Shanthi Krishnakumar's cook book

METHOD:

Select firm mangoes (preferably avakkai variety as it stands for a longer period). Wash and cut mangoes into slightly big cubes with the shell (this is an important step and slightly tough job) OR get it cut by the vendor. 

Remove the membrane sticking to the shell from all the cut pieces. Wipe each mango piece with a clean white cloth and allow it to dry completely.  

Powder crystal salt. Powder mustard seeds.  

In a wide vessel, put cut mangoes, add turmeric powder and oil, mix well until all the mangoes are coated. 

Take another wide vessel, add mustard powder, chilli powder, salt, fenugreek seeds, black channa, oil and mix well. Take a handful of cut mango, coat it in the above mixture and put in a glass bowl or jar. Repeat the process with all cut mangoes.

Transfer it to a clean porcelain jar OR sterile bottle, add some more oil, mix well and close tightly.  Mix well daily with a long wooden spatula for 5 or 6 days. Hot and spicy avakkai is ready. 

NOTE : Always use a dry spoon to take out the mangoes.

Citron leaves are known for its medicinal values and effective for treating nausea, vomiting, and heartburns. Veppilai katti is a traditional tambrahm pickle. This is a powder based pickle, yes, you read it right, pickle in powder form, made by pounding the tangy flavoured citron leaves and some spices. Actually this has NO NEEM LEAVES, but is named so.This pickle will be in powder form and can be shaped to small balls as well. Both Narthai ilai podi and veppilaikatti are same. If in powdered form we say it as Narthai elai podi and if shaped to balls we say it as veppilai katti. It has a longer shelf life.

Some stores also sell veppilaikatti, but they add tamarind and more chillies giving it a brownish red colour. Personally, I dislike the tamarind taste in this pickle. So, I make this at home as I prefer the aroma of the leaves to dominate and the greenish colour. Nartha ilai podi / Veppilaikatti is tangy flavoured, spicy pickle and makes an excellent accompaniment to curd rice.


INGREDIENTS:

Tender narthai leaves (Citron leaves) and lemon leaves - 1 1/2 cups (tightly packed)
Dry Red Chillies - 6
Omam(Ajwain) - 1 tsp.(heaped)
Crystal salt - to taste
Asafoetida - 1/2 tsp.
Lemon juice from one key lime or as needed

METHOD:

Pluck tender citron leaves and lemon leaves, wash well, pat it dry, remove the veins as shown in picture. Keep ready.

Heat a kadai and dry roast chillies for a minute. Dry grind hing, chillies and ajwain to a coarse powder in a mixie. Keep aside. Pulse the leaves, alongwith required salt coarsely. Combine all ingredients and pulse it to a coarse powder until everything is mixed well. Transfer to a bowl, add lime juice and make small balls. After drying, the colour changes, don't worry it is edible. Narthai ilai podi / Veppilaikatti is ready.

NOTE:
Lemon leaves can be substituted for citron leaves.
Adjust chillies and lime juice to suit your tastebuds.

VARIATION:
Done only with narthai leaves.
Curry leaves can be added.
Tamarind and more chillies are added which gives a brownish red colour to the balls.
Some add green chillies. Some add pepper and cumin.

Puli inji / Inji puli is a traditional, sweet and sour ginger pickle from Kerala. It is a must for Onasadya. Onam sadya is incomplete without this truly lipsmacking and zesty pickle. 

INGREDIENTS:
Ginger (chopped/grated) - 3/4 cup
Tamarind - amla sized balls - 2
Jaggery - 1/3 cup (crushed)
Green chillies - 3 or 4 (chopped)
Turmeric powder - 1/2 tsp.
Chilli powder - 1/4 tsp.
Hing - a generous pinch
Salt - to taste
Coconut oil / gingelly oil - 2 tablespoons
Mustard seeds - 1 tsp.
Dry red chillies - 2
Curry leaves - 3 sprigs

METHOD:

Clean, peel and finely chop ginger. I grated half of it and finely chopped half of it. Finely chop green chillies.

Soak tamarind in warm water and extract juice. Filter it and discard the fibres. Keep aside.

Dissolve jaggery in water, strain and keep ready.

Heat coconut oil in a kadai and fry ginger until the raw smell is gone. Be careful not to burn it. Remove it to a plate. The fried ginger can also be ground to paste. In the same kadai, add a spoon of oil and add mustard seeds. When they crackle, add chopped green chillies, red chillies, turmeric powder, chilli powder, hing and curry leaves, saute for a minute. Now add the tamarind extract and bring it to a boil. Add jaggery syrup, fried ginger and salt. Cook the mixture in slow flame until it thickens. It should be neither too thick nor too watery. The consistency should be saucy. When cool, store in a sterilized glass jar.

Puli Inji is now ready to be served.

There are many ways  of making this. For making instant kidarangai oorugai, some roast the whole fruit in oil and then cut it, some saute it in oil after cutting it. Sometimes while sauting in oil, the colour changes black. 

My version of making it is slightly different and I prefer this method, though I have tried all methods. 

INGREDIENTS:

 

This is a traditional way of pickling fresh, raw peppercorns. This is an oil-free pickle. This has a good. strong flavour and very easy to make. 

Heat oil in a kadai, add mustard seeds. When they crackle, add hing, turmeric powder and the nellikai wedges (gooseberries). Add salt and saute well. Now, add the chilli powder and saute again for 2 minutes. When cool, store in airtight ceramic or glass jars and refrigerate.

NOTE: If well sauted and done with more oil, this can be stored at room temperature for 1 week and when refrigerated it can be stored for 2 months.

NOTE: GENERALLY, THE FOOD COOKED ON SHRADDHAM DAYS ARE NOT PRESERVED FOR THE NEXT DAY. IT IS SUPPOSED TO BE USED ON THE SAME DAY.  HOWEVER, WE CAN MAKE  IT ON OTHER DAYS AND REFRIGERATE IT AND USE FOR  2 OR 3 DAYS.