Saturday, July 29, 2017


Mambazha Pulissery is one of the Traditional curries of Kerala prepared for Sadhya (festive recipes). It is sweet, sour and spicy in flavour with coconut based gravy with the addition of yogurt and green chillies.This curry is usually paired with idiyappam but it goes well with plain rice, neer dosas and appams also. Pulissery and Moru Kootan have the similar gravy base.

Mangoes .. 2 (select small variety)
Yogurt ...... 1 cup
Grated coconut .. 1 cup
Green chillies ... 2 (add more if you like it spicy)
Turmeric powder .. 1/4 tsp
Cumin seeds ..... 1 tsp
Mustard seeds ... 2 tsp
Fenugreek seeds ... 1/2 tsp
Dry red chillies .... 2-3
Curry leaves ..... 1 sprig
Coconut oil .... 2 tbsps (you may use any oil if you don't have coconut oil)
Salt ......... to taste

1. Wash and peel the mangoes.
2. In a chatti or a pan take sufficient water and cook the mangoes adding slit green chillies, turmeric and salt.
3. Meanwhile grind the coconut , yogurt and cumin seeds to a paste.
4. Stir in the ground paste with the mangoes in the pan.
5. Mix carefully and check the salt.
6. When the curry is done remove it from the gas.
7. In a small pan heat the coconut oil or any cooking oil. When it is hot reduce the flame and add the mustard seeds, fenugreek seeds, curry leaves and dry red chillies.
8. Stir in the tadka to the mango curry.

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Monday, July 24, 2017


This is a traditional recipe of aamras from Karnataka and Maharashtra. In Karnataka it is known as Rasayana while the Mumbaikars call it Aambyaachi Shikaran. It is basically mango pulp with some jaggery or sugar, milk or coconut milk and cardamom powder for flavoring. My personal preference is coconut milk any day. Shikaran or rasayana can be relished all by itself or eaten with neer dosa or puri. The traditional method of making it is by squeezing out the pulp from the ripe mangoes by hand but these days people just use a mixie. It is a perfect summer treat when mangoes are in season.

Mangoes .... 2
Jaggery ..... 1 or 2 tsps (as per your liking and the sweetness of the mangoes.)
Coconut milk .... 1/4  cup (you may use milk instead if you prefer)
Cardamom powder .. 1/4 tsp
Salt .............. 1 pinch to balance the flavours.

1. Wash the mangoes and wipe them dry with a kitchen cloth.
2. Squeeze out the pulp in a bowl.
3. Mix the jaggery powder well until it dissolves.
4. Add the cardamom powder and salt.
5. Stir in the coconut milk and refrigerate until you serve.

See the recipe video

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Friday, July 21, 2017


These savoury biscuits with cheese and onion flavour are perfect with a bowl of hot soup. They taste better when they are freshly baked. I prefer making a small quantity to finish on the same day.

Diced onion .... 1/4 cup
All purpose flour .. 3/4 cup
Baking powder ..... 1/8 tsp
Baking soda ........ 1/8 tsp
Salt ...................... 1/8 tsp
Butter.......... 1 tbsp
Grated cheese ...... 1/4 cup
Milk .................... 1/3 cup


Place the diced onions in a bowl and microwave on high for 1-2 minutes until translucent. Alternately you may also saute in a pan with little butter.

In a large bowl combine the flour, baking powder, baking soda and salt. Cut in the butter until the mixture resembles coarse crumbs.

Tip in the grated cheese and onions.

Stir in the milk until moistened. You may also use buttermilk instead.

Turn onto a lightly floured surface and knead to mix everything.

Pat or roll out into a circle and cut into four pieces. If you want them in perfect round shape flatten them using some flour

Place them 2 inches apart on a greased baking sheet.

Bake at 450 F (230 C) for 8-10 minutes or until golden brown.

They are a perfect accompaniment for soups in winter.

Yield - 4 biscuits
Note: These biscuits have a slightly softer texture. If you want them slightly crunchier then flatten them a bit before baking and bake for a couple of minutes more. You can double the quantity to make more biscuits.

Adapted from -

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