maamidi kaaya charu

Charu as Rasam is caaled in Telugu sometimes, is one of those things South Indian eat quite a bit with rice. And it is delicious...full of vitamin C as it is mostly made with tamarind juice. But this one is made with green mango. And it is super delicious and for people like me who love sour foods, it is a taste of heaven. Serve with hot steamed rice and yum yum yum

maamidi kaaya charu (Green Mango accompaniment for rice) 

Maamidi kaaya rasam

Ingredients:

1. 1 medium sized green mango peeled and chopped into pieces
2. 3/4 teaspoon each salt, urad dal, cumin, mustard seeds, finely chopped ginger, finely chopped garlic, turmeric
3. 3 dried red chillies broken
4. few curry leaves
5. 1 tablespoon oil

In a pressure cooker cook the mangos for 3-4 whistles with 1 cup water and salt and turmeric. After the steam escapes, let it cool a bit and grind it to a smooth paste.

In a pan heat the oil and fry the cumin, mustard seeds, urad dal, dried chillies and curry leaves till they start to splatter. Add ginger and garlic and fry for 30-45 seconds. Add the ground mango paste and 2 more cups of water. Bring to boil and simmer for 10 minutes. Garnish with cilantro and serve with hot steamed rice

Maamidi Pulihora

Grated Raw mango

Mamidi Pulihora is one of those seasonal dishes which is delicious. This dish is made with freshly grated green mango so it can be only made in the Mango season. I had this dish for the first time in one of my friend's home and I got hooked onto it. And here is the recipe for you to enjoy

Maamidi Pulihora (Sour rice with raw mango)

Mango Rice

Ingredients:

1. 1 medium sized raw mango peeled, pitted and grated
2. 2 cups rice cooked
3. 2 tablespoons oil
4. 1 handfull each of cashew pieces, peanuts
5. 1/2 teaspoon each of cumin, mustard seeds, asafoetida, salt, turmeric, finely chopped ginger
6. 1 teaspoon each of urad dal, chana dal (soaked for 10 minutes), sesame seeds
7. 1 big or 2 green chillies chopped, few curry leaves, 2 dried red chillies
8. Cilantro for garnish

In a pan heat the oil and fry the peanuts for a couple of minutes.  Add cumin, mustard seeds, urad dal, cashew pieces and let them splutter. Let them all get fried. Now add rice and grated mango and mix well. cover and simmer on low for 5-7 minutes stirring occasionally. Garnish with cilantro and let it cool a bit and serve.

Also try Tamarind Rice (Pulihora)

Sem Phalli Gosht aur Aam ka khatta

Sem ki Phalli or Chikudu kaaya in Telugu or Indian Broad beans or Valor papdi are all the names of an amazing bean vegetable. It is a very versatile Indian vegetable and can be cooked with many other vegetables or meats. Sometimes in India you can buy only their seeds or beans and they are great. Here in the USA you can sometimes find them in the Frozen vegetables section.


Today I made this Indian broad beans with lamb and to go with it a simple but delicious Raw mango Gravy.Try it for yourself and enjoy


Sem Ki Phalli Gosht (Lamb with Indian Broad beans curry)

Sem ki Phalli Gosht

Ingredients:

1. 1 lb Sem ki phalli ends trimmed and cut into 1 inch pieces
2. 1/2 lb boneless or bone-in lamb cut into bite size pieces
3. 1 medium small onion sliced
4. 2 green chillies slit
5. 1/2 teaspoon each of salt, chilly powder, turmeric, ginger-garlic paste
6. 2 tablespoons oil

My mom never used to put any garam masala (the cardamom, cinnamon and cloves) in the meat if it is being mixed into any vegetables and so I do the same. But is totally up to you if you want to put some garam masala in this curry

In a pressure cooker heat the oil and fry the onions till they just start getting browned. Add green chillies and ginger-garlic paste and fry for a couple of minutes. Add garam masala now if you want to use it. Add the meat and fry for 5 minutes. Add all the spices and 1/4 cup water and cover and cook for 2-3 whistles. Let the steam escape, add washed sem ki phalli pieces and cook for one more whistles. Let the steam escape, open the cooker and stir to combine and simmer till excess water evaporates and the gravy thickens. Serve with Roti or with white rice and Kairi ka khatta

Kairi Ka Khatta (Spicy Raw mango gravy)

Aam ka Khatta

Ingredients:

1. 1 medium sized raw mango or kairi peeled and chopped into bite size pieces (you can throw the pit or seed else leave some flesh on it and cook it. I love to cook it)
2. 1 tablespoon oil
3. 1/2-3/4 cup sliced onions
4. 2 green chillies slit
5. 1/2 or more teaspoon salt
6. 1/2 teaspoon each if chilly powder, turmeric

In a pressure cooker add the oil and fry the onions till tender. Add the green chillies and fry for a minute. Add the rest of the ingredients, add about 1-2 cups water and cook for 3 whistles. Let the steam escape and simmer for 5-7 minutes. Garnish with cilantro, give it a taste test and add salt or more water and adjust it. Serve with hot fluffy rice