Mampazha Pulissery - Ripe Mango Khadi

The aroma, sweetness & royal colour of mango blended with spices, coconut oil & sour curd makes it the king of all dishes. Aboslutely royal and stunning dish from God's Own Country the greener of green India - Kerala!

Ingredients :

1. Ripe Mango - 3 Nos (flavourful & sweet mango variety of your region)
2. Sour thick buttermilk - 1 cup
3. Grated coconut - 1 cup
4. Red chillies - 4 nos
5. Peppercorns - 1 tsp
6. Cumin seeds - 1/2 tsp
7. Fenugreek seeds - 1/2 tsp
8. Turmeric Powder - 1/4 tsp
9. Salt to taste
10. Sugar - 3 tsp (or to taste)

Tempering :-

1. Coconut Oil - 1 & 1/2 tbsp 
2. Mustard seeds - 1 tsp
3. Curry leaves - 1 sprig

Procedure :-

• Slice the mangoes with skin. Remove skin from few pieces and keep it aside. this we are going to use at the finishing stage of the dish for garnishing.

• Boil mango pieces with skin (this will emit complete flavour of mango) adding 2 and 1/2 tea cups of water, salt and turmeric powder. Once cooked, remove skin from the mango pieces and let it cool separately.

• Dry roast Fenugreek (methi) seeds till they turn light brown in colour, powder it using mortar & pestle (or prepare and powder it in large quantity & store in an air tight container to use in khadis & other preparations)

• In a small pan, heat 1/2 tsp coconut oil and roast the red chillies (this will give nice flavour to the dish)

• Grind coconut, Cumin seeds, Red Chillies, Peppercorns together adding water to a smooth paste (you can use the water in which mango is boiled)

• Mash the boiled mango pieces and add the ground masala paste to it, add sugar, roasted fenugreek seed powder and boil

• Add the thick & sour buttermilk & cook on medium flame  stirring continuosly for 4 min or till foam forms on top.

• Remove from flame and temper with mustard seeds & curry leaves in coconut oil and add to the dish.

•  Now add the saved ripe mango pieces to garnish the dish.

• Tounge tickling royal pulissery is ready to make you drool :p

Mezhukupirati / mezhukuvarati is the best side dish for this. Fried Kerala Urad Papad is added bonus!

 

Lotus in the Pond - crochet candle light decor

Happily presenting to your eyes, a new addition to my home decor.....

Aren't they so cute?!!........

I made the Lotus and leaves then attached them. As I always try to make things that are user friendly to wash & dry, made two detachable leaves. To facilitate that added a strap & press button to fix them to the flower.  Just make addtional round of loops at the end round of the flower, to make way for the leaves to be attached to the flower.

Thus the strap will become invisible as it goes behind the leaf.

I thought of attaching a bud in the centre but then kept it for my next project as this one I can use  as a table decor. The candle with holder will sit in the centre portion of the flower.

A nice decor for a candle light dinner! :-) 

Instant Mango pickle - with tempering

Here pre-monsoon showers have started so it is a sign that mango season is coming to an end. So purchased some raw mangoes as I was craving for some simple pickles.

Instant mango pickle or manga curry - earlier I shared the one without tempering. 

Now sharing the other method which uses tempering. This is the one I served you all along with greens gravy the other day :)

It has less shelf life hence after 1st use, store in refrigerator. The facility of instant pickle is that it can be prepared in small quantities at when required, quick & delicious.

Ingredients :- 

1. Raw mangoes - 2 Nos.
2. Asafoetida powder - 1/4 tsp
3. Red chilli powder - 2 tsp
4. Salt to taste
5. Turmeric powder - 1/4 tsp
6. Oil for tempering
7. Mustard seeds

Procedure:-

• Cut raw mangoes into small pieces
• Heat oil in a wok, add mustard seeds. After they crackle switch off the stove. remove the wok.
• Add Asafoetida powder, turmeric powder, salt, mix.
• add red chilli powder and mix well
• Add it to the cut raw mangoes
• Toungue tickling instant mango pickle is ready! 

Other Mango Recipies :-

1. Raw Mango Curry (Manga Kootan)
2. Raw Mango Rice
3. Mampazha Pulissery (A curry using Buttermilk and Ripe Mangoes)

Linking Posts to "The Kerala Kitchen Event"

From my cookbook for culinary spells, linking the following yummy recipes born in God's Own Country to The Kerala Kitchen June 2012 event hosted by  Julie @ Erivum Puliyum (wow! what a toungue tickling blog name!) :p

 

1. Puli Inji - Tounge Tickler 

2. Vellai appam without coconut & without yeast

3. Vegetable Istoo (stew)

4. Pazhampori 

5.Pulissery 

6. Olan

7. Palada Pradhaman