This is a sweet tangy combo side dish. This is healthy at the same time as we are using jaggery for that. This will serve as a good side dish with sambar rice.

Ingredients:

Raw Mango - 1

Jaggery - 1 cup (Depends on how sweet you want)

Green Chillies - 2

Red Chillies - 4

Mustard Seeds - 1/2 tsp

Urad dhal - 1/2 Tsp

Curry Leaves

Method:

Remove the skin of the mango using a peeler. Make rough pieces of mango. I use peeler only for that.

In a kadai, add 1 tsp of oil and add the seasoning items.

Add the cut chillies and saute for a minute.

Add this mango pieces and saute for some time.

Add 1/2 cup of water, 1/2 tsp of salt and close with a lid.

Once the mango is cooked well add the crushed jaggery and mix well.

Cook it for five more minutes till the jaggery is completely melted down and mixed well with the mango.

Switch off the stove and serve hot with sambar rice.

I am reposting it for the Mango Mela conducted by Srivalli.

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I prepared this for the first time and it really came out well. And am happy as my kid liked it so much. I prepared this along with baby aloo kurma. 

Ingredients:

Jeera Rice - 2 cups

Coconut Milk - 4 cups

Ghee - 2 tbsp

Cinnamon - 2 sticks

Cardomam - 2 

Clove - 2 

Ginger Garlic Paste - 1 tsp

Onion - 1 sliced

Bay Leaf - 1

Pudhina Leaves - 1 handful

Method:

Extract a thick coconut milk fresh. Wash the jeera rice and drain the excess water. 

In a kadai, add 2 tbsp of ghee and add the bay leaf, cinnamon, clove and cardamom. Then add the onion and saute till it becomes translucent. 

Then add the ginger garlic paste and saute till the raw smell goes off. 

Add the rice and the coconut milk. I used microwave cooker for cooking. Microwave it till it gets cooekd well. Add the pudhina leaves at the end before serving. 

Serve hot with veg or non veg kurma. 

I am sending this to Flavoured Rice event which is an extension of COT-Powders Event hosted by Kadumanga

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Here is my next recipe for the tomato season. My mom prepared this and my only work was to shoot and eat. This one can be a side dish for rice or chappathi, serve as spicy jam for bread toasts or chutney for dosas. Too much na! You can preserve it for at least 15 days with refrigeration. Here goes the recipe. 

Ingredients:

Tomato - 1 Kg

Red Chillies - 30 - 40

Tamarind - Lemon sized

Lemon - 2

For Seasoning:

Gingelly Oil - 1/2 cup

Mustard and Urad Dhal

Curry Leaves

Aesfoetida 

Method:

Cut the tomatoes and sun dry it for a day. Also sun dry the chillies. 

In a mixer grind the red chillies first without adding water. Then add the tomatoes and tamarind and grind it to a coarse paste. 

In a kadai, add the gingelly oil and the items for seasoning. Once the mustard seeds splutter, add the ground paste and keep on stirring. 

Take care that it is not stuck to the kadai. Likewise keep stirring till the raw smell goes off. 

Switch off and store it a container for about 15days. 

I am sending this to SWC-Meals on Wheels conducted by Lakshmi

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I always love to have rasam with paruppu thuvaiyal. Thats more than enough for my simple lunch. Its good for health and also can be prepared in minutes. None of grand feasts will be complete without this rasam. Here am just sharing my way of preparing it. 

Ingredients:

Tamarind - Gooseberry Sized

Tomato - 1 

Garlic- 2 pods

To Grind: 

Pepper Corns -  1 tsp

Comins Seeds - 1 tsp

Red Chillies - 2

To Season:

Oil - 1 tsp

Mustard Seeds - 1/2 tsp

Urad dhal Split - 1/2 tsp

Aesfoetida - 1 pinch

Red Chllies - 4 broken (I usually prefer more spicy. If you want you can reduce the numbers)

Curry Leaves and Coriander Leaves

Method:

When you pressure cook the toor dhal for sambar, add 2 pods of garlic and the tomato to it and 1 cup of extra water. Fish them along with the extra water before mashing the dhal for sambar. 

Soak the tamarind in water for sometime and strain it and get the juice. Squeeze the cooked tomato also in this water. 

Crush the things mentioned to grind in a mixer and add it to this water. Don't grind too much. 

Add salt, turmeric powder and mix well. 

In a kadai, add 1 tsp of oil and add the seasoning items. Pour this rasam and Switch off the stove before it boils or once it starts boiling. 

Pour this rasam into a bowl containing curry leaves, corriander leaves, 1 tsp of cooked toor dhal and cooked garlic. 

Serve hot as a soup or along with rice.