Coconut Red Chilli Chutney

 Coconut red chilli chutney pairs well with any South Indian breakfast like Idlis , Dosas , Set Dosa , Paniyaram and others.   The fresh tempering of mustard seeds adds a flavorful kick to the chutney and this chutney tastes best when had fresh.

 It is always advisable to not store fresh coconut based chutneys in the fridge and consume as coconut has a tendency to go rancid .

The addition of red chillies gives it a very different and palatable taste and a change from the regular green chilli chutney.  I use a little tamarind while grinding this chutney as it tones down the spice level and also gives it a slightly tangy punch which adds up to the taste and flavor .

At home , we love to have this coconut red chilli chutney with set dosas as the spice level compliments very well with the mild sweetish taste of spongy set dosas .

After a short break,I am back with a post for the #293rd week of FMBH .Priya Iyer is hosting this week and her theme is #TiffinSideDish - where Priya wanted us to share best accompaniments for daily South Indian breakfast.  Priya has a lipsmacking side dish using tomatoes from known as Aati Kachina Thakali Kuzhambu . The name is intriguing isn't it? So is the recipe..donot forget to try this recipe and enjoy .

Preparation time - 10 mins
Cooking Time - Nil 
Serves - 3 to 4
Complexity - Simple

Ingredients 

1/2 cup fresh grated coconut / frozen coconut 
1/3 cup channa dhall/roasted gram 
3 - 4 dry red chillies 
Small piece ginger 
Small piece tamarind
Few curry leaves 
Salt as needed 
1/4 tsp oil 
1/4 tsp mustard seeds 
Pinch of asafoetida (skip for Gluten free) 

**if using frozen coconut, thaw and bring it to room temperature before using. 

Method 

• Add all the ingredients except oil,asafoetida and mustard seeds to a blender jar .
• Give it a quick pulse so that the ingredients mix well and then add enough water to grind to a semi fine chutney .
• Transfer to a dry container and prepare the tempering using mustard seeds in hot oil and pour it over the chutney. 
• If you want a brighter color,you may add 1 or 2 dry kashmiri or byadgi chillies while grinding .
• You may adjust the spice level by adjusting the no of chillies used .

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Maangai Pisaral | Instant Mango Pickle | Maanga Oorgai

 The very name of raw mango is enough to salivate our taste buds and make us drool . Such is the power of the tanginess and unique taste that a raw mango exuberates . 

Today , I shall be sharing a quick and instant recipe of a tasty mango pickle which doesn't need any elaborate ingredients or pre and post processing . 

Known  by various names ; Maanga pisaral , Maangai thundam , Maanga Keeru , Maamidikaya pachadi , kalyana Manga oorga etc etc .. this pickle doesn't have a very long shelf life but tastes very heavenly and is served in almost all  South indian weddings during summer.  Usually the thothapuri /kilimooku mango variety is used to prepare this instant mango pickle

Offlate most of us are shying away from eating pickles for various health reasons.  As much as I agree on the health part of it , at times I love to take a bite of some spicy and tangy mango pickle and enjoy it with some chilled curd rice on a hot sunny afternoon.

For a South Indian, no meal is complete without the creamy curd rice and specially in summers  curd rice is  soothing and divine when served with some fresh manga pisaral.

Maanga pisaral is totally vegan and you can make it even Gluten free by skipping the asafoetida used for tempering. 

 Mangai thundam tastes heavenly and very flavorful when prepared using gingelly oil for the tempering, but you can use any other edible cooking oil too. I would highly recommend using only Gingelly/Sesame/Til oil to get the authentic flavor and taste. 

Preparation Time - 5 mins
Cooking Time - nil 
Serves - 2 to 3 
Complexity - easy 

Ingredients 

1 medium sized raw thothapuri mango /kilimooku maanga  or any variety raw mango .
1.5 tsp red chilli powder 
1/2 tsp turmeric/haldi 
Salt as needed 
1tbsp sesame oil/til oil 

1tsp mustard seeds 
Pinch of asafoetida (skip for GF)

Method 

• Wash and peel the mango . Chop into small cubes and transfer into a dry mixing bowl .
• Add the chilli powder, salt, turmeric to the chopped mango and mix it well.
• Heat the gingelly oil in a pan , splutter the mustard seeds ,turn off the stove and add the asafoetida if using and the gently pour it over the mango mix.
• Gently mix it such that the tempered oil coats the mango mixture evenly . Rest it for 20 mins for the flavors to steep in and then serve .
• Store it in the fridge and consume within 2 days as this is an instant version and has a low shelf life unlike the processed pickles .

Some other lipsmacking recipes using Raw Mango which you can try this summer !! 

Maangai Thogayal / Mango chutney 

Maangai Thokku 

Maangai Pachadi/ Tangy Mango dip

Maangai Saadham / Mango Rice

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Watermelon Lemonade

As much as I love to gorge on sweet watermelon wedges ,my family loves to have chilled watermelon lemonade and I add some freshly squeezed lemon juice and a pinch of black salt making it very tasty and delicious.  This drink serves as a perfect welcome drink during any get togethers , kitty parties and if you are hosting a special Holi party in the coming days , surprise your guests with this refreshing watermelon lemonade and they would feel charged up after playing Holi .

At home we prefer to drink naturally cooled water from the mud pot and also we look for natural coolers to sip on through the day to quench our thirst.  

Some favorite and healthy coolers that we love as family to drink that I would like you to try to keep you refreshed this summer .

Jaljeera (flavored cumin drink) 

Grape Gooseberry Juice

Aam Panna / Raw Mango juice 

Home made Frooti

Kesar Elaichi sarbat / saffron cardamom juice

Panakam - Traditional South Indian jaggery drink

Chilled Buttermilk varities 

• Pudina Chaas 
• Masala Chaas
• Neer Mor 
• Vazhaithandu Mor / Banana stem buttermilk

This week in India we celebrate a festival of colors called Holi which marks the beginning of spring and end of winter .Though this festival is celebrated all over India , the northern part of India celebrates this festival with pomp ,joy and galore.  Family, friends ,relatives all get together and enjoy by splashing colors , water, water balloons and then rejoice a heavy lunch with a lot of special delicacies .  I am waiting to lay my hands on fresh black grapes to sip on Sasmita's  recipe of Red grapes virgin Mojito  

Keeping this festival in mind ,Sasmita suggested we have a very vibrant and colorful theme for the 290th Monday in our FmBH and called it RangBirange - we all unanimously decided to share some colorful drinks to welcome Summer and also virtually enjoy Holi . So come let's all rejoice with a vibrant and bright red colored watermelon lemonade.

Preparation Time - 10 mins

Cooking time - nil 

Serves - 2 to 3 

Complexity - easy 

Ingredients 

3 cups watermelon cubes (deseeded) 

1/2 lemon

2-3 glasses chilled water 

Pinch of black salt / kaala namak

2 to 3 tsp sugar 

Method 

• Blend the watermelon cubes and sugar  in a blender and strain it to remove the pulps if any .
• Add the chilled water , lemon juice, black salt and mix well. 
• Keep refrigerated and serve chilled in tall glasses .
• You may add some fresh mint leaves just before serving.

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