Mango Pulisherri

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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!

Olan

Olan is one of the most important dishes prepared for Onam sadya (feast). It is a delightfully mild and flavourful curry savoured in almost every Malayali household. Traditionally, the combination of Ash gourd and black eyed beans or yard long beans with Yellow pumpkin is used.Since I didn't have either ash gourd or long beans, I tried the same recipe using yellow pumpkin and black eyed beans. Surprizingly, it was really nice. Hope you like it too.


Ingredients:

Yellow Pumpkin - 1 cup (thickly sliced)
Black eyed Beans - 1/3 cup (soaked in water overnight)
coconut milk - 1/2 cup
salt - to taste
Green chillies - 2 or 3 (or to taste)


Procedure:

Pressure cook the black eyed beaks in 1 cup water, some salt and cut green chillies for two to three whistles. Set aside when done. Cook the pumpkin separately in 1/2 cup water and salt to taste. Combine pumpkin and beans in a wide mouth pan and remve from fire. Pour in the coconut milk and crefully stir the curry without squishing the cooked pumpkin. Serve warm with rice and spicy Pullisherry.