When the came across this recipe for Mango Pachadi in Coconut Milk in a collection of recipes for Onam Sadya, I was intrigued at the flavours it combined. Fortunately for me, unripe mangoes are available in plentiful in Mumbai though it is already September and so here I come presenting this unusual recipe.
Truth be told, I like unusual flavour combinations. I am curious about how very different things taste when put together in a recipe. I was planning to try this recipe for Mango Pachadi in Coconut Milk over the weekend, but one of my late evening calls got cancelled. So I decided to use the time productively to make this simple pachadi.
This year Onam will be celebrated from September 6, 2017. Celebrated in Kerala as a 10-day festival of which the last 4 days are the most important. For me one of the most wonderful sights during Onam is the Pookalam or an elaborate rangoli made with flowers. One of the main tourist attractions in this season is the snake boat race, called Vallamkali, the most famous of which is the Nehru Trophy Boat Raceheld near Alappuzha (Alleppey).
As with all Indian festivals, Onam is celebrated with a traditional meal called Onam Sadya or Onasadya. Here are a few Onam Sadya recipes that you could try:
If you like tangy pachadis then Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita will be just up your alley. I had an elaborate set of posts planned for Onam (September 6, 2017) but the Mumbai deluge and my work schedule had other plans. What is that they say about best laid plans of mice and men…. ? 🙂
Anyway, back to my recipe of the day, this simple yogurt-based dish is tangy, cooling and loaded with nutrition. It is one of the most delicious ways in which you can savour the Indian Gooseberry (called Amla in Hindi, Usirikaya in Telugu, and Nellikai in Tamil).
Amla is one of the richest sources of Vitamin C that you will ever find, and this year, much to my delight I am finding the fruit even as late as August; so here I am with the recipe for Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita that can be a delicious part of Onam Sadya.
This recipe for Green Papaya Avial Kootan makes its way to the blog courtesy my colleague, Srividya K. Another colleague got Paccha Papaya Thoran for lunch and the conversation turned to the uses of unripe Papaya. Srividya mentioned making Avial with it and so here I come with the recipe.
As I had never cooked with unripe Papaya ever before, I was a tad bit apprehensive about how this Paccha Papaya Avial would turn out. My fears, as it were, were unfounded and the Avial was just delicious with a mild flavour of the Papaya.
The success of this venture has also given me the impetus to try the Green Papaya Thoran soon. 🙂
How to Make Green Papaya Avial Kootan | Paccha Papaya Avial
Green Papaya Avial Kootan | Paccha Papaya Avial
This is the recipe for Green Papaya Avial (Paccha Papaya Avial Kootan), a variation of the traditiona Kerala Avial made with unripe Papaya.
1 tbspCoconut Oil
Curry Leaves, A Few
Salt to Taste
Making the Coconut Paste
Grind the grated coconut, green chillies and cumin with just a little water to form a coarse paste.
Preparing the Papaya
Peel the papaya and cut into 4 pieces.
Discard any seeds.
Scrape off the white layer on the inside.
Cut into 1" cubes.
Add the Papaya pieces about 1/2 litre water, salt and turmeric.
Cook covered till the Papaya is transparent and just done. If you cut with a knife, it should be firm but go through the piece.
If there is excess water, drain it out.
Putting Together the Green Papaya Avial
Turn the heat to low.
Add the curry leaves, coconut paste and coconut oil to the cooked papaya pieces.
Add the dahi and salt (if required) to the Avial.
Add just a little water, if the Avial is dry.
Cook over low flame for 3-5 minutes.
Turn off the heat and cover.
Let the Green Papaya Avial Kootan rest for about 10 minutes.
I have been meaning to post the recipe for Idiyappam for the longest time, but it was always on the back burner. This week’s Foodie Monday Blog Hop theme of Steamed Dishes came as the perfect vehicle for me to post this recipe. In addition, because I am trying to incorporate millets into my diet, I decided to post the recipe for Ragi Idiyappam.
I love Idiyappam because it is so light and yet filling. It is, in fact, my preferred breakfast when I am in Tamil Nadu or Kerala on vacation. I love eating it with sweetened milk or sweetened Coconut milk. On days when I want a savoury accompaniment, I eat it with Vegetable Kurma or Vegetable Stew, or spicy Sherva.
I chose to make Ragi Idiyappam because Ragi (Finger Millet) is easily available and is very nutritious. Ragi is also known for its cooling properties and is one of the best sources of Calcium. In fact, Ragi Ambli is a very popular breakfast in South India while Ragi Rotti and Ragi Sangati/Ragi Mudde is commonly eaten for lunch.