Instant Mango Pickle

This is an instant mango pickle recipe that is a must have in all feasts. This is another addition to the Kerala Sadhya menu.

Ingredients

1. 1 Raw Mango 
2. Salt (As per taste)
3. Red Chilly powder (As per taste)
4. 1/2 tsp Turmeric Powder
5. 1/4 cup Sesame Oil
6. 1/4 tsp Asafoetida
7. 1/4 tsp Methi Powder (Optional)
8. 1/2 tsp Mustard seeds

Method

1. Cut the Raw Mango into small pieces. Add the turmeric, red chilly powder and salt to the cut mango pieces and mix well. 
2. Heat the oil in a small pan and add the mustard seeds, asafoetida and methi powder. When the mustard starts to crackle, switch off and add this to the mango mixture and mix well. Adjust the salt and spice to your taste.
3. Pickle is ready to be served and stays good for a week if refrigerated.

Sambhar Powder

Ingredients

• 2 1/2 cup dry Red chillies
• 8 cups Coriander seeds
• 1/2 cup Channa dal
• 1/2 cup Toor dal
• 1/2 cup Urad dal
• 1/2 cup Fenugreek seeds
• 4 tsp Turmeric powder

Method

1. Dry roast all the ingredients in the same order on medium heat till they turn golden brown.
2. Allow them to cool and grind in a mixer to a fine powder.
3. Cool it and store it in an airtight container. No need to refrigerate the powder. It will last for more than 6 months.

Bisibele Bath Powder

Mostly I use the store bought Bisibele Bath powders but occasionally I make it at home too. This powder can be made in advance and stored in an airtight container and refrigerated or frozen.

Ingredients

• 8 dry Red chillies (Adjust according to your spice requirements)
• 2 tbsp Coriander seeds
• 2 tsp channa dal
• 1 tsp urad dal
• 3 kapok buds (marati moggu)
• 2 cloves
• 1″ piece cinnamon
• 2 cardamom
• 1/2 ” piece mace
• 1/4 tsp fenugreek seeds
• 1/4 tsp white poppy seeds
• 2 tbsp grated dry coconut (copra) /desiccated coconut

Method

1. Dry roast all the ingredients in the same order on medium heat till they turn golden brown.
2. Allow them to cool and grind in a mixer to a fine powder and store it in an airtight container.
3. Keep it refrigerated or frozen so that it doesn't lose its aroma.

Rasam Powder

This recipe is from my mother. She is an expert in Rasam and you can find her Rasam recipe here. So do check it out.

Ingredients

• 3 cups Coriander seeds
• 1 cup Whole Black Pepper
• 1 cup Cumin seeds
• 1 cup Toor Dal
• 1 cup Dry Red chilly
• 1 1/2 tsp Turmeric Powder

Method

1. Take all the ingredients in a microwave safe bowl and microwave it on high for 1 min to just warm it up.
2. Grind it to a fine powder in a mixer.
3. Allow it to cool completely and transfer it to an airtight container.  

Suggestions/ Notes

1. In the olden days the ingredients are kept in the sun to warm it before grinding but since all the modern kitchens are now equipped with a microwave, we can use that instead, as given in step 1.
2. This powder does not need refrigeration and can be kept in an airtight container for even 6 months.