MAMIDIKAYA TEEPI PACHADI

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INGREDIENTS

Raw mango – 1 cup [Peel and grated]

Red chilli powder – 3 tbsp

Sugar – 5 to 6 tbsp

Fenugreek powder – 1/4 tsp

Cumin powder – 1/4 tsp

Salt to taste

TALIMPU

Oil – 1/2 cup to 3/4 cup

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Dry red chillies – 6 pieces

Garlic – 6 mashed

Curry leaves – few

Asafoetida- 1/4 tsp

METHOD

1. Heat oil in a pan. Add mustard seeds and let them splutter. Add all the remaning ingredients one by one.
2. Fry for few seconds and switch off the flame and keep it aside.
3. Add sugar. Mix well and cool it. After that, add all the remaning ingredients one by one.
4. Mix well. Rest it for 2 hours. Mix well and adjust seasoning.
5. Goes well with idly and dosa.

CORN ON THE COB

INGREDIENTS

Sweet corn cobs – 3

FOR SPREAD

Finely chopped coriander leaves – 1 tbsp

Roasted cumin seeds powder- 3/4 tsp

Lemon juice- 1 tsp

Melted butter – 2 to 3 tbsp

Mashed garlic cloves – 2 optional

Salt to taste

Red chilli powder – 1 tsp

METHOD

1. Clean the cobs and trim the stems. Take small bowl and mix all the ingredients for the spread.
2. Mix well and keep it aside. Roast the cobs over charcoal or an electric barbeque or on gas stove till they are cooked.
3. Brush the flavored butter on the cobs.
4. Serve hot.

INSTANT USIRIKAYA PICKLE

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INGREDIENTS

Usirikaya – 10 cut into pieces

Lemon juice – 4 tbsp

Roasted cumin powder – 1/8 tsp

Red chilli powder – 5 tbsp

Garlic – 15 mashed with skin

Oil – 1/2 cup

Salt to taste

METHOD

1. Wash and pat dry usirikayas. Cut usirikayas into pieces discarding the seeds.
2. Take a bowl, add all the ingredients one by one. Add usirikaya pieces to it, mix well.
3. Check out the seasonings. Serve with hot rice . Goes well with idli, dosa and upma.