Kaad Maangé Curry
Kaad Maange curry has a certain magic that nothing else can match- the sweetness of jaggery, combined with red chillies, and the unique taste of these beguiling mangoes has to be relished.
Recipe Courtesy: Shalini Nanda
Ingredients
1/2 kg wild mangoes (If wild mangoes are not available, try this curry with any mango you like. If the mango is very sweet, add a little tamarind extract to provide the sour element)
2 medium onions, finely sliced
3-4 green chillies, slit
3-4 cloves garlic, lightly crushed
1/2 tsp turmeric
1/2 tsp red chilli powder, or to taste
1 tsp mustard seeds
One sprig curry leaves
Salt to taste
3-4 tbsp jaggery, or to taste (add more or less, depending on how sour the mangoes are)
3-4 tbsp oil
Grind together
1 tbsp dark roasted coriander seed
1 tsp dark roasted cumin
1 tsp mustard, roasted until it sputters
A few peppercorns, lightly roasted
Method
Wash the mangoes. Slice off a small section where the stem is attached. Make two cuts on either side of the kernel to make three pieces of each mango. If the mango has an unusually large seed that doesn’t allow for slicing, peel the mango and reserve the skins. Add some water to the collected skins and squeeze out as much juice as you can. Strain and use the liquid in the curry.
Heat the oil in a deep pan, kadhai or wok and sputter the mustard. Put in the garlic and when it begins to brown, add the curry leaves and green chillies. Sauté briefly, then add the onions and fry till they soften and just start to brown.
Add the mangoes, turmeric, chilli powder and the ground roasted spices and stir to mix.
Add 2 cups of hot water (or enough to cover the mangoes) and bring to a boil.
Simmer for 5 minutes, then add salt and cook on medium heat for 10-15 minutes, or until the sauce has thickened and the mangoes are tender.
Add the jaggery and simmer for a few more minutes. Check the sweet/sour balance.
This is best eaten with steamed rice. Same recipe can be used with Pineapple.
Pork Chops Parangimalu
Recipe Courtesy: Shalini Nanda
Ingredients
4 pork chops
4 – 5 cloves garlic
1 tbsp ground fresh ginger
7 – 8 dried parangi malu (bird’s eye pepper)
1/4 tsp turmeric
2 tbsp cooking oil
1/2 tsp salt, or to taste
1/4 cup seville orange juice and 2 tbsp palm jaggery (or) 2 tbsp marmalade and 2 tbsp lemon juice
Method
Rub the pork chops with turmeric and salt.
Blend the remaining ingredients together to a smooth paste and marinate the pork chops for at least two hours. (Less if they are thinner cuts).
Remove from the marinade and grill or pan fry on high heat until cooked through.
Sprinkle with crushed parangi malu and serve.
Chekkekuru Pajji (Jackfruit seed chutney)
Ingredients
1/4 kg boiled or roasted jackfruit seeds, peeled and lightly pounded
1 cup grated coconut
1 small onion
Green chillis to taste, preferably parangi malu (kanthari chilli or bird’s eye pepper)
Method
Grind the above ingredients together.
Add salt and a squeeze of chorangé (a local variety of citrus) or lemon juice to taste.
Stir to mix and serve with akki otti.
Remember to keep the jackfruit seed mixture coarsely ground for the best result.
To make Akki Otti
Akki roti, a dish made out of rice flour is very simple dish to cook. This dish can be a part of your lunch\dinner and is extremely filling.
Ingredients
3 cups soft, cooked rice (freshly cooked is best but leftover rice is fine too)
1 cup rice flour
Salt to taste
Rice flour for dusting
Method
Combine the ingredients and knead into smooth dough, adding no water if possible. Too much water or flour in the kneading process will make the ottis hard.
Roll or press out balls of dough into 7-8″ rounds.
Heat a heavy griddle and cook the the ottis on medium high for two minutes on one side before flipping. Cook for another two minutes, pressing the edges to seal any cracks that might appear. Flip once again, and using a spatula or clean cloth, press down gently and evenly over the surface to encourage puffing. This can also be done by holding the otti over a direct flame.
Eat right away, or stack in a cloth lined dish until all the ottis are ready.
