Mango Pachadi in Coconut Milk | Onam Sadya Recipe

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.

A Spoonful of Mango Pachadi Coconut Milk
A Spoonful of Mango Pachadi Coconut Milk

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.

Mango Pachadi in Coconut Milk
Mango Pachadi in Coconut Milk

How to Make Mango Pachadi in Coconut Milk for Onam Sadya

Mango Pachadi in Coconut Milk | An Onam Recipe
Print
Mango Pachadi in Coconut Milk
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

I am presenting this unusual recipe for Mango Pachadi in Coconut Milk for Onam Sadya. It turned out quite delicious. Tangy because of the mango with a hint of ginger, green chilli and mustard powder.

Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Unripe Mango Slices (1/4" thick, 2" in Length)
  • 1/4 Cup Sliced Onions Optional
  • 1/3 Cup Thick Coconut Milk
  • 1 tsp Ginger Slivers
  • 2 tsp Chopped Green Chillies
  • Salt to Taste
For Tempering
  • 1 tbsp Coconut Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1 tsp Udad Dal
  • 2-3 Red Chillies
  • 1 tsp Coarsely Ground Mustard Powder
  • A Few Curry Leaves
Instructions
  1. Mix the mango, ginger, green chillies, and onion.

  2. Add about 1/4 cup water.

  3. Cook covered for about 5 to 7 minutes till the mango and onion are just tender.

  4. Turn off the heat.

  5. Add salt and coconut milk. 

  6. Mix well.

Tempering
  1. Heat the coconut oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the udad dal and fenugreek seeds.

  4. Stir-fry till golden brown.

  5. Add split red chillies and curry leaves.

  6. Add the tempering to the Mango Pachadi in Coconut Milk.

  7. Mix well.

  8. Add the mustard powder and mix well.

 

Step-by-Step Method for Making Mango Pachadi in Coconut Milk for Onam Sadya

  1. To a kadhai, add mango, ginger, green chillies, and onion.
  2. Mix well.
  3. Now add just about 1/4 cup water. We need to just soften the pieces a bit.
  4. Cover and cook on a medium flame for about 5 to 7 minutes till the mango and onion are just tender. They should break (not get mashed) when cut with a spoon.
  5. Take the kadhai off the heat.
  6. Add salt and mix well.
  7. Next add the coconut milk and mix well.
  8. Keep covered.
  9. To temper the Mango Pachadi in Coconut Milk:
    1. In a ladle, heat the coconut oil.
    2. Add the mustard seeds and wait till they splutter.
    3. Now add the udad dal and fenugreek seeds, and stir-fry till golden brown.
    4. To this mix, add split red chillies and curry leaves, stir-fry for a few seconds.
    5. Add the tempering to the Mango Pachadi in Coconut Milk.
    6. Mix well.
  10. Add the mustard powder and mix well.
  11. Serve as an accompaniment during Onam Sadya.
Mango Pachadi in Coconut Milk | Onam Sadya Recipe
Mango Pachadi in Coconut Milk | Onam Sadya Recipe

Onam Sadya Recipes

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 Race held 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:

Olan Kalan Mathanga Erissery  Carrot Beans Thoran
Olan - Kerala Onam Sadya Kalan - Onam Sadya Special Mathanga Erissery - Kerala Onam Sadya Special Recipe Beans and Carrot Poriyal or Thoran
Cabbage Thoran Beans Thoran Avial Green Papaya Avial
 Cabbage Thoran, Muttaikose Poriyal or Cabbage Kobbari Kura  French Beans Poriyal or Thoran  Avial | Aviyal - Mixed Vegetable Stew from Kerala  Paccha Papaya Avial Kootan
Parippu Curry  Mambhazha Puliserry Vendakkai Kichadi  Pineapple Kichadi
 Kerala Parippu Curry - Onam Sadya Recipe  Mambazha Mor Kootan, Kerala Mambazha Pulissery, Mor Kuzhambu  Vendakka Kichadi - Vishu Onam Sadya - Bendakaya Perugu Pachadi  Pineapple Pachadi or Pineapple Kichadi - Kerala Onam Sadya Recipe - Kerala Onam Sadya Recipe
Beetroot Thayir Pachadi Nellikai Thayir Pachadi Puli Inji Inji Thayir
 Beetroot Raita, Beetroot Perugu Pachadi or Thayir Pachadi  Nellikai Thayir Pachadi  Puli Inji, Inji Puli, or Ginger Tamarind, and Jaggery Relish  Inji Thayir is an essential part of Onam Sadya
Pal Payasam Ada Pradhaman Palada Pradhaman Ela Ada
 Paal or Pal Payasam  Ada Pradhaman Recipe from Kerala  Palada Pradhaman - Onam Special Recipe from Kerala  Elai Adai or Ela Ada
Ela Neer Payasam Pasi Parippu Payasam Kadala Paruppu Pradhaman  Semiya Payasam
 Ela Neer Payasam or Tender Coconut Cooler  Pesara Pappu or Pasi Paruppu Payasam, Moong Dal Kheer  Kadala Parippu Pradhaman  Semiya Payasam, Semiya Kheer, or Vermicelli Pudding

Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita

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…. ? 🙂

Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi
Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi

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.

How to Make Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita

Nellikai Thayir Pachadi
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Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

I am presenting is recipe for Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita as a part of my Onam Sadya series. It is a great way to enjoy the Vitamin C-rich Indian Gooseberry.

Course: Main Course, Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 6 Large Gooseberries, Amla, Usirikaya, Nellikai About 150 gms
  • 1 Cup Yogurt, Dahi, Thayir, Perugu
  • 1/3 Cup Grated Coconut I used coconut pieces
  • 3-4 Green Chillies
  • Salt to Taste
For Tempering
  • 1 tbsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Udad Dal
  • A Few Curry Leaves
Instructions
  1. Beat the yogurt. Set aside.

  2. Cut the amla into large pieces; discard the seed.

  3. Using a little water, grind together the amla pieces, coconut, salt, and green chillies to a fine paste. 

  4. Mix together the beaten yogurt and the amla paste.

Tempering the Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita
  1. Heat the coconut oil.

  2. Add the mustard seeds.

  3. When the mustard seeds splutter, add the udad dal and fry till it is golden brown.

  4. Add the curry leaves.

  5. Add the tempering to the Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita.

  6. Mix well.

 

Step-By-Step Method to Make Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita

  1. Mix the yogurt till it is smooth and set aside for later use.
  2. Now chop the gooseberry into large pieces and throw away the seed.
  3. Add the amla pieces, coconut, salt, and green chillies to the chutney grinder.
  4. Using a little water, grind into a smooth paste.
  5. Remove the ground paste into a small vessel and add the beaten yogurt.
  6. Mix well.
  7. In a ladle, heat the coconut oil.
  8. Add the mustard seeds and wait till they splutter.
  9. Next, add the udad dal and stir-fry till the dal turns golden brown.
  10. Take the tempering off the heat and add the curry leaves. Mix well.
  11. Now add this tempering to the Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita.

    Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita
    Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita
  12. Mix well.
  13. Enjoy!
Usirikaya Perugu Pachadi
Usirikaya Perugu Pachadi

Green Papaya Avial Kootan | Paccha Papaya Avial

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.

Green Papaya Avial | Paccha Papaya Avial Kootan
Green Papaya Avial | Paccha Papaya Avial Kootan

I have already posted the recipe for the traditional Kerala Avial which is made with a mix of vegetables.

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
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Green Papaya Avial Kootan | Paccha Papaya Avial
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

This is the recipe for Green Papaya Avial (Paccha Papaya Avial Kootan), a variation of the traditiona Kerala Avial made with unripe Papaya.

Course: Main
Cuisine: Indian, Kerala
Servings: 4 People
Author: Aruna
Ingredients
  • 250 Gms Green Papaya
  • 1/3 Cup Grated Coconut
  • 2 Green Chillies
  • 1 tsp Cumin Seeds
  • 1 tbsp Coconut Oil
  • 1/4 Cup Thick Curd
  • Curry Leaves, A Few
  • Salt to Taste
Instructions
Making the Coconut Paste
  1. Grind the grated coconut, green chillies and cumin with just a little water to form a coarse paste.

  2. Set aside.

Preparing the Papaya
  1. Peel the papaya and cut into 4 pieces.

  2. Discard any seeds.

  3. Scrape off the white layer on the inside.

  4. Cut into 1" cubes.

  5. Add the Papaya pieces about 1/2 litre water, salt and turmeric.

  6. 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.

  7. If there is excess water, drain it out. 

Putting Together the Green Papaya Avial
  1. Turn the heat to low.

  2. Add the curry leaves, coconut paste and coconut oil to the cooked papaya pieces.

  3. Mix well.

  4. Add the dahi and salt (if required) to the Avial.

  5. Mix well.

  6. Add just a little water, if the Avial is dry.

  7. Cook over low flame for 3-5 minutes. 

  8. Turn off the heat and cover.

  9. Let the Green Papaya Avial Kootan rest for about 10 minutes.

  10. Serve with hot steamed rice!

Paccha Papaya Avial Kootan
Paccha Papaya Avial Kootan

Ragi Idiyappam | Perfect Springy, Soft, Healthy String Hoppers

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.

Springy, Soft, Perfect, Ragi Idiyappam
Springy, Soft, Perfect, 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.

Read more about Ragi at https://millets.wordpress.com/millets/ragi-finger-millet/

Ragi Idiyappam
Ragi Idiyappam

How To Make Ragi Idiyappam

Ragi Idiyappam | String Hoppers made with Ragi Flour
Print
Ragi Idiyappam | String Hoppers with Finger Millet Flour
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

This is the recipe for the perfect springy soft Ragi Idiyappam. It is light on the stomach, delicious and super nutritious to boot. 

Course: Breakfast
Cuisine: Indian, Kerala, South Indian, Tamil Nadu
Servings: 6 People
Author: Aruna
Ingredients
  • 1 Cup Ragi Flour
  • 1/2 + 1/2 tsp Oil
  • Salt to Taste
  • Boiling Water
Instructions
Making the Ragi Idiyappam Dough
  1. Add the salt to the ragi flour.

  2. Add boiling water in small amounts and mix with a spoon till it starts to form a ball.

  3. Wait for a couple of minutes for the dough to cool.

  4. Knead with fingers to form a ball.

  5. Add 1/2 tsp oil.

  6. Mix well.

  7. Set aside for 5 minutes.

Making the Ragi Idiyappam
  1. Pour water into the steamer/pressure cooker for steaming the Idiyappam and bring to a boil.

  2. Grease the slots of idli plates.

  3. Divide the dough into 4 to 6 portions.

  4. Fit the medium sev plate into a Chakli press.

  5. Add one portion of dough into the Chakli press and create a nice circle in each slot of the idli plate.

  6. Repeat the process till all the dough is used up.

  7. Steam for 6 to 8 minutes.

  8. Turn off the heat and let the steamer rest for 10 minutes.

  9. Open and gently demold the Ragi Idiyappam.

  10. Serve hot with sweetened milk, sweetened coconut milk, Vegetable Kurma or Vegetable Stew.

 

Ragi Idiyappam - Ready to Eat
Ragi Idiyappam – Ready to Eat

Step-by-Step Method for Making Ragi Idiyappam

  1. First Make the Dough for Ragi Idiyappam
    1. Boil about 1 cup water and let it simmer.
    2. Mix the salt to the ragi flour.
    3. Now add a small amount of the boiling water to the ragi flour.
    4. Use a spoon to mix and add a little more water.
    5. Repeat steps 3 and 4 till the dough starts to form a ball.
    6. Let the dough to cool a bit and then use your fingers to form a soft dough ball.
    7. Now add 1/2 tsp oil and mix well.
    8. Set the dough to rest for for 5 minutes.
  2. Making the Ragi Idiyappam
    1. First bring the water in the steamer or pressure cooker for to a boil. It is important that the Idiyappam starts steaming immediately.
    2. Using a few drops of oil, grease the slots of idli plates.
    3. Using the medium sev plate into a Chakli press and a small amount of dough, create a nice circle in each slot of the idli plate.
    4. Repeat the process till all the dough is used up.
    5. Steam for 6 to 8 minutes.
    6. Turn off the heat and let the steamer rest for 10 minutes.
    7. Open and gently demold the Ragi Idiyappam.

      Ragi Idiyappam
      Ragi Idiyappam
    8. Serve hot with sweetened milk, sweetened coconut milk, Vegetable Kurma or Vegetable Stew.

See what my fellow bloggers at the Foodie Monday Blog Hop have posted at: