Mango Pickle

Mango Pickle

Ingredients

1 kg unripe mangoes
1/2 cup sesame seed oil
100 gm red chillie powder
20 gm asafoetida powder
10 gm fenugreek powder
100 gm salt

Method

1. Wash mangoes, dry thoroughly, cut into 8 pieces each and discard seeds

2. Heat half the oil in a pan, add mangoes and fry for 5 minutes, stirring constantly

3. Heat remaining oil in a fresh pan till smoking. Cool and sprinkle in spice powder. Mix well pour contents of pan into mangoes.

4. Add salt mix well. Bottle and use after 2 days.

Stir-Fried Cabbage with Coconut

Stir-Fried Cabbage with Coconut

Ingredients

250 gm cabbage
2 tsp coconut oil
1 tsp mustard seeds
1 medium- sized onions, chopped
6 green chillies, slit
1 stalk curry leaves
1 tsp salt
1/2 medium sized, fresh coconut, grated

Method

1. Chop cabbage very fine

2. Heat oil in a pan and sprinkle in mustard seeds. When they start sputtering, add onion,green chillies and curry leaves, and fry till onions turns translucent

3. Mix in cabbage and salt.Press down with a spatula, cover pan cook for 5 minutes over low heat.

4. Open pan, add coconut and stir-fry till completely dry.

Note

In a thoran, vegetables are always cut small and cooked with a grated, ground or chopped coconut.

Spicy Mashed Potato

Spicy Mashed Potato

Ingredients

2 medium-sized potatoes
2 tsp oil
1 tsp mustard seeds
1 tsp husked black beans
1 medium sized onions, chopped
8 green chillies,slit
5-cm piece ginger, chopped
1 stalk curry leaves
1 tsp turmeric powder
1 tsp salt

Method

1. Wash potatoes and boil in plenty of water till tender

2. Drain, peel and cut into 5-cm pieces

3. Heat oil in a pan and sprinkle in mustard seeds and dal. When mustard seeds start sputtering, add onion, green chillies, ginger and curry leaves, and fry till onions turns translucent.

4. Sprinkle in turmeric and salt, and mix in potatoes and 3/4 cup water.

5. Cover pan and cook for 10 minutes over moderate heat.

6. Open pan and mash potatoes.

7. Serve with pathiri or porotta.