I love mangoes! Raw, ripe, semi-ripe; it does not really matter. So this year I am experimenting with Uppu Manga | Brined Mangoes | Khalle Ambo. About a month ago, I made some mangoes in brine and have been waiting ever since for them to pickle properly so that I could make this super tangy, spicy, and utterly delicious Khalle Ambe Gotsu | Uppu Manga Gojju.
I learnt to brine mangoes and to make this recipe from Anupama Michael who has contributed so many fabulous recipes to this blog of mine. Since the day I brined the mangoes, I have been pestering Anupama on how long I have to wait before I can start using them. She has been very patient with me and sent me a pic of how the brined mango should look before I could use it. 😀
This week I thought my brined mangoes looked reasonably like Anu’s and so used one to make this fabulous Khalle Ambe Gotsu. This is no subtle dish by any stretch of imagination. It is bold, it is brassy, and it is just an explosion of salty, tangy, garlicky flavours that sent my hear soaring!
I would recommend that you try this Khalle Ambe Gotsu (Uppu Manga Gojju) as soon as you can brine some mangoes or lay your hands on some brined mangoes.
How to Make Khalle Ambe Gotsu | Uppu Manga Gojju | Uppu Mavinikai Gozzu
When I decide to try any recipe that involves deep-frying, there is quite a flutter in my home as I avoid deep-frying as much as possible. So this weekend as I got ready to make delicious Maddur Vada, I had quite an audience in amused family members.
Jokes aside, I have been wanting to make Maddur Vada at home for ages and decided to make it this Saturday just on a whim. It is a recipe that transforms ingredients commonly found in Indian homes—rice flour, semolina, maida (APF), chillies, and curry leaves—into a delicious snack.
What I loved about Maddur Vada is despite the deep-frying it did not absorb any oil, and had a light crispness on the outside while being soft on the inside. So even the Octagenarians in my home could enjoy it without much trouble.
Like Chitti Boorelu, Punugulu, and Goli Bhajje, Maddur Vada turned out to be the perfect accompaniment to my evening tumbler of Kaapi.
Fry the Maddur Vade on moderate heat because otherwise you will have Vade that are fried on the outside but raw on the inside.
A simple way of detecting if your oil is too hot is to see if blisters form on the outside of the Maddur Vada. If there are, the oil is too hot.
Recipe with Step-by-Step Instructions to Make the Perfect Maddur Vada
The First Step: Making the Maddur Vada Dough
In a large bowl, combine the rice flour, maida, rava, chillies, curry leaves, hing, and salt.
Mix all the ingredients well and make a small well in the middle.
Using a ladle, heat 2 tbsp oil and add it to the dry ingredients.
Using a spoon, quickly mix the oil into the dry ingredients. This oil helps make the Maddur Vada softer on the inside and also helps it cook well when we deep-fry.
Now add small quantities of water and knead the ingredients together to make a dough that is just soft enough so that it can be shaped into small discs. If the dough is very stiff, the Maddur Vada will break as you are trying to shape them. If the dough is too soft, the Vade will absorb oil when you fry them.
Shaping and Frying the Maddur Vade
To a kadhai, add about 1.5 cups of oil to deep fry to Maddur Vade. You need about a 2″ deep layer of oil. I use a small but deep kadhai.
On a medium flame, heat the oil till it is moderately hot. To test the heat, drop a tiny ball of dough into the oil. It should rise slowly to the surface and sizzle with moderate intensity. If you oil is too hot, the Maddur Vada will cook very quickly on the surface and also form blisters on the surface, but the inside will remain raw. If your oil is cold, the vada will absorb oil as they fry.
Divide the dough into 12 equal portions and roll each portion into a ball. Keep covered. I found that one portion of dough is roughly what I could scoop with a standard baking tablespoon (tbsp).
Lightly grease a plastic sheet or banana leaf using 1 or 2 drops oil.
Place one portion of the dough on the greased sheet and press into a thick disc about 2.5″ in diameter. If the disc is very thin, then you have have a very crisp Maddur Vada much like a Thattai | Chekkalu.
Gently, transfer the disc onto your fingers and slide it into the oil.
Let the Maddur Vade Fry on medium heat till the side facing the bottom is golden brown.
Gently flip over the Vada and fry till the other side is golden brown.
Remove the fried Maddur Vada from the oil and drain excess oil.
I love yogurt and yogurt based dishes as can be seen from my recipes for Balaee and Moong Dal Palak Khichdi cooked in buttermilk. So I am always on the lookout for new yogurt-based recipes. This week, when I was looking up Udupi recipes, I came across a whole host of yogurt-based recipes. So, here I am with the recipe for Hasi Sasive.
Also called Paji Sasmi, this dish involves no cooking (if you discount the tempering) and gets done in under 10 minutes.
All you need to do is grind Mangalore Cucumber pieces with mustard, coconut, and red chillies, and then mix it in sour yogurt. Finally just temper it with mustard seeds, curry leaves, and red chillies, and voila! the refreshing Hasi Sasive is ready.
What I loved about this dish is that while the yogurt was the cooling element, there was a hit of heat from two sources: the mustard and the chilli. The combination is just irresistible.
I have been wanting to make Undi (also spelled as Oondi to reflect the pronunciation) for a long time now and this week I got the perfect opportunity because of the theme for the #119th Foodie Monday Blog Hop chose Udupi cuisine as the theme.
Many South Indian states, an indeed individual regions, have some variation of steamed rice balls in their cuisine. Andhra has Uppu Undrallu, Coorg has Kadambuttu, while Kerala and Tamil Nadu have Kozhukattai. The Udupi-Mangalore region of Karnataka is famous for Undi, a seasoned steamed savoury rice dumpling, which is a favoured breakfast.
Also called Pundi Gatti in Tulu, Undi is light on the stomach and very easy to make. It took me about 40 minutes to make this batch. As it is fairly neutral in taste you can pair it with anything, even a simple Coconut Chutney.
The best way to enjoy this breakfast is to top a hot Oondi with some coconut oil. Just that. Nothing else. Believe you me, you will be in heaven.
I made three accompaniments: a cool and mustardy Hasi Saaswe | Hasi Sasmi (Manglore Cucumber in Yogurt), a spicy Hinga Chutney (Asafoetida flavoured Coconut Chutney) , and a sweet Jaggery Syrup. So there was a side for every palate. 🙂
Recipe with Step-by-Step Instructions to Make Undi | Oondi | Pundi Gatti
Getting the Rice Batter Ready
Wash the rice well under running water till the water runs clear.
Soak the washed rice in 2 cups water for 1 hour. This will help remove the raw taste of the rice and reduce cooking time.
Drain all the water from the rice and immediately grind to a coarse, grainy paste. Grind as soon as you drain water so that the moisture in the rice is not lost. Do not add any water. The batter should feel like rava mixed in water with the rice broken to fine pieces and not ground to a flour. I find that just a few seconds at the lowest speed does the trick.
Transfer the ground rice to a large vessel and add 2 cups water.
Add the grated coconut and salt.
Mix well to create a flowing batter.
Cover and set aside.
Cooking the Undi Dough
In a large pan, over medium flame, heat the oil and add mustard seeds.
When the mustard seeds splutter, add the udad dal and methi.
Stir-fry till the dal and methi are golden brown.
Now add the chopped curry leaves and stir-fry for a few seconds.
Turn the heat down to low. This is important to ensure that the dough cooks properly.
To cool down the tempering, add 1/2 cup water. I find that it cools down the pan and prevents the rice batter from sticking.
Immediately add the rice flour batter and mix well.
Over low flame, keep cooking the batter till it becomes a dough and starts to form a ball.
Take off the heat and transfer to a plate. You can keep it in the pan as well, but the dough tends to form a crust at the bottom because of the heat.
Let the dough cool a bit for 5 minutes or so that it is not too hot for you to make undis.
Making the Undi | Oondi | Pundi Gatti
Get the steamer ready by adding water to a steamer/pressure cooker and let it start boiling. It is important that the Undi are steamed immediately. If you start building steam after putting in the Undi they will become hard.
Divide the dough into 16 to 20 equal portions.
Grease your palms with a few oil drops and roll each portion into a ball.
Slightly flatten each ball and press your index finger into the ball to create an indentation. Perfectly round rice balls are served ONLY during funeral or remembrance services.
When all Undi are ready, steam them for 7 to 10 minutes.
Ragi Rotti is the lastest millet-based dish to be included in my diet. I have started to make it at least twice a week, and quite like this nutty, spicy Nachni Roti.
Reams have been written about how nutritious Ragi is and so I will not repeat it here. I often drink Savoury Ragi Ambli (Ragi Malt) for breakfast on weekdays and make Ragi Dosa on weekends. For lunch on weekends, I make Ragi Sangati and use it as a substitute for rice.
Now that I have added Ragi Rotti to my repertoire, I have started having it for lunch or dinner. 🙂