Azhugal Mangai pachadi

              My grandma, my mom always made meals in the proper combination to elevate the dish to nirvana.Some dishes made out of a set does not get them the accolade they deserve.When poritcha kuzhambu was made, then puli itta keerai or azhugal mangai pachadi and  sutta appalam was the complete meal.Poritcha kuzhambu is a medley of vegetables cooked with coconut gravy without any acidity.Azhugal manga pachadi is the sour(pulippu) part of the meal.

           Azhugal manga means mangoes that are beyond their prime,in other words rotten.Just when mango season starts, the baby mangoes are harvested to make vadu manga (pickle).Vadu manga is doused with chilli powder and soaked in brine.This pickle in made in huge vats and stored in a dark place for use  the whole year.
      It is but natural that some of the baby mangoes at the bottom of the vat gets squished by the weight of the vadus on top.The result is azhagal manga.They are not wasted, but much preferred and made into a delicious accompaniment to a delicious meal.My mom's recipe is going to 7 day recipe countdown marathon conducted by Nupur.

Recipe # 4 Azhugal Mangai Pachadi 

Azhugal mangai 4-5
grated coconut flakes 2 tbsp
green chilli   1
salt as needed
curd  2 cups

Tempering
mustard seeds 1/2 tsp
asafoetida  a pinch
coriander  a few sprigs
or curry leaves 2-3

Method:
1.Select the Azhugal mangai and grind it with coconut,greenchilli  and about three ladlefuls of curd (If the mangai chosen is less spicy add green chilli else the green chilli is optional).
2.Add the ground paste to the rest of the curd .Add salt if needed( since we are using a brined pickle,you can adjust the seasoning accordingly).
3.After the mustard seeds sputter,add the tempering to the pachadi and add sprigs of corainder.

         This Pachadi will go well with Poritcha kuzhambu and hot steamy rice (I will post this recipe later).Susvaad.

Pagarkai/Bittergourd Varuval

          As a child I hated Bittergourd or Pagarkkai. It is a nutrient rich vegetable. As a mom, I try my best to get my kids to eat it, in vain.Some preparations they outright refuse but when I make varuval or chips, they are willing to try at least a little. It is a developed taste and mostly preferred by grown ups.
          My recipe # 6 for Nupur's 7 day Countdown to new year recipe marathon . I chose something that is bitter in taste as it is one of the Arusuvai( six types of taste ) as called in Tamil .The Arusuvai are Kasappu(Bitter),thuvarppu(astringent), Uraippu(pungent) ,thittippu(sweet), uppu(salty) and pulippu(sour).Dishes made all over the world have different mixes of these taste groups.This recipe is from Aval Vikatan , a tamil monthly supplement featuring Chips variety.My mom sent me the magazine from India.

Pagarkkai Varuval / Bittergourd chips:


Ingredients:
Bittergourd  2
Rice flour 1/4 cup
Besan flour/ kadal maavu 1 tsp
juice of one lemon
turmeric powder 1/4 tsp
chilli powder  1/2tsp
asafoetida1/4tsp
sugar a pinch
Oil to fry
Salt as needed

Method:

1. Cut the bittergourd into uniformly thin round slices.In a bowl combine all the other ingredients .
2. Make sure all the slices of the bittergourd is coated .Take care to mix gently as not to break the slices.
3.Let it marinate for 15 minutes.It should not be too wet just coated .If the bittergourd becomes watery add a little more flour and adjust seasoning accordingly.
4.Heat oil and deep fry slices and remove when crisp and golden.

 Varuval ready.You can enjoy this with any South Indian meal. We like to eat it like a snack too. Susvaad.

Badam cake

     Updated 1/3/10 (I would like to send this recipe to Desserts, Pastries and Ice creams - 'Food for 7 Stages of Life' event  conducted by Radhika, inspired by Sudeshna.)


       Happy holidays everyone! Today is the first day of 7  day blog marathon conducted by Nupur of One Hot Stove. Please visit her blog to see the runners list. I am posting my sweet recipe for the countdown  to New Year 2010 from Dec 25th to Dec 31st 2009.          

Recipe#7   Badam cake


Ingredients:

blanched slivered almonds /badam
sugar
clarified butter

Method:

This sweet is made using ratio. If you use any particular measuring cup use that through out.

1. Soak the slivered blanched almonds in water for about an hour.Traditionally, whole almonds is used but using this readily available product reduces a lot of labor, to peel the skin of almonds and the soaking time.

2. Grind the almonds/badam  into a smooth thick  paste using as little water as possible.Grinding it little by little usually gives you this result.

3.Take a heavy bottomed wide-mouthed pan and measure and pour the paste in the pan.The ratio to use is 1 cup paste to 1 and a quarter cup sugar(I am giving this measurement for domino sugar or any American made sugar).Do not add water. Take a cookie sheet or shallow plate, butter it with ghee and keep aside.

4. Keep about 1 cup of ghee ready for the above ratio. Add about a ladleful at first and mix all the ingredients well.

5.Now place the pan on the stove inbetween  medium to high heat. With a flat wide spatula, keep on stirring and turning the paste. The sugar will melt and make the paste into a fluid but keep stirring.

6.Add a ladle full of ghee at  5 minute intervals. It is important that fluid doesn't stick to the pan, so keep on stirring the contents. At one stage after about 15-30 minutes depending on how much paste you have frothy bubbles start to come up to the surface and burst out make a hole and disappear again.All the ghee set aside must have been used by now.

7. When the mixture comes away from the side of the pan. Pour it in the buttered cookie sheet or plate.

8. Let it set so that it is solid instead of molten.Then using a knife or pizza cutter make a grid and cut square pieces. I made a lot to distribute to family and friends.

 They are just delectable,soft,sweet and crumbly in texture in your mouth. Susvaad.