Instant Mango Pickle | Manga Achar | Manga Urukai | Raw Mango Pickle

I make this pickle almost every year. This year I made it twice :)  So you can understand how easy it is to make :)  During summer, I almost always have the pickle powder (mustard-feungreek powder) ground in bulk and stored. So it is a breeze to make the pickles as and when needed.. This pickle is the family favorite and is loved by all. Now who can say no to fiery, salty and sour lip smacking mango pickle na :) The more it sits the more darker and tastier it gets.. So shall we see now how to make this yummy and easy pickle?

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Recipe source : Ma

Makes : A 300 gm bottle 

I Used:

Raw Mango	-	3 medium sized ones (cut into small pieces)
Salt	-	As Needed
Gingelly Oil	-	¼ Cup
Mustard	-	1 tsp
Asafoetida	-	2 tsp
Red Chilly Powder	-	1 tbsp
Turmeric Powder	-	½ tsp
Mustard	-	2 tsp
Fenugreek	-	2 tsp
Mustard-Fenugreek powder	-	½ tbsp

The Way:

1. In a pan dry roast the mustard seeds and fenugreek seeds for 4-5 minutes on low flame. Take care not to burn them. It starts giving a nice aroma and also the mustard will start spluttering. Then off the flame. Allow it to cool and powder them in a clean and dry mixer jar. You can grind this powder in bulk and use it for all of your pickles

2. Rinse the mango nicely in water. Then pat it dry using a kitchen towel. Then cut the mango into small quarter inch pieces. You can remove the skin or keep it as per your wish. I always keep the skin and discard the seed. After cutting the mango into pieces, add required salt to it and mix well and keep aside in a clean and dry container. If you like, you can leave it like that for 3-4 days for the salt to nicely soak in. Else you can make the pickle instantly as well 

3. Take a pan and heat the gingelly oil (nallennai). Now reduce the flame. Splutter the mustard seeds

4. Then add asaoetida, don't go stingy here :) Add it liberally

5. Now add red chilly powder, turmeric powder and saute for a minute

6. Then add the mustard-fenugreek powder

7. Give a nice mix and then add the cut mango pieces and give a nice stir and switch off the flame 

8. Store the pickle in a clean, dry, glass container. You should be able to see oil floating on the top of the container else chances of the pickle getting spoilt are very high. Leave in a clean place for a day or two for the flavours to soak in and then refrigerate it

Notes:

• Store in a clean and dry glass container for longer shelf life
• Refrigerate if possible after a day of making the pickle for longer life
• Always use a clean dry spoon to take the pickle from the bottle
• Allow a layer of oil on top of the container for longer life and it prevents from mold formation on top of the pickle

Cheers,
Chitz

Karuveppilai Podi | Easy Karuvepilai Podi for Idly/Dosa/Steamed Rice | Karivepila podi | Curry leaves powder recipe

I am a fan of this podi recipe of my mom's. It is slightly different from the normal recipes which use more of dal but my mom uses coriander seeds. They give a nice flavour as well as a slightly different taste to the podi. She is a fan of the coriander flavour so she uses more of them in her cooking :) I feel that coz of the coriander this podi tastes more yum with rice and I eat them with rice more than with idly/dosa. Where as Deepak feels this is more yum with idly and dosa and has it only with them. So you get the general feeling right? This recipe is a winner. We make some or the other excuse and finish them off soon ;)  And it is a nice way to include curry leaves in your diet too :) So let's see how this is made.. 

Preparation Time : 25 minutes

Cooking Time : 25 minutes

Recipe source : Ma

Makes : A 200 gm bottle

I Used:

Curry Leaves	-	1 cup
Urad Dal	-	1/8 cup
Coriander Seeds	-	1/8 cup
Red Chilly	-	2 nos
Jeera/Cumin Seeds	-	1 tbsp
Hing/Asafoetida Salt	- -	1 tsp As Needed

The Way:

1. Remove the curry leaves from the stalks and rinse them in water 2-3 times. Sometimes they may contain dirt or sand particles. Hence rinse them thoroughly

2. Then drain them well and spread them in a plate or a flat surface and allow them to dry properly. If there is moisture content the podi will not have a longer shelf life

3. When it is dried properly, take them in a pan/kadai and saute them on low flame till they become crisp and dry. Then keep them aside

4. Then take the coriander seeds and red chilly in the pan and saute. The coriander seeds should slightly change colour and become deep in colour. This would take about 3-4 minutes in low flame. Then remove them and keep aside

5. Next take the urad dal and keep roasting them also in low flame till it changes colour to golden. This would also take around 3-4 minutes. Once done remove and keep aside

6. Now take the cumin seeds and hing and saute on low flame. Once the cumin seeds start to splutter, remove them from flame as well

7. Now take everything in a blender/mixie jar. Add sufficient salt and grind to a coarse powder

8. Preserve them in an air tight container and keep away from moisture. Use a clean and dry spoon to take the podi every time so that the shelf life is not affected

Serve with gingelly (sesame) oil for your idly or dosa or even steamed rice!

Notes:

• Store in a clean and dry air tight container for longer shelf life
• Always use a clean dry spoon to take the podi from the bottle

Cheers,
Chitz

Koorka Upperi | Kurka Ularthiyathu | Kerala Style Koorka (Chinese Potato) Stir fry

I know that this is not the season for Koorka (Chinese Potato). But I so love them that I have been dreaming about them for the past couple of days :D They are very tasty but slightly difficult to clean ! To know more about them read my Koorka Thoran post. You can actually call this a cousin of potato. But I feel it's more tastier than potato coz of the fibrous feel in that every bite :) I know I'm praising this tuber too much but if you can get past the cleaning and make this stir fry you wouldn't think twice to agree with me ;) And today's recipe is an easy stir fry with koorka and that also without coconut. My family is little partial to Koorka Thoran which is with coconut. But this also tastes excellent. Pair it with moru curry or moru kachiyathu and a non veg ularthiyathu or just some hot pickle, you will definitely go for that extra helping of rice :D So let's dive into the recipe!

Preparation Time : 25 minutes

Cooking Time : 25 minutes

Recipe source : Amma

Serves : 4 persons

I Used:

Koorka	-	250 gm (around 2 cups after slicing)
Coconut Oil	-	3 tbsp
Mustard	-	1 tsp
Curry leaves	-	2 sprig
Shallots/Small Onions	-	10 nos
Red Chilly	-	2 nos
Garlic Turmeric powder Salt	- - -	5 nos  ¼ tsp As Needed

The Way:

1. Soak the koorka/chinese potato in water for half an hour to one hour. Then scrape the skin off it using a knife. Alternately you can pressure cook the koorka for 1 whistle and then peel the skin off like you do for a potato. Or there is a third method that is predominantly followed in many Kerala families, you take the koorka in a jute or sack or a gunny bag and hit the bag gently on the floor repeatedly. After a while you can see that the koorka skin comes off easily

2. Once the skin is removed completely, rinse them again in water. Then chop them or slice them, as you prefer, to bite sized pieces

3. Take shallots, red chilly and garlic in a mixer jar and give a coarse blend. 3-4 pulses is sufficient. Do not grind to a smooth paste

4. Heat coconut oil in a pan/kadai. Splutter mustard 

5. Then add the coarsely ground shallot paste. Saute for 3-4 minutes till it's cooked and the raw smell of the garlic and shallots goes off

6. Then add turmeric powder and salt. And then add the curry leaves

7. Now add the koorka and give a stir. Allow it to cook in low flame with the lid of the pan closed. This will take around 15 minutes or so. In between remove the lid and give an occasional stir so that it does not get burnt 

8. If needed sprinkle water. Do not add more water as the koorka will turn soggy. Once cooked, remove from fire and serve

Serve with red rice, moru curry and pappad!

Notes:

• There are a few ways in which you can clean koorka like
• Soak the koorka/chinese potato in water for half an hour to one hour. Then scrape the skin off it using a knife. 
• Pressure cook the koorka for 1 whistle and then peel the skin off like you do for a potato
• This method is predominantly followed in many Kerala families, you take the koorka in a jute or sack or a gunny bag and hit the bag gently on the floor repeatedly. After a while you can see that the koorka skin comes off easily
• Always if possible, parboil the koorka, drain off the excess water and use it. Or cook the koorka normally like potato as detailed in this recipe. Pressure cooking the koorka reduces it's taste. It tastes much better while cooked normally 
• I have used lesser quantity of garlic here as my family prefers it that way. If you like the flavour more then you can add more

Cheers,
Chitz

Vanpayar Thoran | Kerala Style Red Cow Beans Thoran

I love eating legumes.. And lentils too :) And for me this is one favorite way to eat Vanpayar (Red Eyed Beans).. I loove to pair it with some moru kachiyathu, matta rice and any non vegetarian dry dish. Ahh, bliss :) I like it more when I add some grated coconut to it but Deeps and Dhruv prefer it without coconut. It is such a simple dish and comes in very handy when you run out of stock of veggies :) Only thing to remember is to soak the beans overnight :) So shall we see how to make this yummy & simple thoran..

Serves: 2-3 persons

I Took: 

Preparation Time: 10 minutes

Soaking Time: 8 hours

Cooking Time: 30 minutes

I Used:

Red Eyed Beans/Vanpayar	-	¼ cup heaped
Coconut Oil	-	2-3 tbsp
Mustard Red Chilly	- -	¼ tsp 2-3 nos (broken)
Shallots Garlic	- -	12-15 nos (sliced) 5 nos (sliced)
Curry leaves	-	A sprig
Salt	-	As needed

The Way:

1. Rinse and soak the vanpayar/red beans overnight for around 8 hours. While making the thoran, discard the water. Take the beans in a pressure cooker. Add enough water (around 2 cups) and salt and pressure cook till done. It took me 2 whistles in high and 2 in low. Keep aside

2. Meanwhile peel and slice the shallots and garlic

3. Heat the coconut oil in a pan. Splutter the mustard seeds

4. Then add the sliced shallots and curry leaves

5. Also add in the sliced garlic and saute till they slightly turn colour and become soft (around 6-7 minutes)

6. Now add in the boiled beans/vanpayar and give a stir. Keep on high flame and allow all the water to evaporate off (If you like it semi dry, then you can adjust the consistency accordingly) 

7. Finally add the grated coconut and saute for another minute or two. Switch off the flame and serve with a gravy of your choice

Notes:

• Do not cook the beans very mushy. It tastes nicer when they are not soggy and just cooked right
• If you like the dish super dry, then saute coconut first for a minute or two after the shallots and garlic have changed colour. Then finally add the cooked beans
• if you do not like garlic flavour, you can skip that

Cheers,
Chitz

Carrot Beans Thoran | Carrot Beans Poriyal | Kerala Onam Sadhya Recipe

Today's recipe is a simple and easy-peasy side dish with beans and carrot. It is another quick dish that you can prep for your Onam Sadhya :) This is a colourful dish and can grab the attention of toddlers too.. Ohh but not all toddlers and if at all, not always ;) That's the way with toddlers right :D I'm sure everyone has their own way of making this dish and while I was typing out the recipe was thinking if at all this needs to be blogged :D But you know, then I felt this is how I make it and sometimes even I google the simplest of recipes just to get some insight or confidence or coz 'I have not made it before, so let me check' thoughts. So I thought chalo, let me blog it anways ! And so, here's how I make this simple deli thoran with carrot & beans :)

I Took:  Preparation Time: 15 minutes Cooking Time: 20 minutes   Serves : 3-4 persons I Used: Carrot Beans Coconut Oil Mustard - - - - 100 gm/0.5 cups (chopped)  100 gm/0.5 cups (chopped)  1 tbsp ¼ tsp Turmeric powder - ¼ tsp Salt Curry Leaves - - As needed A sprig To Pulse: Coconut - ½ cup Green Chilly - 1 no The Way:

1. Scrape away the skin of the carrot. Nip away the ends of the beans. Then rinse them well in water. And chop them finely into small quarter inch pieces.

2. In a pan take the chopped carrots and beans along with ¼ tsp turmeric powder and salt and little water. Allow them to cook covered in a medium low flame until done. Check in between if water is sufficient, take care not to overcook or burn. When cooked transfer to a plate and keep them aside

3. Coarsely pulse together the grated coconut and green chilly in mixie without adding water. Do not grind to a smooth paste. Just 3-4 pulse until all the ingredients get crushed and mixed well would be sufficient

4. In the same pan used to boil the veggies, heat the coconut oil. Splutter mustard seeds and curry leaves

5. Add the ground coconut paste and and saute for 2-3 minutes. Now add the cooked carrot & beans and give a nice stir. Then switch off the flame in a minute or two and serve

Serve along with brown rice, Sambar and pappad or as a side dish in your Onam Sadhya :)

Notes:

• Coconut is the key ingredient for thoran. So do not compromise on it :)
• If needed can add 2-3 shallots and a tsp ¼ of cumin seeds while pulsing the coconut. We prefer it this way, so I do not add them
• If you need a crunch, can add a tsp of urad dal while tempering the mustard as well

Cheers, 
Chitz