Mamidikaya Pappu/Dal with Green Mango

How to make Mamidikaya Pappu/Dal with Green Mango

        Does anyone ever think, they are addicted to something? Not usually! Unless there comes a time when you are deprived of that one thing & your mind is constantly thinking about how good it would be, if you could get your hands on it right now. Aren't I right? One of my friend, often says - You can do anything you want, as long as you don't get addicted to that habit.

      For so many years, I was under the impression - that I had no addictions; but I'm glad that it finally dawned on me that I was, in fact an addict!!! I recently decided to go cold turkey and have been quite successful so far. I have a few more days to go, and then I can declare myself as 'clean'!! And by the way, until my next post - I'll just leave you guys hanging.........Come back soon to find out more :)

Ingredients:

Sour raw Mango, peeled & cubed - 1 no:

Red gram dal - 1 Cup

Turmeric powder - 1/2 Tsp

Salt - to taste

Red chilli powder/Paprika - 1/2 Tsp

chopped, Coriander leaves - 2 Tbsp

For seasoning:

Sesame oil & Ghee mixed - 2 Tbsp (Can skip ghee, if vegan)

Asafoetida powder - a pinch

Mustard seeds - 1 Tsp

Black gram dal - 1 Tsp
Curry leaves - 1 sprig

Green chillies - 2 no:s, finely chopped

Grated ginger/Ginger paste - 1 Tsp

1 whole Red chilli/Slit Green chilli - for garnishing

Kakarakaya Vepudu in Gravy (Fried Bitter gourd dumplings in Gravy)

How to make Kakarakaya Vepudu in Gravy

             After Paavakkai Pitlay, it's been a while since i posted anything like it. So here is yet another recipe with Bitter gourd (Paavarkaai in Tamil, Karela in Hindi), which is an unpalatable vegetable for some (although, there are a whole lot of people who would beg to differ). This is a two-in-one recipe cos' you can stop half way through the process & enjoy the Bitter gourd Pakodas as a starter or go all the way making the gravy to enjoy it with your meal. Either ways, you will not regret trying this recipe. As I've revealed earlier, I have grown to like this bitter vegetable over the years - if i can relish this dish; then the die hard Bitter gourd fans out there will love this for sure. These Pakodas are the soft kind (so they absorb the gravy & stay soft); if you want to make it a little crispier, you can add a Tbsp of Rice flour to the batter. This is one more recipe of Chef Jacob's that i had written down in my recipe diary. Sending this over to Srivalli's CCChallenge #4 week 3.