Raw Mango Vatha kuzhambu Recipe | Mango Puli Kuzhambu

Usually I make sambar and kazhani kuzhambu with raw mango. My mom makes vatha kuzhambu using dry maa vathal. We call it as mangai puli kuzhambu. For the first time, I tried vatha kuzhambu adding raw mango following my MIL’s recipe. It came out really well. I loved the juicy, flavorful, tangy, pulpy cooked raw mango in spicy kuzhambu. Its a very simple vatha kuzhambu recipe. No grinding works at all. Ideal to prepare in busy mornings for working women and bachelors. 

As raw mango takes very less time to cook, this kuzhambu/gravy can be made in less than 15 minutes.  Try this easy, quick mangai vatha kuzhambu recipe during this mango season and enjoy. Lets see how to make raw mango vatha kuzhambu.

Check out my other mango recipes HERE

Raw Mango Vatha Kuzhambu Recipe

Mangai vatha kuzhambu - Tangy, spicy gravy adding raw mango

Cuisine: South Indian

Category: Kuzhambu Recipes

Serves: 3

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

Raw mango - 5 pieces ( 1/2 no) Tamarind - Big gooseberry size Sambar powder - 1.5 tbsp ( Add 2 tbsp for more spicy kuzhambu) Turmeric powder - 1/4 tsp Grated jaggery – 2 tsp Salt & water - as needed To temper Cooking oil or Gingely oil - 1.5 tbsp Mustard seeds - 1/ 2 tsp Urad dal - 1 tsp Cumin seeds/Jeera - 1 tsp Toor Dal - 1 tsp Small onions - 10 nos Garlic cloves - 15 nos Curry leaves - few

METHOD

Wash and slice the raw mango into big pieces. Taste it and check its sourness. Based on its sourness, adjust the quantity of tamarind and sambar powder. Cook the mango pieces adding 2 cups of water. It will take 5 minutes to cook. So stay nearby and keep checking. Check it with a knife whether the mango pieces are cooked soft but firm in shape. Remove the cooked mango pieces in a plate and soak the tamarind in the remaining mango cooked water. Chop the onions, garlic cloves and curry leaves. Heat oil in a kadai and splutter mustard seeds, urad dal, toor dal and cumin seeds. Saute onions,  garlic cloves and curry leaves until onion turns transparent. Take the extract from soaked tamarind and add it to the sauteed onion mixture. Add turmeric powder, sambar powder, jaggery and salt. Boil for 5-10 minutes till the gravy thickens. Lastly add the cooked mango pieces, give a boil and switch off the flame after it thickens. I garnished the gravy with some fried vengaya vadagam for additional flavor. You can add a tsp of gingely oil for garnishing. Transfer the gravy to a vessel and cover it till you serve. Enjoy with plain rice, any kootu and sutta appalam !

Note

The quantity of sambar powder may vary as per the sourness of gravy. Check for taste when the gravy boils and add more sambar powder if its tastes too tangy. Adding jaggery helps to balance all the taste.

Try this easy, yummy raw mango vatha kuzhambu and enjoy mixing with hot plain rice.

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Mango Kesari Recipe – Mango Sheera – Kesari Varieties

Mango season has started. Last year I shared few ripe mango recipes like Mango ice cream, Mango sago and Aamras. This year I wanted to start my mango recipes with this easy and yummy mango kesari as I love to make different varieties of kesari at home. 

Mango kesari is nothing but our usual rava kesari cooked with mango pulp. It is known as Aam ka sheera in Hindi, Ambyacha sheera in Marathi and Mambazha kesari in Tamil. Yesterday I tried it for the first time I followed the procedure of my rava kesari recipe and prepared this. It came out so well with the awesome flavor of ripe mango. Do try this kesari recipe for a change. You will love it for sure. Lets see how to make this easy, delicious mango kesari. Even beginners & bachelors can make a perfect kesari by following this recipe.

 
Check out my Semiya kesari, Karnataka Kesari bath, Milk kesari, Microwave Rava Kesari recipes too.

Mango kesari recipe

How to make rava kesari with mango pulp - Mango sheera / Mango kesari recipe

Cuisine: Indian

Category: Sweet

Serves: Serves 4

Prep time: 10 Minutes

Cook time: 10 Minutes

Total time: 20 Minutes

INGREDIENTS

1 cup = 250ml Rava/Sooji - 1/2 cup Mango Pulp - 1/4 cup ( Use 1/2 of ripe mango or readymade mango pulp) Sugar - 3/4 cup Cardamom powder - 1/2 tsp Ghee - 3 tbsp Cashews - few Water - 2.5 cups Lemon yellow food color – a pinch ( Optional)

METHOD

Take the ripe mango, peel the skin. Remove the pulp and grind it to a smooth paste without adding water. Measure 1/4 cup of it and set aside.I used readymade mango pulp here. Heat 1 tbsp of ghee in a kadai. Roast the cashews till golden and remove in  a plate leaving the ghee in the kadai. Add the rava. It should sizzle in the sides as you see in the picture. Roast it in medium flame for 3-4 minutes. Remove in a plate. In the same kadai add 2.5 cups of water and 1/4 cup of mango pulp ( you can add 1/2 cup of mango pulp if you want more mango flavor) I din’t want dominating mango flavor in my kesari, so I added the pulp half the quantity of rava. When the water comes to roll boil,lower the flame completely and add the roasted rava. Mix it well using a whisk. Make sure there are no lumps in it. Rava splashes, be careful while mixing. After all the water is absorbed by the rava, close the kadai with a lid and keep the flame medium. Let the rava cook well for 2-3 minutes. Open the kadai and add sugar. Mix well with a whisk without lumps. It will become watery. So mix well till the kesari becomes slightly thicker. Add the remaining 2 tbsp of ghee and cardamom powder. Mix till the ghee is absorbed by the kesari. Don’t wait for the kesari to leave the sides of kadai. Remove it as soon as the ghee is absorbed by the kesari. If you keep on stirring after this stage, kesari will become hard and chewy.So remove the kesari in a ghee greased bowl or plate. Don’t worry, Kesari will be very slightly watery, sticky and it falls like a ribbon as shown in the picture. It will thicken and tastes soft when it becomes warm. You can make them into pieces if you spread the kesari in a plate OR serve it as a scoop in bowls. Enjoy !

Note

Add 1 cup of sugar if you want more sweetness in your kesari. As we are adding mango pulp, the quantity of sugar I mentioned here is enough. You can add more mango pulp if you like dominating mango flavor. I have used readymade mango pulp here. You can take the pulp from the ripe mangoes, grind to a puree and use it.

Enjoy this easy, yummy mango flavored kesari at home with your loved ones

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Murungai Keerai Sambar – Drumstick Leaves Sambar Recipe

Whenever I buy Drumstick leaves/Murungai keerai (in Tamil),  my first choice is to make sambar with it. I make Murungai keerai poriyal, adai and even kootu/Poricha kuzhambu with it. But drumstick leaves sambar is my family favorite. Its been long time since I shared sambar varieties in my blog. So I thought of sharing this healthy murungai keerai sambar recipe for rice. Lets see how to prepare this yummy drumstick leaves sambar at home.

Check out my Murungaikai sambar/Drumstick sambar, Murungakai Poricha Kuzhambu and Drumstick masala recipes.

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Thalippu Vengaya Vadagam Recipe – Kari Vadagam

I am a big fan of Vengaya Vadagam/ Small onion vadagam since my childhood.This younger generation people may not be aware of this traditional recipe and slowly its forgotton by our people :( When I was young, my dad used to buy a packet of thalippu vengaya vadagam from an Iyer mess every year during summer. My mom adds it in Thuvaram paruppu sadam, Kootan choru and we love to have it as a side dish for curd rice too. . After marriage, I was amazed to see my MIL making Kari vadagam/Vengaya vadam on her own. She says its a very simple recipe preparation and can be easily made at home. Our job is to just mix and make balls. Sun will do the remaining part, she says funnily. Since Sendhil is not fond of vadagam, she stopped making it for some years. This year, I requested her to make this yummy onion vadagam for me. Last week we prepared it in Bangalore. I felt the chopping part and sun drying part takes more time. But the end result will be worth the wait. It came out great with wonderful aroma while frying. Iam enjoying it by making vadagam chutney/thogayal and use it for tempering Vatha kuzhambu and Kootu varieties. Nowadays my lunch smells divine because of this vadagam. You too give a try and feel proud to make your own homemade vengaya vadagam recipe. Lets see how to make this easy and yummy Thalippu Vadagam/ Kari vadam at home.
Check out my Koozh Vadam, Killu vadam and Javvarisi vadam too.

Vengaya vadagam recipe

How to make thalippu vengaya vadagam recipe

Cuisine: South Indian

Category: Homemade

Serves: 15 balls

Prep time: 30 Minutes

Cook time: 10 days

Total time: 10days30Minutes

INGREDIENTS

1 cup - 200ml Small onion/Shallots - 1.5 cups ( chopped) Garlic cloves - 1/2 cup ( Chopped) Chopped curry leaves - 2 tbsp White urad dal - 1/4 cup ( soak in water for 30 minutes) Mustard seeds - 1 tbsp Toor dal - 1 tbsp Cumin seeds - 1.5 tbsp Methi seeds -3/4 tbsp Red chilli powder - 1 tbsp Turmeric powder - 1 tsp Salt - as needed Castor oil - 2 tsp Cooking oil - to deep fry vadam after drying

METHOD

Wash and soak the white urad dal for 30 minutes.Wash and peel the small onion and curry leaves.Chop it finely. Peel and chop garlic cloves. Measure them in a cup. Take everything in a wide bowl. Mix well. To this add, mustard seeds, methi seeds, toor dal, cumin seeds, salt, red chilli powder. Mix well using your hands. Drain the water from the soaked urad dal and grind it coarsely without adding water. Dal should be coarse. Now mix the dal with onion mixture tightly and make balls of small lemon size. Let it dry under the Sun for a day.Coarse Urad dal paste acts as a binding agent here. So do not skip this step, If you wish, you can spread the mixture as it is without making balls and sun dry them. In that case, take the required amount of dried vadagam, keep in a separate bottle and use it. Reserve the remaining vadagam without touching often because there are chances of getting worms quickly.  On the same day night, take the partially dried balls. Break into crumbs and add castor oil to it. Mix well and make tight balls again. Let it dry over night under the fan. The next day, sun dry the balls.As the balls dry, it will loosen. So roll it tight everyday. Repeat the same process until the balls dry completely and becomes black in color. It will take nearly one week to 10 days to for the balls to dry depending on the weather/heat. For me, it took nearly 10 days. My MIL says it takes a week in Salem. After the balls are dried well, store in an air tight box. For adding this gravy, take one ball, break into small pieces and fry in oil until it emits a nice aroma. Add to vatha kuzhambu, Kootu and poricha kuzhambu recipes. Enjoy !

Try these yummy, flavorful vadagam at home and enjoy your lunch !

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Veg Hakka Noodles Recipe

 

Hakka noodles, or Hakka mee, is a type of noodles - It is yellow in color, normally served in soup and with meat such as pork or chicken fillet, with vegetables and egg ( Source: Wiki).Usually I make Veg noodles with store bought plain noodles.For the first time, I bought Ching’s Hakka noodles and made Vegetable noodles for our breakfast combining Indian & Chinese style.I never thought its so easy and quick to make. I followed the instruction given in the pack on how to cook hakka noodles and cooked it perfectly. Noodles was firm yet soft. It came out well and tasty. Sendhil & Raksha loved it so much. Rice Vinegar & Soy sauce are the star ingredients for this recipe. But I used White vinegar and little tomato ketchup too. I am happy that I tried hakka noodles at home.For a no onion, no garlic version, just skip those ingredients from the list and follow the recipe. Soon I am planning to try Schezwan and more varieties with hakka noodles.Now lets see how to make this Kids friendly, quick and easy Veg Hakka noodles.

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Samosa Recipe – How To Make Punjabi Samosa

Long back I have shared a samosa recipe with potato stuffing. This version is purely a Bakery style Punjabi Samosa recipe. I learnt this recipe by watching an Youtube Video by chef Harpal singh and from this blog. Chef had explained the folding part very well. Even though the folding technique looked simple, it needs some practice to make it perfect.

After 2 attempts I got it right but not so perfect. I have given stepwise pictures for folding.Hope it is easily understandable. For variations, you can make the stuffing with mixed vegetables instead of potato. It stayed crispy for half an hour, but its better to eat it hot to enjoy its actual taste. Lets see how to make this most popular Punjabi Samosa recipe with step by step pictures to make at home.

Samosa Recipe - How to make Punjabi samosa

How to make Bakery style Veg samosa at home

Cuisine: Indian

Category: Snacks

Serves: 8

Prep time: 30 Minutes

Cook time: 20 Minutes

Total time: 50 Minutes

INGREDIENTS

For Samosa cover All purpose flour/Maida - 1 cup heaped ( 1 cup=250ml) Melted ghee or cooking oil - 1 tbsp ( at room temperature) Salt & water - as needed Ajwain/Omam - 1/2 tsp For Stuffing Potato - 3 nos ( big) Green peas - 1/4 cup Chopped ginger - 1 tsp Cumin seeds - 1/2 tsp Chopped green chilli - 1 no Fennel/Saunf powder - 1/2 tsp Red chilli powder - 1/2 tsp Dhania powder - 1 tsp Aamchur powder - 1/2 tsp Garam masala powder - 1/2 tsp Chopped mint leaves + coriander leaves - 1 tbsp ( optional) Salt & water - as needed Lemon juice - few drops

HOW TO MAKE SAMOSA - METHOD

Take maida in a bowl.Add salt, ajwain and melted ghee or oil at room temperature (Not hot). Mix well with your fingers. It will look crumbly. Now add water little by little and make a tight dough. You may need to use nearly 1/4 cup +/- 1 tbsp of water. So make the dough properly. It should not become soft or sticky. It should be tight but not dry. Cover the dough with a wet cloth. Let it rest for 30 minutes. In the mean time, Cut the potato into two and pressure cook it.Add enough water and 1/4 tsp of turmeric powder. In a small box, put the green peas and keep it inside the cooker. No need to add water. Green peas would cook well with the help of steam inside the cooker. Pressure cook them in very low flame for 2 whistle. Remove after the steam is released. Drain the excess water and drop the potatoes in cold water so that you can peel the skin quickly.  Peel the potatoes and mash it roughly like chunks. Do not mash it completely. Make sure there are some pieces here and there. Heat oil in a kadai. Splutter jeera.Saute ginger pieces. Add the masala powders like fennel seeds powder, red chilli powder, dhania powder, garam masala powder and  aamchur powder.  Mix well without burning them. Keep the flame low. Now add the mashed potato and cooked peas. Add salt, mix well. Add chopped mint+coriander leaves and sprinkle some lemon juice. Mix well and switch off the flame. Stuffing is ready. Now take the samosa dough.Divide into 4 equal sized big balls. Dust a ball in maida and roll it to a slightly oblong shape. Cut into two semi circles. Apply water on the straight side. Now join the edges and make a cone shape. Press it well. Hold the cone between your thumb finger and pointer finger. Stuff 2 tbsp of potato masala till its 3/4th filled. Cover the remaining dough balls with a wet cloth. Make a single pleat by folding the middle part. It should come just opposite to the sealed part. Apply water all over the edges completely. Now pull the pleated part and seal the samosa. It make a flat base to the samosa and forms a back bone to the samosa. Now your samosa can stand beautifully ; )) Make all the samosa and arrange in a plate. Heat oil and check its temperature by dropping a pinch of batter. It should rise but not so quickly. Oil should be medium hot. Now drop the samosa. 2 or 3 at a time based on the quantity of oil. Deep fry the samosa in low to medium for long time.It takes nearly 8-10 minutes for one batch. Cook both the sides till it becomes golden. Cooking for long time helps to make the samosa become crispy and stay crispy longer. This is one of the most important point for crispy samosa. Remove in a tissue and serve hot with sweet chutney or ketchup. Enjoy !

Note

Do not add too much oil or ghee than the mentioned quantity. Adding more gives soft samosa instead of crispy ones. Adding oil gives the bakery kind of samosa than adding ghee. I have tried with both. The smell & flavor of samosa was good with oil than ghee. So its your choice. Add more spice powders based on your taste. Adding lemon juice is optional. I used it to balance the spiciness. You can use mixed vegetables instead of potato.

Enjoy this crispy, yummy samosa with sweet chutney & green chutney in your teatime !

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Very good recipes Tags: Samosa recipe, Veg samosa recipe, Punjabi samosa recipe, How to make samosa recipe, How to make samosa at home, snacks recipes, kids recipes, kids snacks

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