Mangaa Curry-Lipsmackinggggggggggggg pickle.

Manga curry/cut mango pickle

                                     A super summer special and very easy preparing mango pickle.As mangoes are available during summer season it goes yum with curd rice.The only time consuming is chopping mango into small  size .All in my house are big fans of this pickle.

Ingridents
Big green raw mango(firm)
hing- more than a pinch
chilly powder-1-2 tspn
sesame oil/gingelly-2tbspn
mustard-1tspn

methi seeds(roasted and powdered)-1/2 tspn

salt-required aount
turmeric- apinch
red chilly for tempeing
Methods
chop the mangoes into small equal size and mix with salt,turmeric and chilly powder then take a pan add some oil,mustard,hing,methi seedpowder,and chilly when mustard slputter add to the mango mix.

Note

(kilimukku)(totapuri) native mangoes will do
Big green raw mango firm one.
teeth and all should be same size.then it luks appetizing and delicious .

Kurukku Kalan

Kurukku Kalan

Kurukku kalan is one of the  dishes of Onam Sadhya which is un avoidable its part and parcel of onam sadhya and made in different style in north and south of kerala.If you go towards north of kerala the kalan is bit dry and thick and while going towards south kalan will be gravy.Here I am going to expalin kalan in north Kerala style tat is "Kurukku Kalan".Its specialy made in vessel called "Uruli"

Ingridents
Grated coconut -1/2 shell
Pepper powder-1tbspn
Salt -required
cumin seed
Green chilly-2-3nos
Turmeric powder-1tspn
Water required amount to boil veggies
Elephant yam-1/4kg
Green Plantain-1 no
Curry leaves-1 sprig
Red chilly 2-3nos
Roasted Feenugreek seeds-1 tspn(powdered)
Coconut oil-1tbspn
Mustard seed-1tspn
Sour curd- 2 cup.
Method
1)Take pan/Uruli( add pepper powder into water and strain the water) and add water into the pan and add the cut vegetables(yam and plantain)and turmetic allow it to boil till they get cooked.
2)when vegetables done add curry leave and saute till the pepper nicely release the aroma
3) add curd(sour curd)allow curd  to get reduced into half add feenugreek seed powder
4)Add coconut paste(grind coconut green chilly and cumin seed by adding required water grind very finely.)
5) (Tempering/Tadka /Thalippu/Thalikan/oggarane/poppulu)
in a small pan add coconut oil,mustards seeds,curry leaves feenugreek seed (small quantity)Red chilly.when done add the tempering into kalan
Kurukku kalan Ready!

Note:
Cut veggies into big equal size 
boil veggies in pepper water.
curd should be sour it gives more taste 
it can be kept for 4 days and eaten (kalan stays long).