Archive for the ‘Mango’ Category

Arachu Kalakki- The 5 minute Kerala Sauce/Chutney

Sunday, August 29th, 2010

Looking at the picture without the title, you’d think it is some kinda soup right? But it is the simplest and flavorful- spicy-tangy sauce called arachu kalakki, usually made to go with molagootal in pakalad families. It’s super simple, arachu means grind, kalakki means mix..and that’s it!

Now since I grew up in Tamilnadu, my mom makes something similar with mango called azugina manga pachadi (almost rotten mango pickle chutney), the speciality of the recipe is the really ripe and soft mangoes in mango pickle(mavadu), mixed with chilies and yogurt which makes a wonderful side dish from lemon rice to adais.

There is not much of a difference between arachu kalakki and the mango pachadi my mom makes. Only thing is that arachu kalakki may or may not need mangoes(depends on your taste) while the main ingredient in pachadi is mango from the pickled mavadus. You gotta use only mavadu pickle, not avakkai mango pickle.

Looking for something that you can make out of nothing? Then this is your chutney/sauce. Pair it with milagootal, kootu, coconut rice, lemon rice or even as a raitha.

Let’s start the clock and look and the ingredients shall we?


Medium size mango from mavadu pickle(very soft and ripe mango) – 1-2 pieces (you can leave it out using plain yogurt)
Red chilies- 4
Ginger- 1/2″ piece
Coconut- 4 tbsp
Sour yogurt- 1 cup
Tamarind paste- a dash, less than 1/4 tsp
Salt to taste


The first minute mark:
Chop the mango pickle in to two, add red chilies, salt, ginger,tamarind paste, coconut to the blender. Make a coarse paste.

Second minute:
Add half the yogurt, blend the ingredients to a thick, smooth paste, add the rest of the yogurt and beat well.

Third minute:
Transfer to a bowl..Hah! See you don’t even need 5 minutes!

Tempering is optional, you can use cumin or mustard seeds and curry leaves. But this tastes good on its own.


If the yogurt is really sour, you do not need the tamarind paste. Have a taste and alter the recipe according to your taste, make it more tangy or spicy or with more coconut or more yogurt. This almost tastes like the gravy of aviyal, but without adding vegetables or even cooking it!

If you do not have mango pickle(vadu mango), use peeled and cubed mango slices(1 or 2). Check the salt, as pickled mangoes already have salt in them.

Since this sauce is made with leftover yogurt/pickle, this is my entry for PJ’s Scrumptious delights from Left over’s event.

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Mango Cauliflower Rasam (Mango Cauliflower Soup)

Monday, January 11th, 2010

Yeah, I know..You did a double check on the title. That is what N did too, when he heard what I was planning to make for lunch for him couple of years back. Tomato rasam, Garlic Rasam, Lemon rasam are all well known. But this cauliflower rasam is my mom’s speciality. Every summer, when our house was invaded by cousins of all ages, this rasam was one of their favorites and all you can hear was the slurping noises :)

My mom finally let us know that since we were not very fond of cauliflower’s at that time and given the fact that we lived in Ooty at that time and cauliflowers were as huge as they can get, and not wanting to waste those gorgeous white beauties, mom cooked up(!!) this recipe. It is a perfect combination of lemon and spices with a hint of garlic. And I carry on the tradition of making this rasam, for my now grown up cousins when they visit us.

From our garden, Cauliflower and Broccoli are the only vegetables that has survived the freezing temperatures!!

Ingredients (Serves-2)

Cauliflower – Fresh-Separated florets – about 15
Tomato- One big size
Fresh Green Mango- 1 slice (without the seed)
Green chilies- 2- slit
Garlic- (Optional)- 1 clove
Rasam Powder- 1 tsp
Black Pepper Powder- 1 pinch
Cooked Tuvar dal- 1/2 cup
Turmeric Powder- 1/4 tsp
Salt to taste

For tempering:
Ghee- 1/2 tsp
Cumin seeds- 1/2 tsp
Curry leaves- few
Cilantro leaves- to garnish
Lemon juice- juice of one half lemon or 2 tbsp


Wash the fresh Cauliflower florets well and let them be in a chunky size(do not chop them into tiny cubes).

Finely chop the tomato. Finely chop the garlic.

In a sauce pan, add about 4 cups of water, chopped tomatoes, slit green chilies, garlic, turmeric powder, rasam powder, salt, mango slice and cauliflower florets and cover and let them simmer for 15-20 minutes(till cauliflower is tender and the water has reduced a bit)

Mash the cooked tuvar dal with a cup of water. Pour this tuvar dal in to the saucepan and let it simmer for another 5 minutes or till the dal turns frothy on top. Switch off. Check for salt, if needed add a pinch of pepper powder.

In a pan, add ghee and cumin seeds, when it starts to sizzle, add curry leaves. Pour this entire mixture on top the rasam.

Pour the lemon juice on top, mix well and taste if the rasam is has enough flavors of lemon.

Garnish with cilantro leaves. Serve hot as it as like a soup. This rasam is best eaten with a steaming bowl of rice and a dollop of ghee with either okras, eggplants or with potatoes stir fried on the side.

You can also use frozen cauliflower, but if using frozen cauliflower, add them a couple of minutes after the first stage of rasam is boiling, else the cauliflower will turn out completely mashed.

I am sending this mango cauliflower rasam for Monthly Mingle, hosted this month by Sudeshna and brainchild of Meeta of Whats for Lunch Honey.

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Mango Shrikand

Wednesday, December 23rd, 2009


Suddenly last week, we had a basket full of fruits due to friends traveling home for holidays and giving us some groceries and fruits to use. We had almost a dozen apples and ripe mangoes. I had just finished a round of making morekozhambu and knew if I made mango morekuzhambu again, its not going to go well with N. Lassi was a good choice but with the temperatures so low there would be no takers for a glass of iced mango lassi. I thought of making fruit cakes with apples and didnt worry about them. I hit the web and was searching for ways to use up the mangoes. I came across this recipe for mango shrikand. Kevin has written about mangoes as well, and coming from India where summer season is almost mango season, I knew how indulging it would be.

It was quite simple and I finished off the mangoes by making shrikand and spreading the cheer..I mean, distributing it to friends again..The mangoes went for a full circle and were back to the owners :)


Yogurt- 1 cup

Ripe mango- cut into small cubes- 16 pieces

Sugar- 2 tsp

Saffron- few strands.


The water from the yogurt is to be removed to make thick shrikand. I used a plain white cloth over the vegetable strainer and strained the yogurt for 3 hours. Removed the thick yogurt and added sugar to the yogurt.

I didnt dump the mangoes on top of the shrikand but made them like a parfait. I took a wine glass and assembled some mangoes (sugar coated) at the bottom. Spooned over the yogurt and layered some more mangoes and finished it with some yogurt on top. Sprinkled the top with saffron and put it back in the fridge(covered) for an hour. Served it chilled after dinner and it was yummy, not too sweet, just right with a hint of saffron.


This is my entry for tried and tasted, hosted this month by salt to taste featuring Kevin of Closet Cooking.

After finishing the mango shrikand yesterday, I thought about the Jello cups I had in the refrigerator. Since I have a sweet tooth, I store stuff like Jello or haldirams tins of rasgullas to satisfy my craving. That prompted me to use jello and mangoes in the shrikand for round 2.


This jello I had was vanilla flavored sugar free Jello, so for the second round this is what I used:

Jello cups- 2
Mango- 12 cubes
Cardamom biscuit (britannia cream biscuit)- 4 each

Keep one of the cardamom biscuits for garnish. Separate the cream and the biscuit. Break up the biscuit and form the base for the parfait. Add some jello on top, arrange some mangoes, spoon over some more jello and sprinkle the cardamom cream on top of the mangoes. Chill for 30 minutes and serve, garnishing with a biscuit.


This Jello-Mango-Parfait is my entry for Delectable Desserts,Pastries and Ice cream event and hosted by food for 7 stages of life along with Sudeshna .

Before we had our last spoonful, I added a bit of Nutella on top too, and the flavors blended well. N, who is not too fond of sweets actually liked the jello version of shrikand(can I still call it shrikand??) better than the yogurt base :) I guess I can also add some apricot preserves the next time I build this no cook, no bake dessert. I wanted to place a mango wafer biscuit to go with the mango combination but I wasn’t able to find it here.


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Mango Pickle and an Award

Monday, December 21st, 2009


I love pickles and my favorite combination is yogurt rice or dal rice with pickles. Mom makes these amazing vadu mango(baby mango), avakkai, more milagai (chili), poondu(garlic), Mahali pickles during summer. Even now, whenever some relative travels this side, she sends boxes of sambar powder and dry pickles like mahali. I mean it, I cherish these stuff more than a real gift. Nothing could give relief like seeing this home made sambar powder by amma. N can smell stuff like a mile away and he’d be the first one to figure out the difference and crinkle his nose disapproving the taste and aroma and will proceed to give me a lecture on making authentic sambars.

To cut a long story short, N picked up some mangoes from the desi shop this weekend- Some young, green,firm mangoes and we unanimously decided(phew!!) on making Kara Manga- That is Mangai kari in kerala- Instant mango pickle.
This is how it goes:

Firm, green mangoes- 2

For tempering:
Salt- 1 tsp
Red Chili Powder- 1 tsp
Asafoetda- 1/4 tsp
Sesame oil- 2 tbsp
Mustard seeds- 1 tsp


Wash the mangoes well and scrub away any dirt. I peel the mangoes slightly but you can use it with the skin also. Chop them roughly first and remove the seeds. Then,finely chop the mangoes. Transfer them to a ceramic/glass bowl. Sprinkle salt and chili powder on top (but do not mix them) and keep aside.


Heat sesame oil in a pan and add asafoetida and mustard seeds. When the seeds splutter, pour this sizzling hot oil on top of the cut mango-salt-chili powder. Mix well. There is no need to stir fry this as the hot oil will cook the mango and make it juicy along with the chili powder and salt. You can let is sit at room temperature for a couple of hours for the mango to release the juice or store it.


Store in an airtight container in the refrigerator. This pickle can last for 2-3 weeks. Use a dry spoon every time and make sure that you mix well before serving. This mouth watering pickle never lasts more than 3 days in our house. We finish it by using it for everything from pongal to khichdi to rice dishes.

Malar of Kitchentantra shared this cheerleading blog award with me. This is my first award and I am so happy to receive it, been grinning ear to ear since I saw it. Thanks Malar!


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