Mango Pulisherri

>

This is one of my favourite comfort foods. My Thati is an expert in making 'mor-kootaans' and this recipe is precisely one of the best dishes I have ever tasted. This is acually like mango 'mor- kootan', but a combination of sweet-sour-tangy tastes. I was invariably a bit nervous as to what it will turn out to be ...(I mean the recipe), but this, however came out surprisingly good!

This recipe serves 2 persons

So for the recipe you will need:

Ripe sweet mango : 1 nos
Sour yogurt (sour curds) : 1 cup

Turmeric pwd : 1/2 tsp

Salt : to taste

Green chillies : 3-4 nos (to taste)

Fenugreek seeds : 1 tsp

Mustard seeds : 1/2 tsp

Asaphoetida pwd : 1/8 tsp (1 pinch)

Curry leaves : 1 tsp

Black pepper : 1/4 tsp

Coconut (freshly grated) : 1/2 cup

Cumin seeds : 1/2 tsp

Whole red chillies : 1 nos

Water : 1/2 cup

Oil (I used Coconut oil) : 1tsp

Procedure:

Wash, peel and chop the mango into small pieces. Boil the mango along with some water, turmeric pwd, salt and Black pepper and cook it for some time. Grind coconut with green chillies and cumin seeds to a thick paste, adding sour curds instead of water. Keep this paste aside. Add the ground paste to the cooked mango when the mango is soft and pulpy. Bring this mixture to boil on simmer. Turn off the heat and mix in the sour curds and taste the pulisherri to check salt and spice and mix well. Now for tempering, heat some oil in a pan. When oil is hot, add fenugreek seeds, mustard seeds, asaphoetida, whole red chillies, and curry leaves. (try not to burn the fenugreek seeds). When the mustard seeds crackle, mix the tempering with the mango mixture immediately and stir.

Serve hot with rice. I served my 'pulisherri' with rice and 'podi kathhrikkai' . 'Podi Kathhrikkai recipe is coming soon!

Tomato Rasam

Rasam rice is undoubtedly my ultimate comfort food. Just try having hot Rasam with steaming rice, mixed with a spoonful of home-made ghee along with any 'thoran' or 'paruppu-usili'. Nothing can beat this meal on a rainy day.

My Amma is famous for her fragrant 'rasams'. The secret behind her 'rasam' is a 'mathhu' which is a simple wooden mechanism which helps to churn butter out of curd. I must say that this is an incredible device used in almost all the house-holds in southern India. Back at home, Amma is very particular about the 'mathhu' to be used, because she has two separate 'mathhu' - one for butter milk and one for 'rasam'. Anyway, lets make ourselves some lovely 'rasam'...

and for that you will need:

Ripe Roma tomatoes : 1 big or 2 small nos
Tur dal ( Arhar dal) : 1/4 cup
Rasam powder : 1.5 tsp
Tamarind paste : 1/2 tsp
Salt : to taste
pepper pdr : to taste (optional)
Turmeric pwd : 1/4 tsp
Garlic (crushed) : 1/2 tsp (optional)
Mustard seeds : 1/2 tsp
Cumin seeds : 1/2 tsp
Asaphoetida pwd : 1 pinch
Ghee : 1/2 tsp
Coriander leaves : 1 tbsp


Method:

Pressure cook Tur dal in some water with turmeric pwd till soft and mushy. Boil 3/4 cup water in a pan and add chopped tomatoes, salt, garlic, pepper pwd. Cook on slow fire. When the dal is cooked, add rasam pwd in the dal and mash with 'mathhu' as shown below.




Now stir in the tamarind paste in the cooked tomatoes and simmer for a few minutes. When it comes to a boil, pour the dal mixture into the pan with tomatoes. Add salt and stir. All the mixture to become frothy i.e. you will see bubbles on top of the 'rasam'.Keep the pan on low heat, keeping in mind not to boil the rasam any more.




The final step is to put 'tadka' or tempering. For this heat some ghee in a separate pan and add mustard, cumin and asaphoetida pwd. When the seeds crackle, pour it in the rasam. Garnish it with Coriander leaves and serve hot.