I am in the process of learning special Palakkad style recipes from my mom. The recipes may vary a little from each village I think but I'm sticking to my mom's cooking which she learnt from my grandmom and her mom who were super cooks too.
This recipe is normally made with valirikai (red cucumber or popularly known in Mumbai as South Indian kakdi) and cooked mango puree or pieces. Since I had not picked up valirikai I decided to make this with only mango.
Ingredients
Small ripe mangoes -2
Paste of
Green chillies 2
Grated coconut 1/2 Cup
Jeera 1 tsp
Thick Butter milk 1 Cup or more as needed.
Turmeric 1 Pinch
Tadka
Methi seeds (Fenugreek seeds) 1/4 tsp
Mustard Seeds 1/2 tsp
Curry Leaves 3-4 Sprigs
Dried red Fresh chillies 1-3
Coconut oil 1 tsp
Jaggery - 1 tsp
Method
1) Boil whole mangoes and their seeds in a pressure cooker with turmeric and salt to taste. If using red cucumber or ash gourd can add that also along with mangoes. (2-3 whistles). Take out ,cool and remove the puree from the mangoes.
2) Grind the coconut, green chillies and jeera in a mixer with curds or butter milk and add the paste to the mix in step 1. Add thick buttermilk*, salt and little jaggery to the mix. Retain the seeds as well in the curry as it tastes great to suck it. (Can avoid if do not like)
3) Keep the above mix on a simmer on low flame and let it come to a slow boil. This curry need not be boiled much. Switch off the flame.
4) For the tadka, heat the coconut oil in a pan. Let the mustard seeds crackle. Then add the pinch of methi seeds and dried red chillies and add to it the curry and pour on top of the curry made above.
5) Serve hot with rice and papad. Can add pickle if needed.
* If you dont have ready buttermilk can add water to curd and mix with a beater to smooth consistency.
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