mango ginger pickle / pickled ginger

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Mango Ginger Pickle / Ginger Pickle / Pickled Ginger / Andhra Pickles

Mango ginger pickle is also popularly known as maa inji pickle in the Tamil state of Tamil Nadu. This is my fourth recipe for pickles after the famous Gongura Pickle , the instant tomato pickle and the amla pickled with salt water. All of them were a huge success in my house. Today, I have come up with a new pickle recipe that is prepared with mango ginger. In Telugu, we call it as Maamidi Allam. This maa inji is so very nice and is very peculiar. It has a strong aroma and flavour of mango with taste similar to that of ginger. But not as strong as the original ginger. You can easily bite into this mango ginger piece and can eat it like a mango.

As I was slicing this maamidi allam, my daughter got the aroma of mango and mistook it to be a piece of mango. She happily chewed it and found it amazing. It was really good. This mango ginger, scientifically known as Curcuma amada is said to be used in the preparation of  many Ayurvedic medicines. It is also considered to be an appetizer and is also very helpful in ailing any skin diseases and itching.

This pickled ginger is a very popular south Indian pickle especially in the states of Tamilnadu and Andhra Pradesh. The preparation of this pickle is so very easy and simple. This puli inji pickle is one of the easiest pickles that can be made by even a beginner. I would rather call it an appetizer or a mouth freshener than pickle. This is an instant pickle which can be immediately taken after preparing without any waiting. The ingredients that go into this dish is also very commonly available in our kitchens.

The pickle has got a very lovely taste. I cannot call it a too spicy pickle but it has got its own unique taste. It is a mouth watering pickle which leaves your mouth with water even as you smell it. As you bite into the piece, you will think that it is a mango piece which is tempered with ginger. Unless you say, it is made with mango ginger, nobody will believe it. 

Preparation

Peel the skin of the ginger with a spoon or a knife.

Chop them into small pieces or into thin circles. Squeeze the juice of a lemon into the chopped mango ginger pieces.

Add the chopped green chillies, salt, ......

.......cumin powder and black pepper powder.

Mix this well and store in an airtight container.

Keep refrigerated and enjoy when needed. It is generally served with curd rice or any dal. But I like to have it as an appetizer before lunch or as a mouth freshener as and when I feel like.

Ingredients

Mango Ginger  1 cup ( chopped )

Lemon 1 ( Juice of 1 lemon - medium sized )

Salt 1 tsp ( increase or decrease by 1/4 tsp according to your taste )

Black pepper powder  1 tsp

Cumin powder  1 tsp

Green chillies  3

Method

1. Peel the skin of the mango ginger and chop them into pieces or circles. Take these pieces in a container.
2. Add lemon juice, chopped green chillies, salt, cumin powder and black pepper powder in the pieces. 
3. Mix well and store in an airtight container. 
4. Keep refrigerated and use when required.

Notes

• Adding cumin powder is optional, but it gives a very nice taste to the dish. It is also good for digestion.
• This pickled ginger tastes best when used after 1 day. The ginger pieces absorb all the juices and spices and taste awesome after a day.

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Snake Gourd Poriyal / Pudalangai Recipes / Snake Gourd

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Snake Gourd Poriyal / Pudalangai Recipes / Snake Gourd

Snake gourd Poriyal is a simple yet delicious dish that can be prepared in minutes. Snake gourd is also known as potlakaya in Telugu and pudalangai in Tamil. It is known for its numerous health benefits. They contain very high amounts of nutrients, vitamins and minerals which also include significant levels of dietary fibres. They are low in calories and are also rich in proteins.  

I have previously shared the snake gourd sesame seeds curry which is an excellent side dish for roti or chapathi. Snake gourd poriyal or potlakaya fry ( in telugu ) is a dry curry which is perfect to go with rice and sambar or rasam. Since this healthy curry recipe is mildly spiced, it is a best combo to go with spicy and tangy dishes like thotakura pappu ( amaranth dal ),  spinach dal, Chukka Kura Pappu and bendakaya pulusu ( ladies finger stew ). …….

Preparation

Remove the white portion on the skin of the snake gourd and cut in vertical pieces. Discard the inner pulp along with the seeds and chop the remaining portion into small pieces. Keep aside. Heat oil in a pan and do the tempering with mustard, cumin and red chillies.

When the seeds crackle, add the chopped onions and sauté for a minute.

Add the turmeric powder ......

..... and the chopped snake gourd pieces and mix well.

Add salt and sugar, mix and cook covered ......

..... until the pieces are soft and tender. Keep stirring occasionally.

Once the snake gourd pieces are cooked , add the grated coconut.

Add little chilli powder, flax seed powder and mix well.

Cook for 2-3 minutes. Check for seasoning and switch off the flame. Serve hot as an accompaniment with rice.

Ingredients

Snake gourd  2 ( big )

Oil  1 tbsp

Mustard seeds  1/2 tsp

Cumin seeds  1 tsp

Red chillies  1 Or 2

Onions  1 small

Turmeric powder  1/2 tsp

Salt  to taste

Sugar  1 tsp

Grated Coconut  few tbsps

Chilli powder  1/2 tsp

Flax seeds powder  1 tsp

Method

1. Heat oil in a pan and do the tempering with mustard, cumin seeds and dry red chillies.
2. Add onion and cook until pink in colour.
3. Add the turmeric powder and chopped snake gourd pieces and mix well.
4. Add salt and sugar and cook covered until the pieces become soft, ( stirring occasionally ).
5. Once cooked, add grated coconut and mix well. Cook for 2-3 minutes.
6. Add little chilli powder, flax seeds powder and cook for another minute.
7. Switch off the flame and serve hot with rice.

Notes

• Adding flax seed powder is optional. But it gives a nutty flavour and also very good health wise. 
• You can add any kind of lentils during tempering. 
• You can skip the onions to make it a no onion and no garlic version of the curry.

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baby potato fry / spicy baby potato / roasted baby potato

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Spicy Baby Potatoes / Boiled and Roasted Baby Potatoes / Baby Potato Fry 

Baby potato fry is one spicy curry that stands as a perfect combination for anything. Be it rice, dal, roti or chapati. These small potatoes are so well coated with Indian spices that they taste so good and can be had as a finger snack ( appetizer ) as well. I have served this curry as a side to go with spinach dal and rice.

 

I have used my own green onions ( spring onions ) that were in my small garden. They were so tender and flavorful that I simply loved them. Previously I have prepared the spring onion fry which was also made with my garden-grown ulli kaadalu. 

The pressure cooked potatoes are tempered and coated with special Indian spices. The main secret in the preparation of this dry curry lies in the masalas that go into it. I have put in all the masalas that I had at hand to get this awesome spicy baby potato curry.

Preparation

Pressure cook baby potatoes for 2-3 whistles. Let the pressure cool. Peel the skin of the potatoes and keep aside. Heat a pan and add oil. When the oil is hot, add mustard seeds and cumin seeds.

When they splutter, add a few peanuts and sauté until you find some brown patches on them.

Now put in the curry leaves and red chillies.

Fry for a minute and add the diced onions.

When they become translucent, add the ginger garlic paste and sauté until the onions turn light brown in colour.

Reduce the flame to the lowest level possible and all the dry masalas - cumin powder, coriander powder, black pepper powder, Garam masala powder, biryani masala powder, turmeric and chilli powder.

Make sure that you do not burn these spices. If you doubt that they might get burnt, then switch off the flame, add all the masalas, mix well and return the pan to flame. Else you can also mix all the masalas in a bowl before starting the preparation of this curry. Just add this bowl of masalas when the onions are sautéed. Mix this combination of masalas with the onions well and sauté for another minute.

Finally add the peeled potatoes and toss them such that the potatoes are nicely coated with the masala.

Add the spring onions and cook covered for 4-5 minutes.

Check for seasoning and switch off the flame. Serve as a side dish for either rice 🍚 or roti.

Ingredients

Baby potatoes  1/2 kg  Or  25 potatoes ( approx. )
Onions 2 ( small sized )
Mustard seeds  1/2 tsp
Cumin seeds  1 tsp
Salt  to taste


Spices


Cumin powder  1 tsp
Coriander powder  2 tsp
Garam masala powder  1 tsp
Chilli powder  1 tsp
Turmeric powder  1/2 tsp
Biryani masala powder  1/2 tsp
Black pepper powder  1/2 tsp

Method

1. Cook baby potatoes in a pressure cooker and peel the skin of the potatoes.
2. Heat oil in a pan and do the tempering with mustard seeds, cumin seeds, peanuts, red chillies and curry leaves.
3. Add the chopped onions and sauté until they are brown in colour.
   
4. Add all the spices ( masalas ) that are mentioned in the spices list given above. Make sure that you don't burn the spices. Mix well.
   
5. Now add the baby potatoes and toss them well to coat them with the spices.
   
6. Add the chopped spring onion. Check for seasoning.
   
7. Cook for another 2-3 minutes and switch off the flame.

Notes

• Do not miss out on the spices that are mentioned above.
• You can also add a big pinch of dried mint powder and aamchur powder to enhance the flavour and give a little sourness to the curry.
• The addition of peanuts is purely optional. You can also add some cashews instead of peanuts.
  
  
  
  
  

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