Menthi Avakaya | Mango Pickle

Pickles & chutneys are my favorite side dishes. A south indian meal is never complete without them. It is also believed that having a spicy chutney as a course of your meal will help in good digestion.

The menthi avakaya I'm sharing is a temporary pickle & also has less oil compared to the traditional avakaya pickle.

Prep Time-40mins | Cook Time-5mins | Yields-4 servings
Ingredients

2Cups grated mango

5Tbs red chili powder (Adjust according to taste)
2Tbs methi powder 
Salt 
Seasoning
2Tbs oil 
1Tsp mustard seeds
3 red chili's cut equally
Few curry leaves
1Tsp hing (Asafoetida)
Directions
- In a bowl mix mango,chili powder, methi powder & salt. 
- Leave it for 30mins on your counter with closed lid. - After 30mins adjust chili powder & salt if needed. 
- Heat a pan with oil & to that add mustard seeds & red chili'. 
- Once the mustard starts jumping add hing & curry leaves to pan. 
- Switch off heat & add it immediately to the mango mix. 
- Mix it well & store it in refrigerator. 
- Serve it with rice & a dollop of ghee.
Note:
- Leaving the mango mix for 30mins will allow the flavors to mingle.
- This pickle will stay good for months when refrigerated.

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Pulihora | Puliyodhara | Chitranna | Tamarind Rice

Pulihora, a tangy flavored dish is a very well known dish in south indian states. Though it has different names based on a state, but the preparation remains almost same with little changes.The main ingredient of this dish is tamarind pulp & the seasoning we add enhances the flavor of it. This is a festive dish & is offered to god as prasad. It is also believed that offering this dish to lord vishnu is very auspicious.

Ingredients

4Cups cooked rice

Pulihora mix 
2/3Cup thick tamarind pulp

2Green chili's
1Tbs methi powder

1Tsp turmeric

Salt for taste 

1Tsp sugar

1/4Cup of oil

2Tbs mustard

4Tbs chana dal

4Tbs urad dal

5Red chili's cut equally

3Tbs peanuts or cashew nuts

1Tsp hing(Asafoetida)
Cilantro for garnish

Directions

- Heat a pan with oil & to that add mustard, chana dal & urad dal, green chili's, peanuts or cashews & red chili's. 
- Stir fry them till the dal & cooked to light brown color.Now add tamarind, turmeric, salt, sugar & hing to pan. Stir till the tamarind pulp becomes thick & switch off heat. Last add the methi powder to the mix. 
- Add the pulihora mix to rice & adjust salt if needed.
- Garnish with cilantro & serve.

Note: 

- I used a thick tamarind pulp & it took less cooking time for the mix. 

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Vankaya Pulusu Pachadi | Eggplant Pulusu

Vankaya pulusu pachadi is a delicious dish made of grilled brinjal. This dish has that char taste that comes from brinjal & definitely you would love to enjoy it again & again. The best combination for this dish is kandi pachadi as both the flavors work very well.

Prep Time-10mins | Cook Time-30mins | Yields-4servings 

Ingredients

1Big vankaya /brinjal (American Eggplant)

1/2Cup finely chopped onion

3Tbs tamarind pulp

1Tbs jaggery

3Green chillies sliced

Salt

Seasoning

1Tbs oil

1Tsp mustard 

1Tsp jeera 

2Red chili's cut equally

1Tsp methi powder 

1Tsp hing

Few curry leaves

Directions

- Grill eggplant / brinjal. I grilled them on a gas stove. If not you can bake them( I never done this but read in many blogs). Peel off skin, mash it & keep them aside.

- Now in a large bowl add mashed brinjal, onions, tamarind pulp, jaggery, green chilli's & salt. 

- Mix the ingredients well. Adjust salt & sweetness if needed. 

-Heat a pan with oil. To that add mustard, jeera, red chili's & curry leaves. Once the mustard starts jumping add hing & methi powder. Switch off heat & mix it with the chutney.

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