Pacha Manga Chammanthi Recipe

Pacha manga chammanthi is a Kerala style, sour and spicy thogayal, made with raw mangoes, coconut, shallots and chillies. Traditional chammanthi calls in for shallots. But I have not used.

Best when served with kanji and can be mixed with hot rice, topped with ghee. A good accompaniment with curd rice as well. Mangoes that are raw (unripe) and slightly sour is used for this chammanthi.

INGREDIENTS:

Sour raw mango - 1/2

Green chillies - 2

Dry red chillies - 2

Coconut grated - 1/2 cup

Salt - to taste

Ginger - a small piece

Curry leaves - few

METHOD:

Roughly peel and chop raw mango.

Coarsely grind the mango pieces, green chilies, dry red chilies and ginger. Do not add water.

Add grated coconut, salt and curry leaves and grind again to a thick, coarse paste.

Serve with hot rice topped with ghee OR kanji and pappadam.

NOTE:

Do not add water while grinding. The moisture from the mango is enough.

Add chillies according to your taste buds. This chammanthi tastes great if a bit spicy. You can also use green chillies instead of red chillies OR a mix of green and dry red chillies.

Chakkarakutti sambar recipe/Sugar baby mango sambar/Mambazha sambar recipe

Mango season!  Seasonal delicacy! 

Chakkarakutti mambazha (sugarbaby mango) sambar. This is an easy to make sweet & sour sambar. These mangoes are very tiny mangoes available only for a few months during summer.

INGREDIENTS:

Chakkarakutti ripe mangoes - 6 (slit into 4 pieces with seeds intact)

Tur dhal - 1/2 cup
Tamarind - a lemon sized ball
Salt - to taste
Turmeric powder - 1/2 tsp.
Sambar powder - 2 tsp

Jaggery - optional

To fry in oil and grind:

Oil - 2 tsp.

Coriander seeds - 1 tablespoon

Methi seeds - 1/4 tsp.

Gram dhal - 2 tsp.

Dry red chillies - 2

Bedige chilli - 1

Hing

Scraped coconut - 2 tablespoons

To temper:
Oil - 1 spoon
Mustard seeds - 1/4 tsp.
Methi seeds - 1/8 tsp.
Curry leaves - few

To garnish:
Coriander leaves - few

METHOD:

Wash and remove the stalk from the mango. Slit it into four pieces. Do not remove from the seed.

Heat a kadai, add little water, cook the whole, slit mango with seed until soft along with turmeric and salt. Do not discard the water.

Pressure cook tur dhal with turmeric powder, mash well and keep aside.

Soak tamarind in lukewarm water and extract pulp.

In a kadai, heat a spoon of oil and fry the coriander seeds, methi seeds, gram dhal, hing and dry chillies until golden brown. Add scraped coconut and grind it in a mixie to a thick paste (slightly coarse) using little water.

In the same kadai, heat oil, add mustard seeds, when they splutter, add curry leaves and pour in the cooked mango with water. Now add the sambar powder, required amount of salt, and tamarind extract. Allow it to boil till the raw smell of tamarind goes. Now, add the mashed tur dhal and ground paste. Let it boil until thick. Add water to get the desired consistency.

Heat a spoon of oil add mustard, when mustard seeds splutter, add methi seeds, and curry leaves. Add this tempering to sambar, transfer it to a bowl and garnish with coriander leaves.

Serve with hot rice and a spoon of ghee.

Palakkotai mangai aviyal recipe / Chakka kuru manga aviyal recipe

INGREDIENTS:

Jackfruit seeds (Chakka kuru) -  1 cup

Raw mango peeled and chopped - 1 cup

Turmeric powder - 1/4 tsp. 

Grated coconut - 1/2 cup

Green chillies - 2 or 3

Cumin seeds - 1 tsp.

Thick curd - 1/4 cup

Salt - as per taste

Coconut oil - 2 tablespoons

Curry leaves - 1 sprig

METHOD:

Cut jackfruit seeds lengthwise.

Peel and chop raw mango.

Grind coconut, jeera, green chillies to a medium coarse paste.

In a pan, cook jackfruit seeds with salt, turmeric powder and little water. When cooked, add chopped raw mangoes. When done, add the ground coconut paste. Cook until the raw smell diffuses. In a pan, heat 1/2 tsp. coconut oil, and curry leaves. Add to the mixture. Switch off the heat. Add thick curd, coconut oil and mix well. Serve with rice.

KURUKKU KALAN RECIPE / KATTI KALAN RECIPE

Being born and brought up in Coimbatore and owing to its proximity to Kerala, I have tasted many Kerala dishes. During Onam and other festivals, I have cooked many traditional Kerala recipes. Sadhya/ Sadya in Kerala, is a traditional feast served on banana leaf, similar to Tamil Nadu's 'Vazhai ilai sappadu'. Click here for Onam sadhya recipes. Coming to Kalan, no Onasadhya is complete without a Kalan. The difference between Kalan and Kurukku kalan is, Kalan will be like a gravy, and a pouring consistency, whereas Kurukku kalan is stirred for a long time until the gravy thickens. Kalan/Kurukku kalan/Katti Kalan is made with vegetables like Chena (yam), Kaya (raw banana), Kumbalanga (Ash gourd) and thick yoghurt. Kurukku kalan stays fresh for a fortnight.

INGREDIENTS:

Chopped ashgourd - 1 ½ cup
Chopped raw banana - 1 ½ cup

(Yam and raw banana makes a good combo. I used ashgourd and raw banana).
Turmeric powder - 1/4 tsp
Red Chilli Powder - a pinch
Pepper Powder - 1 tsp
Salt - to taste
Thick sour curds - 3 cups

To grind to a paste:
Grated Coconut - 1/2 cup
Green Chillies - 2
Jeera - 1/4 tsp

To temper:

Coconut oil - 1 tbsp
Mustard Seeds – 1/4 tsp
Curry Leaves - a sprig

Dry red chillies - 1

METHOD:

Peel the skin and cut the vegetables into medium sized pieces. Grind coconut, green chillies and jeera to a thick, smooth paste. Whisk curd without water until smooth.

Cook vegetables with chilli powder and turmeric using very little water. When half cooked, add salt and beaten curd and stir until the curd reduces and the kalan thickens to a semi solid state. ###

Now add the ground coconut paste. Mix well and cook in low flame until thick. Now add pepper powder, mix well and cook for a few seconds.

Temper with given ingredients, mix well and serve with steamed rice.

(### NOTE: Generally, it is prepared upto this stage and stored for future use. This stays good for more than a fortnight). 

CHAKKA CURRY / JACKFRUIT CURRY / CHAKKA CURRY RECIPE

Chakka curry is a traditional Kerala dish made with semi-ripe jackfruit. 

INGREDIENTS:

Semi-ripe jackfruit sulai (bulb) - 15
Cowpeas - 1/2 cup
Turmeric powder - a pinch
Chilli powder - 1/8 tsp.
Salt - to taste
Urad dhal - 2 tsp.
Dry red chilli - 2 or 3
Cumin seeds - 1/2 tsp.
Grated coconut - 1/2 cup

To temper:
Coconut oil - 2 tsp.
Mustard seeds - 1/2 tsp.
Curry leaves - a sprig

METHOD:

NOTE: Jackfruit for chakka curry should be firm and semi-ripe. The semi-ripe chulais have sour and sweet taste which gives the flavour to the curry.

Soak cowpeas for an hour. Pressure cook with little salt until soft. Drain water completely and keep aside.

Heat coconut oil in a kadai and roast urad dhal and chilli until golden brown. Grind along with cumin seeds and grated coconut to a smooth paste.

Take out the seeds from jackfruit, clean well and chop to pieces. Cook in little water along with salt, turmeric powder and chilli powder. When 3/4th done, add cooked cow peas, and allow it to cook for 5 minutes. Now add the ground paste, add little water to get the desired consistency, mix well and cook for 2 or 3 minutes in low flame. 

Temper the given ingredients and pour over the curry. Mix well. 

Serve as a side dish for Onam Sadhya. 

PULINKARI / MATHANGA PULINKARI / PULINCURRY / PULINKARI RECIPE

Pulinkari means a curry with tamarind. Mathanga Pulinkari is a Kerala style curry in which diced pumpkin is cooked in tamarind sauce alongwith some ground spices. The temperings in coconut oil gives additional flavour to the curry. This is one of the must have dishes in Onasadya (Onam feast) of Kerala.This is a simple to make pulincurry. There are many variations to this recipe. I have also mentioned the variations at the end of this post. 

INGREDIENTS:

Yellow pumpkin - 2 cups
Turmeric powder -1/4 tsp.
Chilli powder - 1/4 tsp.
Green chilli -1
Tamarind paste - 1 tablespoon OR tamarind extract from key lime sized tamarind.
Hing - a generous pinch
Grated coconut - 1/4 cup
Cumin seeds - 1/2 tsp.
Dry red chilli - 1
Salt - to taste
Oil - 1 tsp. (preferably coconut oil)

To temper:
Coconut oil - 2 tsp.
Mustard seeds - 1/4 tsp.
Curry leaves - 2 sprigs

METHOD:

Cut pumpkin into medium sized cubes. Need not peel the skin.

In a kadai, roast the coconut in low heat until golden brown and grind alongwith cumin seeds and red chilli to a smooth paste.

Cook pumpkin pieces in water alongwith salt, green chilli and turmeric powder. When half done, add tamarind extract ,hing and chilli powder and cook until raw smell diffuses. Now add the ground paste and cook for a few minutes in medium flame. Temper with the given ingredients. Serve with rice.

NOTE: Roasted coconut gives the flavour. If health conscious, just add grated coconut.

Variations:
1. Sauteed shallots are added.
2. Coriander seeds, methi seeds, tur dhal, urad dhal are roasted in oil and ground with coconut to a powder. This is called podi podicha pulinkari. These ingredients can also be ground to a paste.
3. Cooked tur dhal is added.

PAZHAM PRADHAMAN / NENDRAM PAZHAM PRADHAMAN / BANANA PAYASAM

Vishu sadya or Onam sadya in Kerala, is incomplete without pradhaman and payasam. This classic pazham pradhaman / kheer is made with ripe bananas,coconut milk and jaggery.

Do read the Konnapoo (which blossoms during Vishu) story here from my devotional blog

Other Kerala special payasams:
Parippu Pradhaman 
Palada pradhaman 
Chakka pradhaman 
Nei payasam
Semiya paal payasam 
Chadachadayam /Sadasadayam
Pal payasam

INGREDIENTS:

Good, ripe nendrampazham (Ethappazham) - 2
Crushed jaggery - 3/4 to 1 cup
Coconut milk thick 1st extract - 1 cup
Coconut milk 2nd extract - 1 and 1/2 cups
Ghee - 4 tablespoons
Cardamom powder - 1/2 teaspoon
Dry ginger powder - 1/2 teaspoon (optional)
Ghee fried coconut bits - 3 tablespoons
Ghee fried cashewnuts - 10

METHOD:

Cut nendrampazham into finger long pieces and steam cook until mushy. When cool, peel the skin, remove the seeds and small veins, and grind in a mixie to a smooth pulp. Do not add water.  

Dissolve jaggery in water, strain for impurities and keep ready.

Heat a spoon of ghee in a uruli or thick bottomed kadai, fry coconut pieces until brown, and cashews until golden brown, drain and keep aside. In the same uruli, melt remaining ghee and add the banana pulp and stir continuously (stir continuously as the bananas will stick to the bottom) for about 3 minutes in medium heat. Now add jaggery syrup little by little, simultaneously stirring well without any lumps. Add dry ginger powder and cook in medium heat until the mixture thickens like a mass.

Now add the 2nd extract coconut milk and cook on medium flame for 8 to 10 minutes. Stir occasionally. Switch off the flame and add thick 1st extract coconut milk. Mix well. Add cardamom powder, ghee fried coconut bits and cashewnuts and mix well.

Pazham pradhaman / Nendrapazham Pradhaman is ready to be served. 

NOTE: Coconut milk extracts can be used more or less to get the desired consistency.

SEMIYA PAAL PAYASAM / VERMICELLI KHEER / SEMIYA PAYASAM

I launched this blog nine years ago. Yes, my blog is 8 years old and stepping into the 9th year. I am happy to share on my Blog Anniversary, the stats google gives me. Over this period of blogging, my blog and has 35,86,334 Lifetime Pageviews/readers/visitors.With every blog post, I engaged myself and learned and the learning continues. Thanks to all for your support. I celebrate this with a Semiya paal payasam. Very appropriately and with no plan whatsoever, this is the 651st  post on my site.

INGREDIENTS:

Roasted vermicelli - 1/2 cup
Milk - 1 ltr.
Cardamom powdered - 1/2 tsp.
Sugar - 1/2 cup
Ghee fried cashews and raisins - few
Condensed milk -1/4 cup
Saffron (optional)
Ghee - 1 tablespoons

METHOD:

Heat a tablespoon of ghee and fry vermicelli until golden brown. Fry cashews and raisins in ghee and keep aside. Powder cardamoms and keep ready.

Boil milk in a heavy- bottomed deep pan. Stir frequently until the milk reduces to 3/4th. Simmer and add ghee roasted vermicelli into the milk and cook until soft. Now add sugar, condensed milk, stir and cook until the milk is thick. Add the powdered cardamoms,saffron and ghee. Garnish with ghee-fried cashews and saffron. Serve hot or cold. Both will taste good.

NOTE: Sugar can be adjusted to suit your taste.

PARIPPU PRADHAMAN / CHERUPAYAR PARIPPU PRADHAMAN / PARIPPU PAYASAM

Parippu pradhaman is a kheer/payasam served in the traditional Kerala Onam Sadya. 

INGREDIENTS:

Moong dhal - 1/2 cup
Coconut - 1 big
Crushed jaggery - 1 cup
Cardamom - 4
Cashews - few
Coconut pieces fried in ghee - few
Ghee - 4 tablespoons

METHOD :

Scrap the coconut and soak in 1 cup of hot water for 10 minutes. Grind it in a mixie. Squeeze and extract milk. This is the first extract of coconut milk, which will be thick. Keep aside. Repeat the procedure two more times. Keep the second extract in a separate vessel and third extract separately in another vessel.

Meanwhile, crush the jaggery and dissolve in half a cup of water. Filter the impurities. 

Fry the cashews and coconut pieces in a teaspoon of ghee. Powder the cardamoms. 

Dry roast moong dhal, when cool, wash well. In a heavy bottomed kadai or uruli, cook washed moong dhal alongwith water until soft. Mash well. Now add the  jaggery solution and allow it to boil until the raw smell is diffused. Add ghee. Stir well. Pour the 3rd coconut milk extract, stir in between and allow it to boil till everything is blended well and little thick. Now add the 2nd extract and allow it to boil until the mixture thickens. 

Meanwhile, add powdered cardamom to the first extract of coconut milk, mix well, keep ready.

Add the 1st thick extract. Stir well. SWITCH OFF THE STOVE, REMOVE FROM FIRE. Add ghee-fried cashews and coconuts. Add the remaining ghee if any. Serve warm or hot. Kerala special parippu payasam / parippu pradhaman is ready.

NOTE: You can add coconut milk to get the desired consistency.

ONAM SADYA RECIPES / KERALA SADYA RECIPES

CLICK ON THE LINKS/PICTURES FOR ONASADHYA RECIPES