In my kitchen,a pressure cooker's name is truly justified as it is always under pressure to cook something or the other fast and healthy.Because of constant pressures of cooking this or thats',I have lost count of the pressure cooker I've owned so far or should I say I've sacrificed so far.Yepp...I challenge this cooker or cookware to it's maximum extent and I've spoiled a lot of them in the process.SO,obviously many times,I am out of a functional pressure cooker .
And a lentil being a staple at most of the Indian homes,I also make them quite often as they are laden with proteins,fibers and other vital nutrients and is quite simple to make, if you cook them in a pressure cooker but what to do when you don't have a pressure cooker at home or you do own like me but now they have become a once-upon-a-time-I-was-a-pressure-cooker-then-I-fell-in-wrong-hands .So,during such scenarios how to cook dals or lentils soft and edible without a pressure cooker and just in equal or less time than cooking in a pressure cooker.Moreover, when you cook lentils without a pressure cooker like this,you can clearly keep an eye over how soft the lentils should become without getting overly mashed up.
Image credit-Malayalamcrap.com
So,this video will show how to cook dals/lentils without a pressure cooker in just 10-15 minutes.Moreover,there is also a recipe to make a lentil curry or say parippu curry Kerala style using tur dal/Split pigeon peas/Tuvar parippu .Usually in Kerala parippu curry ,"Mung dal/cherupayar" is used to make a lentil curry especially for the Kerala's grand feast,Sadya .However,here is a tweak with equally tasty parippu curry a.k.a lentil curry a.k.a dal curry using the Tur dal .I dedicate this curry on the eve of "Kerala Piravi" meaning "Birthday of Kerala",which falls today.
SO the recipe for a Kerala parippu curry with the ingredients needed are included in the video :
Hope
it'll be helpful to someone without a pressure cooker or someone who
would like to cook lentils without a pressure cooker.Do you know any
other way to cook lentils without a pressure cooker fast ?If so, do
share your tips and tricks below.
A very happy birthday to
my native place ,Kerala ,you keep my tropical and homely side always
alive ! Missing Kerala,my home,my parents,all kith and kins....
There was a time when I thought Mango is a fruit and it should be eaten just as a fruit especially if it is ripe and now it is like wow-ie ,now I can enjoy mango as a curry too,like two in one.Well,that's called "Being grown up !" I believe...there is improvement :D. It is like all those fitness experts say,"Eat your fruits ,yogurt etc a day for good health " and when I make the Mango as a curry especially as a Mambazha puliserry ,the goodness of the mango and the goodness of the yogurt makes sure that I'll be eating the fruit and the yogurt for sure .As I said before,I love the ease and the simplicity of this Kerala special Mango yogurt curry,Maanga puliserry and for me the more it sits for hours,it turns into a yummy dessert as well. How amazing these mangoes are!!
Actually,this is one of my blog reader's email request - she said she loved my mambazha puliserry with mango pieces but her husband ,a typical Palakkadan Malayalee,prefers whole mango in the curry than pieces and since she is residing in Australia , she usually gets large mangoes and she was wondering if it is possible to make the puliserry with big mangoes and not that sweet and if I can make a video someday.
Since I've same problem here in US,I could relate to that quite well and actually,the traditional way to make mambazha puliserry is by using whole mangoes but they are smaller in size which for me, I get in Kerala only.That's why I use sliced mango pieces for the curry earlier .However,since my readers means everything to me ,their request is my command !
Since the season is already fall-ing (Read:Fall/Autumn ),and mangoes have stopped,I knew I had to buy the mangoes from the store as soon as possible and make it now .Otherwise, by next year because of my dementia-tic mind,there is no guarantee that I may remember .So,I got some nice mangoes not that ripe yet mildly sweet and made the mambazha puliserry Kerala style.If Mambazha Puliserry is not a part of sadya some people may not like the sweetness of the curry with rice .Moreover,this is a very quick way to make the puliserry and it comes handy when you want to make an yummy curry instantly.
Easy Mambazha Puliserry using whole mango
Ingredients
Mango/Mambazha,peeled - 2 nos.
Turmeric powder - 1 teaspoon
Red chili powder - 1 teaspoon
Yogurt/Curd - 1 1/2 cup
Grated coconut - 3/4 cup
Cumin seeds - 1 teaspoon
Green chilies ,slit - 2 nos.
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Dry red chilies,broken - 3-4 nos.
Coconut oil - 1 tablespoon
Curry leaves a few
Salt to taste
Water as needed
Method :
This quick video will show you how.
Note:
The more it sits,more flavorful it will become.
If it is still sweet for you,sprinkle some fenugreek powder to it.
If you want it to be sweet and it is not,add some jaggery powder to it.
Mambazha puliserry with mango pieces here ...................
It is amazing how these simple curries can make any day a festival,Onam forever...........
Vegetables were never my thing when I was growing up ,probably you know that by my previous blogposts and my amma would always lecture me how nutritious those veges were,I know I know,that also ,you may be knowing already by my previous blogposts ...Incase you don't know,then you should but don't worry, I'll be reminding you every now and then :D .
Back then I knew less about multivitamin tablets than every vitamins in veges my amma would preach day and night .In fact ,it was little frightening to know that all those alphabets I mugged up in nursery would give me such a nightmare as Vitamin A,Vitamin B,Vitamin C etc etc....sounded more like the upgraded 1.0,1.0.1 or 2.0 versions of those alphabets that once sounded so cute ,simBly, A for Apple ,B for Boy .....
But what you don't know is, I always turned a deaf ear to her advises and once I was away from her ,hostel life and even after marriage ,it took a BIIG toll on my health that I even had to quit my full time job to fix it..It took a while for me to understand the importance of all vegetables and how to incorporate unfailingly in my daily menu ..That's another reason I try to preach or highlight here as well ,to keep me inspired and others as well.....
Did I tell you that I was quite a curious child ? Yeah even that I told you before..Didn't I?..I think I have repeat-that syndrome ! This also I got it from my dear amma,who would always say some stories again & again and agaiiin over phone every time I call her and I would listen to her silently as you do....like ..Aaahaaan !!;D
So, curiosity indeed killed this cat ..I mean ...ME ,jungli billi...meaooow....
I remember how I used to scan the curries my amma made for how many vegetables it contained ,so that I can come up with a solid excuse to not eat them ,as soon as possible. Some curries looked as if the entire vegetable kingdom got deforested by my mother .For example Kerala Avial ,then there were another all vegetable mix curries and then there was this kootu curry .All these curries and more, had a good mix of all vegetables.
Kootu curry is a Kerala special curry ,which can be made up with any vegetables as the name itself suggests "Kootu" meaning together/combined ....but what makes this curry different from similar curries like Avial is the addition of Bengal Gram or Kadala in Malayalam and then it is alright to use one or many vegetables with the kadala as the main ingredient.So,some people make it with all vegetables or just plantain and kadala or like me Yam and kadala . The coconut paste used to make the curry may also differ from place to place just like vegetables used for this curry.
So,this Onam special Sadya recipe was indeed this "Chenna aka Yam and Kadala aka Bengal Gram curry." My better 1/2 who hates this brown kadla ,likes this curry a lot,ate it with content .So,I am quite happy.This finally joins my Onam sadya list's "Approved-to-make".
This is how I make Onam Sadya special kootu curry Kerala style.
Chenna Kadala Kootu curry
Ingredients
Serves 4
Yam/Chenna,diced - 1 cup
Kadla/Bengal Gram(pre-Soaked overnight) - 1/2 cup
Red chilly powder - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Water - 1-2 cups
Coconut - 3/4 cup + 1 teaspoon
Cumin seeds - 1 teaspoon
Peppercorns - 1/4-1/2 teaspoon (optional)
Coconut oil - 1 tablespoon
Mustard seeds - 1 teaspoon
Red chilies,broken - 3-4 nos
Curry leaves ,a few
Method:
Please watch my video that will show you exactly how I make this yummy yam-my Koottu curry.
Note:
Pre-soak the kadala/Bengal Gram overnight in enough water, that will help to cook it faster.
Pepper is added to add little heat to this curry.It can be avoided or used as per your spice level.
Some people prefer with little gravy and some dry ,so adjust water accordingly .Mine is in between ,semi gravy:D.
I like the yam pieces little mashed .This curry tends to get thicker the next day and more flavorful.
Enjoy this curry as a part of Onam Sadya or just as it is with boiled rice,not that spicy side dishes or as you please....
Don't wait for Onam ,celebrate everyday as if it is Onam.....
Once upon a time,Mambazha puliserry a.k.a ripe mango sweet and sour curry used to create chaos at my home.When I was shmall,I failed to understand why the heck did my mom use a ripe delicious simBly irresistible mango into a curry .I thought this is her one of the way to make me eat rice and curry without a miss.I even thought she invented this curry !
Guess what ,that made the matter worse, I wouldn't even dare or care to touch or taste that curry as if I wanted to teach mom a lesson - Amma , Mango is a "FRUIT" not a vegetable . For a while, I couldn't even imagine in my wildest dream how a mango would taste as a curry .
I like the mango pieces get little mashed up...
Gone are those days,being away from my mother and motherland ,now everything is delish . Sometimes I sit here drooling and wondering what was wrong with me , how could I cry over mom-made foods and gave my mom such a hard time then.No wonder now I crave for anything and everything ...All I can do is rekindle,recreate those recipes at least and feel my mom's presence near me always....
So,finally I am coming in terms with turning a ripe mango into a curry , yes I love Mambazha puliserry , I not only enjoy with hot boiled rice and some spicy side dish ,I can even drink that curry like a dessert , as it is :D..."As I always say,Love is blind people !" :D
Mambazha puliserry is a Kerala special mango-yogurt based sweet and sour curry , which holds a very important place in Kerala Onam/Vishu sadya/feast.
This is how I make Kerala special Mambazha puliserry recipe at home in akachiyastyle :
.
Mambazha Puliserry
Ingredients
Ripe mango,medium size - 1 no.
Green chilies - 3 nos
Red chilly powder - 1 teaspoon
Turmeric powder - 1/4 teaspoon
Water - 1-2 cups
Coconut,grated - 3/4 cup
Cumin seeds - 1 teaspoon
Yogurt/Sour curd - 1 cup
Coconut oil - 1 -2 tablespoons
Mustard seeds - 1 teaspoon
Fenugreek seeds - 1 teaspoon
Broken red chillies - 3-4 nos
Curry leaves,a few
Method:
Pls watch my video that will show you exactly how I make it.
Notes :
You can even omit chopping mango pieces and put the medium size mangoes as it is after peeling.If you get small mangoes ,then just peel and put the entire mango into the curry.
If it's too sweet for you,sprinkle some fenugreek powder at the end.Rest tips are there in the video which is must to follow .
I like the mango pieces little mashed up as it makes the curry more flavorful but if you are using full mango then you should be careful not to...
This curry tastes best next day when all the flavors completely sets in.
SO,that's my Mambazha puliserry kerala style,a sweet and sour love story..........Enjoy it as a part of Kerala Sadya or simBly with boiled rice and pair it with some spicy side dish/thorans/mezhukupurratis/fish fry/chicken fry etc .....
Last week,for three days straight,I was dating "Moringa Oleifera".Shhhhh between me and YOU ...Don't tell Honey P ,otherwise he'll be like....Doesn't it sound like the male version of the beautiful actress Sofia Vergara ? .Actually,I meant drumstick leaves and Moringa Oleifera is as a matter of fact, the botanical name of the mighty tree and you also thought . Ha..Got ya !
Did you notice (Mallus), the Malayalam word for drumstick tree is "Muringa" ,almost similar to the botanical name,Moringa? Interesting right !
When these leaves are (almost) available in every household back in India in abundant ,here in US,it is exotic ,very rarely available and the very sight of them will make your stuck jaw simply drop or droop and your eyeballs fall out and mouth wide open ,as if you just saw a magical vegetable item in the grocery shop ...Well,that's exactly what happens to me ,even though I am not a big fan of these leaves but yes, it's like every leaves, have some kind of memories attached to it.
The most memorable one is, as I said in my last post ,my amma darling roaring like a lioness and then lecturing all the multi-benefits of this leaves ,which I never dared to listen.
However,guess what, I was googling the correct word for drumstick leaves in Malayalam and my jaws again dropped ,this time almost touching the ground ,when I read ,this humble common tree in every (almost) home in India is not something that usual ,it is in fact quite unusual.
Moringa trees also known as the horseradish tree ,is actually called ,"The tree of life/The miracle tree".Experts all over the world believe the drumstick leaves are loaded with a variety of vitamins,minerals,proteins and amino acids with less carbs and calories than any other leafy vegetables and so, is considered to be an ideal plant that can play a significant role to eradicate "Malnutrition" all over the word.
The drumstick leaves contain -
• 4 times the vitamin A of carrots • 7 times the vitamin C of oranges • 4 times the calcium of milk • 3 times the potassium of bananas • 2 times the protein of yogurt
It is also a rich source of iron having almost 3/4th of the amount present in spinach leaves and has 18 of the 20 amino acids required by the human body including all 8 of the essential amino acids found in meat products.
As per Ayurveda,about "300" diseases are curable using this very humble drumstick leaves.Believe it or not !! (Credit:Medindia)
Phew.....now I know what made my mom,to roar like a lioness and why the lecture of how awesome these leaves are, used to be little longer comparatively?
Like Peepal tree that Hindus worship in India,this tree sounds like equally eligible to be worshipped !JAI HO!!
Unlike my first drumstick leaves recipe which is my hubby's favorite ,today's recipe is almost every Mallu's favorite back in Kerala.
Drumstick leaves aka muringa illa (in Malayalam) curry.A very simple and quick to make curry made with of course our drumstick leaves and a ground paste of Kerala's own coconut ,cumin and garlic.It goes so well with hot rice and any side dish.A simple Kerala delight.
Here is how I make drumstick leaves curry a.k.a (as always my mom's version) muringa illa curry.
Muringa illa curry
Ingredients
Drumstick leaves,(destalked,washed & cleaned well) - 1 cup
Turmeric powder - 1/4 teaspoon
Water- 1& 1/2 cup
Salt to taste
To Grind:
Coconut,grated - 1 cup
Cumin seeds - 1 teaspoon
Garlic cloves,medium -1-2
Water - 1/4 cup
For Tempering:
Coconut oil/cooking oil - 1-2 tablespoons
Mustard seeds - 1 teaspoon
Dry red chillies,broken - 2 nos.
Shallots,chopped - 1 tablespoon
Curry leaves - One stalk
Method:
Grind the coconut,cumin,garlic,water into a very fine paste.Keep it aside.
Heat oil in a pan and splutter the mustard seeds.Add the shallots and saute till they become translucent followed by broken red chillies.Finally add the curry leaves and saute everything well for a few seconds.
Now add the drumstick leaves to it and saute until it wilts .
Now, add in the ground paste of coconut mixture.
Saute for a second.Add water till the desired gravy consistency is reached (little by little).
Add salt to taste.
Let it simmer on medium-low heat BUT don't allow it to ever boil .
When it reaches the boiling point,switch off the heat.Serve immediately with hot rice.
Note:
Pluck the leaves properly without any tiny stems.The leaves should look fresh and should not be wilted or with spots otherwise it will taste bitter.
Adjust the curry consistency by adding more or less water.
Coconut oil gives it a Mallu special flavor to it.
I love this curry for its simplicity and yet the amazing Kerala flavor it carries .Love having it with rice and fried fish and any thorans by side.How yummy !...Man ..I am drooling.....Time for my pettpuja (time to fill my stomach:P)......
So,as I said in my previous post,I've 2 boxes of Mangoes which I've to finish soon without throwing any . My hubby hates wasting food .Well, me too but at times I've to.Just imagine my plight when I am experimenting some new recipes and it turns out inedible !! And my initial post-marriage days when I would make Rasam (I think) and it would taste something like a Sambar (if i want to give it a good name).Guess who has to finish it !!
Anyways,"Past is past,I've to come up with some edible ideas fast or I'll not last ;P (ooh rhyming)."
Since our festival Onam is around the corner,I though of incorporating this fruit of heaven into a few dishes .Like challenging myself and my creativity (If there is something like that :P ) .So ,earlier I made a lip smacking rich dessert Mambazha Prathaman,then a subtle sweet yet sour yogurt based Mango dish,Mango Pachadi and now a simple Mango Semiya Payasam ,a dessert made with vermicelli and Mango pulp .To those who know how to make a semiya payasam this will be a snap,to the rest it'll be a test..what..no just kidding...anyways,this is how I make semiya Payasam with Mango ...It's yummy !!
Peel and slice the Mango and using a mixer, extract the pulp or use ready made mango pulp instead (1/2 cup).Keep it aside.
Heat a pan with little ghee and fry raisins and cashew nuts until raisins are puffed up and cashews turn light brown.Keep it aside.
Heat a pan ,put the remaining ghee and saute the broken vermicelli on medium flame until they change color like light brownish.
Add the Mango pulp to it and stir for a minute on low flame.
Add the milk to it .Stir and let it boil.Once it reaches the boiling point,reduce the flame and let it simmer until the vermicelli turns soft.Keep stirring in between so that it doesn't stick to the bottom.
Now add the condensed milk,sugar and cardamom pods to it.Stir.
Add the fried raisins and cashews now.
Let it simmer for a few minutes.Put off the stove.
Serve hot or cold as you wish.
Note:
If you are using the condensed milk,use sugar carefully.
Instead of cardamom pods,cardamom powder can also be used ,say a teaspoon.
This payasam tends to thicken once it gets cooled,add little extra milk to it,dilute,warm it a bit and enjoy.
Are you like this ?? Just chill,chill just chill...Well,you remember the above Bollywood song from Jodha-Akbar right ?? That song from the movie was all about welcoming and praising the King Akbar,one of the greatest Mughal emperor of India once upon a time. However,here I am dedicating this beautiful song to the king of kings of pickles from God's own country,Kerala ,royally not necessarily but loyally to the natives of Kerala famously called , "Kadumanga Achar".
The biggest feast of Kerala,"Sadya" which comprises of 11-25 vegetarian dishes,is considered incomplete without this very pickle . Almost every house in Kerala gets ready to celebrate the main festivals like Onam,Vishu etc which comprises of Sadya by making this pickle ahead of time . But the good thing about this pickle is that it can be prepared instantly and savored but just like wine,more days or months it is stored in advance,more it becomes flavorful and then it imparts the exact kick and spiciness required to make the Sadya more delectable and eventually aids in complete digestion there by. Call it one of the fave kid of the Sadya and all you need is a simple touch and lick with the finger tip ...that will even take care of the over sweetness of the dessert served at the end of the Sadya ,thereby gracing with the perfect finishing touch to the big feast....but it is not just Sadya,it can be prepared anytime and one of the most favorite pickle of any Keralite...and the best thing about it is it's simplicity....simple and quick to make and quick to finish as well.....It is best enjoyed with steamed rice and curry or side dishes or with Kanji/rice gruel...but then that is completely as YOU wish....you won't regret it whatsoever....
Whenever I go to India,mom would pack me a big packet of this pickle and though I am not a big pickle lover , this one I like a lot but my hubby he simply loves a lot ..so ,it is gone within no time and
I am like Hone PPPPPPPPPPPPPPPPPPPPP.But who is gonna listen to this crazy blah blah gal ?:-\
So,when it was over I had no choice but to learn it from my dear mother ...though initially it didn't work out ,third time it was indeed a charm..Yayyyy...
Kadumanga Achaar
Unripe Mango,unpeeled and small cubed pieces - 4 cups
Red Chilly powder - 4-5 tablespoons
Turmeric powder - 1/4 teaspoon
Salt - As needed
Fenugreek powder - 3/4 teaspoon
Asafoetida powder - 1/4 teaspoon
Gingely Oil/Sesame oil - 4-5 tablespoons
Vinegar- 5-10 tablespoons (optional)
Curry leaves - a bunch (Optional)
Mustard seeds - 1-2 teaspoons
Method:
Add 1-2 tablespoons of salt to the small cubed mango pieces,mix well and keep it over night in a bowl or bottle.
Next day,heat oil in a pan.Splutter mustard seeds.
Add curry leaves.Saute a second.
Now add chilli powder,turmeric powder.Saute a minute without burning it on low flame.
Add the mango pieces to it.Saute and mix everything well.
To this add the vinegar,on high flame let it boil.
Once it reaches the boiling point,switch off the flame.
Now add the fenugreek powder and asafoetida powder to it and mix well.
Taste test the salt.
Let it cool and then transfer it into a clean and dry bottle and store it ari tight.
Keep in mind:
Use mangoes that are sour in taste and then omit or add vinegar accordingly.
Gingely oil is the recommended oil for best flavor otherwise use any.
Can be served instantly but it will taste better after two days or more and then once opened,keep it refrigerated and always use dry spoons otherwise it'll get fungus and get spoiled soon.
If you want to add more oil after you pickled it already,then boil the oil,cool and then pour. It will even keep it fungus free thereafter.
Adjust the chilli as per your spice preference taste wise.
Taste it and let me know if the salt is ok ?:P..hehe...
....Doesn't it sound like the male version of the beautiful actress Sofia Vergara ? .Actually,I meant drumstick leaves and Moringa Oleifera is as a matter of fact, the botanical name of the mighty tree and you also thought 
. Ha..Got ya !
...now I know what made my mom,to roar like a lioness and why the lecture of how awesome these leaves are, used to be little longer comparatively?
?? Just chill,chill just chill...Well,you remember the above Bollywood song from 
.But who is gonna listen to this crazy blah blah gal ?:-\
