Monday, 7 March 2016

kadumanga pickle

This is mango season here. Everywhere we find mangoes different types. This time I decided to  try making kadumanga pickle. Collected mangoes from or grandma's home. Washed it thoroughly. I never knew the process was this simple.

 Kannimanga 50
 Chilly powder
 Mustard seeds crushed ( 2 sppon)
 Gingely oil

 This is a two stage process. Fist we keep it in salt and water to let it shrink. In the second stage we add chilly powder.

First I collected and cleaned the tender mangoes and put it into a glass jar. Added some table salt and water to it. After three weeks found that the mangoes shrinked and absorbed the salt

Pour the salt water to a flat vessel. Added chilly powder 4 spoon and crushed mustard and hing powder and mixed it well. Added it with the mangoes  and kept the mix in the same jar. Added a few drops of gingely oil to it. After two weeks this will be ready to use. This can be preserved in an air tight glass jar and use for a long time.

Rice curd and this pickle is a good combination.

Tuesday, 1 March 2016

Ulli Theeyal

Small onion 20-25
 Green chillies

Curry leaves

Coconut1 cup

Chilly powder 2 spoon

Coriander powder 3 sppon

Tamarind water


Cut onions lengthwise. In a pan pour oil add red chillies mustard and curry leaves. To this add onions little salt and turmeric powder. Fry this in low flame

In another pan fry coconut till it becomes golden brown and switch off flame . to this add coriander powder and mix. Then add chilly powder. The mix will be brown in colour. Grind this to a paste
Add the paste to onions and fry for a few minutes. Add some water and the tamarind water. Let it boil for a few minutes and gravy thickens. Tasty ulli theeyal is ready