Thursday, June 23, 2011

Vadu manga

These are tender mangoes brined and spiced. A traditional accompaniment to curd rice especially common in most Tam-Brahm homes. It goes well with rasam rice also.

tiny tender mangoes(Max of 1" in size or smaller) --- 1 measure/cup ( called ser in tamil)
Powdered crystal salt ------ 1 tablespoon
chilli powder --------------- 1 tablespoon
Gingelly oil/ castor oil ----- 1 tablespoon

Wash the mangoes and dry them on a cloth.
Coat the mangoes with oil.
Add salt and chilli powder over the mangoes and allow them to rest for 3 days with just a toss over every morning.
On the 3rd day the salt and mangoes will release water and the mangoes will be soaking in the spicy solution.
The more it soaks the more the mangoes will absorb the spices. Tastes yummy with curd rice.
The above preparation was made in Lalgudi with homegrown mangoes.

Tip: Powdered mustard can also be added. Gives a lovely aroma.

Friday, June 10, 2011

payattham paruppu payasam

Moong dal porridge(payasam). This is a traditional payasam made for all auspicious ocassions. It is also good for mouth ulcers.


moong dal : - 1/2 cup
channa dal - 2 table spoon
jaggery ----- 3/4 cup
cardomam -- 2 nos
cashew nuts - 10 nos
small slivers of coconut or gratings
Milk - 1 cup


Pressure cook moongdal and channa dal in 1 1/2 cups of water.
Mash them well and boil them in a dish.
Add jaggery and slivers of coconut or gratings and boil them till the jaggery dissolves
Add milk when the mixture bubbles and switch off.
Garnish with fried cashews and cardomam