Kaduku Manga Achar / Pickled Mango

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Kanji, payar and manga achar, (rice gruel, green grams sauteed and pickled mango) this used to be a traditional supper in most homes in Kerala. Thinking of mangoes make my mouth water and when its pickled even more.

Here is my attempt at making some pickle at home because the store bought ones are loaded with salt and whatever other preservatives you can think of. I hope you will enjoy this homemade pickle.



Ingredients:
Mango - 1 Large
Mustard - 1 Tspn
Ginger - 1 Tbspn chopped fine
Garlic - 1 Tbspn chopped fine
Curry leaves - 1 sprig
Green Chili - 6 nos chopped
Fenugreek - 1/8 tspn
Asafoetida -1/4 tspn (add less if you don't like its flavor too much)
Salt - to taste
Turmeric Powder - 1/8 tspn
Chili Powder - 2 Tbspn
Gingely oil-2 Tbspn
Vinegar-1/2 cup



Method:

There are many ways to pickle. One is to salt the mango and leave it in the refrigerator over night and then pickle it the next day. This is to soften the mangoes. However, I like them crispy so, cut them quite small and then do a tempering of all the ingredients and mix.

1. Clean and dry the mango
2. Cut them into small pieces, hopefully the picture is helpful to guage
3. Add 2 Tbspn of oil into a hot pan and splutter mustard
4. Keep adding each ingredient in the order of curry leaves, ginger, chili, garlic and then the powders sauteing after each addition
5. Add 1/2 cup of vinegar and switch the fire off
6. Once this mixture cools add it to the mango and check for salt
7. Let the salt be slightly on the higher side, because when the mango marinates in the mixture the salt and sourness of the mango will blend to taste good



Contributor: Sunitha

We will be back in a week !!

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We are restructuring and changing the theme, will be back ASAP.  Thanks for your patience and support !

Kozhukkatta/Rice dumpling with sweet filling

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This is the sweet liked by Lord Ganesha/Vinayaka. It is known as "modakam" in Sanskrit.[I know that there are different varieties of "modakam", so don't stare after reading this;-)] There are two types of kozhukkatta that we make at home. One is sweetened with jaggery and the other version is salty. In my little family the majority prefers the salted ones over the sweet ones.So most of the times I end up making both types to satisfy everyone's' palate :-)



Ingredients:

Rice Flour(Dry roasted)-2 cups
Boiling water- Enough to make dough
Salt- to taste

For sweet filling:
Coconut (grated)-1cup
Jaggery(shaved/grated)-1/2 cup
Cumin seeds-2 Tsp
Cardamom powder-1 Tsp

For the salted ones:
Cumin seeds-3 Tsp
Coconut grated-1cup
Salt



Method

1.Making the dough is the same as we make for idiyappam.(see here)
2.Make the filling by mixing all the ingredients listed under filling.
3.For the sweet Kozhukkatta,Take a small ball sized dough and flatten it with the tip of your fingers.
4.Keep a Tbsp of the filling in the middle and close the dough from all sides.Remove any extra dough and shape the kozhukkatta.
5.For the salted ones mix the ingredients listed,'for salted ones' and make small balls.(the smaller the better)
6.Some people add a little bit jaggery in the dough to make that also a bit sweet. But we like the outer covering of our sweet kozhukkatta salty :-).So this is your choice.
7.Steam them till they are cooked.(2whistles in a pressure cooker). You could make them in a steamer too.
8.I would have them as they are. For the salted ones you can use chutney powder of your choice, sugar or banana as an accompaniment.



This is a picture of the salted ones :-)

Contributor: Namitha

Reposts for EFM Variety Rice Series event hosted by SriLekha of Me and My Kitchen


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