Kumbalanga Pachadi | Winter Melon Pachadi | Ash Gourd Pachadi | Kerala Onam Sadhya Recipes

How are you beating the heat this year? This year (as I might have kept mentioning in my earlier posts as well ;)) it is slightly overwhelming for me. I am doing all that I can to keep hydrated as much as possible. While summer is fun with all the fruits and popsicles and cold treats and ice creams, it is also very difficult to have as well as cook a full fledged course. All you can think of is to eat watermelons and gulp down glasses of spiced buttermilk. But one has to eat as well right :D So I make many sorts of pachadi as well as it is light and also cold and very easy to make. Doesn't make life difficult in kitchen. You must have understood that by now, coz just last week I posted Vazhaithandu pachadi :D So this pachadi too fits the bill.. It is cold and refreshing with a stir fry and some matta rice :) Isn't it ! So let's see how to make this easy pachadi.

My other pachadi recipes are..

Beetroot Pachadi

Pineapple Pachadi

Mampazha Pachadi | Pazhutha Manga Pachadi

Vazhathandu Pachadi | Banana Stem Raita

Vellarikka Pachadi | Cucumber Pachadi

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Serves : 3-4 persons

I Used:

Kumbalanga/Winter Melon/Ash gourd	-	A heaped ¾ cup
Green Chilly	-	2 nos - slit
Water	-	½ cup
Salt	-	As Needed

To Grind:

Grated Coconut	-	A heaped ¼ cup
Mustard Curd	- -	½ tsp 1 cup

To Temper:

Coconut Oil	-	2 tbsp
Mustard	-	½ tsp
Red Chilly	-	2 nos
Curry leaves	-	2 sprigs

The Way:

1. In a saucepan take the cubed kumbalanga (winter melon/ash gourd), slit green chilly & salt along with ½ cup water & cook them over medium flame

2. Meanwhile grind together grated coconut and mustard. When they are ground well add curd & give another pulse or two so that the curd is mixed well

3. When the kumbalanga is cooked well, check if there is too much water. If then keep only about 1/4 cup and discard the rest. If there is too much water, the pachadi will turn too runny

4. Now add the ground coconut mixture & stir well.  Make sure the flame is very low & it does not boil. This may take about a minute or two. Once mixed well, remove from flame. Do not allow it to boil much, else the curd will curdle

5. Heat oil in another pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi & give a stir & serve

Notes:

• Can add ½ tsp cumin seeds and/or a ½ inch piece ginger also while grinding. Since my family does not prefer them I do not add

Cheers,

Chitz

Unakka Chemmeen Pacha Maanga Curry | Unakka Chemmeen Maanga Muringakka Kootan

Kerala Style Dried Prawns & Raw Mango Curry with Drumsticks

And here I am with the last post of the season with dried shrimps. I promise :) My stock of the dried prawns is over :D So this is a recipe of the summer season coz the dried shrimps are paired with raw mangoes to make this gravy. It is a yummy tangy gravy that you can make when you do not have fresh fish in stock to enjoy a fish curry. Here in this gravy tamarind is not used, instead the raw mangoes impart the necessary tanginess for the gravy.. It is easy to make and you can pair it with aviyal or any thoran or stir fry of your choice. Deeps liked this gravy and did ask for a second helping (proof that he liked this and I can continue to make it as part of our menu ;)) and so this is going to be a regular whenever I get hold of some dried shrimps. So let's see how to make this yummilicious gravy..

Other recipes with Dried Shrimps:

Unakka Chemmeen Chammanthi Podi | Dried Shrimp Chutney powder
Unakka Chemmeen Roast | Dried Shrimp Fry

Unakka Chemmeen Curry | Dried Shrimp Curry

Other recipes with Mango:

Pacha Manga Sadam | Raw Mango Rice

Uppilitta Manga | Raw Mangoes in Brine

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan
Chakkakuru Manga Curry

Recipe Source: Adapted from Here

Preparation Time : 15 minutes

Cooking Time : 45 minutes

Serves : 3-4 persons

I Used:

Dried Shrimp	-	½ cup
Raw Mango	-	1 no (big sized one - totapuri/kilimooku) - cut into cubes
Drumstick	-	1 no - cut into 2 inch long pieces
Shallots	-	4-5 nos - sliced
Ginger	-	1 inch piece - sliced
Green Chilly	-	2 nos
Curry leaves	-	3 sprigs
Red Chilly powder	-	2 tsp
Turmeric powder	-	¼ tsp
Salt	-	As Needed
Water	-	As Needed

To Grind:

Coconut

-

½ cup

To Temper:

Coconut Oil	-	2 tbsp
Shallots	-	4-5 nos

The Way:

1. Rinse and wash the shrimp thoroughly 3-4 times to remove any dirt or dust particles in them. They tend to absorb water, so be quick to rinse and once done, drain them and keep aside for 10-15 minutes

2. Now heat a man chattai (earthen pot) or a kadai. Add the washed dried shrimps and roast on medium/low flame for 5-10 minutes till they turn golden in colour. Once done and dried, remove them on to a plate

3. If you have bigger shrimps and would want to remove their heads and tails now would be a good time to do so

4. Then in the same man chatti or pan take the roasted shrimps, drumstick, cut mangoes, sliced shallots, sliced ginger, green chilly, 1 sprig curry leaves, red chilly powder, turmeric powder and salt (add cautiously as dried shrimps already have salt in them)

5. Add water and mix well. Cook them on high flame till water begins to boil

6. When it starts boiling, reduce the flame to low and cover the vessel and cook till everything is cooked. Check occasionally to see that water doesn't evaporate off completely and they get burnt. This would take around 15-20 minutes

7. Meanwhile grind grated coconut to a smooth fine paste by adding water. Once the mangoes and shrimp is cooked, add the coconut paste to it and stir well. Check for salt and hotness. Add accordingly if required

8. Cook for another 10-15 minutes in low flame 

9. Meanwhile heat coconut oil in a tadka pan. Add sliced shallots and fry them till golden brown

10. Once the gravy is done, pour this tempering on the gravy and add 2 sprigs of curry leaves and give a gentle stir

Serve with rice and a stir fry of your choice!

Notes:

• The tanginess for the gravy comes from the raw mangoes. So add accordingly. I used the whole of a kilimooku/totapuri mango. If you are in doubt, first add half of the mango. Then once the shrimp and mangoes are half cooked, check for the tanginess, add more if needed 

Cheers,
Chitz

Unakka Chemmeen Roast | Unakka Chemmeen Fry | Kerala Style Dried Shrimp Roast | Dry Prawns Fry | Dried Prawns Stir fry

Unakka Chemmeen Ularthiyathu | Unakka Chemmeen Mulakittathu

I'm back with another delicacy with dried shrimps :) See that's what I do when I get hold of something exotic to us.. GO overboard ;) But this is also something that you all would love and enjoy. It's a roast or fry with the unakka chemmeen or dried shrimps (prawns).. You know what Deeps asked when I served this dish. "Deep fried???"  I was like, "No, shallow with 2 tbsp oil ;) That's the magic here.. Looks and feels like a deep fry, but have used minimal oil here. And I paired this with some spinach dal and cabbage poriyal.. Oh my, it tasted just awesome with the dal ! You can have it with kanji (rice gruel) as well and I'm sure you wouldn't need another side dish :) or just dal or mild gravy. This is so easy to make and will take your simple meal to another level. And spice and shallots, feel free to increase or decrease according to your needs..So let's see how easily this is made :)

Other recipes with Dried Shrimps:

Unakka Chemmeen Chammanthi Podi | Dried Shrimp Chutney powder
Unakka Chemmeen Curry | Dried Shrimp Curry
Unakka Chemmeen Maanga Curry | Kerala Style Dried Shrimp Raw Mango Curry

Preparation Time : 10 minutes

Cooking Time : 30 minutes

Serves : 2 persons

I Used:

Dried Shrimp	-	1 cup
Shallots	-	10-12 nos
Red Chilly	-	2-3 nos
Coconut Oil	-	2 tbsp
Curry leaves	-	2 sprigs
Red Chilly powder Turmeric powder	- -	2 tsp ¼ tsp
Salt	-	As Needed

The Way:

1. Peel the shallots and rinse them well in water. Take the shallots and red chillies in a mixer jar and coarsely pulse them 2-3 times. Do not have to grind them to a smooth paste

2. Rinse and wash the shrimp thoroughly 3-4 times to remove any dirt or dust particles in them. They tend to absorb water, so be quick to rinse. Once done, drain them and keep aside

3. Heat coconut oil in a pan/kadai. Splutter the curry leaves

4. Now add the coarsely pulsed shallot-red chilly mix. Saute them for about 3-4 minutes in medium flame

5. Then add the rinsed dried shrimps and give a quick mix. Keep sauteeing for another 4-5 minutes till they start to become dry

6. Now add the turmeric powder, red chilly powder and salt (Dried fish will already have salt in them, so add cautiously) and give a nice stir

7. Reduce the flame to low and keep stirring occasionally to avoid the shrimps getting burnt. If you feel they need a little more oil, add a tsp or two and mix. Check for salt and hotness and add salt and red chilly powder if needed. They should turn golden and dry (no moisture content). this would take around 15-20 minutes

When done, serve with hot rice and a gravy of choice or kanji(rice gruel)!

Notes:

• I have used 2 tsp red chilly powder here which is fairly hot and suited for our taste buds. You can very well increase or decrease the quantity according to the needs of your family
• If you want you can increase the amount of shallots for more masala
• Dry shrimps comes with added salt. Hence add salt accordingly
• If your shrimps are larger and you want to remove the head and tail then you can do the same after rinsing them

Cheers,

Chitz

Unakka Chemmeen Chammanthi Podi | Kerala Style Chemmeen Chammanthi Podi | Dry Shrimp Chutney powder

You know, I have been making this condiment on and off for the past 5 years.. On and off in the sense, whenever I get my hands on a pack of dried shrimps, I for sure make them ! I learnt to make them from a very dear blogger friend Meena's space 'Elephants and Coconut trees'. It was a saviour during our days at Norway. Deeps is a great fan of dried fish and getting them was close to impossible there. Once in a while we get the dried shrimps packet in the Asian stores. Whenever we spot one, we buy them and get it roasted and ground :D 

And the taste is so awesome that even after getting back to India and having pretty good access to fresh and dried fish, we still crave for this :D And this time when we went to Kerala, Deeps found this at our local super market and got 2 packets :) So I made this podi with one packet and some other dishes with the other one. Stay tuned to see what they are :) Meena keeps her podi pretty simple but I, when I made it the first time itself used all those extras that she mentioned in her notes.. So I have been making it like that ever since ! They are sooper easy to make. A little time consuming only to roast the ingredients and that is so important coz your shelf life depends on how well they are roasted and how moisture free they are.. And we like to pair it up with kanji (rice gruel) for our dinner. Little of this podi, choodu kanji, mutta scramble (egg scrambled) and achar (pickle) is all that we need to have a mind filling dinner :) So do try this out if you get your hands on one and let me know how you liked it :)

Other recipes with Dried Shrimps:

Unakka Chemmeen Roast | Dried Shrimp Fry

Unakka Chemmeen Curry | Dried Shrimp Curry

Unakka Chemmeen Maanga Curry | Kerala Style Dried Shrimp Raw Mango Curry

Recipe Source: Adapted from Here

Preparation Time : 10 minutes

Cooking Time : 45 minutes

Makes : 1.5cups

I Used:

Dried Shrimp	-	One 50 gm packet
Grated Coconut	-	1 cup
Shallots	-	8 nos
Garlic	-	5 pods
Curry leaves	-	2 sprigs
Pepper	-	1 tsp
Red Chilly powder	-	2 tsp
Asafoetida	-	½ tsp
Tamarind	-	1 tsp (tightly packed)
Salt	-	As Needed

The Way:

1. Rinse and wash the shrimp thoroughly 3-4 times to remove any dirt or dust particles in them. They tend to absorb water, so be quick to rinse and once done, drain them and take them in a plate and spread them out. Leave them for 30-60 minutes to dry

2. If you are hard pressed for time, do not bother to dry them. Take them in a kadai/pan and dry roast them in low flame. For a better and longer shelf time, there shouldn't be any moisture content in the powder we are going to make. Hence make sure you roast the shrimps in low flame till they are crisp and dry. Also make sure that you keep stirring occasionally so that they don't get burnt

3. Once they are crisp and starts to crack and splutter, take them in a plate and keep aside

4. In the same pan, add the grated coconut, shallots, garlic, curry leaves and pepper. Saute on a low flame till the coconut turns deep brown in colour. Keep sauteeing continuously and take care not to burn them

5. Now add red chilly powder, salt and asafoetida. Give a quick stir

6. Then add the roasted shrimp and give a nice stir. Keep stirring for another 3-4 minutes. Then add the tamarind and saute for a minute. Switch off the flame

7. Allow it to cool down. Then grind it coarsely and store in an air tight container

Notes: 

• Store in an air tight container for a longer shelf life. Use a clean and dry spoon to take out the podi
• Dry shrimps comes with added salt. Hence add salt accordingly while making the podi
• If your shrimps are a bit larger and you want to remove the head and tail then you can do the same. I use small variety for making this podi and don't remove the heads or tails
• Roast the ingredients really well and keep them away from moisture for a better shelf life

Cheers,

Chitz

Vazhaithandu Pachadi | Vazhathandu Pachadi | Banana Stem Raita

This year summer in Pune has also become unbearable. The past two years I found it much better when compared to Chennai or Kerala, but this time it was bad :( And so, we were resorting to all sorts of coolants for the body and soul ! You do not feel like eating an elaborate lunch during summer, do you? We don't.. We feel like eating just some cold fruits and drink loads of buttermilk and lemonades ;) But everyday I don't do that. Somedays I cook rice and keep it simple with some steamed veggies and curd. 

I had a weeny tiny bit of banana stem remaining with me one day and that wasn't sufficient to make a kootu or upperi so I thought will make pachadi out of it. So googled for the recipe and found at Chitra's blog. I thought I had to cook the stem before making pachadi, but the recipe was a breeze that required no cooking at all and just the tempering. Also you do not feel any raw taste of the vazhaithandu/banana stem also ! That's a plus right :) So if you are looking for recipes that do not need much of cooking time and want to enjoy the summer under the fan like me, this recipe is one for you. Check out !

Some other recipes with Vazhathandu are 

Vazhathandu Poriyal | Vazhapindi Upperi | Banana Stem Stir Fry
Vazhaithandu Kootu | Banana Stem Kootu

Recipe Source: Adapted from Here

Preparation Time : 10 minutes

Cooking Time : 5 minutes

Serves : 2-3 persons 

I Used:

Vazhaithandu/Banana stem		½ cup (chopped)
Curd (Thick)		1 cup
Salt		As Needed
Coriander Leaves		2-3 sprigs for garnish

To Temper:

Oil		2 tbsp
Mustard		½ tsp
Urd Dal		1 tsp
Green Chilly		1 no
Asafoetida/Hing		½ tsp
Curry leaves		1-2 sprigs

The Way:

1. Whisk the curd in a bowl till smooth and there are no lumps. If you prefer the pachadi a little watery, add little water to the curd

2. Next clean and chop the banana stem to fine pieces. For cleaning the banana, discard the outer cover that comes off easily when you peel them. Then take the inner pith (hard part) and cut them into round discs. While doing so, you can see that there is a little fibre in between the discs.Discard them

3. Then chop the discs into small pieces and add them to the whisked curd immediately. (No need to cook the banana stem) If you keep it in open air, they will change colour. Alternately you can add the chopped banana stem pieces to water or little buttermilk till use to prevent them from changing colour

4. Add salt to the curd-banana stem and mix it

5. Now the tempering part - heat oil in a tadka pan. Splutter mustard. Reduce the flame to low. Add the urad dal. Let it fry for a few seconds. Take care not to burn it

6. Now add the hing, curry leaves and slit green chilly. Let it fry for a few seconds. The green chilly will start to pop out the oil. So be careful. Now switch off the flame

7. Add the tadka to the curd and garnish with coriander leaves. Mix well and serve !

Cheers,

Chitz

Watermelon Popsicle Recipe | Easy Watermelon Popsicle Recipe | Kids Special Summer Recipe

As I am drafting this recipe, it's my little one's reaction on seeing the popsicle that comes to my mind. He kept on jumping saying "ice-cream, ice-cream".. Popsicles are so easy to make and so refreshing in this summer heat right :) And when you make popsicles out of watermelon and likes, it is easy to up the little one's water intake who is otherwise very hesitant to drink water :( Here I have added just a tsp of honey to the pureed watermelon to make this pops. If you like a tangy flavour add little lemon juice as well. Maybe you can make it more colourful by sneaking in a slice of kiwi or lemon as well :) In the pics the colour seems a little pale coz they were snapped right after taking out of the freezer. After a while they turned bright red !

I Took: 

Preparation Time: 10 minutes

I Used:

Watermelon (cut into cubes)	-	2 cups
Honey	-	1 tsp (optional)
Lemon juice	-	1 tsp (optional)

The Way:

1. Roughly chop the water melon into cubes. Remove the seeds and take them in a blender jar

2. Grind them. Add honey if using (if the watermelon is sweet enough you can omit them) and again give a quick blend

3. Pour the puree into popsicle moulds so that they are 3/4 full

4. Freeze them in refrigerator overnight or for at least 8 hours

5. After 8 hours de-mould them gently (can show under tap water while de-moulding) and enjoy !

Cheers,

Chitz

Pacha Manga Uppilitathu | Raw Mangoes in Brine | Brined Raw Mangoes | Uppilitta Manga

Mangoes are in season and I know many of you have your family or signature recipes that you make as soon as get hold of some raw or ripe mangoes na.. You know what I do when I get hold of some raw mangoes? Brine it.. Yes, that's what Deeps loves the most with raw mangoes :) And then comes the pickle of course ! But for me it's the Manga pachadi that my mom makes.. I'm yet to post that here.. Didn't get decent pics yet to make it here ;) So you may remember that I brined gooseberries when they were in season and so you must now have understood my family's love for brined veggies.. The process for the raw mangoes is also same as that for gooseberries.. Only thing that takes time here is cutting the mangoes..And since I had some time I took some extra pics and hence this page is spammed with them and I hope you don't mind.. So if you also love brined raw mangoes, go make some before they go out of season :)

Other recipes with Mango:

Pacha Manga Sadam | Raw Mango Rice
Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan
Unakka Chemmeen Maanga Curry | Kerala Style Dried Shrimp Raw Mango Curry
Chakkakuru Manga Curry

I Took: 

Preparation Time: 10 minutes

I Used:

Raw Mango (Salem/Totapuri)	-	1 big one
Green Chilly	-	2 nos
Salt	-	As needed
Water	-	1 ½ cup

The Way:

1. Rinse the raw mango well and allow them to dry. You can pat them dry using a kitchen towel

2. Then cut them into bite size pieces. The size of the mango is purely your choice. If you want the skin on all pieces, then cut them in half (through the seed) and then remove the seed and cut them into pieces.

3. Heat water in a saucepan. Allow it to come to boil and then cool it to room temperature

4. Now take the raw mango pieces in a glass bottle or container. Add slit green chillies and salt. Then pour the water into it. The water level should be above the raw mangoes. Check for salt. The water should be salty (slightly more than normal salty taste). If not sufficient, add accordingly

5. Rest it for a day or two and then you can refrigerate it. Leave it for at least a week before having it

Notes:

• No need to add vinegar or lemon juice as the mangoes itself will be very sour. As soon as you pluck them or buy them, brine it. If you keep it for a day or two the mangoes will start to sweeten up
• I allowed the raw mangoes to rest for a day in room temperature and then refrigerated it for a month and then used it
• Avoid using plastic containers to preserve this. I did once and also did not refrigerate them and they developed mold and had to discard them
• You can also use up the brine once the raw mangoes are over. Take about half glass of the brine, add some lemon juice and another half a glass of soda. Mix well and serve

Cheers,
Chitz