Mambazha Pulissery

Ingredients :

• Ripe Mango -2 small
• Chilly powder - 1/2 tsp
• Turmeric powder - 1/4 tsp
• Mustard seeds - 1/2 tsp
• Dry Red chilly - 2
• Curry leaf - 1 strand
• Coconut oil - 1 tsp

For grinding :

• Mango pieces
• Grated coconut - 1/2 cup
• Yogurt/Curd - 1cup
• Green chilly - 3
• Turmeric powder - 1/4 tsp
• Black pepper - 1/4 tsp
• Cumin - a pinch

1.Slice the mango piece or if using full mango,peel the skin off.Grind the ingredients mentioned in a blender.Cook the mango pieces by adding  chilly powder,turmeric powder and salt.

2.When the mango pieces are well cooked,lower the flame and add grinded mix.Stri well for five more minute and check for the sweetness.If needed,add some sugar.

3.Heat oil in another pan and when the oil is hot,add mustard seeds.When mustard starts spluttering,add the dry red chilly and curry leaf.Pour this over the curry and serve with rice.

Vegetable Kurma Kerala style

Ingredients : 

Vegetables-

Potato- 2 medium

Carrot – 1 medium

Green peas – ½ cup

Onion – 1

Tomato – ½

Ginger-Garlic paste – ½ tsp

Turmeric powder – ¼ tsp

Coriander powder – ¼ tsp

Curry leaf

Salt

For Masala:

Cinnamon – 1 inch piece

Cardamom – 3

Fennel seeds – ½ tsp

Cloves - 3

For Grinding(Paste):

Grated coconut : ½ cup

Green chilly – 4

Cashewnut – 8

Poppy seed/khuskhus – 1 tsp

Water- ½ cup

1.Cut the vegetables into small cubes.We can use any vegetables like cauliflower,beans etc.Cook the green peas till half done.Grind the ingredients for the masala.If not,we can use ready-made garam masala.Grind the ingredients for paste by adding enough water.

2.Add one tsp of oil in the pan and add sliced onion and curry leaf.When the onion turns slight brown,add the ginger -garlic paste and tomato.Add the powders(turmeric powder,coriander powder,masala powder) and mix well.

3.Vegetables are added to the onion mix and saute well.Cook the vegetables by adding enough water and salt.Cook covered for 10-15 minutes.

4.When the vegetables are almost done mix the grinded coconut paste.Adjust the thickness of the gravy so that it shouldn’t be too watery.Serve with chapatis/Idiyappams/Appams/Rice.