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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