Monday 18 June 2012

Tender Mango Pickle (Kadumanga Achar)


Kadumanga/Tender Mangoes - 1/2 kg
Salt - 250gm
Mustard Seeds - 100gm
Chili Powder - 100gm
Asfoetida / Kayam Powder - 1 tbs
Sesame oil/Nallana - 50gms.

Making Tender Mango Pickle

  • Wash the tender mangoes,dry ( no trace of water.) and keep it aside.
  • Place the mangoes in a bharani and layer them with salt.Now close the lid and tie the mouth of bharani with a clean cloth.
  • Keep this for 3 weeks, in that time mangoes will shrink and there will be salt brine.
  • Separate the salt brine and mangoes in two dry vessels.Add  slightly grinded mustard powder , chili powder and asafoetida powder to the salt brine and mix it well.
  • Add the mangoes to this mixture and mix well.
  • Heat the sesame oil and cool it.
  • Add half of the cooled oil to the mango pickle and mix well. Put it to dry bharani and add the remaining oil on top of it.
  • Close the lid and tie with the white cloth. Keep it for a month before using

Saturday 16 June 2012

Kerala Kalan (Onam Special - Kurukhu Kalan)


  • Plantain -2 (preferably Kerala nendrangai)
  • Elephant foot yam (senai/chena)- 250 grams
  • Pepper powder-3 tsp
  • Yogurt/Curd -1cup
  • Salt as required
  • Grated Coconut - 1 1/2 cup
  • Cumins seeds/ jeera -1/2 tsp
  • ghee -2 tsp
  • Mustard seeds -1/2 tsp
  • Fenugreek seeds -1/4 tsp
  • Red chilli -2
  • Curry leaves - few 

Making Kerala Kalan
  • Peel the skin of plantain.cut the plantain and elephant foot yam into big pieces.Pressure cook plantain and elephant foot yam (senai) with pepper powder, salt, for 2 whistle using less water. Lower the heat and add curd/yogurt. Simmer and cook till it starts thickening.
  • grind coconut and cumin seeds till it like a paste.add this mixture to the above solution.cook well.put some curry leaves.switch off the flame.
  • Take a pan.Heat 2 tsp ghee, add mustard seeds. when mustard splutters, add red chillies,fenugreek seeds and curry leaves under seasoning and pour it over the kaalan .
  • Serve it with hot rice.

Wednesday 13 June 2012

Sambar Recipe

Sambar is the most famous dish in South India, recently the delicacy is spreading all over India. Sambar can be mixed with rice for lunch and dinner.

Ingredient for making Sambar

  • 2 cup(Tuvar) Dal
  • 1/4 kg Vegetables( Drumstick (2), Onion (1), Eggplant (2),Ladies Finger (4), Tomato (4))
  • 1 tsp Sambhar powder
  • Curry leaves
  • A pinch Hing
  • 1 tsp Salt
  • Coriander leaves
  • ½ tsp: Turmeric powder
  • 4 tbsp Cooking oil
  • 1/2 cup coconut
  • 5no. Shallots 
  • 3no. garlic
  • 1tbs red chilly powder
  • 2tbs coriander powder
  • 1/2tsp turmeric powder
  •  Seasoning ingredients
  • 1/4 tsp Fenugreek seeds
  • 2 tsp Mustard seeds
  • 2 Red chillies

How to make Sambar:

Step 1
  • Clean the vegetables and slice into long pieces.
  • Boil water and cook the dal with turmeric powder.
  • after boiling dal,put vegetables  with salt into it..
  • Mash the tamarind in 1 cup water and strain.Add this tamarind water into the vegetables.
  • heat oil in a pan.add coconut, garlic, Shallots, and 2 or 3 curry leaves.cook till it become brown colour.after reducing the flame, add chilly powder, coriander powder and hing powder into it and  grind it to a smooth paste and keep aside. 
  • add this paste into the vegetables.wait for 15 minutes to cook
  • After 15 minutes add 1tsp sambar powder and cook for 2 minutes.
Step 3

Seasoning for Sambar
  • Heat some oil in a pan, splutter mustard, then add fenugreek seeds, red chillies,  curry leaves.
  • Season the sambhar with the above prepared tadka.
  • Sprinkle coriander leaves on top.
          Enjoy the yummy kerala sambar recipe. 

Bitter Gourd Recipe (Pavakka Kichadi)

  • 2 Finely chopped bitter gourd
  • 1 cup Grated coconut
  • green chillies
  • 1tablespoon Cooking oil
  • 1/2 teaspoon Mustard
  • 1/4 teaspoon Jeera/Cumin
  • 7-8 Curry leaves
  • 1 tomato chopped into small pieces
  • 1/2 cup curd
  • salt to taste

Making Bitter Gourd recipe

  • Heat 1 tablespoon oil and put chopped bitter gourd along with little salt and fry it. . keep it aside. Beat grated coconut,cumin seeds and chopped green chilies in a mixer to blend well.add  mustard seeds into it and grind .

Ladies Finger Recipe (Vendakka Theeyal)


  •   Ladies finger - 6 cut into rectangular pieces
  •   Garlic - 1 tsp chopped
  •   Turmeric powder - 1/2tsp
  •   Red Chili powder - 2tsp
  •   Shallots 4 to 5
  •   Tomato- 1 nos
  •   Coriander powder- 2tsp
  •   Curry leaves - 10
  •   Shredded coconut - 1 cup
  •   Mustard seeds - 1tsp
  •   Coconut oil - 2 tbsp
  •   Tamarind juice - 1tsp

Make Ladies Finger Recipe

  • Heat oil in a pan.put ladies finger along with little salt and fry it.
  • heat oil in a pan.add garlic, Shallots, curry leaves and coconut  and fry it.low the flame and add turmeric powder,chilli powder and coriander powder into it and mix it well.
  • grind this mixture.
    take a pan.put  the grinded masala,chopped tomato,salt to taste and tamarind water and cook for 10 minutes.
  • Add fried ladies finger into it.wait for 5 minutes to last  put curry leaves
  • Remove it from heat.
  • Seasoning it with mustard, red chilli, some chopped Shallots and curry leaves.

Tamarind Ginger Recipe(Puli Inchi)

  • Tamarind - 1 Cup (soaked in water)
  • Ginger - A large piece (finely chopped
  • Green chillies - 6 nos (chopped)
  • Curry leaves - A bunch
  • Turmeric powder - 1/2 tsp
  • Chilly powder - A pinch
  • Fenugreek seeds(Uluva) - 1/2 tsp
  • Mustard seeds - 1/2 tsp
  • Oil - 1 tsp
  • Jaggery(Sharkkara) - 3 nos
  • Salt - As required
  • sesame seeds -1tsp

Making Puli Inchi Recipe

  • Heat oil in a pan.
  • Add ginger and green chilly pieces, and saute it for 5 minutes.keep that aside.
  • take a pan.pour tamarind water. add chilly powder, turmeric powder, salt to taste and jaggery . allow to boil, till required consistency is obtained.
  • add above sauted ginger and green chillies to it.cook till 5 minutes..
  • In a dry pan, fry sesame seeds.grind it.
  • Add this powder along with curry leaves to the above mixture and stir well.
  • for seasoning,heat oil in a pan.add mustard seeds,red chilly and fenugreek
  • Add this to the above  mixture.
  • Cool and transfer to the bottle.
    Notes : We can use this for a week or  by keeping it in a refrigerator.

Pineapple Recipe (Kaithachakka Pachadi)


  • Pineapple - ¼ th Big
  • Grated coconut - 2 big tbsp
  • Cumin seeds(Jeera) - 1 tbsp
  • Green chilies - 4 nos
  • Chilly powder - 2 tsp
  • Turmeric powder - 1 tsp
  • Salt - As required
  • Mustard seeds - 1 tsp
  • Dry red chillies- 2 nos
  • Coconut oil - 2 tbsp
  • Jaggery - 3 nos
  • Curry leaves - A few
  • Thick curd (not sour) - 1 glass

Making Pineapple Pachadi Recipe

  • Peel off the skin of the pineapple and cut it into very small pieces.
  • Cook them in a vessel along with chilly powder, turmeric powder and salt.
  • Grind coconut with green chilli, cumin seeds and mustard seeds.
  • When the pineapple gets fully cooked, add Jaggery and cook for 5 minutes .
  • Then add coconut mixture with one cup curd and let cook for 10 minutes.
  • :- Make sure it doesn’t get too watery. The mixture should be thick.
  • Heat oil in a pan.
  • Splutter mustard seeds, red chilli, fenugreek seeds and curry leaves.
  • Add the above seasoning into the pineapple mixture
  • Allow it to cool.