Mango Pachadi

  Raw mangoes are commonly used in South Indian cooking. The tangy taste can be either be a subsitute for tamarind (another common ingredient) or can be used by itself for their unique flavor. In this recipe, I have tried to make a thick stew which can be a great accompaniment for several dishes. Hope you enjoy it as well!

Serves up to 4 people
Preparation time:35 minutes

Ingredients:

1 raw mango
1 tbsp of sambhar powder
1/4 cup of jaggery
1/8 tsp of turmeric
1/4 tsp of mustard
1 sprig of curry leaves
1 tsp of oil
salt as required

Preparation:

1.Cut mango in to small cubes. Cook mango along with cup of water. Add turmeric, sambhar powder and salt. Bring it to boil. 
2. As the mangoes are half cooked, add the powdered jaggery.
3. Allow the mangoes to cook till they are soft. Heat oil in the different pan and add mustard. As the mustard crackles, add curry leaves.
4. Saute and transfer the seasoning to mango. Serve with rice and can be an accompaniment to kuzhambu/ sambar.

Puran Poli

  Puran Poli is another sweet dish which is common in India. This dish combines bengal gram and jaggery to bring a unique flavor and is relished both in South and West India.

Ingredients:

1 1/2 cup of maida/all purpose flour

pinch of turmeric

pinch of salt
2 tbsp of coconut (optional)

water as required

Ghee as required

Oil for frying

Filling:

1/2 cup of Bengal gram dhal/ chana dhal

1/2 cup of toor dhal

1 cup of  powdered Jaggery
1 tsp of powdered cardamom

Preparation:

1.Mix the maida flour, salt, oil and add water. Knead well enough to make a soft dough. Keep aside for an hour.

2.Soak Bengal gram dhal and toor dhal for 1 hour. Pressure cook them together but do not overcook them. Filter the water and allow it to cool.
3.Grind the dhal with jaggery. Fry the coconut for 2 minutes and add to the filling. Add the cardamom and mix well and the filling is ready. Make small balls of the filling.

3. Make lime sized balls out of the dough, add the filling to it.

4. Roll it out. 

5.In a pan put little oil, fry the poli on both sides till it turns golden brown. 

6.Apply ghee on the surface of the poli.