We had a wonderful onam here in UK with some of our family friends. The sadya was amazing and the atmosphere too!!!!!
In this post I am going to share a very simple sadya dish hails from Trivandrum the South most part of Kerala. I tried to recreate the original recipe from my mum.
Green chillies- 3 no(thinly sliced)
Gingerly oil or vegetable oil- 250gms
Chili Powder- 3 tablespoon
Turmeric powder- 1/2 teaspoon
Fenugreek Powder- 1 teaspoon
Asafoetida Powder- 1/2 teaspoon
Mustard seeds- 1 teaspoon (to crush)
Mustard seeds - 1/2 teaspoon (to splutter)
On the following day crush mustard seeds in a pestle and mortar and keep it aside. Mix together the chilli power and turmeric powder and add the crushed mustard to it. Add 1/4 cup of boiled water to make the chilli paste to a running consistency.
Heat oil in a heavy bottom pan and splutter mustard seeds and curry leaves. Add the chilli turmeric mix and let it boil on a low flame. Simmer until the gravy turns thick. Switch off the flame and add fenugreek powder and asafoetida powder. Add the mango pieces when the gravy is still hot and mix everything very well. Transfer to a dry glass jar and keep refrigerated.
In this post I am going to share a very simple sadya dish hails from Trivandrum the South most part of Kerala. I tried to recreate the original recipe from my mum.
Ingredients:
Raw mango- 5 nos (cut to small cubes)Green chillies- 3 no(thinly sliced)
Gingerly oil or vegetable oil- 250gms
Chili Powder- 3 tablespoon
Turmeric powder- 1/2 teaspoon
Fenugreek Powder- 1 teaspoon
Asafoetida Powder- 1/2 teaspoon
Mustard seeds- 1 teaspoon (to crush)
Mustard seeds - 1/2 teaspoon (to splutter)
Preparation:
Add salt to the cut mango and green chilli and keep them overnight.On the following day crush mustard seeds in a pestle and mortar and keep it aside. Mix together the chilli power and turmeric powder and add the crushed mustard to it. Add 1/4 cup of boiled water to make the chilli paste to a running consistency.
Heat oil in a heavy bottom pan and splutter mustard seeds and curry leaves. Add the chilli turmeric mix and let it boil on a low flame. Simmer until the gravy turns thick. Switch off the flame and add fenugreek powder and asafoetida powder. Add the mango pieces when the gravy is still hot and mix everything very well. Transfer to a dry glass jar and keep refrigerated.
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