Chakkakkuru Manga Aviyal- A Guest Post By Honey

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Honey doesn't need an introduction from me. Most of you know her as Sarah Naveen. She is the author and all in all of "Vazhayila.com", the wonderful blog dedicated to Kerala recipes. Honey has an amazing collection of recipes from Kuttanadu,the backwater region in central Kerala. Kuttanadu has its own cuisine, which is quite popular among the foodies around the world.She has a collection of Kerala Syrian Christian specials as well. Check out her scrumptious Chicken olarthiyathu and lip-smacking Kuttanadan Fish Curry.

Honey is like a sister to me. When we started talking I told her that Sunitha and I think that she is one of our juniors from our degree college, where we had so many great juniors as friends.She is a wonderful person ,an amazing photographer and a great cook. I am so happy to have her here to share her grandma's recipe with the readers of Collaborative Curry.This is one of my favorite recipes. Welcome to Collaborative Curry, dear Honey. Thanks so much for doing this post, in spite of your busy schedule and a fever.I am so grateful to have great friends like you.



Rarely do I come across such people who leaves a profound impact on me ; who is so much fun to talk to ; who spreads joy and comfort around, and at times who acts like a sister . Namitha is one such person.
I don't know exactly when I started talking to her, creating a new bond, an "unseen" friendship from miles away. Unseen - I am yet to see her in person; Unseen - I never saw myself crafting a friendship with a person, I have known only through blogging.
We don't talk everyday or every week,but never less than an hour :)

Mango Rice with Cucumber Mint Raita

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How are you all? Hope you had a great week end ! We had a fabulous week end with lots of good food,good company, fun and laughter.Food tastes great when you share it with somebody,don't you think?

Mango Fool

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I really missed the happenings in the blogosphere ,the last few days. My laptop crashed and the kids didn't let me use their desktop much. Only then I realized ,how much I love my own computer ! Anyways glad to be back in business.

Chakkakkuru-Manga Curry/ Jackfruit Seeds and Raw Mango Curry

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In Kerala, we make use of almost everything from the Jack fruit tree.  Excuse the exaggeration but think about it.  We use the leaf to scoop gruel and in spite of having cutlery we still do it for fun.  We cook the jack-fruit when its raw and eat it with a gravy, when ripe, ofcourse, we eat them as you would any other fruit.  We seldom stop there.  Steamed rice flour topped with jack-fruit, mix of rice flour and fruit pressed between a banana leaf and pan baked are all but a few things variations.  The outer covering cut into small pieces are fed to the cattle.  Now for the seed.  The topic of today's discussion.  Its hard and seems rock like when raw but when cooked powders like baked potato.  Most times it is sauteed with coconut pieces or otherwise made into the scrumptious gravy paired with mangoes like I am sharing with you.  Another summer treat these are some dishes which makes me nostalgic beyond my own comprehension. Hope you will see now that it si no exaggeration when I say we make good use of Jack-fruit tree.



Ingredients:

Raw Mango slices- 1/2 cup (3/4th of a mango)
Jackfruit seeds- 10-12
Turmeric powder- 1/4 tsp
Coconut grated- 3-4 Tbsp
Cumin seeds(jeera)- 1/4 tsp
Green chillies- 2
Shallot- 1

For seasoning:
Coconut/ any cooking oil- 2 tsp
Mustard seeds- 1/4 tsp
Red chillies- 2
Curry leaves- 1 sprig

Method:

1.Slice the mango after removing the skin. Cut each jackfruit seed into 4 pieces.
2.Cook the Mango slices and jack fruit seeds together after adding some salt and turmeric and water in a pressure cooker.
3.Grind together the grated coconut, cumin, green chillies and shallot together.
4.Mix this with the cooked veggies and cover and cook again for 3-4 minutes.
5.In a small pan do the seasoning(heat the oil,splutter the mustard seeds and throw in the red chillies and curry leaves and saute) and pour over the curry. Mix and serve with rice.



Notes:

1.You may want to add or reduce the number of mango slices,depending on its sourness level.Mine was medium sour.
2.If the mango slices are not mashed even after the seeds are cooked, mash them gently.
3.This is not recommended for people who have gastritis problems

I won a giveaway by Gina of Simply life and see what I got. A package of POPCHIPS which had all the 6 flavors, 4 packets each. We all loved it and thanks again Gina :-)





Contributor: Namitha

Mampazha Pulissery/Mango in yogurt coconut gravy

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          Mangoes conjure images of a sultry afternoon in India and in the same vein rushes in the image of juicy ambrosial mangoes. In India, the first mangoes of the season appearing in markets are usually from Kerala.  When most states harvest mangoes around June March and April is when the fruits are ripe in Kerala.  This is important to mention here because these months also mark the end of an academic year.  Now you see where I am going with this?  Well, summer holidays rolls in and so does the season of mangoes.  When you put the two together it all locks up and pleasant childhood memories resurface.  Playing with siblings and cousins in our grandparents home, stoning down mangoes from the tree, walking through the yard picking kanni manga etc were all pass times greatly enjoyed.  Lunch time comes and we would be fed some savory dishes made out of mango and when I look back realize mangoes are indeed a integral part of our culture.  With an abundance of it in our state I am not in any doubt as to how someone might have found a way to make a savory dish out of it.  All kinds of things like pickling mangoes when they are raw, drying and powdering them, when ripe drying and eating it as a candy or making a thick shake and drinking it up and finally a savory dish to go with our staple diet rice. Without further ado just want to say mangoes are special as much as they are tasty.  I hope you enjoy this delicious dish and let me know what you think.  You have a nice day.



Ingredients:

Ripe Mango- 1
Yogurt- 1 Cup
Coconut grated - 3 Tbsp
Cumin seeds - 1/4 tsp
Green chillies- 2
Red chilli powder- a pinch
Turmeric powder- 1/4 tsp
Salt

For seasoning:

Mustard seeds- 1/4 tsp
Fenugrek seeds- 1/4 tsp
Red chillies- 2
Curry leaves -a sprig

Method:

1.Peel and cube the mango and cook them in enough water to immerse them completely after adding turmeric,green chillies,red chilli powder and salt.Cook for 10-12 minutes.
2.Grind the coconut and cumin seeds together to a fine paste.
3.Mix this paste in the cooked mango mix and cook covered for another 3-4 minutes.
4.Meanwhile blend the curd or yogurt using a whisk or hand mixer.
5.Add this into the mixture slowly while stirring with one hand.Adjust the consistency using water.
6.Stir continuously,and when you see the steam starts coming switch off the heat and pour into the serving dish.(This shouldn't take more than 3-4 minutes.If you keep longer it will get curdled)
7.Heat oil in a pan and do the seasoning.(when mustard seeds splutter, add fenugreek seeds, wait for that to splutter and reduce the heat, add red chillies and curry leaves)
8.Pour this seasoning over the pulissery and serve with Rice.



Contributor: Namitha