Pudina pacchadi (Green mint sweet and sour chutney)

Pudina or mint is an aromatic perennial herb. A lot of varieties of mints are grown in many countries. The most common and popular mints for commercial cultivation are peppermint and spearmint. Mint leaves, without a qualifier like 'peppermint' or 'apple mint' generally refers to spearmint leaves. 

Spearmint, also known as garden mint, common mint is a spiecies of mint native to Europe and most  Asian countries. Many species of mint are grown in many parts of the world, including South Africa, North America and South America.

Pudina or spearmint has been used traditionally as medicine for minor ailments such as fevers and digestive disorders.

Spearmint has many health benefits and helps as an anti-tumor, anti-oxidant and anti-microbial agent.

Spearmint oil is used as insecticide and pesticide.

Pudina or spearmint is used to make chutneys or dips etc. Also, in Indian cuisine it is used as a flavoring agent for pulaos and biryanis. Beverages like spearmint tea, mojito and mint julep are very popular all over the world.

While selecting the leaves, make sure that the leaves are tender and not too fibrous. Leaves from some species of mint are not tender. If the leaves are not soft and tender, texture of the chutney will not be good. 

Ingredients:

• 2 cups cleaned pudina leaves (Fresh mint leaves)
• 2 teaspoons oil
• 2 teaspoons tamarind paste
• 3 tablespoons jaggery
• 2 or 3 red or green chiles
• 1/2 teaspoon turmeric powder
• 1 teaspoon methi mustard powder
• Salt to taste

Directions:

1. Wash mint and remove any stems etc.
2. Dry on a clean towel so that the leaves are not wet.
3. Heat oil in a thick pan.
4. Add mint leaves and stir well.
5. Sauté for 3 to 4 minutes.
6. When the leaves loose most of the moisture, add all the other ingredients.
7. Mix well.
8. Remove from heat, let cool.
9. Transfer to a processor and grind.
10. Add a few spoons of water, if needed.
11. Transfer to a jar.
12. Chutney can stay for about a week or 10 days, if kept in a refrigerator.

Note:  

Make sure the leaves are young and tender. When the leaves and stems are not tender, there is a lot of fiber which spoils the consistency of the chutney. Also, some of the varieties of mint have different flavors. 

Avial (Stewed vegetables in yogurt and coconut gravy)

Avial is a very popular preparation from South Indian state Kerala. Almost all vegetables available are used in this dish. The gravy is prepared using fresh curd (yogurt) and fresh coconut. Those who have access to and like coconut oil, garnish avial with coconut oil.

Many recipes of avail are posted from time to time. Everyone has one's own recipe for making avial! I like to use more curd and coconut as the gravy makes it tastier.

Some vegetables like, ash gourd, yam, green banana and drumstick are definitely used. Other vegetables like potato, carrot, beans and cauliflower etc are optional. Whatever vegetables are available can be used. Use of carrots, yam and sweet potato adds color to the dish. Peeling, cutting all the vegetables according to the preferred size is time consuming, but the final product is worth the trouble taken.

As lot of vegetables are used and no deep frying or pan frying is done, it is a very healthy dish. Curd and coconut are also very nutritious.



                                        


Vegetables used:                                                             Drumsticks before cutting:

                                   
               
                                    










Vegetables cut into equal size pieces:              

                                                                               Fresh grated coconut:















Ingredients:

•      Small piece ash gourd (peeled)
•      Green banana (peeled)
•      Drumstick pieces (5 or 6)
•      Small piece of suran/yam
•      Carrot
•      Potato
•      Beans
•      Zucchini
•      Dondakaya/kundru/gherkin

For gravy:

•      1 cup grated coconut (fresh or frozen)
•      1 cup curd/yogurt
•      2 tsp. jeera seeds
•      2 tbsp. rice flour
•      Salt to taste

For seasoning:

•      3 tsp. oil
•      1/2 tsp. jeera seeds
•      1/2 tsp. mustard seeds
•      Pinch of hing (Asafetida)
•      A few curry leaves
•      3 tbsp. coconut oil (optional)

Directions:

1.      Wash and cut all vegetables to about the same size, -- thin long strips (about 2 inches by 1/4th inch)
2.      Boil vegetables in minimal water until cooked.
3.      Grind coconut, jeera and rice flour along with yogurt.
4.      Pour coconut mixture over cooking vegetables and continue to stir.
5.      Add water, if necessary.
6.      Cook for 10 minutes, stirring occasionally.
7.      Heat oil in a small pan, add jeera and mustard seeds and hing.
8.      Add the seasoning to avial and remove from heat.
9.      Add salt after turning off heat. Add curry leaves.
10.      Add coconut oil and mix well (optional).
11.      Mix well and serve hot.
12.      Good side dish for rice.

 

 

 

 

 

 

 

 

 

 

 

 

 

Usiri avakaya/Indian gooseberry pickle with mustard and chile powder

 

      
Usirikaya which is called amalika in Sanskrit, amla in Hindi, Bettada nellikkayi in Kannada, amloki in Bengali, nelli in Malayalam and Tamil, is available all over Asia. In India, the tree is considered sacred by Hiindus, as they believe Vishnu dwells under this tree. Amla is a deciduous tree of the family of Phyllanthaceae. Amla is sour, bitter and astringent.

Amla is very rich in vitamin C and is known for its anti-oxidant properties. Amla fruits are low in calories and known for health-benefiting effects against cancer, aging, inflammation and neurological diseases.

When the fruits are in season, some varieties of pickles/chutneys are prepared and kept for the whole year. Here is a recipe for usirikaya pickle using chile powder and mustard powder.

As for any pickles, precautions like using dry containers, dry spoons or dry hands (if touching with hands) etc are to be taken. If precautions are taken, the pickle can be preserved for a year.

 

                                        

                                        

Ingredients:

•      6 to 8 amla (about 250gms)
•      1/3 cup chile powder
•      1/3 cup mustard powder
•      1/4 cup salt
•      Pinch of turmeric powder.
•      1/2 tsp.methi seeds (fenugreek)
•      1/4 cup oil
•      1 tsp. hing (asafetida)

Directions:

 

1.      Heat 3 tbsp. oil in a deep pan.
2.      Add amla and let it cook for 5 minutes (till amla are half cooked).
3.      Keep stirring in between.
4.      When amla are getting soft, turn heat off.
5.      Let cool.
6.      Separate segments of amla and discard the seeds.
7.      Add chile powder, mustard powder and salt, turmeric and methi seeds.
8.      Mix thoroughly.
9.      Heat the rest of oil and add hing.
10.      When oil is very hot, pour it over the amla and powder mixture.
11.      Mix it well and keep it covered in a dry place.
12.      After 2 days, the pickle tastes very nice.

             Pickle tastes very nice with rice, especially curd (yogurt) rice!

 

 

Korivi karam/ Red chile chutney

In India, Andhra Pradesh is one of the major producers of chile peppers. Red chile powder is used in most of the pickles from Andhra Pradesh. The bright red color and spiciness of the pickles is due to the chile powder available from the state. Guntur region is the most important region, where the best quality chiles are available. Chiles from Guntur are really fiery and bright red in color.

When fresh ripe chiles are available, a very popular pickle called pandumirapakaya pacchadi or korivi karam (ripe red chile chutney) is made and preserved for the whole year. Main ingredients for this chutney are red chiles, tamarind and salt.

Precautions:

Select good quality fresh red chiles, whose stems are green, as such chiles have more moisture to make the salt melt and give nice consistency to the pickle.

After washing the chiles, dry them thoroughly and leave them in sunlight for a little while. Take care not to add any water while grinding.

Always use dry spoons while handling the pickle. Try not to use your hand, because, when chile paste gets in contact with your hand, it leaves a burning sensation for nearly an hour!

Always use new tamarind. If old tamarind is used, it leaves a dull color to the pickle.

Chiles contain a lot of plant derived chemical compounds that are beneficial and health promoting.

They are a good source of vitamins and minerals which help in resisting diseases.

In USA, I have tried making the chutney using moderate spicy peppers and also mix sweet ones with spicier chiles.

Ingredients:

•      1/2 kg or 1 pound fresh red chiles
•      Less than 1/2 kg or less than 1 pound tamarind
•      1/3 cup salt ( more if the chiles are hot)
•      2 tsp. Turmeric powder

Seasoning:

•      1 cup oil
•      2 tsp. mustard seeds
•      1 tsp. hing (asafetida)
•      Some peeled garlic pods (optional)
•      2 tsp. methi mustard powder

Directions:

1.      Wash chiles well and wipe them dry (spread them on clean dry cloth for half an hour).
2.      Loosen the packet of tamarind and remove seeds, if any are found.
3.      Place chiles, tamarind and salt in a grinder and process.
4.      Add turmeric powder and mix well.
5.      Put the mixture in a clean dry jar or bottle. Set it aside for 2 days.
6.      On the third day, once again grind the mixture along with methi mustard powder, so that the methi powder is mixed well and the texture of chutney looks good.
7.      Leave the chile mixture in a steel bowl.
8.      Heat oil in a deep pan.
9.      Add mustard seeds and hing.
10.      Add garlic pods and cook them till they start to turn brown (optional).
11.      Remove from fire and add the seasoning to the chile mixture.
12.      Mix well and put it back in the jar.
13.      Korivikaram stays for one year, if it is not touched with wet hands etc.

 

 

 

 

 

Sambar

 

Sambar, a South Indian lentil stew or sauce is very common in South India. Every family has its own recipe, including what vegetables are used in the recipe or what powder (homemade or bought from a store) etc.

Sambar is composed of dal (lentils), simmered with tamarind flavored water and a special blend of spices (sambar powder). A variety of vegetables are added to the aromatic stew base before garnishing with curry leaves and cilantro. Dal or sambar or rasam constitute the daily menu in
South Indian cooking so that the protein needed for the body is supplied.

Sambar is served along with rice, idli, dosa or vada.

Either toor dal or masoor (pink) dal are used in sambar. Personally, I prefer using masoor dal, as it cooks fast and it has a sweet taste compared to toor dal.

There are a number of recipes to prepare sambar powder. Now, many readymade sambar powder varieties are available in stores. So, it is easier to buy the powder and use.

A variety of vegetables like bottle gourd/ash gourd/pumpkin, carrots, okra, tender drumsticks (vegetable), moolie /daikon and onions are used in sambar. Otherwise any one or two varieties can be used where that particular flavor is highlighted. Sambar with small onions (pearl onions or shallots) and drumsticks is very popular.  In the following recipe, I have used peeled and uncut small onions(shallots).

 

some vegetables that are used in sambar:

 

 

 

 

Ingredients:

•      2 cups cooked masoor/toor dal
•      1/2 cup lauki (bottle gourd) pieces (cut in cubes)
•      1/2 cup onions (either cut into pieces or pearl onions)
•      2 or 3 carrots cut into pieces
•      3 or 4 bhindi (okra)cut into 2 inch pieces
•      4 or 5 drumstick (vegetable) pieces
•      5 or 6 tbsp. tamarind paste
•      Salt to taste
•      2 tbsp. sambar powder
•      1/4 tsp. turmeric powder
•      2 tbsp. coconut powder (fresh or dehydrated grated)
•      A little bit hing (asafiteda)

Directions:

1.      Wash and cook dal in a pressure cooker.
2.      Wash, peel and cut lauki into 1 inch cubes.
3.      Peel onions and cut them into large pieces.
4.      Wash and cut carrots, bhindi and drumsticks.
5.      Cook lauki, onion and carrot pieces in a deep pan or in a pressure cooker for just one whistle.
6.      Add drumsticks and bhindi pieces and continue cooking.
7.      When vegetables are cooked, add mashed dl and tamarind paste.
8.      Mix well and continue cooking.
9.      Add sambar powder, coconut powder, turmeric powder and hing.
10.      Cook for 10 minutes so that the vegetables absorb all the flavors.
11.      Check the consistency and add water if it is too thick.
12.      Garnish with curry leaves and cilantro.