Vendhaya Maangai ( Fenugreek-Mango pickle )

The spring is in the air and the mango trees are full of flowers. We have started getting raw mangoes in the market and it makes my mouth water at their sight. One such instant Mango Pickle is this fenugreek-mango combination, which goes very well with thayir saadam (curd rice) or any other rice combo. Easy to prepare and could be consumed within hours of making it.



Ingredients :

1 raw mango cut into small cubes or chopped finely
1/2 tsp. fenugreek seeds ( roasted till red and powdered finely )
1/2 tsp. turmeric powder
1/2 tsp. asafoetida
1 tsp. red chilli powder
1 tsp. mustard seeds
1 tbsp. oil
Salt to taste

Method :

1. Mix salt, turmeric powder and asafoetida to the chopped mango and keep aside for 1/2 hour.

2. Heat oil, splutter mustard seeds and then remove from flame and while still hot add the chilli powder to the oil.

3. Add the fenugreek powder and hot oil mixture to the mango and mix well. Keep aside for 1/2 hour for the spices to blend with the mango and serve with curd rice.

This pickle stays fresh for 3 - 4 days in the refrigerator.

Krishnaarpanam

Cauliflower Milagu Pirattal ( Cauliflower Pepper Fry )

I'm back after a gap of mourning for my mother. I know, life has to go on and it does not stop on anyone's demise or non-existence. My mind has settled after accepting the fact that there is still lot more to see - good or bad and yet with courage.
I thank you all those who were with me and your words give me courage and help me put my foot forward in the journey of life.
Coming back to the blog world, Cauliflower Milagu ( pepper ) Pirattal ( fry ) was a dish which I had in a South Indian Restaurant in Chennai ( I forgot the name of the restaurant as it was a long time back ). This dish is a good accompaniment to any Rasam rice and my family enjoys it as a comfort food on a cold day with hot rasam and rice.


Ingredients :

1 cauliflower cut into florets of desired size
1 1/2 tsp. jeera-pepper crushed ( powder coarsely in the mixie )
1/2 tsp. mustard seeds
1 tsp. urad dal
2 whole dry red chillies
few curry leaves
a pinch of asafoetida
Salt to taste
1 tbsp. ghee or oil

Method :

1. Wash the cauliflower florets well and pat dry with a kitchen towel.

2. Heat ghee or oil in a kadai, add mustard seeds, after it splutters, add urad dal and red chillies and when the dal turns pink, add asafoetida, curry leaves and the crushed jeera - pepper. Fry for few seconds and add the cauliflower and the salt.

3. Saute the cauliflower well till all the spice coats and and cook covered on low flame till the cauliflower is cooked. Serve hot with rasam rice.




Sending this recipe to JFI - Cauliflower hosted by Mythreyee of Paajaka recipes and the event Jhiva For Ingredients was initiated by Mrs. Indira of Mahanadi.



Krishnaarpanam