Suran Kootu

This is a no heat or cook dish.

Ingredients

Yam – 1 piece

Bedgi chillies-4 to 5

Guntur chilli – 2

Mustard-1/4 spoon

Methi – 6 to 8 seeds

Coriander seeds -1 t spoon

Hing -2-3 pinches

Tamarind – size of a chana.

Coconut -3 table spoons.

Coconut oil -1 small Vati (for frying the suran pieces)

Salt as per taste.

For tempering

Mustard -1/2 spoon

Coconut oil 1 table spoon

Curry leaves – 1 sprig

Method:

Clean the yam and remove the peels.

Now slice it into very thin and small bits

Apply a little salt and keep aside for about 10-15 minutes.

Squeeze out the excess water from the yam and keep aside.

In a small pan heat the oil and fry the suran pieces till golden and crisp.

Drain them on a paper towel.

Now in a spoon of oil roast the mustard, coriander, chillies, methi and Hing until you get a nice aroma.

Now grind all the above roasted ingredients with the grated coconut and tamarind adding about 1/4 glass of water.

Add the ground mixture to the suran and mix well.

You may add salt if needed as the suran has salt.

Mix well and give the tempering of mustard and curry leaves in coconut oil.

Wild Jackfruit gojju(Chutney)

The wild jackfruit also known as Paach panas (in Konkani)is a fruit available in the forests mostly in southern parts of India. It’s a sweet sour tasting fruit which has segments like the jackfruit but with smaller segments and seeds which are found in a cluster.inside the poky skin.

The fruit is delicious as is.

The raw fruits are plucked before they ripen and the thorny skin is scraped off and then they are brined in salt water for few months until they soften and are ready to be used to make a variety of chutneys, pickle and other dishes.

It’s nutritious as well as appetising.

Ingredients:

Wild Jackfruit – 1/2 piece of the fruit.

Red chilli – 4-5

Tamarind – pea sized

Garlic – 2 cloves.

Desiccated coconut – 2 table spoons.

Method:

Apply a little oil to the chillies and roast them over the gas flame.

Keep it aside.

Roast the garlic cloves along with the peels.

Now steam the piece of wild jackfruit for about 10 minutes until it is done.

Allow it to come to room temperature.

Now grind the wild jackfruit along with the coconut, tamarind, chillies and garlic cloves to a smooth paste.

Transfer the mixture to a bowl and enjoy it with roti or rice.

I love this Chutney with curd and steamed rice and also with porridge.

You may add salt if required as the wild jackfruit is brined.

Bitter Gourd Pickle

Bitter gourd pickle

Bitter gourd – 2 medium size

Mustard – 1.5 to 2 spoons

Methi – 1/2 spoon

Jaggery – size day of 4 chana

Bedgi chillies – 8-10

Spicy chilli – 2

Small piece of fresh haldi -1

Small piece of Tamarind – size of an Amla.

Hing – 1/4 spn

6 table spoons of oil

Salt as per taste.

Clean the bitter gourd and deseed them and slice them thinly.

Wash them in normal water and then strain and add salt and keep aside for about 20 mins.

Now squeeze out the excess water and keep them aside.

In a pan heat oil and add the sliced bitter gourd and fry them till they turn crisp.

Just used a slot spoon or ladle and drain them on a plate.

In a small bowl add 1/4 cup of warm water and allow the tamarind to soak for about 10 mins and then extract the tamarind pulp.

In a t spoon of oil roast the mustard on low heat till they splutter.

Then slowly add Methi, Hing,Haldi and the red chillies till they turn crisp.

Now put all this in a mixer jar along with the salt, jaggery and tamarind pulp to a smooth paste.

Now add the ground mixture to the bitter gourd and mix well.

You may use a little water to remove the remaining ground mixture in the mixer jar and add it to the bitter gourd.

Now use the remaining oil to temper the pickle with mustard and some curry leaves.

Sweet Appos(Sweet Paniyarams)

Ghee – 1/2 cup

Wheat flour -1 cup

Laayi -1/2 cup

Jaggery – 3/4 cup

Grated coconut – 3/4 cup

Ellakki bananas – 3 finely sliced.

Water- 1 cup.

2 to 3 Pinches of salt.

Method:

In a saucepan heat half a cup of water and add in the jaggery and make a syrup (neither too thick nor watery)

Mix a cup of grated coconut to it and allow it to cool.

Once it is warm add the puffed rice and sliced bananas and mix well.

Then add the wheat flour and salt and mix well.

If the mixture is too thick add a little water.

The consistency of the batter should be thicker than idli batter.Allow it to rest for about five minutes and then the batter is ready to make Appos or paniyarams.

Heat the tava and once hot add ghee liberally into the appo slots and then with the help of a spoon put the mixture in it and lower the flame.

Allow two to three minutes to cook and then with help of a knife flip it over to cook till golden.

Adding ghee allows it to come out crisp and golden brown.

Enjoy it hot.

Raw Mango(Kairi)Chutney

Raw mangoes are super food rich in vitamin A and C. They help aid digestion and issues such as acidity and constipation.

Today I am sharing a recipe of an appetising raw mango chutney relished by every member of our family. This chutney goes well as an accompaniment with roti and rice.

I enjoy it with curd rice or par boiled kanji(Porridge)

Since I am fasting I have used Asafoetida (Hing) as a substitute to raw garlic. If you are using raw garlic please use it with the skin.

Ingredients:

Raw mango bits(peeled) – 6-8 bits

Asafoetida (Hing)- 2-3 pinches

Green chillies -3

Coconut grated – 1 small bowl.

Water – 1/2 cup

Rock salt – as per taste.

Method:

In a mixer jar add in all the above ingredients and going to a smooth paste and transfer to a bowl.

Pomegranate Chutney

Pomegranate Chutney is an authentic dish prepared in the homes of people in Mangalore.

The peels of the fruit are sun dried and stored in glass jars to be used especially during the rainy season and also during the November December months when temperature is cool.

The peel is rich in polyphenols which are rich in antioxidants beneficial for reducing blood pressure, cardiac vascular disease, improve gut and stomach health, indigestion , control blood sugar fluctuations and mainly an appetiser with anti- diarrheal properties.

Ingredients:

Sun dried peels of pomegranate- 3 to 4 small bits.

Ghee – 1 t spoon

Cumin – 1/2 t spoon

Coriander – 1 t spoon

Red chillies roasted – 2 (bedgi)

1 (Guntur)

Pepper corns – 1/4 t spoon

Tamarind – size of two peas.

Coconut grated – 1/2 cup

Water 1/2 to 3/4 cup

Salt as per taste.

Method:

Heat a pan (preferably iron) and add the broken bits of the pomegranate peels,red chillies,cumin, coriander, peppercorns followed by tamarind and salt.

Roast them on low flame for about 3 to 4 minutes until you get an aroma.

Now allow the roasted mixture to cool.

Transfer the roasted masala to a mixer jar and add the grated coconut and the water and grind the mixture to a smooth paste.

Transfer the Chutney to a small container and the Chutney is now ready.

Please Note:

I have used the bedgi chillies for colour and Guntur chilli for the pungency.

You may use chillies of your choice.

I have fond nostalgic memories enjoying this Chutney along with the kadhi also known a tambuli which is nothing but the Chutney diluted and then boiled and tempered with mustard and curry leaves in a spoon of coconut oil..

Tambuli