Raw Mango Sambar.

 Raw mango sambar is a tasty sambar made using less sour raw mango, potato and toor dal goes well with rice.Raw Mango Sambar recipe is given below with step by step photos.In this recipe I used totapuri raw mango because it is the less sour mango among the varieties of raw mangoes.

The following ingredients are needed to prepare Raw Mango Sambar.

Ingredients :-

Raw mango (less sour).- 1
Toor dal.              - 1/2 cup
Potato.                 - 1
Onion.                 - 1
Tomato.               - 1
Sambar powder.  - 3 tbsp
Turmeric powder.- 1/4 tsp +1/4 tsp
Hing powder.       - 1/2 tsp
Tamarind.             - goosebery size
Dry red chillies.   - 3
Mustard seeds.     - 1tsp
Cumin seeds.        - 1/2 tsp
Curry leaves.        - 1 sprig
Salt.                       - to taste
Oil.                        - 2 tsp

Instructions:-

1). Chop less sour totapuri raw mango into medium cubes with skin. Chop onion into big cubes, chop tomato into small pieces, soak tamarind in 1/4 cup of water and extract tamarind juice.Keep aside all the above ingredients.

2). Remove the outer skin and chop potato into medium thick cubes. Wash and pressure cook toor dal along with chopped potato, 1/4 tsp turmeric powder and 1cup of water for 3 whistles or till soft and keep aside.

Method:-

1). Heat oil in a wide bottom pan and splutter mustard seeds and cumin seeds and saute well.Add dry red chillies and saute well.Add chopped onion and curry leaves into the pan and saute well till onion becomes soft. Add finely chopped tomato into the pan and saute well and cook till soft.

2). Add sambar powder, 1/4tsp turmeric powder and extracted tamarind juice into the pan and mix well.

3). Add cooked toor dal and potato pieces into the pan.

4). Add required salt and 1cup of water into the pan. Mix well and boil for 3 minutes on medium flame.

5). Add chopped raw mango pieces into the pan and boil for 2 minutes.

 

6). Add hing powder into the pan and mix with the raw mango sambar. Switch off the flame.

 

A very tasty Raw Mango Sambar is ready to serve hot with rice.

Beetroot Leaves Thoran

 Beetroot leaves thoran is a delicious side dish made with beet greens and goes well with rice.Beet greens are the green leaves and red stems attached to the beetroot.

The following ingredients are needed to prepare Beetroot Leaves Thoran.

Ingredients:-

Beetroot leaves with stems.-3 bunch
Onion.                  -1 finely chopped
Grated coconut.    -1 cup
Red chilli powder.-1tsp
Turmeric powder. -1/4 tsp
Urad dal.               -1/2 tsp
Chana dal.             -1/2 tsp
Mustard seeds.      -1tsp
Salt.                       - to taste
Oil.                        - 2 tsp

Instructions:-

1). Chop the beetroot leaves along with stems attached to the beetroot.

2). Clean and wash the beetroot leaves and stems.

3). Finely chop the beetroot leaves and stems.

Method:-

1). Heat coconut oil in a pan. Add urad dal and chana dal and saute well. When dals start to change its colour splutter mustard seeds.

2). Add finely chopped onion into the pan and saute well till soft.

3). Add finely chopped beetroot leaves and stems, required salt and enough water into the pan and cook the beetroot leaves and stems till soft.

4). Add red chilli powder and turmeric powder into the pan and mix well.

5). Lastly add grated coconut and mix with all the ingredients in the pan.Cook for 2 minutes on low flame or till water evaporates.Saute in between and switch off the flame.

6). Transfer the beetroot leaves thoran to a serving bowl.

A very tasty Beetroot Leaves Thoren is ready to serve as a side dish with rice.

Chakkakuru Manga Muringakka Curry/Jackfruit Seed Mango Drumstick Curry

Chakkakuru manga muringa curry is a traditional Kerala style Jackfruit seeds raw mango drumstick curry goes well with rice.Chakkakuru manga muringakka curry recipe is given below with photos,

The following ingredients are needed to prepare Chakkakuru Manga Muringakka Curry/Jackfruit Seed Mango Drumstick Curry.

Ingredients:-

Jackfruit Seeds.   - 10
Drumstick.           - 1
Raw mango.         - 1 small
Turmeric powder. - 1/2 tsp
Red chilli powder.- 1tsp
Salt.                       - to taste

For grinding Coconut Masala Paste:-

Grated coconut.          - 1cup
Cumin seeds.              - 1/2 tsp
Shallots/small onion. - 4

For Seasoning:-

Mustard seeds.         - 1tsp
Dry red chillies.        - 3
Shallots/small onion.- 3
Curry leaves.             - 1sprig
Coconut oil.               - 1tbsp

Instructions:-

1). Remove the outer white skin and soak the jackfruit seeds in water overnight. Peel and remove the outer brown skin and chop the Jackfruit seeds into lengthy pieces.Remove the outer string like skin of drumstick and chop the drumstick into 1 inch lengthy pieces.Chop a small raw mango into medium size pieces with green skin and remove the seeds.Peel and wash shallots.Keep aside.  

2). Grind grated coconut along with cumin seeds and 4 shallots to a smooth paste adding little water.Keep aside the ground coconut masala paste.

Method:-

1). In a pan add chopped jackfruit seeds and required water.Cover and cook till jackfruit seeds become soft.Add chopped drumstick pieces, chopped raw mango pieces, turmeric powder, red chilli powder, required salt and enough water into the pan. Boil and cook till drumstick pieces and raw mango pieces become soft.

2). Add ground coconut masala paste into the pan.

3). Add 1cup of water into the pan.Mix the ground coconut masala paste with the cooked vegetables.Boil and cook for 3 minutes on low flame and switch off the flame.

4). Heat coconut oil in a small pan for seasoning.Splutter mustard seeds.Add dry red chillies and thinly chopped 3 shallots into the pan and saute well in oil till shallots become light brown.Add curry leaves and saute in oil for a second and switch off the flame.

5). Pour the above seasoning into the curry in the pan.Immediately cover the pan with a lid and keep it for 5 minutes to induce the flavour of the seasoning in the curry.

6). Open the lid of the pan and mix the seasoning in the curry just before serving.

   

Kerala style very tasty Chakkakuru Manga Muringakka Curry/Jackfruit Seed Mango Drumstick Curry is ready to serve with rice.

Try the recipe and enjoy the taste of the curry with rice.

Instant Onion Pickle.

Instant onion pickle is a very tasty and easy to make little tangy, crunchy and spicy pickle made with raw onion and tamarind goes well as a dip or as a side dish with dosa, idli, appe, palappam, undi and rice. Instant Onion Pickle recipe is given below with step by step photos.

The following ingredients are needed to prepare Instant Onion Pickle.

Ingredients:-

Onion.              - 1 large

Dry Red chilly. - 5

Tamarind.         - a marble size
Salt.                  - to taste
Water.               - as required
Coconut oil.      -1and 1/2 tsp

Method:-

1). Peel wash and finely chop onion and keep aside.

2). Heat 1/2 tsp oil in a small pan and roast dry red chillies and keep aside.

3). Grind the roasted red chillies, tamarind and salt to a fine paste.Transfer the ground paste in a bowl.

4). Add finely chopped onion into the bowl and mix well.

5). Add 1tsp coconut oil into the spicy onion tamarind mixture in the bowl.

6). Mix all the ingredients in the bowl.Instant Onion Pickle is ready to serve as a dip or as a side dish with dosa, idli, appe, palappam, rice etc.

Try the recipe and enjoy the tasty Instant Onion Pickle.

Deep Fried Kidney Beans / Fried Rajma

Deep fried kidney beans also known as fried rajma is a tea time snack.Fried Rajma recipe is given below with photos.

The following ingredients are needed to prepare Deep Fried Kidney Beans/ Fried Rajma.

Ingredients:-

Kidney beans /Rajma. - 1/2 cup
Red chilli powder.       - 1tsp
Hing powder.               - 1/4 tsp
Salt.                             - 2 tsp
Water.                          - 1/4 cup
Oil.                              - for deep frying

Instructions:-

1) Wash and soak kidney beans /rajma overnight.

2). Remove the outer skin of kidney beans and keep aside.

3). In a small bowl add 1/4 cup water and 2tsp salt.Mix well till salt dissolves in water. Keep aside the salt water.

Method:-

1). Heat oil in a wide bottom pan on high flame.Once the oil is hot, lower the flame to medium heat and drop the deskinned kidney beans in hot oil. Deep fry the kidney beans in hot oil.Once the kidney beans 3/4 th fried, add 1tsp salt water into the hot oil. Flip and turn the kidney beans in hot oil with a slotted spoon and deep fry evenly on all sides till crispy and golden colour.

2). Remove the deep fried crispy kidney beans from hot oil with a slotted spoon to a tissue paper to absorb excess oil. Transfer the kidney beans to a bowl. Add red chilly powder and hing powder and mix with the fried kidney beans.

Deep fried crispy kidney beans are ready to serve with a cup of hot tea or coffee. Once cooled you can store the deep fried kidney beans in a clean and dry airtight container.

Carrot Pickle

Carrot pickle /Carrot achar is a very tasty and easy to make very tasty and spicy pickle.Carrot Pickle recipe is given below with step by step photos.

The following ingredients are needed to prepare Carrot Pickle.

Ingredients:-

Carrot.                      - 3 big
Ginger chopped.       - 1/2 cup
Green chillies.           - 8
Garlic chopped.         - 1/2 cup
Mustard seeds.           - 1tsp
Fenugreek seeds.        - 1/4 tsp
Curry leaves.               - 1sprig
Red chilli powder.       - 2 tbsp
Turmeric powder.        - 1/4 tsp
Asafoetida.                  - 1tsp
Fenugreek powder.      - 1/4 tsp
Mustard seeds powder.- 2 tsp
Lemon juice.                - 1/2 of a lemon
Vinegar.                        - 2 tsp
Curry leaves.                - 1sprig
Salt.                              - to taste
Gingelly oil.                 - 5 tbsp

Instructions:-

Wash and chop carrot, green chillies, ginger and garlic into small piece and keep aside on a plate along with curry leaves.

Method:-

1). Heat gingelly oil in a wide bottom pan and splutter mustard seeds and fenugreek seeds and saute well. Add curry leaves and fry in oil.Add chopped green chillies, chopped ginger and chopped garlic into the pan and saute well until it slightly softened.

2). Add chopped carrot into the pan and saute well until it becomes little soft.

3). Add red chilly powder, turmeric powder, asafoetida, fenugreek powder, required salt and mustard seed powder into the pan and mix well until raw smell of the spice powders go away.

4). Add lemon juice and vinegar and mix with all the ingredients in the pan. Switch off the flame and allow the pickle to cool.

5). Once cooled transfer the carrot pickle to a glass bowl or in a glass jar.

A very tasty Carrot Pickle/ Carrot Achar is ready to serve with meal.

Idichakka Thoran / Kerala Style Tender Jackfruit Stir Fry

Tender jackfruit is called Idichakka in Kerala.Idichakka thoran /chakka thoran is a very easy to make Kerala style tasty and delicious tender jackfruit stir fry adding ground coconut masala paste.Idichakka thoran goes well as a side dish with rice.

The following ingredients are needed to prepare Idichakka Thoran.

Ingredients:-

Tender jackfruit.   - a small piece
Grated coconut.     -1 cup
Cumin seeds.         -1tsp
Red chilli powder. -2 tsp
Turmeric powder. -1/4tsp
Shallots.                -2
Garlic.                   -2
Urad dal.               -1tsp
Mustard seeds.      -1tsp
Fenugreek seeds.  -1/4tsp
Curry leaves.        -1sprig
Coconut oil.          -2 tsp
Salt.                      - to taste

Instructions:-

1). Apply little coconut oil on kitchen knife and on your hands. Cut and remove the outer thorny skin of tender jackfruit. Chop the tender jackfruit into very small pieces about 2 - 3 cups and keep aside.

2). Grind grated coconut along with cumin seeds, red chilly powder, turmeric powder, shallots and garlic to a smooth paste. Keep aside the ground coconut masala paste.

Method:-

1). Heat Coconut oil in a wide bottom pan. Add urad dal and saute well till light golden colour. Splutter mustard seeds and fenugreek seeds and saute well.

2). Add chopped tender jackfruit pieces into the pan and saute well. Add required salt and 1 cup of water Into the pan. Boil and cook tender jackfruit pieces on low flame till soft and water evaporates.

3). Add ground coconut masala paste into the pan and mix well. Add few curry leaves.Cover and cook for 2 minutes and saute in between. Switch off the flame.

A very tasty Kerala style Idichakka thoran is ready to serve hot with meal.

Elephant Foot Yam Masala Curry

Elephant foot yam masala curry is a delicious gravy dish goes well with rice. Elephant Foot Yam Masala Curry recipe is given below with step by step photos.

The following ingredients are needed to prepare Elephant Foot Yam Masala Curry.

Ingredients:-

Elephant foot yam.- 1/2 kg
Ginger.                   - a small piece chopped
Garlic.                    - 8 cloves
Dry red chillies.     - 8
Fennel seeds.         - 1/2 tsp
Khus khus.             - 1/2 tsp
Turmeric powder.  - 1/4 tsp +1/4 tsp
Coriander powder. - 2 tsp
Grated coconut.     - 1/2 cup
Cinnamon.             - 1 small stick
Cloves.                   - 2
Curry leaves.          - 1 sprig
Salt.                        - to taste
Coconut oil.            - 2 tbsp

For Seasoning:-

Mustard seeds. -1tsp

Coconut oil.     -1tbsp

Urad dal.          -1/2 tsp

Curry leaves.    -1sprig

Instructions:-

1). Chop and remove the outer skin of elephant foot yam and wash the yam in water to remove the mud. Chop the cleaned yam into small cubed pieces.Boil the chopped yam cubes in a vessel adding salt,1/4 tsp turmeric powder and sufficient water until 3/4 th cooked.Drain the boiled water and allow the boiled yam pieces to cool.Once cooled mash the boiled yam pieces and keep aside.

2). Heat 2tbsp coconut oil in a pan. Add fennel seeds, dry red chillies, cinnamon, cloves, garlic, ginger and 1sprig curry leaves into the pan and saute well till raw smell goes out. Add grated coconut, khus khus, coriander powder and 1/4 tsp turmeric powder into the pan. Saute well and switch off the flame. Allow the roasted ingredients to cool. Once cooled add all the roasted ingredients in a mixer grinder and grind together to a smooth paste adding little water. Keep aside the ground masala paste.

Method:-

1). Heat 1tbsp coconut oil in a wide bottom pan.Add urad dal and saute well. Splutter mustard seeds and saute well.Add curry leaves and fry in oil for a second.

2). Add mashed yam cubes into the pan and saute well.

3). Add ground masala paste, required salt and 1cup of water into the pan and mix well. Cook on medium flame for 3 minutes and switch of the flame.

Elephant Foot Yam Masala Curry is ready to serve with rice.

Raw Turmeric and Carrot Pickle

 Raw turmeric and carrot pickle is a tasty and easy to make delicious pickle goes well with rice.

The following ingredients are needed to prepare Raw Turmeric and Carrot Pickle.

Ingredients:-

Raw turmeric.       - 2 inch pieces
Carrot.                   - 2 big
Ginger.                   - 1 inch piece
Green chillies.        - 4 or5
Red chilly powder. - 2 and 1/2 tsp
Fenugreek powder. - 1tsp
Mustard powder.     - 2 tsp
Mustard seeds.        - 1tsp
Asafoetida.              - 1tsp
Gingelly oil.            - 3 tbsp
Lemon.                    - 1
Salt.                         - to taste

Instructions:-

Remove the outer skin of carrot and chop into small pieces, chop green chillies into small pieces, remove the outer skin of ginger and chop into small pieces, remove the outer skin of raw turmeric and chop into small pieces, cut a lemon into halves and remove the seeds. Keep all the above chopped ingredients on a plate.

Method:-

1). Heat gingelly oil in a wide bottom pan and splutter mustard seeds and saute well. Add chopped green chilly pieces into the pan and saute well in oil.

2). Add chopped ginger pieces, chopped carrot pieces and chopped raw turmeric pieces one by one into the pan and saute well untill little soft.

3). Lower the flame and add red chilly powder, fenugreek powder, mustard powder, asafoetida and required salt one by one into the pan and mix well.Switch off the flame.

4). Squeeze lemon juice over the pickle and mix well.Keep aside the pickle to cool.

5). Once cooled transfer the pickle to a glass bowl.

Cover the glass bowl with a lid and after 2 days Carrot and Raw Turmeric Pickle is ready to use.