Easy Mango pickle/Manga Achar

This is an easy mango pickle recipe which is specially made during sadyas in my native place.

Ingredients:

• Mango-1
• Green chilly(chopped)-4
• Red chilly powder-3 tspoon
• Coriander powder-1 pinch
• Water-1/4 cup
• Salt to taste

For Seasoning:

• Oil-1 tspoon
• Dry red chilly-2
• Mustard-1 tspoon
• Curry leaves-1 pinch

Preparation:

(1) Wash and clean mango. Chop into small pieces. Don't peel its skin.

(2) Take a bottle and add chopped mango, green chilly,water and salt. Cover the bottle and keep it for one day. Have a look over my horlicks bottle on day 2 :) (This is "uppilitta manga"…You can try this too by adding more water without proceeding to next step)

(3) On next day take out the bottled contents in a vessel. Add chilly powder and coriander powder. Mix well ( you can make a salt test here).

(4) Drain water from mangoes and keep it aside.

(5) Heat oil in a pan. Add dry red chilly. Then add mustard. When it crackles add curry leaves.Now pour the water that you kept aside to this seasoned ingredients.

(7) Now pour it to the mango slices. Mix well.

Your mango pickle is ready....

Replace it to your bottle.....

Tip:

• Add small amount of water because water will oozes out from mango itself that u can notice on day 2. Add more water if you want more gravy.

Ada Pradhaman/Ada payasam

Ingredients:

• Ada-250 gm
• Jaggery/sharkkara-1/2 kg
• Elakka/Cardamom-6 to 8 
• Cashew-10
• Raisin/Unakka Mundhiri-2 tbl spoon
• Sago/Chawwari-2 tbl spoon
• Coconut milk(onnam pal/thick)-1 cup
• Coconut milk(rendam pal/medium thick)-2 cup
• Ghee-1+3 tspoon
• Tiny coconut slices-2 tspoon

Preparation:

(1) Crush ada into small pieces. Keep it aside( Nowadays crushed ada is available in market).
(2) Mash jaggery into fine pieces. Keep it aside.
(3) Heat ghee in a pan. Fry coconut slices, cashewnuts,sago, raisin one by one. Keep it aside
(4) Boil 4 to 5 cups of water. Once it starts boiling add crushed ada into it. Cook it till it is done(Tip: Becomes soft.If u have doubt crush a piece and make sure). Switch off the flame. Drain the excess water. Again add cold water into  it. Wash well and drain the water using a filter to remove the stickiness. Keep it aside.
(5) Heat a  deep bottomed vessel. Add cooked ada into it. Then add jaggery pieces. Add 3 tspoon of ghee. Keep on stirring in low-medium flame till the contents turns thick( Tip:it starts to separate from the vessel. Here jaggery will melt and combine with ada. Stirring is bit tough. So be on full energy :)).

Alternative step for no:5.....
Heat a bottomed vessel.Add jaggery pieces with little amount of water. Stir it and melt the jaggery. Then add cooked ada and 3 tspoon of ghee. Keep on stirring till it turns thick.

(6) Add medium thick coconut milk. Keep on stirring in between low-medium flame. When coconut milk reduces to half the quantity add thick coconut milk. Heat for another 5 minutes. Add crushed cardamom.
(6) Switch off the flame and add the fried coconut slices, cashew nuts, sago and raisin. Mix well.

Your ada pradhaman is ready:)

Happy onam....

Sharkkara Varatti/Sharkkara Upperi

Ingredients:

• Raw banana-1
• Jaggery/Sharkkara-1/2 cup
• Cumin seed-2 tspoon
• Cardamom-2 tspoon
• Sugar(optional)-1 tbl spoon
• Oil to deep fry

Preparation:

(1) In a mixer grind cumin seed,cardamom and make a fine powder. Keep it aside.

(2) Peel the skin of banana and cut into small cubes approximately 1 inch length.
(3) Heat oil in a pan. In low to medium flame deep fry the banana slices. Fry it till it is crispy and golden color ( Tip:you can check it by crushing one piece. If it is soft cook till it turns crispy. It will take 20 to 30 minutes). Keep it aside.
(4) Heat a bottomed pan and add jaggery with little amount of water. Stir it. Now Jaggery will starts melting. Stir till it completely melts. Strain it if jaggery has any impurities. Reheat the jaggery solution. Keep on stirring till the consistency reaches thick(Tip: You can check the consistency level by adding one drop of solution in cold water. If it didn't dissolve in water your solution is perfect else continue stirring).
(5) In low to medium heat add the fried banana pieces into the jaggery solution. Mix well and stir it. Keep on stirring. Add two tspoon of grinded cumin and cardamom powder in between.  Continue till all sides are perfectly coated with jaggery.
(6) Switch off the flame and allow it to cool. Once it is cooled garnish it with sugar. that is sprinkle sugar and mix well. Your Sarkkara Varatti is ready. Have it with your sadya:)

Tips:

• Thoroughly peel the skin of banana else the color will be dark during frying. Fry till crispy.
• Add small amount of water to jaggery for melting.
• Stirring of jaggary with banana slice is bit difficult.  Make sure the solution to be in correct consistency. If jaggery is not coating to the pieces add 1 table spoon of rice powder to it and stir well.

Inji Curry/Ginger Curry

Inji curry is a part of Kerala sadhya which will be served next to pickles. Of course ginger has lots of health benefits too. So spare some time and try this recipe by your own. The recipe is from my mom :) .

Cooking Time: 30 minutes
Serves:1 medium size bottle

Ingredients:

Ginger	100 gm
Chilly Powder	1/4 tspn
Coriander Powder	2 tspoon
Asafoetida Powder	1/2 tspoon
Fenugreek Powder	1 pinch
Salt	to taste
Tamarind	1 gooseberry size
Oil	1 tbl spoon

For Seasoning:

Oil	1 tspoon
Dry red chilly	2
Mustard	1/2 tspoon
Curry leaves	1 sprig

Preparation:

(1) Peel the skin of ginger and chop into thin round shape slices(Try to make uniform shapes. If u make it too thin you can easily saute it).

(2) Heat oil in a pan and add chopped ginger. Keep on stirring till it turns brownish. In between if you found the pieces dry add more oil( Take care not to burn the pieces). Allow it to cool.

(3) Mean while soak tamarind in water and extract the juice(Don't soak in too much of water. Tamarind juice should be thick). Keep it aside.

(4) Once the ginger pieces are cooled, grind it in a mixer and make a fine powder without adding water. Take it in a bowl.

(5) Add chilly powder and coriander powder to the ground powder. Mix well. Then add tamarind paste and salt. Make a taste test here(To make correct consistency water can be added. Don't make it too watery).

(6) Heat oil in a pan. Temper with the ingredients shown under "For seasoning" heading. Now pour the ginger curry to it and mix well. Once it starts boiling add asafoetida powder and fenugreek powder. Mix once and switch off the flame. Close the pan with a lid so that the flavor sets well.

(7)Your Inji Curry/Ginger curry is ready

Once it is cooled store it in an airtight container and enjoy with rice.

Tips:

• Stirring process will take some time. If u want to save time keep the chopped ginger pieces in direct sunlight for 2 to 3 hours before stirring.
• Try to cut the slices too thin. 
• Add chilly powder according to your taste because ginger itself is spicy.

Kichadi

It is an easy recipe to make...

Ingredients:

• Vellarikka/cucumber-1(small)
• Salt to taste
• Curd(thick and sour)-1/2 cup

For Grinding:

• Grated coconut-1/4 cup
• Garlic-4 cloves
• Cumin seeds-1 tspoon
• Green chilly-2

For Seasoning:

• Oil-1 tspoon
• Dry red chilly-2
• Mustard-1/2 tspoon
• Curry leaves-1 pinch

Preparation:

(1) Peel the skin of cucumber. Chop into thin and small slices(about 1 inch length).

(2) Boil cucumber slices in water by adding salt. Boil by closing the vessel with a lid till it turns soft. Drain the excess water and keep it aside.

(3) Mean while grind all the ingredients shown under "for grinding" heading by adding little water and make a very fine paste.

(4) Add grinded paste into boiled cucumber. Mix well.

(5) Season with the ingredients shown under "for seasoning" heading. Pour it into the boiled mixture. Mix well.

(6) Add curd into it. Mix well. Make a salt test here.Your kichadi is ready...

UppuMavu/Salt Mango Tree

Ingredients:

• Sooji flour/Rava-1 cup
• Green chilly-3
• Small onion-6 to 8
• Mustard-1/2 tspoon
• Curry leaves-1 pinch
• Cashewnuts-10
• Ginger-2 inch piece
• Ghee-2 tspoon
• Water-2 cup
• Oil-2 tspoon
• Salt to taste

Preparation:

(1) Finely chop onion,green chilly and ginger. 

(2) Heat ghee in a pan. Add sooji flour to it and stir it till color changes to light brown that is about 3 to 5 minutes in low flame. Keep it aside.

(3) Heat oil in a pan. Add mustard. Once it crackles add cashew and ginger. Stir it for 1 minute. Add onion and green chilly. Stir well till color changes to brown. Add curry leaves and continue stirring for another 1 minute. Add water into it. Once water starts boiling add salt. Then add roasted sooji flour. Stir well.  

(4) Continue stirring till the flour mixes with other ingredients and become thick( the mixture should be non-sticky to the pan). Close the pan with a lid for last 2 minute in low flame.

Now your uppumavu/salt mango tree is ready....

Kappa Puzhunghiyathu

How about having kappa with kanthari mulaku/Thai pepper and a cup of black coffee in a rainy evening...yummy eh???

Ingredients:

• Tapioca-1(medium)
• Turmeric powder(optional)-1/2 tspoon
• Salt to taste

For grinding:

• Grated coconut-1/2 cup
• Cumin seeds-1/2 tspoon

For seasoning:

• Oil-1 tspoon
• Dry red chilly-2
• Cumin seeds-1/2 tspoon
• Mustard-1/2 tspoon
• Curry leaves-1 pinch

Preparation:

(1) Peel the skin of tapioca. Chop into medium size cubes.

(2) In a vessel add chopped tapioca,turmeric powder,water and salt. Boil it for 20 minutes. Keep it aside.

(3) Grind the ingredients shown under "for grinding" heading in a mixer without adding water. Make a rough mixture. Add the grinded contents to the boiled tapioca. Mix well.

(4) Season with the ingredients shown under " For seasoning" heading. 

(6)Pour the seasoned ingredients to boiled pieces. Your kappa is ready. Have it with kandhari mulaku/Thai pepper with a cup of black coffee.....

Asiad/Kappa Biriyani

It is a popular dish in high ranges. This can be cooked with beef,chicken or mutton. The recipe followed here is with mutton. It should be enjoyed as  a main dish.

Ingredients:

• Mutton-1/2 kg
• Tapioca-1(medium size)
• Grated coconut-1/2 cup
• Small onion-4
• Green chilly-4
• Black pepper-1 tspoon
• Cloves-3
• Garlic-5 clove
• Coriander powder-2 tspoon
• Chilly powder-1+1 tspoon
• Turmeric powder-1/2 +1/2 +1 tspoon
• Yogurt-1 tspoon
• Garam masala-1 tspoon
• Ginger garlic paste-1/2 tspoon
• Salt to taste
• Curry leaves-2 pinch

For garnishing:

I missed in this recipe:(

• Mustard-1 tspoon
• Curry leaves
• Oil-1 tspoon
• Dry red chilly.

Preparation:

(1) Wash and clean mutton. Cut into small pieces. Add chilly powder, turmeric powder, yogurt, garam masala, ginger garlic paste and salt. Mix well and and marinate it for 1 to 2 hours in refrigerator. After that boil it in pressure cooker with one glass of water for 4 to 5 whistles. Keep it aside.

(2) Peel the skin of tapioca and cut into small pieces. Boil it in water by adding turmeric powder and salt for about 20 minutes. Drain water and keep it aside.

(3) Mean while heat oil in a pan. Add grated coconut and small onion. Once it turns light brown add black pepper, clove, garlic,green chilly and curry leaves one by one. Keep on stirring. Once it turns brownish reduce the flame and add chilly powder, coriander powder, turmeric powder. Mix well and switch off the flame. Allow it to cool.

(4) Grind the cooled ingredients in a mixer by adding little amount of water. Make a fine paste. Keep it aside.
(5) Heat a large pan or vessel. Add marinated mutton, boiled tapioca and grinded contents with needed salt. Mix well so that meat mixture combines well with tapioca. Close it with a lid. Heat it(in low flame) till it becomes dry or thick(dum). Open the lid and smash the tapioca pieces and mix well. In a pan temper with the ingredients shown under "for garnishing". Pour it to the dish and mix it.

(6) Now your asiad/kappa biriyani is ready. Serve it hot.

Vazhakka Upperi/Banana Stir Fry

It it is an easy to make recipe.Normally you can find this upperi in kerala sadya which will be in one end of banana leaf:)

Ingredients:

• Raw banana/vazhakka-1
• Green chilly(chopped)-3
• Salt to taste

For tempering:

• Oil-2 tspoon
• Urad dal-1 tspoon
• Dry red chilly-3
• Mustard-1/2 tspoon
• Curry leaves-1 pinch

Preparation:

(1) Peel the skin of banana.Cut vertically into two pieces. Then make horizontal cut on each piece for about 1 inch thickness.

(2) In a vessel add banana slices with one cup of water. Add salt,chopped green chilies and close the lid. Allow the banana slices to boil. Drain the excess water and keep it aside.

(3) Heat oil in a pan. Add urad dal and saute it for some seconds. Once color changes add dry red chilly and mustard. Once it crackles add curry leaves. Then add the cooked banana slices. Saute it till all ingredients mix with banana slices. Switch off the flame.

Your vazhakka upperi is ready. Have it with rice.....

Pavakka Dry Fry/Bitter Gourd Dry Fry(long term use)

I got this nice & easy recipe from my mother-in-law. We took this with us when we came to US and when it got finished i'm in a situation to prepare on my own and here you go with this recipe......
  Once it is prepared store in air tight containers or ziplock and you can use as needed. It will remain fresh for more than 6 months....

Ingredients:

• Pavakka/Bitter Gourd-10(medium)
• Chilly powder-10 tspoon or more
• Turmeric powder-5 tspoon
• Salt to taste

Preparation:

(1) Cut pavakka into thin round shape slices.

(2) Take pavakka slices in a bowl. Add chilly powder,turmeric powder and salt. Mix the pavakka slices with it (Add spices and salt little by little so that it will make a perfect coating on all sides. You can increase or decrease the quantity of spices accordingly. You can mix it by hand or close the bowl with a lid and shake the bowl strongly so that spices will make a coat over the slices).

(3) Marinate it for 1 to 2 hours. Now dry it by keeping in direct sunlight. Since it is summer it got dried in 2 days.

(4) Almost all seeds of pavakka will goes off when it got dried. Now store the dried pavakka in airtight containers or ziplock.

(5) It will remain fresh for more than 6 months.You can have it when you need by frying in oil.

To fry:

Ingredients:

• Oil to fry
• Dried pavakka slices-amount as per your choice

Preparation

• Heat oil in a pan. Deep fry the dried pavakka slices. Have it with your rice.