Sunday, February 25, 2007

AFAM-Strawberry Round Up

Strawberry, the fruit of love.Here is the delicious entries submitted by fellow strawberry lovers for this month's AFAM-Strawberry.Thanks to you all for these entries and sharing few interesting write ups along with these entries, which made all the dishes more sweet.

Here are all the delicious entries....

Strawberry Banana Dessert by LakshmiK of VeggieCuisine. This smoothie look a like desset is made extra rich and creamy by adding a secret ingredient , Apple sauce.

Apple-Strawberry Galette by Trupti Of The Spice Who Loved Me .This Delicious combo of Apples and Strawberry is very easy to make and a perfect delicious dessert for V-day.Check out Trupti's other blog events.

Strawberry Vanilla Twist by Usha Of Samayal Ulagam .A drink with the touch of two interesting flavours, strawberry and vanilla.

Strawberry Shortcake by Asha of FoodiesHope .This divine dessert is deliciously layered with shortcake,strawberry yogurt,whipping cream and some strawberries.

Chocolate dipped Strawberries by Coffee of My kazhana of recipes. Check out Coffee's V-day facts with this all time V-day fav.dessert in her blog.

Strawberry Tender Melts by Sushma of Recipe Source .This recipe of love is a perfect duo to go with Sushma's V-day Recipe of love poem.

Strawberries by HK of UNKE DUSHMAN HAI BAHAUT AADMI AACHA HOGA !! .Nothing to say here..right?..Strawberry as it is ...

Strawberry Micro cake by Swapna of Susarla's Kitchen .This mouthwatering micowave cake is the easiest one to impress someone in no time.

Groom berries with Bride berries by Shn of Mishmash! .These cute little creative desserts were dedicated to all her fellow bloggers and friends.

Strawberry Cheese cups by Prema of Prema's Cookbook .This creamy, crispy cups is one of her H's fav.items on her V-day special menu.

Soy Yogurt Strawberry by Jai & Bee of Jugalbandi . Another healthy,nutritious item which can be served as breakfast.

Strawberry Murabba by Madhuli of Food Court .This super simple jam is a yummy dessert to satisfy both her H and lil' one.

Strawberry Banana Sorbet by Jai & Bee of Jugalbandi .According to Jai & Bee, this is a guilt free item to enjoy after a hard workout.

Strawberry Ice cream by Jyotsna of Currybazaar .This is a delicious result of her various permutations and combinations with Strawberries.

Strawberry Protector by Bhargavi of MAA INTI VANTA .As the name suggests, it's a healthy drink with a touch of honey and kiwi fruit in addition to strawberries.

Vanilla Strawberry Muffins by Priya of Akshayapaatram .These nicely golden brown based muffins are the perfect choice for a warm breakfast.

Strawberry Jam by Viji of Vcuisine .This homemade jam is yummilicious.

Strawberries by Sandeepa of Bong Mom's Cookbook .What can i say, her lil one made a wise and healthy choice of eating it as it is...:)

Mini Strawberry Trifles by Rachel of Rachel's Bite .She made max use of Florida's fresh strawberries by making these delicious mini trifles.

Strawberry Smoothie by @ of Yum Yum Mum Mum .As her blog title suggests, it's YUM YUM YUMMY...

Strawberry Ice cream by Pooja of My Creative Ideas .She had shared this delicious recipe with some of her V-day memorable moments.

Beet Treat by Pooja of My Creative Ideas .This healthy, refreshing , vitamin rich drink is another entry from Pooja.

Strawberry - Ginger Lassi by Maheswari of Beyond The Usual .A lassi with a touch of ginger makes it special.Check out her other 3 entries also.

Thanks again for all of your entries and looking forward for your suggestions on next month's fruit.The most suggested would be next month's fruit.

Thursday, February 22, 2007

Karivepillai kothu Idyiappam / Curry leaves flavoured Indian Rice Noodles

Curry leaves flavoured rice noodles, a healthy yet simple breakfast item.This is my first entry for WHB hosted by Anna of Anna's Cool Finds.

Curry leaves, a familiar herb used mainly in south Indian cuisine which loaded with good flavour and medicinal qualities.For more info about curry leaves,Click here


Dry Indian Rice noodles - 1/2 packet
Oil - 1tsp
Mustard seeds - 1tsp
Green chillies - 1tsp (chopped)
Onion - 2tbsp (chopped)
Turmeric powder - 1/4tsp
Salt - As needed
Ghee - 1tsp

Dry Roast and Powder the following

Black peppercorns - 1tsp
Urad dal - 2tsp
Jeera - 1tsp
Dry ginger - 2 pieces
Curry leaves - 20 to 30


Cook the dry rice noodles according to package instructions.In a pan, heat 1 tsp oil.Once the oil is hot, fry mustard seeds,green chillies and onion.Onions doesn't have to be fried well, just the color change that's enough.Now add the powdered masala.(Add little bit less masala if don't want it too spicy).Fry well and then add turmeric powder and salt.Reduce the heat and add ghee and prepared rice noodles to this.Mix well without breaking the noodles too much.

P.S. : If you don't have dry ginger at hand, you can substitute that with fresh grated ginger.Add fresh ginger while frying green chillies.
Recipe Source :

Tips : Curry leaves can be dry roasted and powdered and store for months.To achieve maximum benefits of curry leaves, add this powdered curry leaves to dishes instead of full curry leaves.

Wednesday, February 21, 2007

Cappuccino n' Paruppu vadai

Cappuccino, an excellent coffee drink , with simple ingredients and a twist this drink becomes special.Got this recipe from my lil sis who learned it from her friend.It's so funny how we first made this together.We made this together while talking over the phone and she was dictating me.We both we kept beating coffee+sugar mixture and asking each other "is the this the right color?".she knows the right color 'coz she had seen her friend make this.So finally after beating(?) we finally made to that particular light brown color and the flavour was amazing.

Paruppu vadai, another famous south Indian snack.We use Yellow split dal instead of channa dal or toor dal for this vadai.Yellow split dal adds more taste.


Instant coffee - 2tsp
Sugar - 4tsp
Water - 1/2tsp
Milk - 1 cup
Cocoa powder - for garnish


Mix coffee and sugar using 1/4 tsp water and beat it well with a fork.If you need more water, just sprinkle little bit at a time.The paste should b thick not watery.Keep beating it till the color of coffee-sugar mix is somewhat light brown.Heat milk in a pan and add a tsp of coffee-sugar mixture to milk.(Amount of coffee mixture added to milk depends on how strong you want your cappuccino to be).Garnish with cocoa powder.Serve it hot.
P.S: You can add grated or chopped ginger if you like.

Paruppu vadai


Yellow split dal - 1 cup
Red chillies - 7
Asafoedita - a pinch
Curry leaves - as needed
Onion - 1/2 (chopped)
Jeera - 1tsp
Salt - as needed
Oil - for deep frying


Soak yellow split dal (pattani paruppu) for 2hrs.Take out 2 tbsp of dal and keep it aside.(Got this tip from Priya of sugar n' spice).Grind remaining dal+red chillies+jeera into a coarse paste.Mix in asafoedita, chopped curry leaves and the 2tbsp dal.Add slat and mix well.Make small patties out of it and deep fry them till golden brown.I served it hot with coconut chutney.

Tips : You can store the beated coffee-sugar mixture in the refrigerator for up to 2 days.

Friday, February 16, 2007

Methi - Paneer Chappathi with Egg bhurji

I made these chappathis with home made paneer which i made for the first time.Followed the step by step procedure by Indira.I got such a satisfaction after making these but don't know whether i will make paneer at home again as i recently found out that 2 of our local grocery stores have fresh paneer.Yeap..freshly mad paneer in American grocery why go for such lengthy process..huh?


Methi leaves - 2 cups
Paneer - 1/2 cup (shredded)
Red chilli powder - 1/2tsp
Jeera - 1tsp
Wheat flour - 3 cups
Oil - 1tsp
Salt - as needed


In a pan heat oil and fry jeera,methi leaves and red chilli powder.Mix wheat flour,salt,paneer and fried methi mixture using warm water.Mix it well into a soft dough and keep it aside for about 30 mts.Divide the dough into equal sized balls and roll each ball into chappathis.Cook each chappathi in a hot tawa.I served this chappathi with boiled egg bhurji and onion relish.

Boiled egg bhurji recipe source here.

Tips : While using store brout paneer, just freeze the remaining paneer for withholding the freshness.

Malli masala/Coriander masala and Vendaikkai poriyal/Okra fry

Malli masala or coriander leaves masala, i was attracted to name itself when my friend R told me about this masala and tried it in a day itself.Made with two whole bunches of coriander leaves and its spicy and tangy in taste.Thanks to R for sharing this delicious recipe.You can have it as a side dish or just mix it with rice itself.It is good for dosas/idlies and rotis also.

Malli masala


Coriander leaves - 2 whole bunches
Tamarind paste - about 2 tsp
Turmeric powder - 1/2tsp
Asafoedita - a pinch
Garlic - 4 pods (chopped fine)
Onion - 1 (chopped fine)
Oil - 2tsp
Salt - as needed

Dry roast and powder the following :

Channa dal - 2tsp
Red chillies - 6
Dania seeds - 2tsp
Jeera - 1/2tsp


Heat oil in a pan, fry well onions,garlic,turmeric and coriander leaves.Once the everything is fried well add tamarind,salt and powdered masala.Add necessary water to make a thick gravy.Let it boil till the raw smell goes away.To get a smooth texture , i just grinded it in a blender before serving.Serve it with rice/roti.

Malli masala served with rice and broccoflower curry.

Vendaikkai poriyal / Okra fry

Okra is one.of my most fav. vegetable, i love this fry especially.


Okra - 2 cups(chopped)
Onion - 2tbsp(chopped)
Green chillies - 2 ( chopped)
Mustard - 1tsp
Urad dal -1/2tsp
Curry leaves - as needed
Salt - as needed
Oil - 2tsp


In a heavy bottomed pan heat oil.Fry mustard,urad dal,curry leaves,green chillies and onion.Once the onion turn brown add the chopped okra and salt.Fry well till all that sticky paste is evaporated.Follow the tip below to get the sticy paste evaporate soon enough.

Tips :Add 1tbsp of yogurt as soon as you add okra into the pan.This helps the stickyness to go away soon.

Wednesday, February 14, 2007

Double chocolate brownies with pecans and Simple Lemon Mousse

Double Chocolate Brownies , i got this recipe from foodnetwork.I pretty much followed the same recipe but replaced dark semisweet chocolate chips with extra pecans.I just love pecans , so add these to whereever possible :D.Just made some chocolate ice cream and again added a good amount of pecans.The funny part is Lil one doesn't like can see all the pecans leftover in his plate after he finishes..:D.Enough of pecans..right?.Letz get straight to the recipe.
I made these over last week.

Double chocolate brownies with pecans


Butter (unsalted) - 3 sticks plus 2 tbsp
Bittersweet chocolate - 12 ounze
Eggs - 6
Superfine sugar - 1 3/4 cups
Pure vanilla extract - 1tbsp
All purpose flour - 1 1/2 cups plus 2 tbsp
Salt - 1tsp
White chocolate morsels - 1/2c
Pecan halves - 1/2c
Confectioner's sugar - 2tsp (for garnishing)
Baking tin (approximately 11 1/4 inches by 9 inches by 2 inches), sides and base lined with baking parchment.


Preheat the oven to 350 degrees F. Melt the butter and dark chocolate together in a large heavy based pan over a low heat.In a bowl or large measuring jug, beat the eggs together with the superfine sugar and vanilla extract.Allow the chocolate mixture to cool a little, then add the egg and sugar mixture and beat well. Fold in the flour and salt. Then stir in the white chocolate morsels and pecans.Beat to combine then scrape and pour the brownie mixture into the prepared tin.Bake for about 25 min.s.You can see when the brownies are ready because the top dries to a slightly paler brown speckle, while the middle remains dark, dense and gooey.Garnish with confectioner's sugar.

Simple Lemon Mousse


Instant Lemon Pudding - 1 envelope (i used Jello)
Confectioner's sugar - 1/4 c
Heavy cream - 2 and 1/2 c


Beat Lemon pudding mix,heavy cream and sugar using a hand mixer till soft peaks comes.Refrigerate till serving.I served with sliced strawberries.

Tips:I always keep these instant pudding mix at home for unexpected guests.You can substitute heavy cream with milk and sour cream also.

Monday, February 12, 2007

Erode Pallipalayam Chicken and Liver fry

Erode Pallipalayam chicken, one of the simple chicken recipe from that part of tamilnadu, hence the name.I got this recipe from a tamil magazine and modified a little bit.


Chicken - 1lb (cut into small pieces and without bones)
Red chillies - 8
Small onion - 25 (sliced)
Garlic - 6 pod
Turmeric powder - 1/4tsp
Coriander powder - 1tsp
Oil - as needed
Coriander leaves - as needed(chopped)


Cut chicken pieces into small pieces.Chop garlic and small onions fine.Remove seeds from red chillies.In a heavy bottomed pan,heat oil and fry onion, garlic till golden brown.Now add red chillies.Saute for 2 mins. and add chicken and salt.Add turmeric powder and coriander powder.Keep heat on medium high and drizzle water.Do not add water, just drizzle whenever neccessary.Fry till chicken is well cooked and all the juices are evaporated.Garnish with chopped coriander leaves.

Note : The original recipe doesn't call for turmeric and coriander powders.

Chicken Liver Fry


Chicken livers - 5-8
Red chilli powder - 2tsp
Turmeric powder - 1/2tsp
Coriander powder - 1tsp
Ginger garlic paster - 1tbsp
Lime juice - 1/4tsp
Salt - as needed
Oil - as needed


Mix red chilli,turmeric,coriander powders,salt,lime juice,gg paste.Marinate liver in this masala for about 1 hour.Deep fry them and drain excess oil by placing them in the paper towel.Serve hot with sliced onions.

Tips: If your eyes are irritated while chopping onions, just open and look into the refrigerator.VoilĂ's gone in a flash.

Friday, February 09, 2007

For the love of strawberry...

These are my entries for this month's AFAM - Strawberry and Pooja's Valentine's day special.Pooja had asked share your valentine experience with the recipes you are posting.While posting this recipe i didn't have enough time to write about and totally forgot about it until Asha reminded me.

So sharing a few milestones of my journey with my H .His name is Subbarayalu and he is the most loving and fun to be with and will always choose him to be the better half if i get a chance to choose every time.Though ours is the arranged marriage, we got a whole year before marriage to experience love from both end of the world.He was working here in US and i was working in India.Poor guys tells me , he lost a fortune on telephone bills.I take each day as it comes while he thinks ahead like for 10 years.Perfect match isn't it?.I still behave like a out of control teenager while he acts for his own age..i mean like an adult :D.This is just a start, the list goes on.But all these differences make the life fun right?.We have our own differences and interests and during the course of these years of marriage learned to respect those.I feel secured and can do whatever i want whenever he is around and feel that he will always rescue me from any trouble i am in.It's been almost five years since we shared our lives and i surely think the most fun is yet to come.

Strawberry Ginger Lassi


Strawberry flavoured drinkable yogurt(non fat) - 1 (8 oz)
Sugar - 1-2 tbsp
Vanilla essence - 1tsp (optional)
Ginger - 1tsp (grated)
Ice cubes - as needed


In a blender , mix yogurt,vanilla,sugar,ginger and ice cubes and blend very well till it foams up.Serve it chilled and garnish with fresh strawberry.

Tips : You can substitute strawberry yogurt with fresh strawberry and plain non fat yogurt.

Double layered Fruit Sandwich

Ingredients (for one sandwich)

Filo dough - 6 sheets
Cantaloupe - as needed (sliced into medium sized pieces)
Strawberry - as needed ( sliced)
Whipped cream - as needed ( i used cool whip,lite)
Olive oil/butter - as needed


Thaw filo dough as per package instructions.Take one sheet and place securely on a parchment paper lined baking plate.Brush olive oil on the sheet and place another sheet on top of it.Like this, layer 6 sheets on top of each one.Now divide this in to three equal pieces.Fold carefully into small sized squares.Bake this until golden brown.Let it cool down.Now spread whipping cream on the base square, and then add fruits.Like this add another layer and top it with another filo square and some fresh sliced strawberries.

Recipe source , got it from filo dough package cover.

Fruit skewers


Cantaloupe - sliced
Strawberry - sliced
Tooth picks - as needed
Whipping cream - for garnish


Spear sliced strawberries and cantaloupe onto toothpick by making a sandwich.Drizzle chocolate syrup all over the fruit skewers.Garnish with a dollop of whipping cream.

Chocolate dipped strawberries


Semi sweet chocolate chips - 1/4cup
White chocolate chips - 2tbsp
Fresh strawberries - as needed


Melt both the chocolate separately by placing them in microwave for about a min.Stir the chocolate nicely and make sure no lumps are there.Dip strawberries in the melted semi sweet chocolate and place them in a parchment paper.Dip a fork in the white chocolate and drizzle it all over the strawberries.Keep them side till they are dry and set.

Recipe source for Choc.dipped strawberries : Food network

Thursday, February 08, 2007

Meat samosas and a MEME

Monthly Blog Patrolling,a blog event by Coffee which is exciting and interesting and a very nice way to thank our fellow foodies by cooking one of their recipes.This time MBP's theme is finger foods.So i decided to try out Shaheen of Malabar spices 's Meat samosas.Thanks Shaheen for sharing this delicious recipe and other authentic kerala recipes like pathiri,puttu etc..i can go on n' on about her delicious recipes.There are only few number of blogs that are dedicated to share these authentic, traditional kerala recipes and i bet shaheen's is one of the top ones.On another note, her contribution to Daily tiffin is amazing and very helpful.

I had added one boiled potato to the meat filling for extra quantity, which didn't affect the taste.I had used store brought chinese vegetable roll pastry sheets.Here is how i made samosa wrappers.Working on one sheet at a time, fold it diagonally to make a triangle.Seal all the edges using your fingers dipped in water.Then again fold once, to form a triangel and seal the edges.Finally place a tbsp of filling in the sheet and again fold to form a trinagle.Make sure all the edges are closed properly.Deep fry them.

Tips: While working with these pastry, always cover them with damp paper towel to keep them from drying out.And cover prepared samosas also with damp paper towel before deep frying.

5 Things Most people Don't Know About Me

Saneepa had tagged me for this meme.First thanks to sandeepa for this, i enjoyed writing it.I am basically a very open person, like blah..blah..person.You will notice that when you first meet me :D.So i did my best to come up with five things that people don't know about me (people close to me know some of these things ).

1.I am crazy with my bedtime rituals.I am afraid of dark and i won't sleep on one end.Still i am sleeping on H on side and Lil' one's crib on other side.i need a small night light and radio on while going to sleep.thank god, h and lil' one got used to it.Now lil' one wakes up as soon as the radio is we hear the news all night long.I say three prayers before going to bed which roughly takes about 20 minutes.I have a strong feeling that the next day won't be good if i don't say those prayers.

2.Whenever i am watching my fav. show on tv, watch with my mouth half open..(full open if the show is very interesting,particularly most of the L&O , CSI shows).I can't hear anybody calling me if i am infront of the tv.

3.I hate doing laundry.Especially folding clothes.Every week when my mom calls me, the first que. she asks me is "so did you do laundry this week?".she know how much i hate it.Nowadays H makes sure i do it once a week atleast..:)).

4.I go crazy if i can't find something.Crazy means very crazy..the whole house will be turned upside down..Especially the TV remotes and Lil' one is very good at hiding those.Today he had hidden H's watch, and deperately searching for it till now.He loves that tv ad (for an insurance company i guess) where a kid flushes her dad's watch and says "uh..oh..".If that's the case..:(((

5.Last but not least, i speak lil bit (?) loud..H complains that his hearing ability had gone considerably down during this 5 years of marriage.People close to me can find me by my voice in a big crowd..:)).Got even published in a malayalam newspaper called malayala manorama for screaming n' making halla for college election.Parents got know about it through uncle who saw the paper, but couldn't do anything to me except for calling me over the phone and yelling.'coz by the time it got published, i was long gone for engineering college..:))
I tag Usha and Lakshmik.

Tuesday, February 06, 2007

Madras chicken with Avocado parathas

While i was pregnant, we used get this madras chicken masala paste from the local indian store and make madras chicken.I was hooked onto it thru' out the pregnancy.That paste made my H's life lot easier 'coz there was not much to do in the kitchen.Just fry onion, chciken and add this paste.Tasted delicious.Few days ago, when i was going my cookbook, found a recipe called "Madras chicken" and was wondering whether it was the same.Well, it tasted exactly the same.So here is that recipe from the scratch.


Cornish hen - 1 (cut into medium sized pieces)
Onion - 1 (chopped fine)
Tomatoes - 2
Gingergarlic paste - 2tbsp
Turmeric powder - 1/2tsp
Coconut milk powder - 2tbsp
Salt - as needed
Coriander leaves - as needed
Oil- as needed

Powder the following

Cinnamon - 2 (1/2 inch stick)
Cardamom - 2
Cloves - 2
Peppercorns - 1/2tsp
Jeera - 1tsp
Mustard seeds - 1tsp
Red chillies - 6


Marinate chicken pieces with salt and turmeric powder for about 1 hour.In a pan heat oil and fry these chicken pieces till golden brown.In a pan,take 3tbsp of oil from the oil used for frying.Fry chopped onion, ginger garlic paste,tomatoes one by one till everything comes together.Add powdered masala and fried chicken pieces.Mix very well and then add coconut milk powder.If needed add little water.Close the lid and cook for about 5 minutes.Now add chopped corinader leaves and open and cook till only little gravy is left.Serve it with rice/roti.I served this with Spice is Right's Avacado parathas.

Tips: You can subsitute coconut milk powder with powdered cashews also.If adding water to chicken gravy like this always add hot water.

Monday, February 05, 2007

Super moist Chocalate cake with chocalate mousse topping

It was the superbowl and then it was my birthday.Though Bears couldn't make it through(may be next year), i had a blast yesterday.Bake and cooked so many things that i like most.So all recipes are coming your way.First this super moist chocalate cake with chocalate mousse topping.This recipe is adapted from Food network's Sandra lee's Recipe.It was super moist as the title suggested and that's mainly because of the zuchini..yeap..people..used a vegetable in this cake.Was lilltle bit concerned about adding zuchini to this cake, but did it.Well,it's my birthday and i am baking for myself ..right? i get to experiment any way i want.But the result was yummy..Tasted heavenly with chocolate mousse made with instant chocalate pudding.Easy to prepare as all other sandra's recipe.I dedicate this Cake to my mom who's birthday is today and from whom i learned my cooking while making her go insane when i am in her kitchen ..:))


For Cake:
Zuchini - 1 large,finely grated (about 2 cups)
Betty Crocker Super Moist chocolate fudge cake mix - 1 package
Ground cinnamon - 2tsp
Egg - 1 large
Egg whites - 2 large
Plain nonfat yogurt - 3/4 cup (i used my homemade yogurt)
Applesauce - 3/4 cup

For Mousse:
Cram cheese - 6 ounze
2% milk - 1/4 cup
Instant chocolate fudge pudding - 1 (3.9-ounce) package (recommended: Jell-O)
Ground cinnamon - 1 tsp
Whipped topping - 1 (8-ounce) package (recommended: Cool Whip Lite)

Note : The original recipe for mousse calls for 1 (12 ounce) package of silken tofu, since i don't like tofu, i replaced it with some milk and cream cheese.Add cream cheese and milk to the pudding mixture as needed to get that mousse consistency.

Garnish: Chocolate sauce, confectioner's sugar, cocoa powder


Preheat oven to 350 degrees F. Lightly coat with cooking spray the bottom only of a 9 by 13 inch glass cake pan. (Again, i didn't have this pan for i used two smaller pans)

FOR CAKE: Set grated zucchini in a mesh strainer over a bowl and lightly press with a spatula to release water. In a large mixing bowl, combine the cake mix, cinnamon, eggs, egg whites, nonfat yogurt, and applesauce. Beat on low speed with an electric mixer for 2 minutes, scraping the sides of the bowl often. Fold in drained grated zucchini. Pour into prepared cake pan.

Bake for 45 to 50 minutes or until toothpick inserted into the center of the cake comes out clean. Cool completely. When cool, invert cake onto a large plate or platter, and cut cake into 12 large squares with a clean, sharp knife.

FOR MOUSSE TOPPING: While cake is baking, combine cream cheese,milk,pudding mix and cinnamon in a bowl. Using an electric mixer beat on high speed for 2 minutes. Fold in the whipped topping with electric mixer on low speed. Cover and refrigerate until ready to serve.

Tips: While adding home made yogurt to this cake, first beat it with a fork and then measure and pour it.Serve this cake with a scoop of vanilla ice cream also.

Saturday, February 03, 2007

Kathirikkai-mangai pacchadi/Brinjal-green Mango curry

This is again ,one of my most fav. and unforgettable dish by grandma.You can serve it as a side dish or even as the main dish for rice or roti.I even like to have it as a side for dosas.You can do vendakkai-mangai/okra-mango pacchadi the same way.


Chinese brinjal - 1 (chopped into bite size) (you can use any type of brinjals for this)
Green/unripe Mango - 1/2 (chopped into bite size)
Coconut - 2tbsp
Jeera - 1tsp
Garlic - 1 pod
Curry leaves - as needed
Red chilli powder - 1tsp
Turmeric powder - 1/2 tsp
Oil - 2tsp
Onion - 1 tbsp (chopped)
Mustard seeds - 1tsp
Urad dal - 1/2tsp
salt - as needed


Grind coconut,jeera,curry leaves and garlic into paste.In a pan, heat oil.Fry mustard,urad dal, curry leaves and onion.Fry till onion is golden brown.Add chopped brinjal to this and fry till its color changes.Then add chopped mango,red chilli powder,turmeric powder and salt one by one to this and saute for few more minutes.Finally add the coconut paste and let the curry boil well till everything is cooked.Adjust the amount of mango according to mango's sourness.I served this with plain rice and tapioca/maracheeni pappad.

Tips: Put chopped brinjals in water as soon as you chop them do avoid discoloration.