Manga Kichadi

This one of the most easiest and quick recipes to make. And a quick sprout for the taste buds too.

Ingredients:

1small Green Mango Peeled and diced

Half a cup freshly grated coconut

1-2 nos. Green Chilly

4-5 tblpsn Yoghurt

Salt as per the taste

For Tempering:

2 tblspn Oil/ Coconut oil

1tspn Mustard seeds

3-4nos. Dry red chilly

Few fresh Curry leaves

4 -5 nos. Small onions/ shallots

Method:

  1.   Wash and peel the green mango and dice into small cubes.

  2.   Now grind it with freshly grated coconut, green chilly and salt to a fine paste. Adding very little water while grinding.

  3.   Beat the yoghurt and mix it with the mango grounded paste.

  4.   Heat oil in a tadka pan add mustard seeds, let them splutter. Now add dry red chilly, curry leaves and sliced small onions. Fry them till onions turns golden in color.

  5.   Pour this seasoning over the kichadi and mix it gently.

  6.   Our Green mango kichadi is teady to serve.

NOTE:

• You can always increase or decrease the amount of green chillies as per your spice level.

Beetroot Pachadi

It was my first Onam as a Malayali and my hubby dear showed me this recipe on Onam. I personally don’t like to eat vegetables like beetroot, carrot, etc. But these Keralaites seriously have an interesting ways to eat their veggies. I just loved this veggie side dish curry, which can be enjoyed with rice and lentil curry (Varan). So heres the pachadi recipe in our style hope you all also enjoy having it as much as I did.

Ingredients:

1 big sized Beetroot

4-5 nos. Green Chillies

1/4^th cup water

1 cup Yoghurt

Salt as per the taste

For Tempering:

2 tblspn Oil/ Coconut oil

1tspn Mustard seeds

1/4^th tspn Fenugreek seeds/ Ulva
3-4 nos. dry red chilly

Few fresh Curry leaves

4 -5 nos. Small onions/ shallots

Method:

  1.   Grate the beetroot. In a pan add the grated beetroot and cook it along with slit green chillies, salt and water till beetroot gets cooked. Max 10mins.

  2.   Blend yoghurt and lower the flame. Beetroot should not be boiling at this point; it should be simmering slowly, while adding the yoghurt, or the curd will start cuddling. Mix it well and let it cook on low flame.

  3.   Heat oil in a tadka pan add mustard seeds, let them splutter. Now add fenugreek seeds, dry red chilly, curry leaves and sliced small onions. Fry them till onions turns golden in color.

  4.   Pour this seasoning over the curry and mix it gently.

  5.   Our beetroot pachadi is ready to serve with steamed rice, pickle and papad.

NOTE:

• Always while adding the yoghurt to any curry, reduce the flame to low. The curry should not be boiling or it will start to cuddle. Also do not boil the curry after adding the yoghurt.
• You can always increase the amount of green chillies, if you like it spicy.

Beans Thoran

Here comes my 3^rd Thoran recipe. You can make thoran of anything from beetroot, carrot, mushrooms, cucumber, bitter gourd, et. Will try to include all these recipes here.

Ingredients:

1 bunch of Fresh beans / Long beans

8 -10 small onions/ shallots

2 -3 Green chillies

1/4tspn Turmeric powder

1/4tspn Black pepper powder

1/4^th cup freshly grated coconut

1/4cup water

Salt as per taste

For Tempering:

2tblpsn Coconut oil/ Vegetable oil

1/2tspn Mustad seeds

Few curry leaves

Method:

  1.   Wash the beans under running water and chop the beans finely.

  2.   Clean and wash small onions (shallots) and slice them into 3/4 pieces. Chop the green chillies and keep them aside. 

  3.   Take a pan add the chopped beans, onions, green chillies, turmeric powder, black pepper powder with water and salt to taste. Put on the gas with pan lid closed. We just need to steam the beans don’t cook them fully.

  4.   Once the beans are steamed and water is dried. Move them aside to the sides of the pan from the centre to make place for tempering.

  5.   Pour coconut oil in the centre. Once the oil is hot add mustard seeds, when they start to splutter add curry leaves and mix it well with the beans.

  6.   Sprinkle freshly grated coconut on the beans and mix it well. Cook it for few more minutes.

 7. Its now ready to serve with rice and curry.

NOTE:

•         Chopping of beans finely helps them to steam fast.
•        Tempering can be given in separate pan too.
•         Green Chillies can be added as per ones taste.

Manga Chutney -1

This recipe hails straight from my MIL’s cookbook. A special thanks to Shaila aunty who kept bringing the mangoes till we were there in Kerala. Mil and Shaila aunty had especially made this chutney for me but due to super spiciness I couldn’t enjoy the chutney, so my sweet mil once again made this chutney for me but little less spicy this time. Though it was still spicy for me but still loved the taste of it, its nice spicy and tangy chutney, that you cant, stop yourself with one spoon of it.

Ingredients:

2 Green mangoes peeled and diced

9 -10 small onions

1 Sprig of curry leaf

½’ Ginger

1 1/2 cup freshly grated coconut

10 – 12 Spicy small green chillies (As per your strength)

Salt to taste

Water for grinding if needed.

Method:

   1.   Grind all the above ingredients except the coconut and salt without water coarsely.

   2.   Now add coconut, salt and grind it one more time nicely till it’s all evenly mixed.

   3.   Delicious manga chutney is ready to serve with rice, dosa or idli.

NOTE:

• Chillies can be added as per ones strength of eating the spicy food.
• Add water while grinding only if required but in very less quantity.