Mango Pachadi

  Raw mangoes are commonly used in South Indian cooking. The tangy taste can be either be a subsitute for tamarind (another common ingredient) or can be used by itself for their unique flavor. In this recipe, I have tried to make a thick stew which can be a great accompaniment for several dishes. Hope you enjoy it as well!

Serves up to 4 people
Preparation time:35 minutes

Ingredients:

1 raw mango
1 tbsp of sambhar powder
1/4 cup of jaggery
1/8 tsp of turmeric
1/4 tsp of mustard
1 sprig of curry leaves
1 tsp of oil
salt as required

Preparation:

1.Cut mango in to small cubes. Cook mango along with cup of water. Add turmeric, sambhar powder and salt. Bring it to boil. 
2. As the mangoes are half cooked, add the powdered jaggery.
3. Allow the mangoes to cook till they are soft. Heat oil in the different pan and add mustard. As the mustard crackles, add curry leaves.
4. Saute and transfer the seasoning to mango. Serve with rice and can be an accompaniment to kuzhambu/ sambar.

Ragi Adai

Ragi also known as finger millet is a common grain in India. Growing up, ragi used to be a staple- although as kids, we rarely liked the flavor. As I became more aware of the nutritional value of this grain, I developed an affinity towards ragi and wanted to introduce to my household. Towards that effort, I have tried making ragi adai which I will be sharing with you!  

Ingredients:

1 1/2 cup of ragi flour
1 chopped onion
3-4 green chillies
1 sprig of curry leaves
handful of chopped coriander leaves
handful of chopped spinach 
water as required
oil as required
salt as required


Preparation:


1.Add chopped onion, green chillies, curry leaves, coriander leaves and spinach to ragi flour. Add salt and water to ragi to chapathi dough consistency. 

2.Apply oil to a sheet and take a orange sized ragi dough. Press them gently with fingers to spread them.

 
3. Heat the tawa, transfer slowly. Add 1 tsp of oil as it turns brown, using spatula turn to the other side. Allow it to cook really well in medium flame. Ragi adai is ready. Serve with coconut chutney.

Rava Pongal/ Rava Semia Pongal

Recently I visited my cousin's house and was introduced to this recipe. I was impressed both by the taste and texture and wanted to share with my readers. This dish can be relished either as a tiffin or for dinner. Hope you enjoy it as well!

Ingredients: 

1 cup of rava/ sooji
3/4 cup of semolina
4 cups of water

ghee(optional)
pinch of turmeric
oil as required
salt as required

For seasoning: 

8 cashew nuts
8-10 whole black pepper
1 tsp of cumin seeds
1 tbsp of finely chopped ginger
10 curry leaves
pinch of  asafoetida powder


Preparation:


1.Add the rava and semolina to the skillet and dry roast them. As they turn golden brown, transfer to a plate.

2.Crush the black pepper for spiciness. Heat the oil in the pan and add the seasoning in medium flame. As the cashew nuts turn golden brown and the cumin seeds sputters, add water.

3.Bring it to boil. Add the rava, semolina, turmeric and salt to the boiling water, stirring continuously.

4.Close the lid for 10 minutes in medium flame. Mix well. Serve with chutney/ sambhar.