Raw Mango Dhal

This is an andhra style dhal. My Mom-in-law and sis-in-law used to make this at home. I never knew about this dish before that. When i think about andhra cooking i remember a funny incident rather ignorance. When i was newly married my Mom-in-law used to make few andhra dishes of which many i have never heard of. Everyone used to talk about gonkura chutney is like this like that but i never knew how it looked like and to my surprise it was made of a leaf(keerai). Always thought how ignorant i was then!

INGREDIENTS

Raw Mango-1 (Pacha Manga cut into bite size cubes)

Toor Dal-1cup(cooked)

Mustard seeds-1tsp

Cumin Seeds-1tsp

Green chilli-3nos

Red chilli powder-1tsp

Sambhar Powder-2tsp (optional)

Curry leaves-few

Coriander-handful chopped

Asafoetida-a pinch

Salt to taste

Oil 2tbsp

METHOD

1. Heat the oil in the pan and prepare the seasoning. splutter mustard seeds, cumin seeds, chilies, curry leaves, asafoetida


2. Add the cut raw mango and let it cook for few mns. Sprinkle some water if desired


3. once the mango is cooked add the cooked toor dhal, red chilli powder, sambhar powder and salt


4. let it boil for some more time garnish with coriander and serve hot with rice or chapati.

Aviyal

This is one traditional kootan. It is a kerala dish made with different vegetables we can call it a veggie salad dressed with yoghurt, coconut, cumin seeds and green chilli sauce. Usually this dish is prepared when we dont have enough vegetable to make one proper veggie but have leftovers of different veggies. I managed with the veggies i had. You can try to add any of the veggies listed below.

INGREDIENTS

Raw Green plantain(Vazhakai in Tamil, Bhalekai in Kannada)

Raw Mango (Pacha Manga in Tamil, Mavinkai in Kannada)

Drumsticks (Murungaikai in Tamil, Noogikai in Kannada)

Elephant yam (Chenai Kizhangu in Tamil, Suvarnagadde in Kannada),

Chembu (Cheppankizhangu in Tamil, Arvi inHindi)

Snake gourd (Podalankai in Tamil, Padavalakai in Kannada)

Pumpkin (Vellai Poosinikai in Tamil , Kumbalaekai in Kannada)

Ash gourd(Poosinikai in tamil, Budagumbala in Kannada)

Carrot

Beans

Potato

Broad Beans (Avarakkai in Tamil, Saem in Hindi)

Green Peas

Chow Chow (Bangalore Kathrikkai inTamil, Seeme badanakkaye in Kannada)

Ivy Gourd (Thondekkai in Kannada, Kova kkai in Tamil)

Lobia (Karamani in Tamil, Halasinde in Kannada)

Coriander leaves-Handful (chopped)

Yoghurt-1cup

Turmeric Powder-1tsp

To Grind

Coconut-1cup

Cumin seeds-2tbsp

Green chillies- 5-8 (according to taste)

For Seasoning

Mustard seeds-1tsp

Cumin Seeds-1tsp

Coconut Oil

Red chilli- 2nos

Curry Leaves

METHOD

1)Steam cook/pressure cook all the vegetables with some turmeric.

2)Heat coconut oil in a pan and prepare the seasoning. Splutter the mustard,cumin seeds and add the red chilli and curry leaves.

3)add the ground paste to the seasoning and let it cook for a couple of mins.

4)add all the vegetables along with the water if any.

5)Let the vegetables cook in the paste so that the take the essence of the ground paste.add salt to taste

6) Switch off the stove let the aviyal cool for some time. Now add yoghurt to the aviyal mix well and garnish with chopped coriander leaves.

Serve Hot with Rice or Roti

P.S. You can adjust the Aviyal consistency as per your requirements i like it with a lil' gravy so i make the paste watery. if you want it to be a proper kootan make the paste thick and dont add water.

Simple Sambhar/Hogranae Huli

Always sambhar with sambhar powder is boring right. So try something without the powder like this recipe.... I got this recipe from my neighbour Divya... thanks Divya....

INGREDIENTS

Toor Dal-1cup

Onions- 1/2 chopped

Tomato- 1medium sized chopped

Veggies-Beans/carrot/peppers/potato/pumpkin(watever u get ur hands on)

Green chillis-3 to 4 nos as per ur taste

Red chilli-1or2

Mustard seeds-1tsp

Urad dal-1tsp

Fenugreek seeds-1/2 tsp

Chana dal-1/2tsp

Asafotida pwder-1/2tsp

Turmeric pwdr-1tsp

Curry leaves - few

Oil

METHOD

1) Boil the Veggies and toor dal as we do regularly

2) Heat Oil in a pan and splutter mustard seeds,urad dal, chana dal, fenugreek seeds, curry leaves, Redchilli and green chilli.

3) Add some asafoetida powder and then fry onions. Wait till they turn golden and then add the tomatoes.

3) Add some salt and turmeric powder to the mixture and let it fry for few seconds

4) Now add the veggies and let it absorb the mixture. Wait for a couple of mins for the veggies to

mix well.

5) Now you can add the mashed toor dal and let it boil. Add salt and chilli powder to your taste.

Let it boil for sometime and adjust the sambhar consistency as per your requirement.

6) Garnish with some cilantro and Serve hot. This sambhar tastes great with the real flavour of spices... mmmmm...... The smell talks about the taste................ Have a good lunch

MoreKozhambu/Majigae Palidha/Kadi

This is one of my favourtie kozhambu. Vegetarians dont have much options other than trying different kozhambu with different veggie's available. Usually in India when mom is left with lots of curds she makes morekozhambu.. So this is how u make the delicious morekozhambu

INGREDIENTS

To Grind:

Coconut - 4tbsp

Jeera - 1tbsp

Green Chilli - 3nos

Gram Flour - 1tbsp

Vegetable can be Lady's finger, white pumpkin or even raw planitain

Curds - 1cup (blend it in a liquid form)

To Saute:

Jeera

Curry Leaves

Oil

Red Chilli -1 or 2

Asafoetida a pinch

Turmeric

Salt to taste

METHOD

1)In a pan heat Oil and splutter jeera, curry leaves and redchilli. Add asafoetida pwder and turmeric to it.

2)Now Add the vegetable that u have taken and saute in low flame for a couple of mns

3)Grind all the ingredients given above for grinding with a lil water so that u make it a paste

3)Add the ground paste to the vegetables and let it boil for 2 mns

4)Add water to the mixture so that u get the consistency right.

5)When the mixture is boiling add the blended curd to it and let it boil.

6)Switch off the flame once the mixture starts boiling.

PS:Dont let it boil too much bcoz the morekozhambu might become watery.