avlya thiksani ummana(gooseberry)

Amla is a gift of nature to mankind. It is an indispensable part of the Ayurvedic and Unani system of medicine. Amla has amazing remedial qualities.The fruit of the amla tree possess medicinal value. It is basically sour but at times it is sweet and pungent also. Amla the Indian Gooseberry or amala fruit begins full bloom in the middle of the season and then matures to full maturity in late autumn. The amla fruit contains more than 80% of water. It also has protein, carbohydrate, fibre, minerals and vitamins. It also contains Gallic acid which is a potent polyphenol. Rich Source of Vitamin C.

Generally amla is used in pickles,preserves and jams.I will share with you a very tasty and healthy recipe made of amla.this is our favorite side dish for dosa and kuzhipaniyaram(appo).try this recipe with salted mango and yam too.
ingredients

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avalo boiled and deseeded -2cups

for grinding
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red chillies -15 nos
coconut -2tbsp
water for grinding
grind these ingredients into a smooth paste.and keep it aside

for seasoning
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coconut oil -3tbsp
mustard seeds -1tsp
urad dal -1tap
fenugreek seeds -1tsp
asafoetida -1tsp

heat oil in a kadai,put mustard seeds, urad dal, and fenugreek seeds.add the ground masala and boiled amala into this and add enough water, salt and hing powder.boil it for 10 minutes in simmer fire. and serve hot with dosa and appo....

ambya adigeyi (mango pickle)konkani style

this is our favorite pickle.....we often makes this at home......
you need
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mangoes -3 nos
red chillies -25 nos
salt water (boiled and cooled) -2cups
mustard seeds - 2tbsp
hing powder -1tsp
coconut oil -2tbsp

• cut the mangoes into small pieces.
• grind the red chillies with salt water into a very smooth paste.add 2tbsp of mustard seeds into the chilly paste and grind it again for 1 minute.
• mix it with mango pieces.
• add enough salt water (if you need more liquid)
• add hing powder,coconut oil and keep it in a tight glass container.
• keep it in the refrigerator.this will stay for more than 1 month.
• while using use dry spoon each time.and always keep the lid closed tightly.

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chundakkai adigeyi (pickle)

Pickles form an integral part of an Indian meal. Seasonal vegetables and fruits are cleaned and finely chopped, then mixed with a special blend of ground spices, and marinated in oil or lemon juice.The pickle serves as a flavor enhancer and is eaten typically in small pieces with the rest of the meal.Most pickles are made in the summer and allowed to mature in the hot sun for at least three weeks before use. Pickles are generally stored in porcelain or glass jars with air-tight lids. The acidic nature of the marinade retards bacterial growth, while the oil acts as a preservative. Pickles can retain their freshness and flavor so long as they do not come into contact with moisture.

Oorugai is the Tamil name for pickles. There are many indigenous varieties of pickles, some of the most popular ones being mangai urgai (mango pickle) and elimicha urgai (lime pickle). Some of the special pickles from Tamil Nadu include a tender mango pickle called 'maavadu'.

Maavadu is usually made early in the summer season when mangos are barely an inch long.

chundephel

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in konkani it is called as "adigeyi".or "nonche"or "pudighalene".these are three different methods of pickles which we konkanis usually do.adigeyi is more of liquid,and last for one month.where as nonche and pudighalene can be preserve for 3-4 years.this pudighalene is totally different from the nonche.it is completely dry and the nonche is semi liquid .

ingredients
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chunakkai -1/4 kg

oil - for frying

cut the chunakkai into two pieces and marinate with salt for half an hour and fry it in the hot oil. keep it aside.

salt water -2-3 cups (boiled and cooled)

red chillies -20 nos

tamarind pulp -1/2 cup

roast the red chillies in little oil and grind it with tamarind pulp and enough salt water.

oil -1tbsp

mustard -1tsp

jeera -1tsp

curry leaves -1 spring

hing powder -1tsp

salt -to taste

in a kadai, add 1tbsp of oil .put mustard seeds , when it start spluttering add the jeera , curry patha and ground chilly paste and 1 cup of salt water also. take a boil. add the fried chudakkaiand enough salt if needed,and boil it for another 20 minutes in a simmer fire. add the hing powder at last and put off the fire. serve hot with rice or dosa.......