Pacha Manga Pulissery / Raw Mango Curry

 Pacha manga pulissery is a Kerala style very easy to make coconut based raw mango curry without adding curd. Pacha mango pulissery goes well with rice.

The following ingredients are needed to prepare Pacha Manga Pulissery.

Ingredients:-

Raw Mango (sour).-1 medium
Green chilly.           -2
Turmeric powder.   -1/4 tsp
Salt.                         -to taste
Water.                      -as required

For grinding Coconut Paste:-

Grated coconut.-1/2 cup
Cumin seeds.    -1tsp
Garlic.               -2
Curry leaves.     -few

For Seasoning :-

Mustard seeds. -1tsp
Dry red chillies.-2
Methi seeds.     -12 seeds only
Coconut oil.      -2 tsp

Instructions:-

1). Wash raw mango and remove the outer skin and chop it into medium thick cubes.Half slit green chillies.

2). Grind grated coconut along with cumin seeds, garlic and few curry leaves to a fine paste adding 1/2 cup of water. Keep aside the ground coconut paste.

Method:-

1). In a cooking vessel add chopped raw mango pieces. Add half slit green chillies, turmeric powder, required salt and 1/2 cup of water into the vessel and mix well with a ladle. Cover and cook raw mango pieces till soft. Mash few cooked raw mango pieces using back of the ladle.

2). Add ground coconut paste into the vessel. Add 1/4 cup of water into the vessel and mix well.

3). Stir the ground coconut paste with cooked mango pieces for 2 minutes using a ladle on low flame till the raw smell of the ground paste goes out.Once boiling bubbles starts to appear switch off the flame.

4). Heat coconut oil in a small pan for seasoning. Splutter mustard seeds and few methi seeds. Add dry red chillies into the pan and saute well in oil for a second and switch off the flame.

5). Pour the mustard seasoning into the raw mango curry and mix well.Transfer the curry to a serving bowl.

Very tasty Pacha Manga Pulissery / Raw Mango Curry is ready to serve with rice.

Pudina Sadam/ Mint Rice

Pudina sadam / Pudina rice/ Mint rice is a flavourful and a variety rice dish made with mint leaves and rice.

The following ingredients are needed to prepare Pudina Sadam /Mint Rice.

Ingredients:-

Rice.                 -1cup
Onion.               -2
Mustard seeds.  -1tsp
Urad dal.           -1tsp
Garlic chopped.-1tsp
Curry leaves.    -1sprig
Cashewnuts.     -8
Salt.                  -to taste
Ghee.               -2tbsp+1tbsp

For Pudina Chutney/ Mint Chutney:-

Mint leaves.    -3 cup
Urad dal.         -1tsp
Green chillies. -4
Garlic.             -12
Curry leaves.   -2 sprig
Tamarind.        -a gooseberry size
Sesame oil.      -2 tbsp

Instructions:-

1). Boil and cook rice adding sufficient water. Drain water and keep aside the cooked rice.

2). Soak a goosebery size tamarind in 1/2 cup of water for few minutes. Squeeze the soaked tamarind and extract tamarind juice. Keep aside the tamarind juice.

3). For Pudina Chutney/ Mint Chutney:-

Heat 2tbsp sesame oil in a pan and add urad dal and saute well till golden colour. Add slit green chillies, chopped garlic and curry leaves into the pan and saute in oil.Add chopped mint leaves and saute well in oil for 3 minutes. Add 5 tbsp tamarind juice into the pan and mix well. Switch off the flame. Once cooled grind the sauted ingredients together to a thick paste. Transfer the ground pudina chutney /mint chutney to a bowl.You can keep the ground mint chutney in the refrigerator and it stays good for 10 days and you can use it when you make mint rice.

Method:-

1). Heat 2 tbsp ghee in a wide bottom pan and splutter mustard seeds. Add urad dal and saute well till golden colour. Add cashew nuts into the pan and saute well and fry in oil till golden colour.Add curry leaves and chopped garlic into the pan and saute well till nice aroma comes out.

2). Add finely chopped onion into the pan and mix well for 2 minutes.Add 5 tbsp ground mint chutney into the pan and mix with the onion. Add required salt into the pan and mix well.

3). Add cooked rice into the pan and mix well for 2 minutes.Add 1tbsp ghee into the pan and mix with all the ingredients in the pan and switch off the flame. Transfer the pudina rice to a serving bowl.

Very tasty Pudina Sadam / Pudina Rice/ Mint Rice is ready to serve with curd 

Mathanga Varutherissery

Mathanga Varutherissery / Mathanga Payar Erissery is a coconut based pumpkin curry made with pumpkin (mathanga) and black eyed peas (van payar). Mathanga Varutherissery is one of the popular curry made in Kerala for Onam Sadhya.

The following ingredients are needed to prepare Mathanga Varutherissery / Mathanga Erissery.

Ingredients:-

Pumpkin.              -400 gm
Black eyed peas.   -1/2 cup
Turmeric powder.  -1/2 tsp
Red chilly powder.-1/2 tsp
Pepper powder.      -1/2 tsp
Water.                     - as needed
Salt.                        - to taste

For grinding Coconut Masala Mixture:-

Grated coconut  .-1 and 1/2cup
Green chillies.    -3 slit
Cumin seeds.      -1tsp
Garlic.                 -3
Turmeric powder.-1/4tsp

For Seasoning:-

Mustard seeds. -3/4t tsp
Cumin seeds.    -1/4 tsp
Green chilly      -1thinly chopped
Dry red chillies.-2
Curry leaves.    -1 sprig
Grated coconut.-1/2 cup
Coconut oil.      -2 tbsp

Instructions:-

1). Wash and soak black eyed peas / vanpayar in water overnight. Drain soaked water and pressure cook the soaked black eyed peas for 2 whistles adding sufficient water to cook.

2). Remove the outer skin and seed part of pumpkin / mathanga and wash well.Chop the pumpkin into medium thick square pieces.

3). Grind grated coconut along with green chillies, cumin seeds, turmeric powder and garlic to a little coarse mixture adding little water. Keep aside the ground coconut mixture.

Method:-

1). In a wide bottom pan add the chopped pumpkin pieces, turmeric powder, red chilly powder, pepper powder, 1 and 1/2 cup of water, required salt and mix well. Cover and cook until the pumpkin pieces become soft.

2). Add cooked black eyed peas /vanpayar into the pan and mix well.

3). Add coarsely ground coconut mixture into the pan and mix well. Cover and cook on low flame for 5 minutes. Adjust salt and mix well. Switch off the flame.

4). Heat 2tbsp coconut oil in a small pan for seasoning. Splutter mustard seeds and cumin seeds.Add thinly chopped green chilly pieces, dry red chillies and curry leaves into the pan and saute well in oil.Add 1/2 cup grated coconut and mix well. Roast the coconut grating till golden brown and switch off the flame.

5). Pour the above seasoning into the pan and mix with the mathanga erissery.

Mathanga Varutherissery / Mathanga Payar Erissery is ready to serve with rice.

Semiya Ada /Steamed Vermicelli Ada

 Semiya ada / Vermicelli ada is a sweet evening snack made with vermicelli, sugar and coconut steamed in banana leaf. Semiya Ada /Steamed Vermicelli Ada recipe is given below with step by step photos.

The following ingredients are needed to prepare Semiya Ada / Steamed Sweet Vermicelli Ada.

Ingredients:-

Roasted vermicelli. -2 cup
Sugar.                      -1 cup
Grated coconut.      -1 cup
Cardamom powder.-1tsp
Water.                     -as required
Banana leaf.           -few chopped

Method:-

1). Broke roasted vermicelli into small pieces.(If using un roasted vermicelli, then first roast it in little ghee before cooking it).Boil and cook the broken vermicelli adding little water in a vessel till soft.Once the vermicelli is cooked and the water evaporated add sugar into the vessel and mix with the cooked vermicelli.Add grated coconut and mix with the vermicelli sugar mixture in the vessel. Add cardamom powder into the sweet vermicelli mixture and mix well. Sweet vermicelli coconut mixture is ready for making ada.

2). Cut a big banana leaf into required size small pieces. Keep the chopped banana leaves in a steamer and steam it for 2 minutes to make the banana leaves soft.Take a steamed banana leaf and place a small portion of the sweet vermicelli coconut mixture on the steamed banana leaf and fold the sides of the banana  leaf. 

3). Boil enough water in a steamer vessel. Fill the remaining sweet vermicelli coconut mixture in steamed banana leaves and fold the leaves.Keep the folded banana leaves with sweet vermicelli coconut mixture on the steamer plate.Close the steamer with lid and steam cook the vermicelli ada for 10 minutes. After 10 minutes switch off the flame and open the steamer lid.

4). Remove the steamer plate from steamer and allow the steamed vermicelli adas to cool.

 5). Once cooled keep a folded banana leaf with steamed vermicelli ada on a serving plate.

 

6).  Open the folded banana leaf. Sweet semiya ada / steamed vermicelli ad is ready.

 

 A very tasty Semiya Ada / Steamed Sweet Vermicelli Ada is ready to serve as a evening snack with a cup of hot tea or coffee.

Kabuli Chana Potato Masala Gravy.

 Kabuli chana potato masala gravy is a delicious,very tasty and spicy gravy dish made with white chickpeas, potato and spices goes well with chapathi, puri, phulka, parotta and also with steamed rice. Kabuli Chana Potato Masala Gravy recipe is given below with step by step photos.

The following ingredients are needed to prepare Kabule Chana Potato Masala Gravy.

Ingredients:-

White chickpeas.   -1 cup
Potato.                    -2 medium
Tomato.                  -2 medium
Onion.                    -1 large
Ginger garlic paste.-1tbsp
Green chilly.           -1
Curry leaves.          -few
Red chilli powder.  -1tbsp
Turmeric powder.   -1/2 tsp
Coriander powder.  -1tbsp
Garam masala.        -1/2 tsp
Mustard seeds.        -1tsp
Cumin seeds.          -1/2 tsp
Coriander leaves.    -few
Salt.                         -to taste
Oil.                          -1tbsp
Ghee.                       -1tsp

Instructions:-

1). Wash white chickpeas/ kabule chana and soak in water overnight. Drain water and pressure cook the soaked white chickpeas along with a pinch of turmeric powder, 1tsp oil and 1 cup of water for 4 whistles.Keep aside the cooked white chickpeas with cooked water.

2) Remove the outer skin of potatoes and chop into medium size cubes. Boil and cook the chopped potatoes in a vessel till soft.

3). Take few boiled potato cubes and mash well and keep them on a plate.

Method:-

1). Heat 1tbsp oil in a wide bottom pan. Splutter mustard seeds and cumin seeds. Add half slit green chilly and curry leaves into the pan and fry in oil for a second. Add finely chopped onion into the pan and saute well till onion becomes translucent. Add ginger garlic paste into the pan and saute well till raw smell goes out.

2). Add finely chopped tomato into the pan and saute well.

3). Cover and cook tomato till soft and mix well.

4). Add turmeric powder, red chilli powder, coriander powder and required salt into the pan and mix well.

5). Add cooked white chickpeas along with cooked water and add mashed potato into the pan. Mix well and boil for 2 minutes on low flame.

 6). Add boiled potato cubes into the pan. Mix well and boil on low flame.

7). Add garm masala powder and finely chopped coriander leaves into the pan and mix well.

8). Add 1tsp ghee into the pan and mix with all the ingredients in the pan.Boil and cook the gravy for 3 minutes on low flame and switch off the flame.

9). Transfer the kabule chana potato masala gravy to a serving bowl.

10). A very tasty kabuli chana potato masala gravy is ready to serve with chapathi.

Kabuli Chana Potato Masala Gravy can also be served with phulka, puri, parotta and steamed rice.