Recently when I have been to Rajdhani for their Aamlicious, I got to taste this Mango Dal which was fantastic and that I liked to the core.
Mango Dal was little sweet, tangy and spicy, which went goes out well with pulav’s, rice, roti or Indian flat bread. I have prepared it using both ripe and raw mangoes for the perfect taste, I had there. We all like it and accompanied it with pulav, potato fry and appalam / pappad. Let me share the recipe…
Taking this to Fiesta friday #172 hosted by Angie@thenovicegarderner.
Mango Dal Curry / Mambala Paruppu Kulambu
CLICK HERE for Mango Recipes and CLICK HERE for more vegetarian curry recipes.
- Split pigeon pea / Toor dal / Tuvaram paruppu – ¾ cup
- Masoor dal / Red Lentil – ½ cup
- Raw Mango – ½ cup
- Ripe Mango – 1 cup
- Onions – 1 no (medium size)
- Chilli powder – ¾ tsp
- Tumeric powder – ½ tsp
- Garlic – 5 cloves
- Mustard seeds – ¼ tsp
- Cumin seeds – ¼ tsp
- Cumin powder – ½ tsp
- Asafoetida – ¼ tsp
- Fenugreek / methi / vendhayam – a pinch
- Curry leaves – a sprig
- Red chillies – 2 nos
- Salt to taste
- Coconut oil (any cooking oil) – 1 tbsp
- Coriander leaves – 4 stalks (for garnishing)
Making of Mango Dal / Mambala Paruppu Kulambu –
- Wash the lentils together, drain the water and keep it aside.
- Peel and finely chop the onions and keep it aside.
- Chop the raw mangoes and ripe mangoes to medium size and keep it aside.
- Pressure-cook the lentils together for 3 whistles or until the mashing consistency.
- Heat oil in a kadai, add the mustard seeds, cumin seeds, fenugreek seeds, red chilles and curry leaves, wait until they crackle.
- Add the finely chopped onions and cook until they turn golden brown in color.
- Add the raw mangoes, cook for few mins and cook in water until they are soft.
- Add the chilli powder, turmeric powder, cumin powder and cook until the raw smell of the spice powder goes off.
- Pour the pressure-cooked lentil, pour a cup of water (it should be runny), add salt, cover and bring it to boil.
- Once it thickens, add the chopped ripe mangoes, gently stir it.
- Garnish with finely chopped coriander leaves and serve hot.
Serve hot with steamed rice or any pulav, also goes out well with roti or any Indian flat breads.
Boiling summers are so terrific, but there are something that you can make use out of it. Nothing than exotic recipes – Usually I use to prepare these Sothu Vadagam / Rice crackers, from the fermeneted rice and store it throughout the year.
Soththu Vadagam / Rice Crackers
All over TamilNadu, we could see most of terraces drying out their vadagams. Vadagams come in too many varieties, since I am in Bangalore in an apartment, with little space I could prepare only few varieties and would love to share it with you. Usually I use prepare few varieties of vadagams and store it for all over the year, as it would be the best side dish for many dishes like pulikulambu (tangy curry), sambar, mochakottai kulambu and variety rices. An easy side dish that can be prepared in seconds and packed for lunch boxes.
Today in our Exotic Wednesday, sharing the video of preparing sothu vadgam, you can also prepare this vadagam the same with the steamed rice which is not fermented, but the fermented gives a wonderful taste. Also I prepare vadagam / crackers with veggetables, soon will update the recipe. Stay tuned with us…
Making of Sothu Vadagam / Rice crackers / Pazhaya soru vadagam / Fermented Rice Crackers –
Every Wednesday I share an Exotic recipe, as of now being summer and the availability of mangoes, jack fruit resulted me in preparing the Mixed Fruits Halwa / Tri-Fruits or Mukkani Halwa. Do chck out my other Halwa Recipes – Banana Halwa, Corn flour Halwa, Badam / Almond Halwa, Wheat Halwa, Carrot Halwa, Beetroot Halwa.
Mukkani Halwa / Tri-Fruits Halwa – Summer recipes – Summer dessert
As the name Mukkani in Tamil literature mentions Mango, Jack fruit and Banana and also together it tastes divine and smells fabulous. I could understand now you drool, so why wait give a try immediately and enjoy the halwa. Taking this to Fiesta Friday #161 hosted by Angie@thenovicegarderner. Let me share the recipe…
- Mango – 1 no
- Bananas – 2 nos
- Jack fruit – 10 nos
- Sugar – 4 tbsp
- Ghee / Clarified butter – 6 tbsp
- Cashew nuts – 10 nos
- Cardamom powder – ½ tsp
Making of Mukkani Halwa / Tri-Fruits Halwa / Summer Fruits Halwa –
- Peel and roughly chop the mangoes into pieces. Peel the bananas and keep it aside.
- Deseed the jack fruits, take 2 jack fruits flesh and thinly slice them into pieces (lengthwise).
- Also, finely chop, a handful of mangoes and bananas into pieces, keep it aside.
- Take the deseeded jack fruits, roughly chopped mangoes and peeled bananas in a mixier and grind it to a fine paste by sprinkling little water, only if needed.
- Heat a heavy bottomed vessel, pour the ground fruit mixture, start stirring them.
- Keep on stirring until it thickens and start turning golden brown in color.
- Add sugar and cardamom powder and stir for few mins or until the sugar gets dissolved in the fruit mixture.
- Start drizzling ghee/clarified butter little by little at this stage and stir well by drizzling ghee at regular intervals until the fruit mixture oozes out the ghee/clarified butter.
- Meanwhile other side, heat a tbsp of ghee/clarified butter, add the cashew nuts and fry until they golden brown.
- Transfer the roasted cashew nuts to the halwa, stir well.
- Grease a bowl with ghee/clarified butter, transfer the halwa to the bowl and level it with the back side of the spoon.
- Wait until it reaches room temperature.
Serve hot or at room temperature.
Note: Make sure that mangoes, jack fruits and bananas should be well ripened, else there would be a complete change in the taste, flavor and color.