Archive | July, 2009

Raw Mango Chutney

31 Jul

Mamidi kaya Pachadi.

Amer chutney is a raw mango chutney made in Bengali Cuisine. Raw mango is chopped and cooked in tempered oil along with jaggery. Oil can be tempered with just mustard seeds or panch phoran (mixture of cumin, fennel, mustard, nigella and fenugreek seeds). This sweet and sour mango chutney is usually served as a last course.
Makes: 1 Cup of Amer Chutney


Raw Mango 1 large
Jaggery (grated) 2 – 3 tbsps
Dried Red Chiles 1
Panch Phoran 1/2 tsp + a big pinch
Turmeric Powder a big pinch
Salt to taste
Mustard Oil 1 tsp

Method of preparation:

Roast a big pinch of panch phoran till aromatic and grind it into fine powder.
Wash, chop off hard ends, peel and cut the raw mango into half.
Remove seed and chop raw mango into small pieces.

Heat oil in a sauce pot, add 1/2 tsp of panch phoran and the dried red chile.
Once panch phoran starts spluttering, add raw mango pieces, jaggery, turmeric, quarter cup or more of water and salt.
Cook covered till mango pieces turn soft and mushy.
Mash a little if required and season with a pinch of salt if required.
Once cooled to room temperature, mix in roasted panch phoran powder.
Serve amer chutney as a last course to a meal.
Notes: Make sure mango is sour enough before cooking it.

Suggestions: If raw mango is too sour, add more jaggery to the pot. Vary the consistency of the chutney by adding water to the chutney while its cooking.
Variations: Some recipes call for the mango skin not to be removed while cooking. Sugar can be used in place of jaggery. Red chilli powder or flakes can be added as an extra spicing.
Other Names: Amer Chutney, Kacha Aam Chutney.

Snake Gourd Thambli

30 Jul

Potlakaya Majjiga Charu

Thambli or tamboli is a Mangalorean dish based on yogurt and coconut. Snake gourd is chopped and cooked along with its seeds until soft. Coconut is ground along with cooked snake gourd and green chillies and mixed with whisked yogurt. The yogurt mixture is tempered with mustard seeds and curry leaves. Tambli is generally served cold over plain steamed rice.
Makes: 2 Cups of Snake Gourd Tambli


Snake Gourd 1 (7 – 9 inch Long)
Plain Yogurt 1 1/2 Cups
Grated Coconut (fresh or frozen) 3 – 4 tbsps
Green Chillies 2 – 4
Salt to taste


Mustard Seeds 1/2 tsp
Curry Leaves 10
Asafoetida 1/4 tsp
Broken Red Chiles 5
Oil 1 tsp

Method of preparation:

Wash, remove ends, lightly scrape and chop snake gourd into small pieces.
Remove stems, wash and slice the green chiles.
Heat little bit of oil in a pan, add chopped snake gourd along with its seeds and salt.
Cook covered with a dash of water till snake gourd turns soft.
Then stir in green chiles and fry for a minute.

Grind grated coconut, cooked snake gourd and green chiles into smooth paste adding enough water.
In a mixing bowl, whisk yogurt and stir in ground coconut and snake gourd mixture.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds stop spluttering, remove from heat and add to above yogurt bowl and mix.
Serve snake gourd thambli with plain steamed rice.
Notes: Make sure snake gourd is cooked before adding the green chillies.

Suggestions: Vary the consistency of tambli by adding more whisked yogurt or water.
Variations: Thambli can also be made with mango, gooseberry, curry leaves, Onion (Kande tambli), ginger (Alla Tambli), peppercorns, garlic (Lasonya Tambli), Fenugreek Tambli (Menthe Tambli) etc…
Other Names: Snake Gourd Tamboli, Padwal Thambli.

Sweet and Sour Cluster Beans

29 Jul

Goru Chikkudu Pulusu Bellam.

Cluster beans are stringed and chopped into small pieces. They are then boiled in water till soft. Oil is tempered with few spices along with chana dal and cluster beans are stirred in. The fried cluster beans are finished with tamarind pulp and mashed jaggery. Tamarind imparts a sour taste while jaggery gives a sweet taste to the curry.
Makes: 1 1/2 Cups of Sweet and Sour Cluster Beans


Cluster Beans 1 1/2 Cups chopped
Jaggery (mashed) 1 1/2 tbsp
Tamarind 2 inch sized ball
Red Chilli Powder 1/2 tsp
Turmeric Powder a pinch
Salt to taste


Fenugreek Seeds a small pinch
Chana Dal 1/2 tsp
Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Curry Leaves 10
Broken Red Chiles 3
Oil 2 tsps

Method of preparation:

Wash thoroughly and string the cluster beans if necessary.
Remove little bit of both ends and chop cluster beans into small pieces.
Soak tamarind in half a cup of water for sometime and extract all the juice.

Heat 3 cups of water in a sauce pot and add in cluster beans and little salt.
Boil till cluster beans are cooked and turn soft but not mushy.
Strain the cluster beans and keep aside.

Heat oil in a pan, add all talimpu ingredients in order.
When chana dal changes color, add cluster beans and fry until beans are a bit dry and starts to brown.
Then stir in tamarind extract, mashed jaggery, turmeric powder, red chilli powder and salt.
Adjust any seasonings required and fry for a minute or two until cluster beans absorb all the flavors.
Serve sweet and sour cluster beans with plain steamed rice or with roti.
Notes:Make sure cluster beans are boiled till soft before proceeding with tempering.

Suggestions: If cluster beans are not soft, add few tbsps of water into the curry and cook covered on low flame till done.
Variations: Cluster Beans with Coconut, Cluster Beans with Split Moong Dal, Cluster Beans with Milk.
Other Names:Goru Chikkudu Teepi Kura, Guar Bean Curry, Kotthavarai Curry.

Tindora with Carom Seeds

28 Jul

Vaamu Dondakaya.

Tindora beautifully pairs up with ajwain in this fry. Tindora is thinly sliced along with onion. Both are cooked in oil till lightly golden brown around the edges of the tindora slices. Then carom seeds are added and fried for a minute. Finish it off with gram flour or besan and red chilli powder.
Makes: around 1 1/2 Cups of Tindora with Carom Seeds


Tindora 15 – 20
Onion 1
Gram Flour / Besan 1 – 1 1/2 tbsp
Red Chilli Powder 1/2 – 1 tsp
Carom Seeds / Ajwain 1/2 tsp
Salt to taste
Oil 1 tbsp

Method of preparation:

Wash, remove ends and slice the tindora vertically twice or more depending on the thickness.
Peel, remove ends and slice the onion.

Heat a tsp of oil in a pan, add onion and fry for a minute.
Then stir in sliced tindora, salt and cook covered on low flame till tindora turns little soft.
Uncover and fry tindora till its lightly golden brown.
Add remaining oil and fry if tindora tends to stick to bottom of pan.

Once tindora turns brown around the edges, stir in carom seeds.
Fry for a minute and stir in besan.
Fry again till besan loses its raw smell and then add red chilli powder.
Stir and remove from heat.
Serve tindora with carom seeds over plain steamed rice or with roti.
Notes:Make sure tindora is cooked well before adding carom seeds.

Suggestions: If tindora feels raw, put the fry back on heat, sprinkle little water and cook covered till tindora turns soft.
Variations: Avoid onion if you don’t like a slight sweetness to the curry.
Other Names: Dondakaya Vaamu Senagapindi Kura.

Tomato in Yogurt

27 Jul

Tomato Perugu Pachadi.

Tomato is extensively used in various cuisines all over India. Tomatoes are cooked till soft and mushy but not juicy. Onion is fried till light golden color but not dark brown. Cooked tomato and onion is mixed with whisked plain yogurt. As a final step, oil is tempered with good amount of dried red chiles and other spices and added to the yogurt bowl.
Makes: 2 Cups of Tomato in Yogurt


Plain Yogurt 1 1/2 Cup
Tomato 2 – 3
Onion 1 small
Salt to taste
Oil 2 tsps


Urad Dal 1/4 tsp
Cumin Seeds 1/4 tsp
Mustard Seeds 1/4 tsp
Broken Red Chiles 5
Asafoetida a big pinch
Oil 1 tsp

Method of preparation:

Peel and finely chop the onion.
Wash and finely chop tomato.
Whisk yogurt and keep aside.

Heat a tsp of oil in a pan, add onion and fry till onion turns light brown around the edges.
Remove the fried onion onto a mixing bowl.

Heat another tsp of oil in a pan, add tomato pieces and salt.
Fry till tomato turns soft and some of the pieces holding a little shape.
Remove the tomato onto the same mixing bowl.
Let the onion and tomato cool to room temperature.
Then add the whisked yogurt into the mixing bowl containing cooked tomato and onion.

Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and add to the above yogurt bowl.
Mix thoroughly and serve tomato in yogurt with plain steamed rice or with idly or dosa etc…
Notes: Make sure not to add hot cooked tomato and onion into the yogurt or else the yogurt turns sour.

Suggestions: If tomato is sour, add more yogurt to the mixture to balance.
Variations: Add finely chopped green chillies to the tempering to spice up tomato in yogurt. Tomatoes can be grilled to add a smoky flavor to the raita.
Other Names: Dahi Tomato, Tomato Raita.