Koon Korma ! (Mushroom Korma)

Ingredients

500 gm Koon/ Mushroom,peeled,cleaned and diced
1 tomato chopped
2 tsp ginger,chopped
3 garlic cloves, chopped
1/4 cup shallots, chopped
handful of coconut,chopped
2 sprig curry leaves
4 tsp coconut oil

For Spice paste

2 tsp chilly powder
2 tsp coriander powder
1/2 tsp turmeric powder
1/2 tsp garam masala
water as needed

To grind

3/4 cup grated coconut
4 cashews
1 tsp fennel seeds/perumjeerakam
1/4 cup water (approx)

Method

Heat coconut oil in a medium skillet and fry chopped ginger and garlic.Add shallots and coconut pieces to this and fry till they turn brown.Then add curry leaves and chopped tomatoes.Mix well for 2 minutes.Add diced mushrooms and fry for 2-3 minutes.Make a spice paste with the ingredients and water.Pour this to mushrooms.Wash the bowl with little more water and add this too.Add salt.Mix well and fry this till the raw smell disappears and the water completely evaporates.There will be more water since the mushrooms are to release some.When the water completely dries up,add the ground coconut mixture with little water into the mushroom mix.Mix well and bring to a boil.Reduce the flame and slow simmer till the oil clears over the top and curry turns thick.Serve with rice/chappathi.

Thanks for Awards !!

Suja Sugathan of Kitchen Corner and Sonali Pradhan of Only fish recipes have showered all these yummy awards to me .Thank You so much for these.

And I would love to pass these to all my regular visitors..

Mathanga -Vanpayar Erissery (Pumpkin & Red cow peas in ground coconut)

Ingredients

1/2 cup Vanpayar/Red Cow Peas soaked in water for about 7-8 hours
250 gm pumpkin peeles & diced
1/4 tsp turmeric powder
2 tsp chilly powder
3/4 cup water
salt

To grind

3/4 cup grated coconut
1 tsp cumin seeds
2 garlic cloves
1/4 to 1/2 cup water

To Temper

2 tsp coconut oil
1 tsp mustard seeds
1 dry chilly
few curry leaves


Method

• Pressure cook the cow peas and pumpkin adding turmeric and chilly powders,salt and water.After 4 whistles,switch off the stove  and keep till the pressure goes .
• Meanwhile grind the coconut adding cumin and cloves.The paste should be thick.So add little water and grind.
• After the pressure releases,open the cooker and mash the cow peas and pumpkin with a wooden spoon.This will make it a thick gravy .While mashing,don't make it like a paste.The pieces should be still visible.
• Add the ground coconut mixture to this and mix well.Bring it to a boil and then slow simmer for 4-5 minutes.
• Check salt .The gravy should be thick.
• Now heat oil in a small skillet and splutter the mustard seeds,dry chilly and curry leaves.Pour it over the curry.

Varutharacha Sambar !! (Toor dal/Pigeon pea and mixed vegetables in roasted & ground coconut)

Ingredients

1 cup of toor dal/pigeon peas
1 tsp of turmeric powder
2 cups of diced vegetables(potato,plantain,pumpkin,carrot,taro root)
2 Ladies finger chopped
1 Tomato chopped
1/4 cup shallots
One green chilly sliced
1/4 cup tamarind water/juice
I small piece of asafoetida

To Roast and Grind
1 Cup  grated coconut
5 tsp of coriander seeds
4 Dried red chillies
1 tsp of fenugreek seeds
1 tsp uzhunnuparippu/urad dal/black gram
2 tsp of gram dal (kadalapparippu)

To temper
1 small tsp Mustard seeds
1 small piece of asafoetida
2 Sprig curry leaves
Oil

Method

• Cook/Pressure cook toor dal adding tumeric powder, salt and enough water.
• when dal is half cooked,add the vegetables which take time to cook like potatoes, plantain,carrot,taro,pumpkin etc.Drop the piece of asafoetida.
• After 4-5 minutes add whole shallots and tamarind water.
• When they are almost cooked add the ladies finger and chopped tomatoes
• Meanwhile roast the coconut in some oil and add the spices mentioned in the roast section.Roast till the coconut turn to brown colour,
• Grind this to a fine paste adding enough water.Don't make it too watery.
• Add this coconut mixture to the sambar and let it simmer in medium heat for 5-6 minutes.
• Check salt and spices now.switch off the stove.
• Heat coconut oil in a small frying pan and splutter mustard seeds, asafoetida and curry leaves .Pour this into sambar and mix properly.

*Sending Varutharacha Sambar to CWS-Coriander seeds guest hosted by Aruna,an event by Priya

         

           and My Legume Love Affair event hosted by Desi Soccer Mom,event originally started by Susan of The well-seasoned cook

Unniyappam ! (Deep fried Rice & Jaggery balls from Kerala)

Even if I have created a translation for unniyappam there,I am sure it's awkward in many ways.To translate word by word,Unni means tiny and appam refers to pancake of sorts.Since these are made small ,the name in Malayalam is completely suitable for the dish..The word Unniyappam evokes lots of memories here.Summer vacations,ripe mangoes and lots of cousins to play.Those were the most awaited days in childhood.To appease all the children folks,evening snack most often will be hot hot unniyappams.We used to fill them in our frock pockets and compete each other to fill more.How sweet those days were ! 

Unniyappams are one of the main offerings in many Kerala Temples.In Ganesha Temples,'appam moodal'(covering the deity with unniyappam) is an auspicious ritual ! They prepare unniyappam adding lots of ghee and the taste is exceptional !

Ingredients

1 heaped cup of boiled rice

3/4 cup of grated/crushed jaggery

3 small banana chopped

1-2 tsp black sesame seeds

1 cardamom,crushed

handful of chopped coconut fried in ghee/oil (optional)

pinch of baking powder (optional)

1/4 cup water (approx)

Ghee/oil to fry

*Utensil used is a chatty like this

Method

• Soak rice in cold water for 4-5 hours.
• Drain and grind the rice with jaggery and bananas adding water little by little.The batter should be medium thick.
• Now pour this batter into a bowl and add sesame seeds,crushed cardamom,fried coconut pieces and baking powder.Mix well and keep it closed for half to one hour.
• Heat ghee/oil in unniyappa chatty (half of each hole).Pour spoonfuls of batter to each hole and fry in medium flame till it turn brown.Now Turn it over and fry the other side.Shift them into paper towels.

*These nostalgic unniyappam is on it's way to Celebrate Sweets-Sweets with Rice  event guest hosted by Priya of Priya's Easy N' Tasty Recipes,event by Nivedita

and CBB-Evening Tiffin event hosted by Radhika.

Kiwi banana smoothie !

My daughter is bit indifferent towards some fruits like Kiwi.She will start asking a lot of questions on how to get rid of those black seeds.But here I got one better idea to feed her happily from Priya's Blog.I was so delighted to see her emptying the glass within minutes.This is such a good flavour to have I assure.Especially if you are into curd/yogurt flavour like my little one !

Ingredients

1 Kiwi fruit peeled & chopped
Half banana chopped
3 tbsp curd/yogurt (not sour)
1 tbsp sugar
Honey as needed

Method

Blend everything together in a mixer/blender until smooth.Pour the smoothie to a glass/bowl and decorate with honey drops.

*Sending this perfect smoothie to Priya & Aipi's Bookmarked Recipes Event

Avial/അവിയല്‍ !! (A Mixed vegetable preparation from kerala)

There are several stories related to the origin of Avial,Kerala's own vegetable treat.The one which I found logical is this:Once dehannakkaar(special chefs for preparing sadya),after preparing sadya, have left up with lots of vegetables and in order to make use of them they have come up with a mixed dish. Ha-ha..then the coconut part,as you may be knowing,we Keralites can't think of something without coconut.Anyway folks,I salute all those foodie ancestors whose efforts have resulted in such a healthy and tasty dish !! 

Ingredients


3 cups  of vegetables cut into two inch length pieces.(Vegetables I used are plantains/ethakka,papaya,potato,string beans,beans,drumstick,carrot)
1/2 cup shallots cut into two
1 piece of ginger crushed
4 cloves of garlic sliced
1/2 tsp turmeric powder
1 tsp chilly powder
1/2 cup tamarind water/tamarind juice (soak lemon size tamarind in half cup water and squeeze.But the sourness varies with the type of tamarind you use)
salt

To crush
1 cup grated coconut
1 tsp cumin seeds
1 green chilly


To Garnish
2 sprig curry leaves
2 tsp coconut oil


Method

• Marinate the vegetables adding shallots,ginger,garlic,tamarind water,turmeric and chilly powders and salt.Mix it well with your hand and keep for half an hour.
• Pressure cook the vegetables till two whistles.
• Open the lid and shake the cooker well to mix up.Don't use spoon.
• Add the crushed ingredients to this and bring to a boil.Reduce the flame and cook it for 2-3 mts till everything is mixed well.
• Check the salt and switch off the stove.Now Sprinkle the coconut oil.Drop the curry leaves and close the lid.Keep it like that to absorb the flavours for another half an hour.This Avial is somewhat dry.Not too watery.

Few things I would like to share :


1.Avial is made in several different styles in different parts of Kerala.The difference comes mainly in the vegetables used,the souring agent selected and the thickness of the gravy.


2.Souring agent used are yoghurt,tamarind or sour mango pieces.If you are using mangoes you may cook them with vegetables.In case you prefer yoghurt,after cooking vegetables you can add the same and then mix up with coconut paste.


3.Regarding the vegetables,what I have found in South Kerala is that they use brinjal,tomatoes and onions.In central Kerala,they usually depend on the vegetables like papaya and payar/string beas which are readily available at home.The main difference if you travel to Palakkad is that they use bitter gourd in avial and only use yogurt as souring agent.


4.The gravy part is other variation.Some prepare it as a curry and so will have a loose gravy where as others convert it to a semi dry preparation so that can be used as a side dish.


5.Traditionally,Avial is made in Man paathram/an erathern pot .If you opt to prepare avial in a traditional way,then arrange the vegetables which needs more time to cook down and then the others.Cook well adding little more water and other methods are similar.


6.The vegetables should not be overcooked.They should be intact,still cooked.

*Avial is the star dish in Sadya.

Mani Puttu !! (Steamed rice balls in sweetened coconut milk)

This was another evening fascination for me and my brother during school days.Looking into our bowls of cute rice balls floating in coconut milk,we will first count how many balls we earned. Ha-ha..looking back I feel so ashamed that depending on the increase/decrease of the number there will be the inevitable fight waiting.Now when I make these for my daughter,there is none to fight for though.Sometimes food and the memories they bring along make our eyes wet..

Here is the recipe of sweet and cute Mani puttu all the way from Kerala..

Ingredients

1 cup roasted rice flour
1 1/4 cup water
1/2 tsp oil
salt
3-4 tbsp grated coconut
1 cup thick coconut milk
sugar

Method

• Bring the water to a boil adding the salt and oil.
• When it boils reduce the flame and add rice flour little by little.Mix well with a spoon and switch off the stove.
• Let it cool till you can knead with hand.Knead well and make small balls out of it.(the size of a small lemon)
• Now in a puttu maker/steamer first drop the grated coconut and then fill the balls.Drop the remaining coconut over the balls and steam in medium heat for 5-7 minutes .
• Now pour the coconut milk in a bowl and mix in sugar.Drop the mani puttu /rice balls into this and keep for half an hour.Serve manipputtu with coconut milk in small bowls/cups.

              

Sending the pretty Mani puttu to Celebrate Sweets-Sweets with Rice  event guest hosted by Priya of Priya's Easy N' Tasty Recipes,event by Nivedita

and CBB-Evening Tiffin event hosted by Radhika.

Unakka Meen Chathachathu !! (Dry Fish in a simple shallot-chilly roast)

This is a simple preparation with dry fish.I make this often when I feel homesick.One thing I can assure you. This is  a perfect accompaniment with Kanji/rice gruel or rice.

Ingredients

250 gm dry fish

1/2 cup shallots

5 dry chillies

2 sprig curry leaves

3-4 tsp coconut oil

salt (if needed)

Method

Put the dry fish in cold water to get rid of excess salt.It may take half to 1 hour.

Crush the dry chillies,shallots and curry leaves.

Heat oil in a skillet and fry the cleaned dry fish.Shift it to kitchen towel and remove the excess oil.

Crush this fish into tiny pieces and Keep.

Heat oil again in the same skillet and roast the crushed dry chillies-shallots-curry leaves till the shallots turn light brown.

Add the crushed dry fish and mix well till everything is blend well.Check the salt at this stage and can add if you want.

ILAYAPPAM..A humble evening snack from Kerala !!

Ilayappam or Ila ada (ഇലയപ്പം,ഇലയട) was my favourite evening snack during school days.I think we, Keralites have a special bonding with this humble snack mainly because this is made with all the ingredients an average Malayali would die for.Rice,coconut,jaggery and then to embrace the banana leaf flavour.What more to ask for !.We use banana leaves so much in our every day life that wrapping a lunch in it instead of carrying a lunch box is nothing less than a feast .We call it pothichoru.Whichever curry you carry in that lunch,when you open the banana wrap, it is sure to offer a supreme flavour of true homely food.

Now on to the recipe I am scribing below.This is a traditional style of making Ila appam.Recently, we all prepare Ilayappam with roasted rice flour where as our mothers loved to grind it to a fine paste to give the real taste.Anyway,I have made it in the older way to give an authentic version to you.Here it is..

Ingredients

3/4 cup boiled rice,soaked in cold water for 1 hour
3/4 cup parboiled rice,soaked in cold water for 1 hour
1/4 to 1/2 cup of water (to grind rice)
pinch of salt
1 heaped cup of jaggery
3 tbsp water (to melt jaggery)
1.5 cup grated coconut
1 tsp cardamom powder
2 tsp ghee

*Need banana leaves cut into medium square pieces.(you may use parchment paper/aluminium foil)

Method

• Grind the soaked rice together adding the water and salt.Be careful while adding water.The rice paste should be thick and smooth.So add water little by little.
• Meanwhile heat jaggery and water in a pan.When it boils,add the grated coconut and ghee. Sauté well and roast till it becomes thick.Add cardamom powder and switch off the stove.
• Now take the banana leaves and spread a handful of rice paste in a circular shape.Take spoonfuls of jaggery coconut mixture and place it in the middle of rice paste.Slightly press it with hand.Now fold the appam along with banana leaf.Press all the sides well .This will seal the filling.
• Place all Ilayappams in a steamer and steam in medium heat for 15-20 minutes.

*Made 10 medium sized ilayappams with these ingredients.

 Ilyappam is going to participate in  Celebrate Sweets-Sweets with Rice  event guest hosted by Priya of Priya's Easy N' Tasty Recipes,event by Nivedita

and CBB-Evening Tiffin event hosted by Radhika.

Chilly & Mustard- flavoured Pineapple !!

This is a dry preparation with pineapple that can go along with a spicy curry.The flavour is so unique with chilly and mustard that very well balance the sharpness of pineapple.Being cooked in coconut milk,the pineapple absorbs the creamy,rich and sweet flavour.I have adapted this classic recipe from  one of my favourite cook books, India's best recipes.

Ingredients

To cook Pineapple

1 heaped cup pineapple,peeled and chopped into bite-size pieces
3/4 cup coconut milk
1/4 cup water
Pinch of turmeric powder
1 crushed dry chilly
salt
Pinch of sugar

To roast pineapple

2 tsp vegetable oil
1/4 tsp mustard seeds
1/4 tsp cumin seeds
2 tbsp finely chopped onion
1 dry chilly broken into two
2 sprig curry leaves

Method

• Put the chopped pineapple in a medium sized pot adding the coconut milk,water,turmeric powder and crushed chillies.
• Bring to a slow simmer over law heat and cook covered for 10-12 minutes.The pineapple should be soft and not mushy.
• Now add salt and sugar.Cook uncovered till the gravy thickens.
• Heat oil in another skillet and splutter mustard and cumin seeds.Add the chopped onion and fry for 5-6 minutes till the onion changes colour.
• Add the chillies and curry leaves.Fry for another 2 minutes.Now pour the cooked pineapple into this.Stir well and remove from the heat.

* This is my entry to the Veggie/Fruit a Month Event - Pineapple!! event guest hosted at RecipeGrabBag,originally started by Priya of Mharo Rajasthan’s Recipes.

Koottu Curry -Kadala Ethakkaya koottu curry (A mix of chickpeas and raw plantains in ground coconut)

Here comes another sadya special from Kerala.Koottu curry refers to a some what dry preparation usually made with vegetables and lentils of different sorts.This is the first koottu curry I am posting here.Would love to post more in future.

Ingredients

To Pressure cook

1 cup chickpeas/bengal gram/karutha kadala,soaked in water overnight

1 small ginger piece,crushed

2 green chillies,sliced

1/4 tsp turmeric powder

3/4 cup water

salt

2 raw plantains,peeled and chopped into small pieces

To Grind to Coarse Paste

1 cup grated coconut

1/4 tsp cumin seeds

4 shallots

2 dried chillies

2 sprig curry leaves

1/4 cup water

To Temper

2 tsp coconut oil

1/2 tsp mustard seeds

1 sprig curry leaf

1 dried chilly

2 tsp grated coconut

Method

• Pressure cook the pre-soaked chickpeas with turmeric powder,salt,green chillies,ginger and water till 2 whistles.Open the lid and add the chopped plantains.Mix well and close the lid.Cook again till two whistles.
• Meanwhile grind the grated coconut,cumin seeds,shallots,dry chillies and curry leaves into a coarse paste adding little water.
• Open the cooker lid and pour the paste to this.Mix well and bring to a boil.The gravy should be thick now.
• Heat oil in a small skillet and splutter the mustard seeds,curry leaves,dry chilly.Add the grated coconut to this and fry till red.Add this to the curry and mix well.Check salt.

Mathiyum Chembum Curry Vachathu ! (Sardines and Taro in spicy coconut base)

Ingredients

10 medium size sardines,cleaned
5 medium size Taro roots,peeled and cut into two
2 pieces of coccum
few drops of coconut oil
1 cup water
salt
2 tsp coconut oil

To Crush

1 ginger piece

2 green chillies

2 sprig curry leaves

4-5 shallots

To Grind

1 cup grated coconut
2 tsp chilly powder
1/4 tsp turmeric powder
1 cup water

Method

• Grind the coconut and spices along with water into a fine paste.
• Pour this to the Man chatty/curry pot.Wash the grinder with balance 1 cup water and pour this into the pot.
• Drop the cleaned taro roots in this and arrange sardines over.
• Now mix in the crushed ingredients and salt.Bring it to a boil.
• Now add the coccum pieces and sprinkle the coconut oil.
• Simmer in a law flame till the oil separates over the top and the curry gets thick.
• Serve with rice/chapathi/puttu.

Chakkakkuru,Manga and Muringakka Curry !! (Jack fruit seeds,raw,sour mangoes and drumsticks in a coconut based gravy)

During the jack fruit season in Kerala,we the foodies make good use of the vegetable/fruit.This is a nostalgic curry every malayalee love to have once in a while.The most easy breezy curry to make,this is made with the ingredients available in Kerala villages during the summer time. Lip smacking.Isn't it ?

Ingredients

To Pressurecook

3/4 cup jackfruit seeds peeled and halved lengthwise
1 raw mango chopped (depends on the sourness)
1 drumstick cut into 2 inch pieces
1 piece ginger
1/2 tsp turmeric powder
3-4 green chillies (sliced)
salt as needed.
1/2 cup water

To grind

1 cup grated coconut
2 cloves of garlic
1 tsp cumin seeds
1/2 -3/4 cup water

To temper

2 tsp coconut oil
1 tsp mustard seeds
2 sprig curry leaves

Method

• Pressure cook all the ingredients in the particular section till 3 whistles.(If you are cooking normal,first cook the jackfruit seeds and when it's half cooked add the mangoes and drumsticks)
• Meanwhile grind the coconut into a smooth paste.
• Open the pressure cooker and pour the coconut paste to the curry.Mix well and bring to a boil.Check salt and cook till the gravy is bit thick.
• Heat coconut oil in a small skillet and splutter mustard seeds and curry leaves.Pour it over the curry.

Mango Shake !!

Ingredients

3 ripe,sweet mangoes,sliced

500 ml milk,boiled and then chilled

sugar as needed

Ice cubes as needed

1 cardamom crushed

Chocolate chips to decorate

Method

Put all the Ingredients in a blender and blend/process till smooth.

Pour into glasses and decorate with chocolate chips.

I am sending this mango shake to  Healing Foods-Mango event hosted by Reva of Kaarasaaram,an event by Siri.

Ari Payasam / അരിപ്പായസം!! (Kerala style Rice Dessert with Jaggery and Coconut Milk)

Ingredients

1 cup Unakkalari/parboiled rice (the red grain with bran) soaked in cold water for 30 minutes
400 gm jaggery
1/2 cup water
3/4 cup thick coconut milk (thala paal)
1.5 cup thin coconut milk (randaam paal)
2 1/4  cup very thin coconut milk(moonaam paal)
2 tbsp ghee
1/2 tsp cardamom powder or 2 cardamoms crushed
1/2 tsp dry ginger powder/chukku podi

To Garnish

2 tsp ghee
1/4 cup chopped coconut
handful of cashews

Method

• Pressure cook the soaked rice (parboiled rice takes more time) in very thin coconut milk.Once the whistle comes,reduce the flame and cook for another 10-12 minutes.Wait till the pressure goes.
• Meanwhile boil the jaggery with 1/2 cup water and make a syrup of  one thread consistency.
• When the pressure release open the lid and add the jaggery syrup.Bring it to a boil and add the ghee.Roast it sauting till it gets thick.
• Now pour the thin milk and boil.Cook in medium heat till payasam gets bit thick.Pour the thick milk and just heat it.Don't boil .Sprinkle the cardamom and dry ginger powder. Switch off the stove.
• Heat ghee in a small skillet and fry the chopped coconut and cashews till light brown.Pour this over the payasam.(While resting the payasam is to go thick more)

*I am sending this payasam to  Celebrate Sweets-Sweets with Rice guest hosted by Priya of Priya's Easy N' Tasty Recipes,event by Nivedita.

Happy Vishu !! (Happy Kerala New Year)

*Kanikkonna-(image courtesy-art Kerala)
Wish You all my dear readers and visitors a very happy and prosperous Vishu-auspicious New Year of Kerala !!....

Vaazhakkoombu-Thuvarapparippu/Toor Dal Thoran !! (Banana flower & pigeon peas in crushed coconut)

 Ingredients

1 Banana flower peeled till white and chopped fine.
3/4 cup toor dal
1/4 tsp turmeric powder
salt as required
3/4-1 cup water

To crush

3/4 cup grated coconut
1 tsp chilly powder
3 cloves garlic
1 pinch cumin seeds

To temper

2 tsp coconut oil
1 dry chilly
1/2 tsp black gram/uzhunnu parippu
1/2 tsp mustard seeds
2 sprig curry leaves

Method

• Peel the banana flower till you see white colour leaves.Chop and rub with oil and salt.Keep this for 30 mts.This is to remove stain.
• Pressure cook the toor dal adding salt,turmeric powder and water.Don't over cook.
• Cook the chopped banana flower adding salt and water.When it's cooked,add the crushed coconut mixture and mix well.Further cook for 2 minutes.
• Add the cooked toor dal to this and cook in slow flame till everything is mixed up well
• Now heat oil in a small skillet and splutter mustard and black gram split/uzhunnuparippu.When it changes colour add the dry chilly and curry leaves.Pour the cooked banana flower-toor dal into this and sauté well.Check salt.Roast till dry.

Pazha Manga Kaalan/Mambazha Kaalan !! (Ripe Mangoes in a yogurt based gravy)

Pazha Manga Kaalan (പഴമാങ്ങ കാളന്‍ ) or Mambzha Pulissery is a sweet and sour curry simmered in yoghurt and coconut gravy.Traditionally,this recipe is interesting since it's not using a single drop of water.The Ripe mangoes are been cooked in its own juice and so it remains a rich curry .Usually in Kerala we use ripe naattu manga-നാട്ടുമാങ്ങ (a special variety of mango having a unique smell)to make this curry.But with any sweet mango,the curry is fantastic.I am so proud to share this very authentic recipe from Kerala here.

I have lots of sweet and sour memories associated  with this special dish.My Daddy used to make this one with the sweet naatu mangas we had at our own backyard.He was a very choosy chef who shared lots of 'unique' tastes to me.We all loved and appreciated his recipes for it's authentic and classy taste.Though my mom was a super cook herself,it was Daddy's occasional cooking we always been looking for.That included many nostalgic dishes from his family with tons of stories to go with ..My Daddy,physically his presence is not there with us,but we cherish his memories in almost everything we say and do ! So,this is for My Daddy,the enthusiastic Chef ever !!

Ingredients

To Cook Mangoes

3 ripe, sweet, peeled  whole mangoes
1 green chilly
1/4 tsp turmeric powder
1/2 tsp chilly powder
1/4 tsp crushed black pepper
salt

To grind

1 cup grated coconut (loose)
3/4 cup curd (should be sour)
1 tsp cumin seeds

To sprinkle

2-3 pinches of fenugreek powder

To temper

2 tsp coconut oil
1/2 tsp mustard sseds
1 dry chilly
1 sprig curry leaf

Method

• Put the peeled mangoes and all the ingredients mentioned in the 'cook'section in a thick bottomed vessel.Mix well with your hand and squeeze the mangoes well.This will bring out the pulp and juice of the mangoes to cook the same.Don't use water.
• Now bring this mixture to a boil and reduce the flame.Cook this mango mixture well in the pulp and be careful of not burning it.Mix well in between.
• Meanwhile grind the coconut,curd and cumin seeds without adding water into a fine paste.
• Switch off the stove when the mango gravy gets thick and cooked well.After that add the coconut paste and mix well.You dont have to boil this again.Just allow the paste to get mixed well with the mango gravy.It should be a thick one.Let it to cool.Sprinkle the fenugreek powder.
• Heat oil in a small skillet and splutter mustard seeds,dry chilly and curry leaves.Pour it over the Curry.

 * This hearty kaalan is on it's way to participate in the Healing Foods-Mango event hosted by Reva of Kaarasaaram,an event by Siri.