Showing newest posts with label Mangoes. Show older posts
Showing newest posts with label Mangoes. Show older posts


Grilled Trout with Mango Salsa - Cloned Restaurant Special

Grilled Trout:(Southern Cooking)

You enjoy restaurant food...And you have tried re-creating it at home, what was the result? Yeah, I agree sometimes we flunk over simple ones! Honestly, many a times...I abstain from fixing 'Restaurant Secret Recipes' at home. Not that because it is still a secret or hard to fix kind! And come on, in today's web-world the word 'Secret' in on thin ice! Anyway, if I fancify (fancily create) my everyday meal a little with lots of myriad flavors, throw in some bold colors, concentrate more on garnishes, enrich with exotic ingredients and bring forth steaming hot comfort meal...I know, I know, I would be praised, petted and appreciated!! But, it would guarantee a 'No Escape' from my monotonous life in the kitchen:(

Let me tell you what is a best kept secret recipe of mine...voluntarily ruin a couple of meals (dinner time works better), call it a sick day (you know...headache, ouch-broke a nail, etc) and say you're exhausted for couple of more times! Outcome? Picture this: 'There you are, in a upscale restaurant enjoying the evening with your sweetheart'. Nothing is more fun, than getting him out:) To evade your guilt (of tricking him)...Now, you could actually re-create the restaurant meal that you both enjoyed:) How does the plan sound like?


Trout fillet 2
Southern seasoning (any brand that you like)
Lemon juice
Brown sugar
Hickory sauce - as per taste
Salt(seasoning has enough)
Pepper powder
Olive oil few spoons.

For Dressing:

Mango Salsa.


Prepare the salsa (trail the link for the recipe), and chill them.

I used home-grill, as it is still freezing cold outside. However charcoal grill gives you more flavor.

Marinate the fish fillets with lemon juice and seasoning. Overnight will be good.

Grill them till reddish brown and fragrant. Sprinkle brown sugar, pepper powder and extra seasoning, a hint of hickory sauce.

Serve steaming hot, topped with salsa.


Marina Beach Special - Thenga Maanga Pattani Sundal

Beach Sundal:

I feel awful that I didnt fall in love:( Never got a chance to take that romanantic(eeeewh)beach walk...eating that dho' rupiah sundal...talking sweet nothing(stupid)... master planning to elope away...are the kind of moments' completely missing in my life:(

So, whenever my friends talk about their pre-marriage love affairs, I will be ready to listen to their story, but fail to catch up the actual romance'. I always end up asking some logical but lame questions and completely miss the fun of L-O-V-E; which will eventually make my buddies very angry at me!!!

Anyhow, so most of my Chennai friends, did have boy friends or friends who are boys or more than a friend & less than a lover kind of relationships(whatever, it doesnt matter now). They used to talk with great zeal, how they enjoyed talking hours together in that dirty beach, in an extremely crowded sandy land,...I dunno whats big romance in that!!!

Few a times, roamed with my friends (girls ofcourse) to marina beach...hmmm, I have to admit, it was really fun.:) I really didnt care much about the filth filled sundal or oily bajji...gosh they tasted heaven. With so many people passing by catch up that energy. I agree, Chennai may be a den of mosquitos, polluted to charr black, rough on innocent travelers...but sure the city and the beach has its own energy!

And I did like the sundal very much, guess that salty air makes it much more incredible. Aaah, what the heck if miss that boy friend stuff...I do know how to treat myself with food, he he:):)


Dry yellow peas 1 cup
Fresh coconut - sliced
Raw green mango - sliced
Cilantro - chopped
Curry leaves
Green chilies
Turmeric 1 pinch
Mustard seeds
Cumin seeds
Oil few spoon.


Soak the peas overnight and cook them the next day, in a pressure cooker...with enough salt.

In a wide wok, heat oil. Add the tempering items and followed by peas. Once the peas are done and no moisture left in the wok, remove from heat.

Now garnish with cilantro, coconut and mangoes. Wow, that is done...enjoy with your companion, people say they taste better:):)


Mampazha Payasam

Mango Payasam:

Mampazham Payasam. Mango Pudding?!.

I am glad that I visited home(India) during mango season. I haven't had this 'Wonder Fruit' for a long time. Oh, gosh...I can never relate these Walmart/Kroger mangoes with that of those Selam breeds.

Alphonsa (Golden Yellow), Kallalpad in Madras or simply Chakarakutti in Selam (small, very sweet with thin seed inside)! Imam Pasand, Neelam (always has a bug inside), Kili Mooku, Banganapalli, Malgowa (Queen of all the varieties), Sindoora (red tinted one), Mangloora, Rumani/Romania ( Very fleshy, fibrous with thin seed).

I chose Roomani today, as it is very fleshy...


Mango fruit 2 (ripe)
Grated coconut 1/2 cup
Coconut milk 1 cup
Jaggery as per taste
Cardamom 3 crushed
Cashew nuts few
Raisins few
Ghee few spoons.


Heat ghee in a vessel, fry cashew nut and then followed by raisins...set these aside.

In the same oil, add cardamom and jaggery...wait till it melts.

Add chopped mangoes and coconut milk...bring this to boil.

Further add grated coconut and continue cooking for few more minutes. Remove from heat.

Serve chilled.


Yogurts Rice

Perumaal Kovil Thayir Saadham:

Spiced Yogurts Rice. Spicy Curd Rice. Tamizhar Thayir Saadham.

Aaaah you got me there...being an atheist raving about Perumaal Kovil Thayir Saadham!!!

Thiruparkadal is a small village, about 100 km from Chennai. The place is famous for a Hindu temple. Sri Ranganathar...actually the beauty about the deity is 'he is on sayana(sleeping)position'...Thirupaarkadal Aanandha Sayanam!

Anyways...the Gurukkal is our family friend(right from my childhood days). Whenever Pappa intends to make yognas at home...Nandha Kumar(Gurukkal)will come with his troop of 15-20 Hindu priests to perform it. Nandha, himself is a gifted cook...when he visits home(off his priestly duty)...I pull his leg a big time to fix something for me! He is one class of gem...never get offended, when I tease him for the big time. Mommy learnt several authentic temple style preparations through him.

Later when I moved to hostel, I started to miss my mother's special food, especially Nandha tweaked 'regular comfort food'. I used to call mommy and ask for the directions...she is smart enough to hold, one big secret from me, each time...until I really beg her. So today, here it is the famous 'Perumaal Kovil Thayir Saadham' quintessential part of 'Tamizhar Food'!!


For Rice:

Short grain, Raw rice 1 cup
Sesame oil few spoons
Milk 2-4 cups
Yogurts 1 spoon.

For Tempering:

Cashew nuts 1 fistful(no halving business)
Chana + Urad dal 1 fistful
Ginger 2" chopped
Green chilies 3-5 chopped
Peppercorns 1/4 spoon
Cumin 1 pinch
Asafoetida 1/2 spoon
Mustard seeds 1 spoon
Curry leaves 3 twigs
Sesame oil few spoons.

To Garnish:

Raw mango 1 small - chopped roughly
Cilantro leaves few.


Cook rice along with salt and sesame oil...till tender and really soft. While it is still warm...mash it using a spatula.

Meanwhile boil milk and cool down to room temperature.

Once the rice is also in lukewarm state...add lukewarm milk to it. Mix well. Further add 2 spoons of yogurts to it. Cover and allow it to curdle naturally.

Heat oil, in a separate pan. Add the tempering spices one by one and fry till fragrant and crisp.

Run this seasoning over the yogurts rice made above. Garnish with mangoes, fried nuts and cilantro leaves. Enjoy!


Fish in Mangoes, Tamarind based Curry

Koravai Meen Kuzhambu:

Fish Curry using Mangoes & Tamarind. Daddy's Meen Kuzhambu!:)

Serotonin: Another important neurotransmitter that is found in our brain cells. Serotonin is responsible for well- being, content, happiness, brings about feelings of calm, feel good, emotional well-being and satisfaction. When we have necessary amount of serotonin, it brings that 'Satiated' feelings. The fullness after a meal! So, low levels of serotonin leads to depression and strong appetite. We may over eat, when there is tremendous drop in this neurotransmitter. No matter our will power! We indulge voraciously! Many antidepressants work by increasing the availability of serotonin in the brain! Which brings that calmness!!!

A diet rich in carbohydrate boosts this neurotransmitter! And that is why after eating a plate full of rice meal....our mood is so enhanced, feel good and brings satisfaction! These carbohydrate foods actually does increase an amino acid called tryptophan, which in turn happens to be a building block for serotonin!!! There is teeny problem in depending on this 'Carb' rich diet to boost your 'Serotonin. As these are easily converted into simple sugars in our body, there could be sudden shift in the glucose level. That is the period that, makes us happy and well-satisfied. But this instant energy also makes the insulin level to shoot up initialy, do extra duty and fall below the level(nadir). So as it decreases the well-being state also goes down. There would a rush to boost them(crab' cravings)immediately...we tend to eat more Carb' rich food! Cravings!! Ultimately leads to obesity!!!

Myself and my friends used to debate about this neurotransmitters, as I am on 'low carb diet' ever since UnderGrad. We were looking for the other sources of this Serotonin. Dr.Balaji(a Vet Doctor), Tulsi Ram ( Masters in Zoology, HCU output) and I, used to discuss about it all the time. So, we were discussing about certain food, that does have an effect on the neurotransmitter(although it is produced in the brain cells....any cells gets its supply from our food source, right). Like Balaji was more into 'Serotonin' saying 'Ghee' helps to increase Serotonin. Ghee is the secret of his 'Good Memory' power. And also argued 'Serotonin' is responsible for 'Memory Power'! Yep...he is right about memory power...serotonin does have role in it! But no idea about 'ghee'!!! While Tulsi & I were more into 'Fish Diet' and Cold water fish/ diet rich in good Cholesterol(from fish) is a main precursor for Serotonin production. As cold water fish does have an amino acid, tryptopan...which is the building block of serotonin. People who ate more fish have less degenerative process! Between Tulsi & I also agreed on one more point, thinking more of.....sitting straight while studying/ meditation, yoga, regular exercise increses the Dopamine & Seratonin production. Later Balaji too got into us....said, before his exams, when he properly does increase the ephinephrine, and that has significant role in the thought process. Well...besides food, as neurotransmitter are only produced by brain cells, to excite certain cells and for chemical change, certain level of controlling telemere damage, to prevent cell degeneration....exercise/ sitting position is also important. As telemere damage in genes are less in people who exercise a lot & meditate. Concentration and Alertness comes only when we sit straight! Over eating (even good food) will only make a person dull and a couch potato! Memory power is improved, only when we eat less (not loaded and stuffed). I agree, a low glucose level will create mental irritablity. But I have seen people with positive attitude with minimum attention paid to food(Saint, Old people...who meditate for long periods, get satisfied with just water and basic food, still hold that long last memory!:).

Whatever....neurotransmitters do get released/produced by variety of factors, like drugs, alcohol, caffeine, genetic makeup, genes (is one imortant factor tho')hormones and last but not least Food!!! Since it is Food blog...let me focus on that part.

While still 'Ghee' is only a hypothesis! I consider fish, could an alternative source for serotonin. If only fish is the source....then whole non-fish eating population is not dumb or any, Carbohydrate is the all time charm of serotonin! Than depending upon polished rice/refined atta, please choose 'Banana' as your best carbohydrate. Hmmm...yah it has 'tryptopan'. Balance and limit your portion with positive attitude, life style, food and exercise......that should make it available to you!


Fresh Water Fish/ use any of these catla, roghu or mirgal
Onions 2 large size finely chopped
Tomato 2 finely chopped
Garlic 2 peeled and crushed
Tamarind Cricket ball size - soaked in water
Raw Mangoes 1 medium cheeks alone chucked out
Curry leaves 3-4 twigs
Mustard seeds 1 spoon
Cumin seeds 1 spoon
Chana dal 1/2 spoon
Urad dal 1/2 spoon
Fenugreek seeds 1/2 spoon
Dry red chillies 3-5 slitted
Black pepper 1/2 spoon
Thalippu vadagam 2 spoons
Turmeric powder 1/2 spoon
Chilli powder 1 spoon
Sesame oil 1-2 cup


In a small pan, heat oil. Once the oil comes to smoky hot.....add mustard, cumin seeds, fenugreek seeds, chana dal, urad dal, asafoetida, curry leaves, dry red chilli flakes, whole pepper and thalippu vadagam. Set this seasoning aside.

Now heat oil, in a deep vessel. Add garlic and fry them for a while......followed by onions and tomato. Wait till the onions turn color and tomatoes wilt.

Add salt, turmeric and chilli powder. Followed by thick tamarind water to make curry.

Bring this to boil and cook over high heat without lid. Add mangoes too. When the gravy thickens and oil shows up on sides.

Now add cleaned fish to it. Cook them without lid for exactly 2-3 minutes. Then remove from heat.

Run the seasoning on top. Let this stand for 2-4 hours on counter. Let the gravy get well infused in the fish! This makes the fish very delectable!

Serve to go with plain steamed rice! Enjoy!


Kovil Thayir Saadham:

This is Nanda Kumar Uncle's Special recipe.


Raw rice 1 cup
Milk 4-6 cups
Yogurts 1 small cup
Raw Sour Mango 1 large
Green chilies 4 finely chopped
Curry leaves few
Ginger 2" fienly chopped
Chana dal 1 fisful
Urad dal 1 fistful
Cashew nuts few
Peppercorns 1-2 spoons
Cumin 1/4 spoon
Asafoetida 1/2 spoon
Coriander leaves few chopped to garnish
Sesame oil few spoons.


Deseed and chop mango along with its skin. Set aside.

In a pressure cooker, cook rice along with salt. Maybe about 6 whistles will make hte rice go very soft. We need soft and tender rice for this recipe.

Bring the rice to room temperature.

Add well boiled, creamy, room-temp milk to this rice. Mix yogurts to it. Cover and allow it to to ferment.

Maybe after 6-7 turns to curd rice.

Now in a pan, heat oil. Add mustard, cumin, asafoetida and peppercorns. Let this splutter well.

Followed by chana, urad dal and cashew nuts. Let it turnt o reddish color as well.

Add chilies, ginger and curry leaves....bring this to crispy appearance.

Now run this seasonning over the curd rice, mix the chopped mangoes too. If needed add another cup of milk now.

Serve as main dish. Sour mangoes gives the temptation to eat them. Try them yourself and write to me!


Mango Dhall:

I like the way punjabis serve their talli. In their dhall...I would always find raw chopped mangoes. Something tangy in dhall will be really special. So thought of making mango-dhall today.


Kili Mooku Manga( Raw Mango 1 large) chopped along with its thick skin, deseed.
Moong Dal 1 cup
Turmeric pinch
Green chilies 3 finely chopped
Onion 1 small finely chopped
Garlic 6 clovs fienly chopped
Cumin seeds 1 spoon
Asafoetida 1 pinch
Oil few spoons
Cilantro leaves few.


In a pressure cooker, cook moong dal with salt and pinch of turemric in it.

When they are done soft and tender, set them aside.

In a wide crock pot, heat oil. Add cumin and asafoetida to it. Wait till they crackle up.

Add chilies, garlic and onion. Saute for few minutes. Add salt too.

Now stir-in mangoes and cooked thoor dal to it. Cover and cook on medium heat.

When the veggies are soft and tender, remove from heat.

Garnish with cilantro leaves.


Kathirikkai Murungakkai Mangai Sambar:

The Botanical name of this tree is 'Moringa oleifera'! Both Leaves and pods are edible here. I will post its leaves recipe later. Well...talking about its pod, we call it 'murungai' in Tamil. Which literally means 'twisted'. Yeah...the pod is so slender and looks like twisted one. The common name of 'Murungaikai' is 'Horse Raddish Tree' 'Drum Sticks Tree'. But Americans may confuse it with real drum's sticks or Drum Chicken/chicken leg I had hard time to explain about this veggie to my Friend Teena, once. Then finally I showed her some pictures! I have made a mixed veggie sambar which quite famous in Tamil Nadu. While making combo sambar....we have a special pick. Here eggplants(brinjal), drum sticks and raw mangoes. Just 1 small wedge of mango makes the sambar incredible!


Brinjal/Eggplant 4 - sliced & cubed
Drumsticks 2 chopped
Mango 1 small wedge
Thoor Dal 1 cup
Onion 1 large
Tomato 1 large
Turmeric powder 1/4 spoon
Chili powder 1 spoon
Sambar Powder(home made) 1-2 spoons
Tamarind paste 1 spoon
Ghee or oil few spoons
Cilantro leaves to garnish.

For Tempering:

Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/4 spoon
Curry leaves few
Ghee/ Oil few spoons.


Leave the cut drumsticks and brinjal in cold water...until cooking. Prevents discoloration.

In a pressure cooker, add thoor dal + salt + few spoons of oil. Pressure cook till tender. Maybe for 3-6 whistles.

Now set this dal aside.

In a large crock pot, heat ghee. Add onions and fry till it is transluscent.

Then add toamtoes and fry till they turn pulpy. Add salt, turmeric and chili powder to this. Fry for 2 minutes.

Now stir-in veggies and stir-fry for 2 minutes. Maybe till the oil coats.

Add cooked thoor dal now. Cover and cook till the veggies are done.

When the veggies are done, add tamarind paste, samabar powder and cilantro leaves. Bring this to boil once. Then transfer the contents to display ware.

In a seperate pan, heat oil and fry the tempering items in it. Then run this seasonning over the sambar prepared.


Three Layered Sorbet:

Layered Sorbet.(my way)


Mangoes 3-4 ripe, pulpy & large
Raspberries 2 cups(fresh/frozen)
Vanilla/butter pecan ice cream 1 cup
Sugar syrup freshly prepared 1-2 cup
3 Glass bowls - 3 different sizes.


Remove pith and skin the mangoes, puree them. Mix with enough sugar syrup.

Blend raspberries with sugar syrup and set aside aw well.

Now pour this mango puree into the largest bowl(no:1) till the bowl is 3/4 th full.

Now gently immerse the second medium sized bowl(from the back) and push the mango puree to the trim. Freeze this set up.

When they got well freezed. Tap gently and remove the medium sized bowl. I used watm remove tho'.

Now to this mango bowl, gently add raspberry puree too. 3/4 th way, now use smallest bowl/cup. Like the same way. Push till rim. Freeze.

When they are frozen, remove the bowl and fill the area with vanila ice cream.

Freeze them! Then topple upside down, slice and serve chilled.


Mango Salsa - Reminds Me Of Summer:)

Mango Salsa:(Mexican Style)

Mangoes are treated for depression in folk remedy! I can't say I am depressed now! Its just another lousy rainy day here! Felt looked into my pantry and came up with this idea! Salsa....tangy mangoes can go well into it! What else can make a rainy day perfect...more than a bag of chips and Mango Salsa:)


Mango ripe and firm 1-2 (diced)
Tomato 1 large(de seed, and diced)
Green peppers 1-2 (de seed and diced)
Red Peppers 1-2 (de seed and diced)
Purple Onion 1 small bulb - diced (I skipped it)
Capsicum/Bell peppers 1 diced
Cilantro leaves few
Lemon juice few spoons


Mix all the above mentioned ingredients together, gently.

Allow this to sit in the refrigerator for couple of hours.

Serve chilled as dip for corn chips.


Mango Pachadi:

Mang-Kani Pachadi. Raw-Ripe Mango Salad. Mangai Pachadi. Manga Inippu Pachadi. Mango Jam.


Raw-Ripe Mangoes 2 medium
Jaggery lemon size(or packed brown sugar)
Granulated Sugar 1 fistful
Mustard seeds 1/2 spoon
Dry red chilies 3-5
Curry leaves few
Oil few spoons.


I chose the mango which is neither fully ripe or too raw.

Scrape away the skin, deseed the fruit. Now either grate or chop down the pulp alone.

In a shallow pan, heat few spoons of oil. Add this pulp. Cover and cook over medium heat. Maybe for 10 minutes or until they are pulpy.

Now stir-in sugar + jaggery and continue cooking over medium heat. Cover and cook until they are done without any water.

Whe they come to jam like consistency, remove from heat.

In a separate pan, heat oil. Add mustards, chilies and curry leaves. Then run this sesonning over the pachadi prepared above.

Serve warm, cold or at room temperature as a pickle, jam or as a side dish.


Mango Shake:

Semi Home Made.

Ingredients:(Serves 4)

Firm Fresh Ripe Mangoes 2
Farm fresh Milk 4 cups – well boiled
Sugar as per Taste
Vanilla Ice Cream – 4 heavy scoops.


Peel the skin off from the mangoes. Chop them roughly. Discard the seed.

Bring sugar, mangoes and milk in a blender. Blend it till very smooth and foamy.

Pour this shake in 4 tall glass tumblers. Further add ice cubes. Then add a scoop of vanilla ice cream on the top.

Serve chilled. Serve with tall straws and long spoons.


Vathal Sambar:(Country Style)

Kathirikkai Vathal Sambar/ Manghai Vathal Sambar. Sun dried Eggplant/Brinjal + Mangoes in Sambar.

I know, most of you would have tried 'Vathal' in 'Kuzhambu' but not in 'Sambar'. I guess! Well.....its a country style dish. I happen to taste it few atimes when I was little girl. So.....I went asking about this to my Mom. She hardly remembered it too. Somehow I figured it out. Its an exellant relishing dish. Its very aromatic sambar, I everr had! It has unique taste.....maybe thats why I couldnt forget it.


Thoor dal/Thuvar dal 1-2 cups
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Asafoetida 1/2 spoon
Dry red chilies 3
Onion 1 large chopped
Tomato 1 small chopped
Turmeric powder 1/2 spoon
Chili powder 1-2 spoons
Coriander seeds powder 1 spoon
Sambar powder 1-2 spoons
Oil 1 cup.

To be Chopped, Salted and Sun Dried:

Eggplant/Brinjal 1/4 kilo
Raw Mangoes 1/4 kilo

For Garnishing:

Crisply fried curry leaves 1 cup
Coriander leaves (optional)


Pressure cook dal. Add 4 cups of water, salt and few spoons of oil to it. The thin film of oil on top of the water....will allow the dal to get cooked properly, without allowing all water to get evaporated. (My Dad told me this method)

Okay.....once the dal is done, set aside in a bowl.

In a wide non-stick deep pan, heat oil. Add mustard, cumin, asafoetida and dry chilies to it. Let them pop and splutter well.

Then add onions and tomatoes to it. Followed by turmeric, chili, coriander and sambar powder.(remember not to add any salt the vegetable-sundried vegetable itself has enough salt)

Fry them real good for a while and add cooked 'thuvar dal' to it. Allow them to boil well and have nice 'sambar' consistency.

Add sun-dried vegetables now(the dry vathal) to this sambar. Cook over medium heat for long time. Maybe until this vegetables are cooked.

After cooking the 'Vathal' should be soft and easy to bite.

Garnish with fried curry leaves on the top.

This sambar would be really aromatic than the regular sambar. So....enjoy with nice steam cooked rice.


Maangai Saadham

Mango Rice:

Mango Rice, Maangai Saadham, Maamidukaya Annam. Kacha Aam Ka Chaawal.


Grated raw mangoes- 3 cups
Fresh ginger 3-4" inch size peeled and finely chopped
Turmeric powder 1/4 spoon
Green chilies 6 slitted
Mustard seeds 1/2 spoon
Cumin seeds 1/2 spoon
Chana dal 1 fistfull 1/4 spoon
Urad dal 1 fistfull
Curry leaves 1 fistfull
Sesame oil 1 cup
Rice 1 cup - short/long grain rice.


Cook rice with salt and a spoonfull of oil. Get it have stiff and well seperated rice. Its better to wash rice several times.....until water runs clear. Just make sure....that the rice is not sticky.

Well....heat oil. Add mustard seeds and wait until they sputter. Then add cumin and followed by chana, urad dal. Let them turn to reddish color. Now add asafoetida, green chilies and curry curry leaves. Fry them for a while.

Add chooped ginger and fry till fragrant. Then followed by grated mangoes. Fry them till they loose moisture. Maybe add salt and turmeric at this stage and cover and cook at low heat.

When it is done....add to rice and mix them thoroughly. Let all the rice get well coated with this oil and mango paste. Fold them in narrow mouthed bowl. Try to pack them real compressed in small narrow bowl. Set aside for atleast 2-4 hours.

Serve them later. Maybe one can garnish with finely chopped coriander leaves. It tastes good without any gravy though. One can try this rice along with fried potatoes or ginger pickle.


Maambazha Mor Kuzhambu:(Mango-Buttermilk Gravy)


Curd/yogcurd - 1 cup
Sweet ripe mango 1
Bengal gram flour 1/4 cup(or one can replace with cooked thoor dal)
Turmeric powder 1/4 spoon
Asafoetida 1/2 spoon
Salt to taste
Mustard 1/2 spoon
Curry leaves few
Dry red chilies 3
Oil few spoons

Wet grind these:

Coconut 4" size piece
Ginger 2" size
Green chilies 3-6
Coriander leaves few(optinal)
Cumin seeds 1/2 spoon


In a wok, heat oil. Add mustard, red chilies, asafoetida and curry leaves. Let them pop and splutter well.

Add wet ground paste to this. Fry till they loose their raw smell.

Then add turmeric and bengal gram flour to this and followed by well beaten curd/yogcurd.

Peel the skin and deseed the mangoes/mango. Make a thick juice out of it....without adding any water.

Run this mango juice over the gravy. Let it boil for once or twice. Remove immediately from stove.

Serve hot with steam cooked basmathi rice.


Quintessential Perumal Kovil Thayir Saadham - Iyengar Style

Curd Rice:(Iyengar Style)

Thaalitha Thayir Saadham. Dhahi Ki Chaawal. Perugu Annam.


Mustard seeds 1/2 spoon
Cumin 1/4 spoon
Chana dal 1-2 spoons
Urad dal 1-2 spoons
Whole pepper 2 spoon
Cashew nuts
Green chilies 6 slitted
Raw Mango chopped 1 cup
Coconut chopped 1/4 cup(optional)
Ginger chopped 2 spoon
Asafoetida 1/4 spoon
Sesame oil few spoons

For making Curd rice:

Raw rice 1 cup
Milk 1-2 cups
Cream 1 cup
Fresh yogcurd 1 cup


1. In a pressure cooker add few spoons of oil. Add rice and salt to it. Pressure cook till 6 whistles.

2. Remove from stove. Spread the rice over a wide tray and cool them. Tryt o mash them is necessary.

3. Now transfer the rice to a wide bowl. To this rice add milk and a spoon full of yogcurd. Let them to ferment for at least 5-6 hours.

4. In a pan heat oil. Add mustard, cumin, pepper, chenna, urad and cashew nuts. Let them fry well.

5. Add further ginger, green chilies, curry leaves and asafoetida.

6. Followed by mangoes and coconuts. Fry for a while. Run this seasoning over fermented curd rice.

7. Add further a cup of yogcurd...if needed. Add fresh cream too. Mix well. Can garnish with chopped coriander leaves.
Mango Halwa: (Andhra Style)


Ripe mangoes 3-4 (pulp alone 1 bowl full. )
Sugar 1/2 bowl
Cardamom powder 1/2 spoon
Ghee 1-2 cup.


Dry grapes(raisins)
Cashew nuts chopped
Almonds chopped
Ghee 1/2 cup.

In a frying pan heat ghee. Fry the above items in it. Set them aside.


Make a thick mango juice using only the fleshy pulp. (One can use even frozen pulp from commercial store....for those who in Australia, U.S and U.K)

In a wide deep bottomed, non-stick pan...heat ghee. Add half bowl of sugar to it. Add water till the sugar's level. ,Maybe usually 1/2 cup.

Make a thick pearly consistency sugar syrup. Add powdered cardamom.

To this sugar syrup add thick Mango juice.

Using a blunt wooden spatula.....constantly stir the halwa. One should maintain the stove in low to medium flame only. Never cover it.

Never attempt to add usually done for regular halwa.

Stirring may take long time. Maybe even 30-45 minutes. One can add in between ghee when ever experienced cook always knows when to add ghee in between.

Once halwa consistency is achieved add the fried garnishing items.

In a tray smear ghee....and pour the thick halwa over it. Make uniform spread....using a spoon. Let it cool.

One can make deep cuts of desired shape....using, ghee smeared knife. Or can be served as such.