Cut mango pickle.

This is an instant pickle which can be used immediately after making it but can not be kept for long. It should be kept in Refrigerator and used within a week or so after making it.

Choose a Raw mango which is not soft and which is slightly sour.

Ingredients:

1. Raw mango one
2. Turmeric powder 1 t spoon
3. Chili powder 4 t spoons
4. Salt 2 table spoons
5. Asafotida powder little
6. Oil 1 t spoon
7. Mustard seeds 1 t spoon.

Method:

Cut the mango into small bits without removing the skin.

Add the salt, chili powder, turmeric powder and mix it well with the cut mangoes.

Take a 'kadai' or Iluppa chatti .

Add oil, put the mustard seeds and let it splutter. Add the asafotida powder and pour the oil over the mangoes. mix well and the pickle is ready.

Lemon Pickle

This pickle is very easy to make.

It is made with elongated yellow lemon which used to be called as 'gal gal' by my mother.

Ingredients:

1. lemons 3
2. Green Chillies 4 or 5
3. Ginger 1 small piece
4. Red Chilli powder 4 t spoons
5. Oil 2 t spoons
6. Mustard seeds 1 t spoon
7. Turmeric powder 1 t spoon
8. Asafotida ( Perungayam) powder little
9. Salt 2 table spoons.

Method:

Boil the lemons in Water. Take a Big Vessel full of water and put the lemons in them and boil it for 10 minutes.

Remove the lemons from water and cut into small pieces removing the seeds from it. Now this is a tough job as the lemons will be very soft and the juice will be spilling while you cut the boiled lemons.

Take a 'Kadai' or Iluppachatti and add the oil.

Put the mustard seeds.

When it splutters, add the chilies and ginger which are to be cut into very small bits.

Add the cut lemons, salt, chilli powder and turmeric powder and the asafotida powder.

Stir it well. Add one or two table spoon of water and let the pickle boil well.

Switch off the stove.

The pickle is ready and this should be kept in the Refrigerator.

This is an instant pickle and can be used immediately after making it.

To enhance the taste, fenugrin (venthiyam or methi seeds) should be fried in a dry 'kadai' till light brown and powdered and added to the pickle.

Avial

' Avial' is a dish prepared with vegetables and can be eaten with cooked rice. Very easy to prepare.

Ingredients.

1. Raw Banana (Valaikkai) one
2. Ash gourd little portion (Pooshani kkai, )
3. Pumpkin (Parangikkai) little portion
4. Beans few
5. Carrot half
6. Squash (Bangalore Katharikkai) half
7. Potato one small
8. Drumstick (Murungai kkai) one
9. Cumin seeds (jeera) 1 table spoon
10. Green chillies 4 or 5
11. Grated Coconut 3 to 4 table spoons
12. Yogurt (Thayir) one cup.
13. Salt to taste.
14. Fresh coconut oil or ghee (optional)
15. Curry leaves (if available) few

Method:

Cut all the vegetables into square 1 inch pieces, murungai kaai into 3 inch length pieces.

Some other vegetables like egg plant (katharikkai), peas (pattani) and yam (senai kilangu) can also be added.

Be careful when you cut the Senai kilangu. just wash it and put it with other vegetables without touching it with hand as it might cause itching.

Normally Valakkai, pooshani and parangikkai are the main ingredients and you can add other vegetables depending on the availability.

Grind the coconut, jeera and green chillies into a paste. add the yogurt and keep aside.

Cook all the vegetables with very little water and salt. It can be pressure cooked but stove has to be switched off once the pressure is set in, so that the vegetables are not over cooked.

Add the paste with curd and bring the vegetable to a boil mixing it well.

Add a spoon full of coconut oil or ghee, the curry leaves cleaned and soaked in the oil. just switch off the stove and the 'Avial' is ready. Garnishing with mustard seeds is not done for this dish.

Use chillies according to your taste. I always add a little turmeric powder while cooking the Vegetables.  Hence My Avial looks a little yellow.  It is optional.
I add ghee when fresh coconut oil is not available.