Manga Perukku - Mango Thayir Pachadi

I know the mango season must be at the verge of getting over. But its only now that I am finding some raw mangoes in the Indian stores here. And I couldn’t resist myself from not buying them. The mangoes were a little sour but good, nice and raw. Usually the ones we get here, though green outside, they are ripe within, so I couldn’t use them to prepare any chammanthi or this perukku.

The name perukku may be new to many. It is nothing but mango thayir pachadi. This is a typical Palakkadan dish. My grandmother used to prepare this often during the mango season. It is great accompaniment to Molagootal. We had with Keerai Molagootal and rice.

Serves - 4

What you'll need

1. Raw Mango – 1 small, very finely chopped (about 1 cup heaped)
2. Grated Fresh Coconut – ¼ cup
3. Green Chillies – 2
4. Mustard Seeds – ½ tsp
5. Fresh Curd – 1 cup

For tempering

1. Coconut oil – 1 tsp
2. Mustard Seeds – ½ tsp
3. Curry Leaves – few

Method

1. Grind the coconut, green chillies and mustard seeds. Add a little bit of curd for grinding instead of water.
2. In a bowl, add the finely chopped mango pieces, salt to taste, the ground paste and mix well.
3. Add curd and mix well. Check for salt.
4. Heat a small frying pan with oil, and add mustard seeds, once they splutter, turn off heat and add the curry leaves.
5. Pour the tempering over the perukku.

Serve with rice and any Molagootal.

Puli Aval

Aval/Avil is something that you will always find in my pantry. Without Aval, Rava etc I feel handicapped when thinking of making something for dinner. These things come in really handy when you run out of your dosa batter batter. The dinner gets ready in minutes. 

Aval upma can be made in a variety of ways, so you won't get bored. 

Puli Aval is an upma made with tamarind. And I should say my mother makes it the best. The right amount of tang, and spice, and the slight hint of sweetness from jaggery, the dish is really yum.

I have seen many people powder the aval and soak in the tamarind water, but this method is slightly different.

Serves - 3

What you'll need

1. Gatti Aval/Thick Flattened Rice Flakes/Poha – 3 cup
2. Tamarind – Size of a Indian lemon
3. Jaggery – 1 tbsp
4. Sambar Powder – 1 tbsp
5. Turmeric Powder – ¼ tsp
6. Salt to taste

For Tempering

1. Oil – 3 tbp
2. Mustard Seeds – ½ tsp
3. Channa Dal – ½ tbsp
4. Peanuts – a fistful
5. Asafoetida – a generous pinch
6. Dried Red Chilly - 1
7. Curry Leaves – few
8. Green Chilliy – 1

Method

1. Soak the tamarind in hot water for about 10 minutes.
2. Squeeze anoild take out the tamarind extract, the extract should be about 1 to 1.5 cup
3. Heat a kadai with the oil, temper with mustard seeds, once they crackle, add the peanuts, channa dal and fry till the dal turns golden and peanuts are roasted.
4. Now add the red chillies, and asafoetida. Finally add the curry leaves and green chilly.
5. Add the tamarind extract, sambar powder, jaggery, turmeric powder and salt to taste.
6. Let this boil until the mixture, thickens and reaches a saucy constistency, takes aobut 10 minutes.
7. After adding tamarind extract to the kadai, then only soak the aval in just enough water else it will soak for a very long time and become mushy.
8. Once the tamarind extract reaches a saucy consistency, take aval by handfuls, squeeze all the extra water and add to the tamarind sauce. Repeat with remaining aval.
9. Mix well, check for salt and add if required.

Serve hot with a sprinkling of sugar. That's how I like it, feel free to have with your favorite pickle or kootan like my H.

Upma Kozhukattai/Kara Kozhukattai/Pidi Kozhukattai

The Upma Kozhukattai is one of the popular tiffin items in a Tambram household. These are nothing but steamed rice rava dumplings. They taste great with sambar and chutney.

Now there is story associated with these kozhukattais, which was told to me by my grandmother. I think many of you would be knowing it. But still I would like to share it here. I don’t remember the story to the T; please feel free to correct me. Also, please forgive my story telling skills :)

There was a lady with 6 girls. Everyday, she would make some snack/tiffin for them when they are back from school. One day, the mother prepared upma kozhukattais and kept them covered in a kadai. She had made exactly 6 in number. Now the first girl came back from school and said, “amma, I am hungry”, mother replied, “there are kozhukattais in the kitchen, take one and leave the remaining for your sisters. The girl took one and closed the vessel. Next girl came and asked the same “Amma, I am hungry”. Mother gave the same reply. This continued as one by one the girls came from school. Now the fifth girl was really hungy. So she ate the one extra. After eating, she realized that her mother would be mad when she found out that she had eaten her sister’s share.  She caught a frog and put it inside the vessel and closed it.

The last sister came home, and asked her mother for something to eat. Her mother gave the same reply. When she went and opened she saw the frog and immediately closed the lid. Then she started “Amma Amma, Kozhukattai ku kannum undo di” (mother mother, does the kozhukattai have eyes). Her mother is surprised at the question, and says what are you blaberring child, eat the kozhukatti and let me be in peace. The girl again starts “amma amma kozhukattai vayum undo di”, mother says no. The girl goes on. Finally mother gets very irritated and comes to the kitchen, and she opens the lid and gets a fright when the frog jumps out.

Finally the 5^th girls gets good a scolding from her mother for having been so naughty.

Whenever I make kozhukattais, I automatically get reminded of this old story. 

Coming back to the kozhukattais, u can add a fistful of tuar dal and dried red chillies instead of green chillies while grinding the rice, that also gives a good taste. I have used the Rice Rava/idli rava also to make these kozhukattais and it comes out well. And saves the time of grinding the rice. Make sure to use good quality rice.

Makes about – 18

What you'll need

1. Rice Rava – 2 cup *
2. Scraped Coconut – ¾ cup
3. Water – 4 cup
4. Salt to taste

For tempering

1. Coconut oil – 2 tbsp
2. Mustard Seeds – 1 tsp
3. Channa Dal/Kadala Paruppu – 1 tbsp
4. Urad Dal/Ulutham Paruppu – ½ tbsp
5. Asafoetida – a generous pinch
6. Green Chillies – 1 or 2, chopped
7. Curry Leaves – few

Method

1. Heat a Kadai with oil, temper with mustard seeds, once the crackle add the channa dal, and urad dal and fry till the dals turn golden.
2. Next add the asafoetida, green chillies and curry leaves and fry for a minute.
3. Now add the measured water, the water ratio should be 1:2, one part rice rawa and 2 parts water.
4. Add the coconut gratings and salt to taste and let this come to rolling boil.
5. Now, turn the heat to medium and slowly add the rice rava and stirring simultaneously.
6. Keep stirring for 3 to 4 minutes, until all the water is evaporated and the whole thing comes together.
7. Let it cool for few minutes, now dipping your hands in water, take a golf sized ball of the upma and shape them into round balls or oblong shapes, choice is yours. Repeat with rest of the upma.
8. In a pressure cooker, pour some water, and place the kozhukattais in a steamer. Place it in the cooker and close the lid, keep on high, once the steam starts coming through the vent, reduce heat to low and steam for 10 to 15 minutes. U can use idlis mould too.
9. Serve hot with chutney/Sambar.

Notes:

For making rice rava

Method 1:

Wash and rinse the rice well, then spread it on a cloth and let dry in shade. Pulse in mixie until rava consistency. Sieve and use.

Method 2:

If you forget to wash and dry the rice, then just pulse the rice in mixie until rava like, sieve and use.

Or

You can also use Idli Rava.

I have tried all the 3 equally good kozhukattais, though sieving is important when you grind the rice so as to remove the fine flour and get soft kozhukattais.

Tomato Thyme Double Cheese Tart

It has been my long time wish to bake savory tarts and I could finally bake them in my kitchen. Yes, this time the Baking Partners Challenge was to bake either tarts or scones. I chose to bake these tarts. I should say, though they are high on the butter and cheese, yet the tart was bursting with flavors. I and my husband enjoyed them very much. The recipes were suggested by Archana of The Mad Scientist's Kitchen. I skipped the Sage as I did not have them on hand. Please feel free to add it. Thanks Archana for these wonderful tarts. I would love to try the scones as well, maybe a little later.

Now off to the recipe:

What you’ll need

For the pastry crust

1. All Purpose Flour – 3 cup
2. Butter – 150 gm
3. Gruyere Cheese – 75 gm
4. Salt – ½ tsp
5. Pepper – ¼ tsp
6. Red Chilly Powder – ½ tsp
7. Cold Water – 10 tbsp

For the filling

1. Cherry tomatoes – 450 gms
2. Olive Oil – 2 tbsp
3. Salt – ½ tsp
4. Pepper – ½ tsp
5. Gruyere Cheese – 100 gm
6. Djon Mustard – 2 tsp
7. Dried Thyme – 2 tsp

Method

1. Preheat the oven to 190C.
2. Halve the tomatoes and place them on a baking tray.
3. Drizzle with olive oil and season with salt and pepper.
4. Bake for 10 minutes. Remove from oven and allow to cool.
5. In the meanwhile prepare the crust, In a wide bowl, take the all purpose flour, add the salt, pepper, chilli powder and mix well.
6. Now add the cold cubed butter and rub with your fingers so the flour resembles bread crumbs.
7. Mix in the cheese gently.
8. Add the water and bring the flour together. Don’t knead.
9. Wrap the dough in cling flim and place in the refrigerator for 15 to 20 minutes.
10. No pre – heat the oven to 200 deg C.
11. Line a rectangular tray with aluminium foil, in such a way that you have extra foil on all four side.
12. Now roll out the dough and press it into the tray up until the sides as well.
13. Prick the dough all over with a fork, so that it doesn’t puff up.
14. Now place another foil on top of it and cover it all over with some dried beans like rajma or Karamani.
15. Blind bake for 15 minutes.
16. Now remove the beans and bake again for another 10 minutes.
17. Remove from oven.
18. Assembling the tart, Mix the cheese and djon mustard and spread it over the prepared crust.
19. Place the tomatoes over it. Sprinkle the herbs  and bake at 180 C for 40 minutes and then for another 15 minutes at 220 C.
20. Carefully remove from oven allow to cool.
21. To remove the tart just lift with the help of the foil and transfer to a plate.

Serve warm.

Chundakkai Kuzhambu/Sundakkai Kuzhambu

Chundakkai/Sundakkai is known as turkey berry in English. This berry can be used in kuzhambus in fresh form or dried form. Usually they are preserved by soaking in buttermilk and sun-drying them.  They have many medicinal benefits. They are great for diabetes. They also effective against stomach ulcers and worms in the stomach.

Today's recipe, Chundakkai Kuzhambu is not the regular Tamilian style Vathal kuzhambu. This is a typical Palakkad Iyer preparation using Tuar Dal. These kind of kuzhambu come in really handy when you run out of vegetables. Tastes great with rice and any vegetable stir fry/Mezhukupuratti/thoran or even with some Paruppu thogayal and pappadam. 

Serves - 2 to 3

What you'll need 

1. Chundakkai Vathal – 1/3 cup
2. Tuar Dal – ½ cup
3. Tamarind – Lemon sized ball
4. Turmeric Powder – ¼ tsp
5. Sambar Powder – 2 tbsp
6. Jaggery – 1 tsp (optional)
7. Asafoetida – a generous pinch
8. Salt to taste
9. Curry Leaves – few
10. Coriander Leaves – few
11. Mustard Seeds – ½ tsp
12. Oil – 2 tbsp

Method

1. Pressure cook the tuar dal with a pinch of turmeric until soft. Mash and set aside.
2. Soak the tamarind in hot water for 10 minutes.
3. Squeeze and extract the juice. Dilute the tamarind extract to measure 2.5 cups
4. Transfer to a vessel. Add turmeric powder, asafoetida, sambar powder, jaggery and salt to taste.
5. Let this boil for 7 to 8 minutes or till the raw smell disappears.
6. Lower heat and add the mashed dal and about ½ cup to 1 cup of water. Adjust salt. Bring to boil.
7. Add curry leaves and coriander leaves and remove from heat.
8. Heat a small frying pan with oil,  add mustard seeds, once the seeds sputter add the chundakkai vathal and fry till crisp. Add to the kuzhambu.

Serve with plain rice and paruppu thogayal or any vegetable stir fry of your choice.

Kothamalli Rasam / Coriander Rasam

Today's recipe is another signature dish of my MIL. My MIL calls this as "Ammangee Rasam". The first time I heard the name I was very much confused as to why this name. Then she told me how she tasted this rasam first time at her Ammanjee's (Mama's son) and it was he who had made it and so the name. Every time she prepares the rasam she never fails to remember and tell me how tasty and flavorful the rasam was. Indeed it is a very flavorful rasam with all fresh ingredients. Though the color may not look very appealing and that's because of the ground coriander, the taste is amazing. My children like to have as it is in a glass. Now off to the recipe

What you’ll need

1. Tuar Dal – 2 tbsp, cooked and mashed
2. Tamarind – a marable sized ball
3. Turmeric Powder – ¼ tsp
4. Asafoetida – a generous pinch
5. Salt to taste

To Grind

1. Tomato – 2 big
2. Coriander Stems with leaves – 25
3. Ginger – a small piece
4. Garlic – a big pod (optional)
5. Dried Red Chilly – 1
6. Black Pepper – ¼ tsp
7. Cumin Seeds – ½ tsp

To Temper

1. Oil/ghee – tsp
2. Mustard Seeds – ½ tsp
3. Dried Red Chilly - 1

Method

1. Soak the tamarind in about ½ cup of water for about 10 to 1 5 minutes.
2. Squeeze and extract the juice and discard the fiber
3. Grind all the items mentioned under “to grind” to a smooth paste without adding any water.
4. Transfer this ground paste to a vessel.
5. To the ground paste add the tamarind juice.
6. Also add turmeric powder, asafoetida and salt to taste.
7. Add 2 cups of water
8. Bring this to boil and boil for 7 to 8 minutes or until the raw smell disappears.
9. Reduce the heat to lowest. Mix the mashed dal with 1 cup of water and add it to the rasam.
10. Simmer until the rasam starts frothing up. Do not boil.
11. Remove from flame.
12. Temper with mustard seeds and red chilly.

Serve hot with rice and any vegetable stir fry or simply pour in a glass and enjoy as a soup.