

Green chilly-2

Cumin seeds-1/4tsp

Garlic-2pods

Chilly Powder-3/4tsp

Turmeric powder-1/4tsp

Pepper powder-1/4tsp

Asafoetida powder-less than 1/4tsp

Coriander leaves-1/4cup chopped

Salt -to taste

Tamarind-lemon size

Mustard seeds-1/4tsp

Oil-2tbsp

Preparation

Heat oil in a kadai

Splutter mustard seeds

Add chopped tomato into this and saute .

Stir well till the tomatoes are done

Now add turmeric powder and chilly powder

Saute until its raw smell goes

Make a fine paste of garlic,green chilly and cumin seeds

Add this paste to the tomato mix and saute

Saute for 2-3 minutes in low flame,add salt

Then add  coriander leaves,pepper powder ,asafoetida powder(kayam) to this and saute

If u want more garlic flavour u can add crushed garlic in this stage

Finally add tamarind water and 1 cup of water(Soak tamarind in 1 cup of hot water and drain)

Boil for few minutes

Check the salt

Remove from the fire ,add more coriander leaves  and close the kadai for few minutes ..

So tomato rasam is ready to serve

Serve with hot white rice and poriyal …

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Rasam

We can make rasam in so many style…i am writing one among them…

Ingredients

Coriander seeds-handful

Garlic-1 pod

Dry red chilly-2

Turmeric powder-1/4tsp

Tomato -1

Cumin seeds-1/4tsp

Salt-to taste

Curry leaves-few

Coriander leaves-few

Pepper powder-1/4tsp

Tamarind-small ball

Oil-1tsp

Mastard seeds -1/4tsp

Water -2cup

Preparation

Take a blender and add coriander seeds, pepper,red chilly(1),turmeric powder,cumin seeds and garlic ,and crush well .Keep it aside ..In the same blender add chopped tomato and make tomato paste ..Then take a vessel and add all the crushed mix and tomato paste along with water salt, curry leaves ,coriander leaves and tamarind ..Close the vessel with a lid ..Then allow the water to boil ..Boil till he rasam gets its consistency ….(neither too watery nor too thick).Then filter the rasam.Heat oil in a kadai and splutter mustard seeds then add dry red chilly (1-sliced),curry leaves .Pour this to the rasam …U can also add coriander leaves to garnish…So ur rasam is ready to serve …

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Easy Potato Stew

Ingredients

Potato-2

Ginger-1tsp(chopped)

Big onion-1(sliced finely)

Green chilly-2(chopped)

Curry Leaves-2 Strings

1st extract of coconut milk-1cup

Water-1/2cup

Garam masala-pinch(opt)

Salt -to taste

Small onion-3(slices)

Coconut oil-1 tbsp

Preparation

Extract thick coconut milk from grated coconut and keep that aside…Peel the potato and cut into small pieces..Then take a pressure cooker ..Add the potato along with water,salt,onion,ginger,green chilly and curry leaves…Cook it ..Mostly 1whistle is enough..Remove from the fire .Open the cooker when the pressure settles. Just mash the cooked potatoes and once again place the cooker on the fire and add the thick milk..Remove after 1 minute ..Don`t allow to boil …Check the salt…

Season with small onion and curry leaves  and serve hot ..Its a very nice combination with palappam …U can add garam masala if u want

NOTE

If u want u can season with chopped small onion and can sprinkle pepper powder and pinch of garam masala while cooking . The outcome should not be too thick …It should be semi- medium thick ..

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Sadya Style Pineapple Pachadi(Madhura Curry)

Ingredients

Pineapple – 1 medium size

Finely chopped Ripe banana (nendra pazham)-1/2 of 1

Black grapes-10(cut into half and remove seeds ) opt

Chilly powder-3/4tsp

Turmeric powder-1/4tsp

Salt-to taste

Jaggery-2 pieces(medium)

Grated Coconut-3/4 of 1

Cumin seeds-less than 1/4 tsp

Mustard seeds -1/4 tsp

Curry leaves -few

Dry Red chilly-3

Mustard seeds-1/4tsp

Coconut Oil-1tbsp

Water-1cup

Curd-14cup(opt)

Preparation

Chop the pineapple into too fine pieces..In  a kadai add chopped pineapple,banana,chilly powder,turmeric powder ,water and salt .Mix well..Close the kadai and cook for about 20 minutes in low flame ..Stir occasionally.. when the pineapple is well cooked and by then no water will be there,add jaggery and mix well and cook for another 15 minutes ..No need to close the kadai ..In between make fine paste of grated coconut ,cumin seeds and mustard seeds by adding very little water ..When the jaggery is nicely blend with the pineapple add this fine paste and mix well ..Now u can add the grapes and allow to boil for 5 minutes ..Check the taste After adding curd dont boil the pachadi…Now season with curry leaves,dry red chilly and mustard seeds.If u want u can add curd also .

After seasoning mix well and close the kadai for 1/2 hour b4 serving ..

U can adjust jaggery and chilly powder according to ur taste .Here i didnt get grapes so couldnt able to add ..banana and grapes are optional ..Pineapple itself is enough ..For a change u can add these two thats all..

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Pineapple Pachadi

One of my all time favourite is pineapple pachadi ..I can`t imagine a sadya without this sweet pachadi ….So when i bought pineapple thought of making this pachadi and sharing it with u..

Ingredients

Ripe Pineapple-1

Mustard seeds-1/4tsp

Chilly Powder-1/4tsp

Cumin seeds-1/4tsp

Turmeric Powder-1/4tsp

Green Chilly-1(slits)

Salt -to taste

Sugar-2tbsp

Curry Leaves-2strings

Dry Red chilly-2(chopped)

Grated coconut-1/2

Curd-2Tbsp

Coconut Oil-1tsp

Preparation

Peel the pineapple.. ..Cut out all the eyes carefully.Cut into slices..Remove the hard portion and cut into very small cubes. .Cook pineapple with green chilly,chilly powder ,turmeric powder ,salt and curry leaves in 1/4 cup of water..When the pineapple turns tender add the sugar and keep on stirring till it turns into a syrup.

Grind the coconut along with 1/4tsp of mustard seeds and cumin to a fine paste.

Now add the coconut paste to the cooked pineapple .Mix well and reduce the flame and cook for another 10 minutes..Take it off from the fire and add the yogurt and mix well.Check the salt.Heat coconut oil in a pan and add mustard seeds when it splutter add dry red chilly and curry leaves and pour over the pachadi..So now ur delicious pachadi is ready to serve ..

Note : 

If the pineapple is too sour u can adjust the sugar according to ur taste .

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Pineapple Pulisserry

After coming back from kerala my son was asking for mambazhapulisserry ..He got addicted to that traditional dish when he was in my home …But here in Dubai its very difficult to get that type of mangoes especially in this season …So finally decided to make pineapple pulisserry to satisfy my son .I know the taste is not exactly the same as of  mambazha pulisseery, still … Its the same recipe as of mambazha pulisserry ….Anyway today he is happy coz i made this curry ..So guys hope u try this ……

Ingredients

Pineapple-1/2 of 1( cut into small pieces)

Garlic-1/2pod

Grated coconut-1/2 of 1

Curd-1cup

Cumin seeds-1/4tsp

Turmeric powder-1/4tsp

Green chilly-2(fine paste )

Chilly powder-1/4tsp

Sugar -1tsp

Curry leaves-2 strings

Mustard seeds-1tsp

Dry red chilly-4

Fenugreek seeds-10 no

Water-1cup

Coconut Oil-2tsp

Preparation

Cut  pineapple into fine pieces ..In  a kadai add pineapple along with turmeric powder,chilly powder,green chilly paste ,curry leaves ,salt and water .

Cook till the pineapple get soft ..

In a blender grind coconut ,cumin seeds and garlic to a fine paste ..Add this paste to the cooked pineapple and add 1/2cup of water ..Let it boil well and cook for 5 minutes ..Add 1/2tsp of sugar..If the pine apple is not so ripe then u can increase the amount of sugar ..Thats up to u ..

Beat curd with a spoon and make a thick buttermilk and add this to the pineapple gravy ..When started boiling remove from the fire .Now season it with dry red chilly ,fenugreek seeds,curry leaves and mustard seeds ..

So the tasty pineapple pulisserry is ready to serve …Serve with rice …

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Simple Pulisserry/Kachiya Moru

Ingredients

Thick butter milk or curd -1lit

Salt-to taste

For grinding

Grated Coconut -1/2cup

Garlic flakes-3

Cumin -1/2tsp

Turmeric powder-1/4tsp

Green chilly-2

For Seasoning

Coconut oil-1tbsp

Mustard seeds-1/4tsp

Chopped small onion-3

Dry red chilly-2

Ginger-very small piece(opt)

Fenu greek seeds-10

Curry leaves-1 string

Preparation

Grind coconut,garlic,cumin,turmeric powder and green chilly into a veryfine paste.

Mix the paste with buttermilk and add salt.

Keep on low fire by stirring till it is fairly warm-never let to boil

Heat coconut oil n a pan and splutter mustard seeds .Add chopped small onion and ginger.When brown add fenu greek ,red chilly and curry leaves. ..Pour this to the moru curry .

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Simple Pacha Manga Curry

Ingredients

Raw Mango-1

Thick Coconut Milk-of 1

Ginger(Inchi)-1/4tsp

Green chilly(pacha mulaku)-1 minced

Curry leaves(curry veppila)-few

Mustard seeds(kaduku)-1/2tsp

Coconut oil(velichenna)-1tbsp

Chilly powder(mulaku podi)-1/4tsp

Turmeric powder(manjal podi)-less than 1/4tsp

Coriander powder(malli podi)-1tsp

Salt -to taste

Water-1/2cup

Preparation

Wash and peel the mango..Mince them(kothi ariyuka)

Heat coconut oil,splutter mustard seeds,then add green chilly,curry leaves ,ginger .

Saute for 1 minute in low flame .

Then add turmeric powder,chilly powder and coriander powder one by one .

Saute for 10 seconds .

Now add minced mango and salt .

Saute for 3 minutes in medium flame.

Then add water ,let it boil .

Finally add thick coconut milk

Stir well and cook for 1 minute by stirring continuously.

So the very easy and tasty Manga curry is ready to serve ..

Best combination with rice,kanji ,vishu katta etc…..

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Pacha payar(Achinga payar) mezhukku /Long beans fry

In our place we used to say achinga payar (long beans) as pacha payar ..In some other places green gram is called as pacha payar ..So here i am telling about long beans ..I love long beans ..When i go home amma used to make payar mezhukku for me ..Here in dubai we very rarely see good kind of long beans ..That too the tender beans..I always  take out of the seeds and used to make mezhukku using that …This time also i was able to have that dish  ..Its very simple and  tasty …So here comes the recipe….

Ingredients

Long beans -1/2 kg(take out the seeds)

Crushed  red chilly-2tsp or according to ur taste

Cheriya ulli(shallots)-15

Curry leaves-1 string

Salt – to taste

Water-1/2cup

Preparation

Take out all the seeds from long beans .

Clean and wash them ..

Take a cooker and add this along with water and salt .

2 whistle is enough .Open when the pressure  settle down .

Heat coconut oil in a kadai .Add thin slices of shallots or crushed shallots

Saute till its raw smell goes ..Then add curry leaves and chilly ..Saute them well.

Finally add the cooked beans and stir well

Allow to cook for few more minutes .

The simple pacha payar mezhukku is ready to serve ..Serve with rice ,kanji etc ..

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Onam Special – Olan

ONAM is coming ..All malayalees in the world are awaiting to celebrate it in a grand manner .. . All know we can`t celebrate onam without a grand sadya …Onam is not complete with out olan on the menu…Its very simplest and unique recipe.Even a child can make this ..Hope u all will try this and enjoy …

Ingredients

Red Pumpkin(Mathaga)-11/2 cup (diced)

Ash Gourd(kumbalaga)-2cup(diced)

Red Gram Dal(vanpayar)-1cup(cooked)

Green chillies -3(slit length wise)

Thin coconut milk – 1/2 cup

Thick coconut milk – 1/2 cup

Salt – to taste

Seasoning

Curry leaves-2springs

Coconut oil – 2tsp

Preparation

pressure cook red gram dal and keep a side.Peel the pumpkin and ash gourd ,cut into pieces..

Add kumbalaga and mathaga in to 1/2 cup of thin coconut milk and cook well in a deep bottomed pan .. ..When it done mash the cooked vegetables with a thavi(spatula) .. Then add the cooked van payar(red gram dal) and green chilly slits into it  and cook for another 5 minutes…When the gravy thickens then add thick coconut milk and mix well..  when began to boil remove from the fire.Now add coconut oil and crushed curry leaves and mix well…Now close the pan with a lid.Aroma of the curry leaves and coconut oil will absorb the curry and it will add more taste to the olan…So now ur tasty Olan is ready to serve …

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Simple Manga Achar /Mango Pickle

Ingredients

Raw Mango – 1 kg

Ginger – 1 big piece

Garlic – 10 pods

Green chilly – 2

Curry leaves – 1 string

Mustard Seeds – 1 tsp

Vinegar – 1/2 cup

Chilly powder – 5 tbsp

Turmeric powder-1 tsp

Asafoetida powder-1/4 tsp

Fenugreek powder – 1/4 tsp

Salt – to taste

Boiled Water – 1/2 cup

Gingelly Oil – 1/2 cup

Preparation

Cut the mango into very small pieces without peeling ..

Add salt in to these pieces ,mix well and keep for 2 days in a tight container ..

Once in a while shake the bottle and keep aside .

On the third day heat oil in a kadai and splutter  mustard seeds and curry leaves ..

Lower the flame and then add finely chopped ginger ,garlic and green chilly.

Saute till the raw smell goes ..

Now add chilly powder,turmeric powder,asafoetida powder and fenugreek powder and saute for 2 seconds

Add vinegar and water into the powders and mix well ..Allow to boil .

Turn off the fire , remove and keep aside ..

When cool add those mango pieces  that we kept aside .

Mix well and add salt if needed …

Keep this tasty pickle in a tight container ..If the oil seems to less add boiled and cooled oil to the top of the pickle .

This will prevent fungus ..

So keep this pickle for few days in room temperature and then u can keep in the fridge .

NB: The amount of chilly powder differs ,so u can change the amount with ur choice ..If u want to add more chilly power ,u can roast it , add and mix well..

So enjoy ur  achar with best combination like Rice  d curd

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Mambazha Pulisserry-Ripe Mango Curry

Ingredients

Ripe Mango-10  no(u will get small mangoes specially for this).. Otherwise use some other ripe mango and cut into small pieces

Green chilly-2 (make fine paste)

Turmeric powder-1/4tsp

Sugar-1tsp

Chilly powder-one pinch

Curry leaves-1 string

Grated coconut-1/2 of 1

Garlic-1/2

Curd-2cup

Water-1cup

Seasoning

Dry red chilly-3

Fenugreek seeds-1/4tsp

Mustard seeds-1/2 tsp

Curry leaves-few

Preparation

Peel the mangoes 

 and cook them  with  green chilly paste ,turmeric powder,chilly powder,salt and curry leaves ..Add water up to the top of the mangoes.

Cook till the mangoes get soft .

Take a blender grind grated coconut,garlic ,curry leaves(3),and handful of water and make a smooth fine paste… or if u have an ammikkallu then its great ..

Add this paste to the cooked mambhazham and mix well .Add salt as per ur taste.On a low heat allow it to boil ..Beat curd with a spoon .Now  add curd and mix well with the mangoes..Bring it to  boil for one min ..Add sugar also

Do not  allow the yogurt to curdle ..Then  take it from the fire and keep aside.

Heat coconut oil in a pan.Add mustard seeds and when splutter add fenugreek seeds ,dry red chilly and curry leaves..Add this seasoning to the pulissery..

Ur tasty and simple mambazha pulissery is ready to serve..

Note : If the mango is not that ripe increase the amount of sugar ..It will taste the same …

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