Then add chopped onion,ginger ,green chilli,salt and curry leaves ..
Saute them till the onion become soft ..
Then add turmeric powder and chilli powder ..
Saute till the raw smell goes ..
Finally add chopped tomato..
Mix well and close the pan and cook for 5 minutes stirring occasionally in medium flame ..
Then open the lid and cook until the raw smell goes ..
Then sprinkle 1 tsp of coconut oil and few curry leaves and close the pan for 5 minutes ..
Then serve with rice ,dosa,chapati…
Its a quick and simple recipe and best combination with rice ..If u feel so lazy to cook a complicated dish for lunch try this 🙂 A nadan dish without much ingredients and my amma`s one of the easiest recipe.. 🙂
Note : if u want u can add garam masala and coriander powder to make more flavourful for chapathi ..
In a kadai heat oil,splutter mustard seeds ,then throw in curry leaves ,garlic and green chillies.
Fry them for few seconds .Lower the flame ..
To this add chilly powder,turmeric powder ,asafoetida powder and fenugreek powder .Mix well .
Saute till the raw smell goes.
Very careful while doing this ,don’t burn the powders .
Now add water and vinegar ..Boil well (add vinegar depending up on the quantity and quality of mangoes )
Switch off the flame ..After cooling down add mango pieces ..Mix well ..
Check the salt.
Store this easy spicy mango pickle in a glass bottle.
Close the lid tightly.
Can use after few days ..
Note: If ur mango is too sour u can add 1/4tsp of sugar ..If u are in hurry then u can cook the mango pieces .. . Add one tbsp of sesame oil (heat and cooled) in the top to avoid fungus .. So it will take time but tastes great .. My amma use to do this way …
Finely chopped Ripe banana (nendra pazham)-1/2 of 1
Black grapes-10(cut into half and remove seeds ) opt
Grated Coconut-3/4 of 1
Cumin seeds-less than 1/4 tsp
Mustard seeds -1/4 tsp
Curry leaves -few
Dry Red chilly-3
Chop the pineapple into too fine pieces..In a kadai add chopped pineapple,banana,chilly powder,turmeric powder ,water and salt .Mix well..Close the kadai and cook for about 20 minutes in low flame ..Stir occasionally.. when the pineapple is well cooked and by then no water will be there,add jaggery and mix well and cook for another 15 minutes ..No need to close the kadai ..In between make fine paste of grated coconut ,cumin seeds and mustard seeds by adding very little water ..When the jaggery is nicely blend with the pineapple add this fine paste and mix well ..Now u can add the grapes and allow to boil for 5 minutes ..Check the taste After adding curd dont boil the pachadi…Now season with curry leaves,dry red chilly and mustard seeds.If u want u can add curd also .
After seasoning mix well and close the kadai for 1/2 hour b4 serving ..
U can adjust jaggery and chilly powder according to ur taste .Here i didnt get grapes so couldnt able to add ..banana and grapes are optional ..Pineapple itself is enough ..For a change u can add these two thats all..
Injimpuli is one of keralas traditional recipe ..It has an important place in sadya .No sadya is complete without Injimpuli..So true isnt it?..In thrissur side we make injimpuli which is sweet and sour in taste but in other areas they make inji curry without adding jaggery …So here I am sharing Injimpuli recipe with u in this Vishu occasion….Wish u all a very happy and prosperous Vishu..
Fresh Ginger-1/4kg(finely chopped)
Tamarind-3 lemon sized (soaked in water )
Salt -to taste
Chilly Powder-1 tsp
Dry Red Chilly-3(chopped)
Green Chilly or white chilli -4(finely chopped) or according to the spice level
Jaggery(Sharkara)-according to ur taste
Peel the ginger and cut into long pieces and chop finely…
Or if u have chopper ,chop finely using that.
Pour the finely chopped ginger into salt water and keep it for 10 minutes..
After that wash properly and drain it ..
After draining ,heat coconut oil in a kadai and add the ginger and fry it …
Fry till it become light golden brown colour…
Drain them and keep aside for cooling ..
Then take a blender and crush the fried ginger and keep that aside…
If u like to bite the ginger then no need to crush the fried ginger .
Soak tamarind in one cup of hot water for 15 minutes and extract the juice .
Filter it and keep it aside..
If u have kalachatty, specially made for making erupuli and injupuli take that or take a deep bottomed kadai and pour the tamarind juice into that along with salt,chilly powder and turmeric powder and water.
Mix well ..Bring to boil ..Simmer and cook for 30 minutes or until the raw smell of the tamarind goes. By that time the gravy will be semi medium thick..
(or u can cook tamarind juice along with salt ,chilli powder d turmeric powder in a cooker in medium heat ..)
Take the jaggery in a bowl ( some people like injimpuli to be sweet and some people not ..So take the jaggery according to ur taste) and add 1 cup of hot water and mix well …
Now filter the jaggery water and keep that aside..(If u want u can omit jaggery )
Now heat remaining oil in a separate pan and add mustard seeds..
When it splutter add chopped onion,chopped dry red chilly,chopped green chilly and curry leaves and saute till brown colour …
Pour this mixture to the cooked tamarind water…
Now add the crushed ginger and jaggery water ,lower the flame and allow it to boil well…
Boil till it become a semi medium thick liquid…(add hot water if it became too thick)
Check the salt and jaggery .If u need add more according to ur taste.. ….
(Its better not to add too much jaggery ,u can add half jaggery d half sugar )
Injimpuli gets thicker when it cools down..
So now the tasty injimpuli is ready to serve…
After cooling, transfer into glass container and u can keep it in the fridge for long ..