Mambazha Pulissery

Hello everyone,

Mambazha pulissery or mambazha mor kuzhambu is a delicious mango curry made with mangoes, yogurt, coconut and spices. This authentic kerala dish has sweet and sour taste. It is served as part of onam sadhya.

 

I tasted mambazha pulissery for the first time in thalathoor heritage resort, Kazargod. Resort's owner aunty prepared this authentic curry with whole mangoes for our lunch. It was amazing. We don’t get small mangoes here in US so I chopped the mango to prepare this curry. Here you go, below is the recipe.

Ingredients:

Ripe Mango - 1 big or 2 small

Water -  1/2 cup

Curd or Yogurt -  2 1/2 cup

Turmeric Powder -

Jaggery - 1 or 2 tsp as per mango taste(optional)

Salt to taste

To grind:

Grated Coconut - 1/2 cup

Green chili - 1

Cumin seeds - 1 tsp

To Temper:

Mustard seeds - 1 tsp

Curry leaves - few

Red chili - 1 split into 2 halves

Coconut oil - 1 tbsp

Method:

1. Peel the skin of mango and chop it into rough pieces. 

2. In a pan, add chopped mangoes, 1/2 cup water, pinch of salt, jaggery(optional). Cook them in medium heat for 3-4 mins. Switch off the heat. Allow the mangoes to cool down.

4.Meanwhile, grind the ingredients under 'To grind' section with little water to smooth paste.

5. Take curd in a vessel or bowl, add ground coconut paste, salt, turmeric powder. Mix well. 

6. Add the curd coconut mix to the mango. Stir well so that curd is mixed well with mango.

7. Turn on the stove, cook the curd mango mix for 2 mins in low flame. Switch off the heat.

8. Heat coconut oil in small skillet, add mustard seeds, red chili and curry leaves. Once it splutters add it to the cooked curry.

9. Serve with hot steamed rice and any choice of kaara kari.

Notes:

1. Always use ripe mango. 

2. Add jaggery if the mango is sour. 

3. Cook the curry in low heat to avoid curdling.

4.I always use less spice. Add an extra chili as per taste.

Mango Rice

Hello everyone,

Mango rice or manga saadham is very delicious rice which is similar to lemon rice with tangy taste. My mom used to make this but I was not fond of it. My MIL makes when its mango season. I like to take it for lunchbox.

 

This is the season for mangoes. My husband went to Indian store and bought raw mango. Its been long time since I made rice with mango. Hence, I decided to make it for lunch. Here is the recipe.

Ingredients:

Grated Raw Mango - 1 cup

Grated coconut - 1/4 cup

Turmeric powder - 1/4 tsp

Cooked Rice - 2 cups

Salt as per taste

Coriander leaves - few for garnishing

 

To Temper:

Oil - 1tbsp

Mustard seeds - 1tsp

Urad dal - 1 1/2 tsp

Chana dal - 2 tsp

Hing a pinch

Green chili -  1 slit

Curry leaves - few

Peanuts - 1/4 cup

 

Method

1. Dry roast the peanuts and keep it aside. Make sure not to burn the peanuts.
2. Heat oil in a kadai, add the ingredients under 'To Temper' section except curry leaves, green chili and roasted peanuts.
3. When the mustard seeds splutters and the dal turns brown, add curry leaves, green chili and peanuts.
4. Add turmeric powder, grated mango. Mix well.
5. Sauté for 2-3 mins or until the grated mango shrinks.
6. Take cooked rice in a large bowl, add the mango mix, salt, grated coconut and coriander leaves. Mix well without breaking the rice.
7.  Mango rice is ready to serve with appalam or any vadaam.

 

Notes:

1. Rice has to be cooked in such a way that it is not sticky and the grain are separate.
2. Rice has to be cooled.
3. I always use less spice so that my son can eat. If you want the rice to be more spicy, add 1-2 red or greed chili.
4. Skip step 1 if you have roasted peanuts.

Broccoli Parupu Usili

Hello everyone,

 

Parupu Usili is a very popular TamBrahm dish. Usually this is prepared with beans, cluster beans, cabbage and plantain flower. I came across broccoli version of this dish in instagram. Tried making the same very next day. It was very tasty. Broccoli is rich in vitamins, fiber and potassium. I love broccoli and use it at least twice in a week.

Parupu usili goes well as a side with mor kuzhambu or vatha kuzhambu.

Servings: 3-4

Ingredients:

Broccoli - 2 crowns

Water - 3 cups

Toor dal - 1/4 cup

Chana dal - 1/4 cup

Red chili - 2

Jeera - 1/2 tsp

Salt as per taste

Hing a pinch

 

For Seasoning:

Oil - 1 tbsp

Mustard seeds - 1 tsp

Uad dal - 1tsp

Curry leaves - 4-5nos

Method:

1. Pluck the broccoli florets into small pieces. Boil the water in a vessel with salt. Cook the florets for 5-6 mins until stem turns soft.
   
2. Strain the water in a colander and keep the florets aside.
3.  Wash and soak the dals in water for about two hours. Drain the water and transfer it to a mixer.
4. Add red chili, jeera, hing, salt and grind it coarsely without adding water.
   
5. Steam the idli plate or steaming basket with oil and steam the ground dal mix for 6-7 mins. Crumble it and keep it aside.
   
6. Heat oil in a kadai, temper with mustard seeds, urad dal and curry leaves. Add crumbled dal and fry for a minute. Then add cooked broccoli florets and mix well.
   
7. Stir it for 2 mins and switch off the heat.
   
   
   

 

Notes:

Do not over cook broccoli otherwise color if it will be changed. It has to be nice green color.

Rava Semiya Paniyaram

Hello everyone,

Rava Semiya paniyaram is an easy snack or tiffin which is made by adding onion, carrots and other spices to the rava semiya batter.

We usually make Paniyaram or paddu with idli/dosa batter. If we are out of dosa batter, we have the option of making rava semiya paniyaram. This instant paniyaram is easy to make for kids lunch box.

 

Usually only rava is used to make instant paniyaram but adding semiya will give a nice taste and texture.

 

My MIL read this recipe in some magazine. She said she tried without any spice or masala and it came out well. 

My son likes carrot in everything. I tried adding onion and carrots and it turned out really yumm :)

 

Ingredients:

For batter:

Rava - 1 cup

Semiya - 1 cup

Curd/Yogurt - 1 cup

Water - 1 cup+ 1 cup

Salt to taste

Coriander leaves

Oil as needed for roasting

 

For the masala:

Oil - 2tbsp

Mustard seeds- 1tsp

Cumin seeds/Jeera - 1/2 tsp

Urad dal - 1tsp

Chana dal - 1tsp

Green chili - 1 or 2 finely chopped as per spice level

Ginger - 1tsp grated or crushed

Curry leaves -few chopped

Hing - a pinch

Onion - 1 cup finely chopped

Carrot - 1 cup grated

Salt - a pinch

 

Method:

1. Dry roast rava and semiya for about 1-2 mins or until it is hot.
2. In a large bowl, add rava, semiya, curd and  1 cup water. Mix well and let it rest for 25mins.
   
3. In the mean time, prepare the masala for the paniyaram. Heat oil in a pan, add mustard seeds.
4. When it splutters, add cumin seeds, urad dal, chana dal, green chili, ginger, curry leaves. Fry until dal turns golden brown.
5. Add onion, sauté until it is translucent. To the onion, add carrot and sprinkle some salt. Sauté for a minute and switch off the heat.
   
   
   
6. Transfer the prepared onion carrot mix to the paniyaram batter. Add some salt, coriander leaves and mix well.
   
7. Further add 1 cup water to adjust the consistency.
8. Heat paniyaram/appe pan, add few drops of oil in the holes.
9. Fill each hole with prepared rava semiya paniyaram batter. Simmer and cook until the base turns golden.
   
10. Flip it over and cook on the other side. Simmer again and cook until golden brown.
11. Rava Semiya Paniyaram is ready to serve with any preferred chutney