Grated Coconut – 1 cup
Red Chillies – 2 [depending on spice levels]
Salt – To taste
Tamarind – A small piece
Urad Dal – 1 1/2 tablespoons
Mustard – 1/2 tsp
Oil – 2 tsp
Heat oil in a pan. Add urad dal + red chillies and fry well till the urad dal turns golden brown. Drain & keep aside.Allow to cool.
In the left over oil add mustard and switch off the stove when it splutters.
Add grated coconut , salt, tamarind, salt along with the fried dal and chillies and grind to a smooth paste in a mixer, adding little water. The consistency should be semi – solid.
Add mustard as seasoning.
Thengai Thogayal can be mixed with plain rice or had as a side dish too.
Coconut is the main ingredient of this thogayal. Hence the tamarind or chilly flavors should not be over powering.
A little bit of the fried urad dal [ about 1/2 tsp] can be retained and used along with the mustard as seasoning.
A pinch of asafoetida may also be added while grinding to give that extra flavor.
When mangoes are in season they are not spared and are eaten in many forms. Some varieties of mango although sweet are more sour to be consumed directly. These can be used in preparations like Pulissery which is a keralite’s version of the better known Mor Kozhambu. The aroma that arises while preparing this dish is so yummy that your salivary glands tend to over work. The dish has a sweet – sour taste that is amazing and goes well when mixed with plain rice.
Fully ripe mangoes – 2
Turmeric powder – 1/2 tsp
Green Chillies – 2 or 3 [ depends on the spice levels]
Cumin seeds – 1 tsp
Coriander seeds – 1 tsp [optional]
Curd – 1 1/2 cups
Grated coconut – 1/4 cup
Salt – to taste
Coconut oil – 1 Tblsp
Mustard – 1 tsp
Red Chillies – 2
Fenugreek seeds – a few
Curry Leaves – a few
Peel the shin and cut mangoes into chunks.
If the mangoes are over ripe squeeze the pulp out of the skin too.
Add water in a pan and boil the mango pieces along with turmeric powder.
Grind together grated coconut, green chillies, cumin and coriander seeds to a fine paste.
When the mangoes are tender add the ground paste and let it boil for a few minutes.
Churn the curd into thick buttermilk.
Lower the flame and add the buttermilk along with required salt .
Do not let the mixture boil because it will separate. Just let it absorb a bit of heat and switch off the stove immediately.
Heat the oil and add mustard seeds. When it splutters add the red chillies [ split into two] along with fenugreek seeds & curry leaves and switch off the stove.
Pour over the prepared pulissery.
Over ripe mangoes can also be used to prepare pulissery.
Ensure that you squeeze all the juice and pulp out since the sweet juice will only add to the taste.
While seasoning take care to add very little of fenugreek because too much of it will make the dish bitter.
Adding coconut oil for seasoning gives an added flavour to the dish
Raw Mango – 1 cup grated Green Chillies – 3 Grated Coconut – 1/2 cup Ginger – a small piece Mustard – 1 tsp Urad Dal – 1/2 tsp Oil – 1 tsp Salt – as per taste Curry leaves – a few Roasted Cumin Powder – 1/2 tsp optional
Add grated mango, coconut, green chillies, salt and ginger and grind to a smooth paste.
Heat oil and add mustard. When it splutters add Urad dal and wait till turns brown.
Switch off the stove and add curry leaves.
Pour this over the chutney. Mix and serve.
Those who like the taste of roasted cumin powder may add it while grinding to a paste.
Tips: Grated coconut can be replaced with onions and garlic to give a different taste.
Fry a few small onions in oil along with a few pods of garlic in a pan. Grind with rest of the ingredients as mentioned above.
Number of chillies to be added will vary according to your spice levels.
By: Mrs. Mira Balachandran; firstname.lastname@example.org