Khalle Ambe Gotsu | Uppu Manga Gojju: Recipe by Anupama Michael

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.

Uppu Mavinikai Gojju | Khalle Ambe Gotsu
Uppu Mavinikai Gojju | Khalle Ambe Gotsu

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

Khalle Ambe Gotsu | Uppu Manga Gojju | Uppu Mavinikai Gozzu

This is the recipe for Khalle Ambe Gotsu, a tangy, salty, spicy chutney made with brined mangoes. Also called Uppu Manga Gojju or Uppu Mavinikai Gojju, this chutney makes your palate sing.

Course: Accompaniments, Side Dish
Cuisine: GSB, Indian, Karnataka
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Small Brined Mango See Notes
  • 1/2 Cup Grated Coconut
  • 2 Kashmiri Red Chillies
  • 2 Spicy Red Chillies
  • 3 Cloves Garlic
  • 1 tbsp Coconut Oil
Instructions
  1. Remove the pickled mango from brine and soak it in some plain water. 

  2. Using about 1/2 tsp oil, roast the red chillies till they start to change colour.

  3. Grind together the coconut, garlic, and red chillies to a coarse paste.

  4. Transfer the ground paste into a large bowl.

  5. Remove the whole brined mango from the water and add it to the paste.

  6. Using your hands, squish the mango and mix all of it (pulp and skin) into the coconut paste. Discard any seed you may find.

  7. Add some water to make the Gotsu like a thick but flowing chutney. 

  8. Transfer the Khalle Ambe Gotsu | Uppu Manga Gojju into a bowl.

  9. Drizzle the remaining coconut oil on the gojju.

  10. Serve with hot rice and papad.

Recipe Notes

 

Uppu Mavinilkai Gotsu
Uppu Mavinilkai Gotsu

Recipe for Khalle Ambe Gotsu | Uppu Manga Gojju | Uppu Mavinikai Gozzu

  1. Take the pickled mango from the brine water and transfer it to a bowl with drinking water for about 30 minutes. This helps leech the extra salt from the mango.

  2. In the meantime, using a few drops of oil, roast bot the kashmiri and the spicy red chillies till they start to change colour.
  3. Transfer the coconut, garlic, and red chillies to a chutney grinder.
  4. Grind to a coarse paste.
  5. Transfer the coconut paste into a large bowl.
  6. Remove the mango from the water and add it to the paste.
  7. Using your hands, break the mango and throw the seed away.
  8. Mash the mango well such that all the pulp mixes into the chutney and the skin breaks into small pieces.
  9. Add some water, if required, to make the gotsu thick yet flowing.
  10. Transfer the Khalle Ambe Gotsu | Uppu Manga Gojju into a serving bowl.
  11. Drizzle the remaining coconut oil on the gotsu.
  12. Serve with hot rice and papad.
Khalle Ambo Gotsu | Uppu Manga Gojju
Khalle Ambo Gotsu | Uppu Manga Gojju

Andhra Chukka Kura Pappu | Dal with Ambat Chukka/Khatta Bhaji

I love the tangy taste of Chukka Kura or Ambat Chukka (also known in Mumbai as Khatta Bhaji). This is a green leafy vegetable that is mildly sour in taste and is found very commonly in Mumbai. It is also used in the popular Sindhi Sai Bhaji. In Andhra Pradesh, we make both a dal (Chukka Kura Pappu) and a kadhi (Chukka Koora Majjiga Pulusu) with it, and cannot make up my mind on which I like better. 🙂

Chukka Kura Pappu - Andhra Pradesh Recipe
Chukka Kura Pappu

What I like about Chukka Kura Pappu is that it cooks very quickly and becomes like butter. As a result, it lends a wonderful silky texture to the dal and that silky texture is something I love apart from the mildly tangy taste.

Chukka Kura | Khatta Bhaji | Ambat Chukka
Chukka Kura | Khatta Bhaji | Ambat Chukka

While Andhra is very famous for its pickles, podis, and chutneys, we also make a range of dals (pappu) with a whole host of greens and vegetables. Do try out my recipes for:

Andhra Chukka Kura Pappu
Andhra Chukka Kura Pappu

How to Make Andhra Chukka Kura Pappu

Andhra Chukka Kura Pappu
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

This is the recipe for a delicious dal made in Andhra Pradesh with Chukka Kura (aka Khatta Bhaji in Hindi, Ambat Chukka in Marathi). Silky, tangy, and relatively light on the stomach, this is a dal that goes well with both rotis and rice.

Course: Accompaniment, Main Course
Cuisine: Andhra Recipes, Indian, South Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Packed Cup Chopped Chukka Kura, Ambat Chukka, Khatta Bhaji About 100 gms
  • 3/4 Cup Moong Dal, Pesara Pappu
  • 3-4 Green Chillies, Pachi Mirapakaya
  • 1/2 tsp Turmeric, Pasupu
  • Salt to Taste
For the Tempering
  • 1 tbsp Ghee or Oil
  • 1 tsp Mustard Seeds, Avalu, Rai
  • 1 tsp Cumin Seeds, Jeelakarra, Jeera
  • 1-2 Red Chillies
Instructions
  1. Mix together there the moong dal, chukka kura, green chillies, and turmeric.

  2. Add 2 cups of water.

  3. Pressure cook this mix over medium heat for 10 minutes or for three releases of pressure (3 whistles).

  4. Let the cooker cool and take the dal out.

  5. Add salt and mash with a heavy ladle till the dal and the chukka kura are completely mashed.

Add the Tempering
  1. In a ladle, heat the ghee or oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add the cumin seeds and split red chillies.

  4. Sit-fry till the chillies are fried.

  5. Add to the Chukka Kura Pappu and mix well.

  6. Serve Chukka Kura Pappu with hot rice.

 

Recipe for Andhra Chukka Kura Pappu with Step-by-Step Instructions

  1. Wash the dal and chopped chukka kura well.
  2. Mix together the moong dal, chopped chukka koora, green chillies, and turmeric.
  3. Add 2 Cups of water and pressure cook till done (on medium flame for 10 minutes or 3 to 4 whistles).
  4. After the dal is cooked, add salt to it.
  5. Mix well with a heavy ladle till the dal and chukka kura disintegrates completely.
  6. In a heavy ladle, melt the ghee.
  7. Add mustard seeds and wait till they crackle.
  8. Add the cumin seeds and stir-fry for a few seconds.
  9. Add the split red chillies and stir-fry for a few seconds.
  10. Add the tempering to the Chukka Kura Pappu and mix well.
  11. Mix well. Add a little water if the dal is too thick.
    Chukka Koora Pappu
  12. Serve Chukka Kura Pappu with hot rice and ghee.
Andhra Chukka Kura Pappu
Andhra Chukka Kura Pappu

Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam

I absolutely love Saggubiyyam | Sabudana | Javvarisi (Sago), and being in Maharashtra, I can find it in a myriad forms around me. As Sabudana Khichadi, Sabudana Vada, Sabudana Kurdai, Sabudana Papad, Sabudana Mixture, Sabudana Thalipeeth … One of my absolutely favourite Sabudana-based dishes is Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam.

Saggubiyyam Payasam | Javvarisi Payasam | Sabudana Kheer
Saggubiyyam Payasam | Javvarisi Payasam | Sabudana Kheer

I make Saggubiyyam Paramannam often on Pooja days as it is easy to make and needs minimal cooking. For example, I made it last year for Varalakshmi Vratam as a part of the Maha Naivedyam that included Chintapandu Pulihora | Tamarind Rice, Mudda Pappu, Mukkala Pulusu | Bellam Pulusu, Bendakaya Vepudu, Kobbari Pachadi.

Unlike the traditional Pal Payasam that needs to be cooked for a while to get a creamy texture, Saggubiyyam Paramannam derives its creaminess from the starch in the sago. As a result, you have a rich Sabudana Kheer with minimal cooking. I also cut down cooking time by pre-soaking the Sabudana.

How to Make Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam

Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam
Prep Time
5 mins
Cook Time
20 mins
Soaking Time
30 mins
Total Time
25 mins
 

This is the recipe for a creamy Saggubiyyam Paramannam (called Sabudana Kheer in Maharashtra and Javvarisi Payasam in Tamil Nadu). Made with sago, milk, and sugar, this rich pudding is just what is needed to celebrate a festival.

Course: Dessert
Cuisine: Andhra Pradesh, Indian Food, Tamil Nadu
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Sabudana, Javvarisi, Saggubiyyam (About 100 Gms)
  • 1/2 Litre Milk
  • 2/3 Cup Sugar (About 75 Gms)
  • 1 Tbsp Split Cashew
  • 1 Tbsp Golden Raisins, Kishmish
  • 1 tsp Cardamom Powder
  • 1 tsp Ghee
Instructions
Soaking the Sabudana
  1. Soak the Sabudana in about  cups water for 30 minutes.

  2. Drain all the water and set aside.

Making the Saggubiyyam Paramannam | Sabudana Kheer | Javvarisi Payasam
  1. In a heavy bottomed vessel, heat the ghee.

  2. Add the split cashews and kishmish. Stir-fry till the dry fruits start to change colour.

  3. Add the milk and bring to a boil.

  4. Turn the heat down to low and add the soaked Sabudana.

  5. Turn the heat up to medium and let the Sabudana cook in the simmering milk till it turns translucent.

  6. Add the cardamom powder and mix well.

  7. Turn off the heat.

  8. Serve warm or chilled.

Sabudana Kheer
Sabudana Kheer

Recipe with Step-by-Step Instructions to Make Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam

  1. Presoak the Sabudana (This is not an essential step. It just helps reduce the cooking time.)
    1. Add 2 cups water to the sago and let the sago soak for 30 minutes.
    2. Using a colander, drain all the water from the sago. Let the sago remain in the colander till you are ready to use it.

  2. Cooking the Saggubiyyam Paramannam| Sabudana Kheer | Javvarisi Payasam
    1. In a heavy bottomed vessel, over medium heat, melt the ghee.
    2. Next, add the cashews and raisins, and fry till the cashew turns light brown and the rains starts to puff.
    3. Pour the milk into the vessel and let it come to a boil.
    4. Turn the down the flame and add the sago to the milk.
    5. Turn the heat up to medium and let the sago cook in the simmering milk. You know the sago is cooked when it turns translucent. Stir at regular intervals to ensure the sago does not stick to the bottom.
    6. When the sago is cooked, add the cardamom powder to the Saggubiyyam Paramannam and mix well.
    7. Take the paramannam off the heat and let it rest for at least 10 minutes.
    8. You can serve the paramannam warm or chilled.
Saggubiyyam Paramannam
Saggubiyyam Paramannam

Panchkutiyu Shaak | A Gujarati Mixed Vegetable Recipe

I am very fond of mixed vegetables like Avial and Pindi Miriyam. So when I chanced upon the recipe for this Gujarati Panchkutiyu Shaak in my quest for a healthy and unique Gujarati dish, I knew I had to try it immediately.

Panchkutiyu Shaak from Gujarat
Panchkutiyu Shaak

My search began because for this month’s Gujarati Recipe challenge on the Shhhhh Cooking Secretly Challenge group I got Kand (Purple Yam) and Coconut as my secret ingredients from Poornima Porchelvan who blogs at Poornima’s Cook Book.

As with most of my Gujarati cooking, I first went to Tarla Dalal’s website on my quest for a recipe and that is where I found a few recipes for this dish including this recipe for Panchkutiyu Shaak that I have followed.

What I liked about this recipe is that it is super simple to make, takes very little time, and you can use a variety of vegetables in making it. Also it does not use too much oil and so the result is a delicious and healthy mixed vegetable that you can enjoy with chapatis. Also, the vegetables that includes give Panchkutiyu Shaak a great mix of textures; I used Kand/Purple Yam, Ridge Gourd/Turai, Bottle Gourd/Lauki, Peas, and Brinjal. In addition, I used fried Muthiyas and they added a nice crunch.

If you want to make Muthiyas at home, here are the recipes for Fried Muthiyas and Steamed Muthiyas.

Do try my recipes for Dal Dhokli, Undhiyu, Dhokla, Dhebra, Khandvi, Handvo, Methi Thepla, and Rice Khichu.

How to Make Gujarati Panchkutiyu Shaak | A Mixed Vegetable from Gujarat

Panchkutiyu Shaak | Gujarati Mixed Vegetable
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

This is the recipe for Panchkutiyu Shaak made with a mix of vegetables like yam/potato, bottle gourd, ridge gourd, brinjal and peas. It is flavoured with a paste made with fresh coriander, coconut, lemon juice, garam masala. 

Course: Main, Main Course
Cuisine: Gujarati, Indian Food
Servings: 4 People
Author: Aruna
Ingredients
The Vegetables
  • 150 gms Purple Yam Substitute: Potato or Yam
  • 75 gms Brinjal
  • 75 gms Ridge Gourd
  • 75 gms Bottle Gourd
  • 75 gms Peas
For the Masala
  • 1/2 Cup Coriander Leaves (Tightly Packed Cup)
  • 1/2 Cup Grated Coconut
  • 1 tsp Red Chilli Powder
  • 1 tsp Garam Masala
  • 1/2 tsp Turmeric
  • 2 tsp Sugar
  • 1 tbsp Lemon Juice
Other Ingredients
  • 2 tbsp Oil
  • 1 tsp Mustard Seeds
  • 1/2 tsp Asafoetida, Hing
  • 8-10 Fried Muthiya See Notes for Recipe
  • Salt to Taste
Instructions
The Prep
  1. Peel and cut the yam into 1" cubes. 

  2. Cut the brinjal into 1" cubes. 

  3. Peel and cut the ridge gourd into 1/4" thick discs. Then cut them in half.

  4. Peel and cut the bottle gourd into 1" cubes.

Making the Masala
  1. Gring together the coconut, coriander, chilli powder, turmeric powder, salt, sugar, garam masala, and lemon juice to a thick paste. Use a little water, if required.

Making the Panchkutiyu Shaak
  1. In a large wok or kadhai, heat the oil.

  2. Add the mustard seeds and wait till they splutter.

  3. Add the asafoetida and stir-fry for a few seconds.

  4. Add all the vegetables.

  5. Stir-fry for 5 minutes.

  6. Add about 1/4 cup water and salt (as required).

  7. Cover and cook till the vegetables are cooked.

  8. When the vegetables are almost done, add the masala and muthiyas. If you are using steamed muthiyas add them later.

  9. Mix well and cook for 2-3 minutes.

  10. Turn off the heat.

  11. Serve with rotis.

Recipe Notes
  • Here are the recipes for steamed muthiyas and fried muthiyas.
  • If you are cutting the vegetables in advance, put the yam and brinjal in water till you are ready to use them.
Panchkutiyu Shaak, A Gujarati Recipe
Panchkutiyu Shaak, A Gujarati Recipe

Recipe with Step-by-Step Instructions for Gujarati Panchkutiyu Shaak | A Mixed Vegetable from Gujarat

  1. Getting the Vegetables Ready
    1. Wash the dirt off the purple yam. Peel and cut it into 1″ cubes. If there is some time before you are going to use the yam, put it in water to prevent oxidation.
    2. Cut the brinjal into 1″ cubes. If there is some time before you are going to use the brinjal, put it in water along with purple yam.
    3. Peel the ridge gourd and cut into 1/4″ thick discs. If the discs are very large in diameter, cut the discs in half.
    4. Peel the bottle gourd and chop into 1″ cubes.
  2. Grind the Masala
    1. Add the coconut, fresh coriander, chilli powder, turmeric powder, salt, sugar, garam masala, and lemon juice to a chutney grinder.
    2. Using as little water as possible, grind into a thick paste.
    3. Set aside.
  3. Making the Panchkutiyu Shaak
    1. In a large kadhai, over medium heat, heat the oil.
    2. Add the mustard seeds and stir-fry till the seeds crackle.
    3. Next, add the asafoetida and mix well.
    4. Add all the vegetables. If the yam and/or brinjal are in water, remove them from water and shake off the excess water.
    5. Saute the vegetables for 5 minutes.
    6. Add about 1/4 cup water and some salt. Mix well. Remember to be careful with the salt as the masala has some too.
    7. Cover and cook till the vegetables over low to medium heat till the vegetables are cooked.
    8. Add the ground masala paste and the fried muthiyas. If you are using steamed muthiyas, add them after turning off the heat.
    9. Mix well and cook for 2 to 3 minutes.
    10. Take off the flame. If you are using steamed muthiyas add them now and mix with a gentle hand or they will disintegrate.
  4. Serve hot with rotis.
Panchkutyi Shaak | Gujarati Recipe
Panchkutyi Shaak | Gujarati Recipe

I am taking this delicous dish to the celebration of Gujarati Cuisine with the lovely ladies at Shhhhh Cooking Secretly Challenge group.

Semiya Payasam | Semiya Kheer | Vermicelli Pudding

My family always wants something sweet to round off a lunch or dinner on weekends. One of the all-time favourite desserts is payasam or kheer of any sort. While I make payasam in many ways, Semiya Payasam is a popular choice because it gets done easily, and can be eaten cold or warm.

Semiya Kheer | Semiya Payasam | Vermicelli Kheer
Semiya Kheer | Semiya Payasam | Vermicelli Kheer

I also make Semiya Payasam as naivedyam for festivals and will be doing so this weekend for Ugdai as well.

This payasam is a part of my Collection of Ugadi Recipes.

You can make this payasam with thin semiya or thick semiya. This version of the semiya kheer has been made with thick semiya.

How to Make Semiya Payasam | Semiya Kheer | Vermicelli Kheer

Semiya Kheer | Semiya Payasam | Vermicelli Kheer
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 

This is the recipe for Semiya Payasam  (also called Semiya Kheer) that is a traditional favourite in India for festive occasions. Made with thick vermicelli, it is creamy, rich, and simply delicious. 

Course: Dessert, Sweets
Cuisine: Indian Food, South Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 1/2 Cup Thick Vermicelli, Semiya ~50 Gms
  • 1/2 Litre Milk
  • 2/3 Cup Sugar ~75 Gms
  • 1 Tbsp Kishmish, Raisins
  • 1 Tbsp Split Cashews, Kaju
  • 1 Tsp Cardamom Powder
  • 2 tsp Ghee
Instructions
  1. In a heavy bottomed vessel, over low heat, melt the ghee.

  2. Add the cashews and raisins. Stir-fry till the cashew starts to change colour.

  3. Add the vermicelli and stir-fry till it turns light brown.

  4. Now add the milk to the roasted vermicelli and stir.

  5. Over medium flame, bring the milk to a gentle boil and let the vermicelli cook till soft. Stir at regular intervals or the semiya will settle at the bottom and burn.

  6. After the semiya is cooked, add the sugar and cardamom powder. Semiya will swell up a bit and be translucent when cooked.

  7. Let the milk simmer till the sugar has dissolved.

  8. Take the Semiya Kheer of the heat. Cover and set aside.

  9. You can serve the Semiya Kheer warm, or refrigerate and serve it cold.

 

Semiya Payasam
Semiya Payasam

Recipe with Step-by-Step Method to Make Semiya Payasam | Semiya Kheer | Vermicelli Kheer

  1. In a heavy bottomed vessel, over low heat, melt the ghee.
  2. Add the kaju and kishmish.
  3. Stir-fry till the cashew is light brown.
  4. Add the semiya  and roast till it turns light brown. I used pre-roasted semiya that you get in the market and so did not need to fry it long.

  5. Add the milk and mix well.
  6. Turn up the heat to medium and let the semiya cook in the simmering milk. Stir at regular intervals or the semiya may stick to the bottom of the vessel.
  7. Check that the semiya is cooked by pressing a couple of strands between your fingers. The semiya should be firm but break easily.
  8. Add the powdered cardamom and sugar to the milk. Mix well.
  9. Let the Semiya Payasam simmer for  to 3 minutes while stirring continuously to ensure that the sugar dissolves.
  10. Turn off the heat, cover and set aside for 10 minutes. The semiya will swell up a bit.
  11. Serve warm or chilled.
Semiya Payasam
Semiya Payasam