Indulge in the magic of Fish Nirvana

"Coastal Christmas Delight: Fish Nirvana - A Kerala Bliss on Your Festive Table"

    In the world of culinary excellence, Chef Suresh Pillai's traditional Kerala-style recipes stand as a testament to the rich and flavoursome heritage of South Indian cuisine. Having previously featured his delectable Egg Puff with Frozen Parotta on my blog, a culinary journey that delighted taste buds and warmed hearts, I couldn't resist the temptation to embark on yet another gastronomic adventure inspired by his creations.

    Today, we delve into the realm of Fish Nirvana, a dish that beautifully combines the magic of Kerala's coastal flavours. Join me as we explore this mouthwatering recipe that's as much a tribute to Chef Suresh Pillai's culinary genius as it is a celebration of Kerala's culinary heritage. Prepare to be transported to the heart of Kerala with every bite of this divine dish. It's truly Kerala bliss on a plate!

Indulge in the magic of Fish Nirvana

    This Fish Nirvana recipe is a perfect addition to your Christmas Lunch Menu, especially if you're planning a traditional Kerala-style feast with a focus on delightful seafood. The succulent kingfish, marinated and poached to perfection, promises to add an extra touch of joy and festivity to your holiday spread. Elevate your Christmas celebration with the coastal charm of Fish Nirvana!

• Cuisine: Kerala
• Category: Main
• Prep Time: 20 Minutes
• Cook Time: 20 Minutes
• Author: SM

Chef Pillai's Fish Nirvana Recipe: A Kerala-Style Festive Fish Delight

Indulge in the magic of Fish Nirvana

Ingredients:

• 500g thick boneless Kingfish pieces
• 1.5 tablespoons Red Chilli Powder
• 1 teaspoon Turmeric Powder
• 1/2 teaspoon Black Pepper Powder
• 1 teaspoon Salt
• Juice of a small Lemon
• 1 tablespoon Coconut Oil (for marinating)
  
• 3–4 tablespoons Coconut Oil for shallow frying the fish
• 2 sprigs Curry Leaves

For the Coconut Milk Base:

• 2 Banana Leaves, cut in half (4 pieces)
• 3–4 sprigs Curry Leaves
• 8 Green Chillies, slit
  
• 1.5 inch piece of Ginger, minced
• 1 Raw Mango cut into small pieces
  
• 1.5 cups Thick Coconut Milk (first extract)
  
• 2 teaspoons Black Pepper Powder
• 1/2 teaspoon Salt
• 3 teaspoons Coconut oil

Method:

• Wash, clean, and prep the kingfish. Make small gashes on the fish with a sharp knife, so the masalas can penetrate and season the fish throughout. Be gentle and do not cut too deep; these cuts/crevices will hold the masalas later.
• In a plate, add turmeric, red chilli powder, black pepper powder, and salt. Squeeze in the juice of a small lemon.
• Add a tablespoon of coconut oil and mix well to create a thick paste.
• Apply the marinade on the fish, ensuring the masalas are evenly coated. Apply masala in the gashes to ensure even seasoning. Marinate the fish in the refrigerator for 20-30 minutes/overnight.
• Heat oil in a pan until hot. Gently place the fish in the oil. Add some curry leaves on top of the fish. Do not disturb or move the fish for the first two-three minutes. This ensures that the masalas stick properly and won't separate. Cook the fish for a few minutes on each side.
• Once 3/4 done, remove the fish and leave them aside.
• In the meantime, heat a wide pan or an earthen pan (Curry Chatti) and place a large banana leaf on the pan. Add in the fried fish. Add a few sprigs of curry leaves, slit green chillies, raw mangoes cut into small pieces and minced ginger.
• Pour in the thick coconut milk on the sides of the pan, only on the sides. First-extract of coconut milk is needed for this recipe. If you're in a hurry or a beginner, canned coconut milk works well.
• On the sides of the pan where the coconut milk is simmering, sprinkle black pepper powder. Add a pinch of salt to the sides. Let the fish poach in the sauce for 3–4 minutes over low-medium heat.
• Finally, add a teaspoon of coconut oil for aroma.
• Your amazing Kingfish Nirvana is ready. Serve with Appam, Idiyappam, Parotta, goes well with Kerala Matta Rice.

Indulge in the magic of Fish Nirvana

Notes:

• Fish Variety: While the recipe shines with Pearl Spot, known locally as Karimeen, feel free to explore other fish options. Pomfret, Tilapia, or any firm fish of your choice can be used for a delightful variation.
• Marination Magic: The key to the rich flavour lies in the marination process. Ensure the masalas seep into the fish by making small gashes, allowing the spices to work their magic throughout the dish.
• Banana Leaf Essence: Cooking on banana leaves adds a distinctive aroma to the dish. If fresh banana leaves are unavailable, you can briefly heat them to enhance their fragrance before use.
  
• First-Pressed Coconut Milk: For an authentic taste, opt for first-pressed coconut milk. However, if time is a constraint, high-quality canned coconut milk serves as a convenient and delicious alternative.
• Gentle Cooking: When frying the fish, resist the urge to move it too soon. Let it cook undisturbed for the initial minutes to ensure the masalas adhere and infuse the fish with flavour.
• Presentation Matters: Elevate the visual appeal by serving the Fish Nirvana with traditional accompaniments like Appam, Idiyappam, Parotta, or Kerala Matta Rice. The combination enhances the overall dining experience.
• Festive Flexibility: While perfect for Christmas, this Fish Nirvana recipe is versatile enough to grace your table on any festive occasion. Its rich flavours and coastal charm make it a crowd-pleaser year-round.

Experiment with different fish varieties, and don't hesitate to add your personal flair to make this Fish Nirvana a signature dish in your festive repertoire.  Enjoy the burst of coastal flavours in every bite!

"Festive Magic with Homemade Vanilla Essence - A Culinary Adventure in Every Drop!"

"Festive Magic in a Bottle: Unlocking the Best Homemade Vanilla Essence Recipe for Your Christmas Treats 🎄✨ - DIY Delights"

    'Tis the season to kick off with essential recipes perfect for the festivities. Introducing my inaugural seasonal recipe: a guide to crafting homemade vanilla essence, infusing enchantment into your culinary creations. This versatile essence doubles as a splendid Christmas gift or delightful goodie. Elevate your dishes with the magic of homemade vanilla this festive season!

    Three years ago, my sister-in-law asked me about homemade Vanilla Essence, planting a seed of curiosity in my mind. The idea lingered until fate, in the form of a trip to Dubai, led me to the elusive quality Vanilla beans I'd been searching for.

"Festive Magic with Homemade Vanilla Essence - A Culinary Adventure in Every Drop!"

    Eager and inspired, as soon as I returned, I embarked on a delightful journey of infusing these precious beans with Vodka. The anticipation was almost as sweet as the essence itself. The smell of Vanilla beans was so alluring; it lingered in my palms the whole day, a captivating scent I wasn't aware of before. It indeed had an intoxicating aroma.

    I patiently let it sit for a good 6 months, allowing the flavours to meld and intensify.

"Festive Magic with Homemade Vanilla Essence - A Culinary Adventure in Every Drop!"

    Fast-forward to my recent trip to India, where my suitcase carried not just memories, but also a bottle of this homemade vanilla magic. I shared it with my 10-year-old niece, Samyuktha, a budding baker, who couldn't wait to incorporate it into her delicious creations.

    Now, as the holiday season approaches, I'm excited to unwrap this recipe for you. Let's create some magic in your kitchen with this Homemade Vanilla Essence, a blend of tradition, patience, and a touch of personal warmth. And it's going to be a wonderful addition to any baker's pantry or those who relish homemade delights. 

    As the holiday season approaches, unwrap the magic with this recipe—it's a blend that will elevate your Christmas treats. Enjoy the enchantment!

    Here's a little secret: after using the essence, don't discard the pods! They can be removed and reused with another batch of vodka, ensuring that the enchantment continues. It's Vodka-Infused Bliss and Reusable Beans!"

Enjoy the magic! 🌟

Homemade Vanilla Essence

Ingredients:

• 5-6 Vanilla Beans
• 1 cup Vodka or Rum

Method:

Prepare the Vanilla Beans:

• Seal the jar tightly and store it in a cool, dark place for at least 2 months. Shake the jar occasionally to help with the infusion.

"Festive Magic with Homemade Vanilla Essence - A Culinary Adventure in Every Drop!"

• After 2 months, strain the liquid through a fine mesh sieve or cheesecloth to remove the vanilla bean particles.
• Transfer the strained vanilla essence into a clean, airtight bottle.

• Use your homemade vanilla essence in various Christmas recipes for that extra special flavour!

"Festive Magic with Homemade Vanilla Essence - A Culinary Adventure in Every Drop!"

Notes & Tips:

• I have used Vodka in this recipe. Using vodka as the base provides a smooth and versatile essence. 
• Let the essence sit for a minimum of 2 months in a cool, dark place for optimal flavour.  
• After your first batch, don't discard the vanilla beans! They can be reused for another round of infusion, ensuring sustainable magic for your kitchen. 

    

"Festive Magic with Homemade Vanilla Essence - A Culinary Adventure in Every Drop!"

Remember, the longer you let it infuse, the richer the flavour will be. Enjoy creating this and adding your unique touch to Christmas treats! 🎄✨

"Tamago Sando - The Perfect Japanese Egg Sandwich"

"Tamago Sando: The Egg-squisite Japanese Delight"

    Konichiwa, fellow food enthusiasts! Let's dive into the delightful world of Japanese cuisine, and trust me, it's going to be egg-ceptional! 🥚 And one of the easiest Japanese recipes.

    While I haven't had the chance to explore Japan in person yet, my mind often wanders to the bustling streets of Tokyo. I imagine myself strolling along, and suddenly, an irresistible aroma wafts towards me - it's the alluring scent of Tamago Sando, the ultimate comfort food. But have you ever wondered about the intriguing story behind this delightful eggy sensation? Let's uncover it together!

"Tamago Sando - The Perfect Japanese Egg Sandwich"

A Brief History:

    Tamago Sando, or Japanese Egg Sandwich, is the epitome of simplicity and taste. Its origins date back to the Japanese convenience stores, or "konbini." They're like treasure troves of mouthwatering goodies, and the Tamago Sando is their golden egg. It's proof that culinary magic can happen anywhere, even in a 24/7 convenience store.

    The Japanese have a knack for turning the ordinary into extraordinary, and this fluffy egg sandwich is no exception. It's all about the fluffiest, creamiest, and slightly sweet egg filling, nestled between two slices of perfectly toasted white bread. The result? Pure bliss.

Now, let's get cracking on the recipe!

How to make Tamago Sando- Japanese Egg Mayo Sandwich

"Tamago Sando - The Perfect Japanese Egg Sandwich"

Ingredients:

• 4 large Eggs
• 2 tablespoons Mayonnaise
• 1 teaspoon Sugar
• 1/2 teaspoon Soy Sauce
• Salt and Pepper to taste
• 4 slices of fresh, soft White Bread

Method:

• Perfectly Boiled Eggs: Start by boiling your eggs. To get them just right, let them simmer in boiling water for about 10 minutes. After boiling, immediately transfer them to an ice bath to stop the cooking process. This will help you achieve a creamy, not rubbery, texture.
• Secret Sauce Whisking: While the eggs cool down, let's work on that secret sauce. Mix mayonnaise, sugar, soy sauce, a pinch of salt, and a dash of pepper in a bowl. Whisk it until it's smooth, creating a harmonious blend of flavors.
• Fluff it Up:  Once your eggs are cooled and peeled, mash them up finely. Add the creamy egg clouds to your secret sauce mixture. This is where you create that cloud-like fluffiness. Gentle mixing is the key, so be kind to your eggs.
• Toasting Technique:  Take your slices of bread and toast them to golden perfection. Here's a pro tip: lightly butter the bread before toasting. It adds a lovely richness to your sandwich, and it helps prevent it from becoming overly soggy.

"Tamago Sando - The Perfect Japanese Egg Sandwich"

• Generous Filling:  Spread your delightful egg mixture generously on one slice of bread. Pile it up because, trust me, you won't want to skimp on the filling. It's the heart and soul of Tamago Sando.
• Trim the Crusts:  If you're feeling a tad fancy, you can trim the crusts. It not only makes the sandwich look neater, but also helps you focus on the creamy goodness within.
• Slicing Savvy: Use a sharp knife to slice your sandwich into halves or quarters. A clean, quick cut will give you those beautifully even sections.

"Tamago Sando - The Perfect Japanese Egg Sandwich"

      And there you have it, the Tamago Sando! By following these tips and tricks, your Japanese egg sandwich will be nothing short of egg-squisite. Enjoy your culinary adventure! 😊 Simple, yet oh-so-satisfying. The perfect snack, breakfast, or even a midnight craving fix - the utmost Japanese comfort food.

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

    Today, I'm excited to share my latest culinary adventure that's sure to tickle your taste buds and warm your hearts. A luscious upside-down caramelized apple cake, served alongside a generous scoop of velvety vanilla ice cream. Is your mouth watering yet? Well, mine certainly is as I reminisce about this delightful creation!

    In the world of desserts, this Upside-Down Caramelized Apple Cake is like a sweet symphony of flavours to my taste buds. It's a perfect blend of sweet, tart, and that unmistakable caramel goodness with a note of Cinnamon. The best part? It's surprisingly easy to make! But before we dive into the recipe, let me share some interesting titbits about this delectable treat.

    The magic of this cake begins with a beautiful caramelization process. Layering over the caramel with thinly sliced apples transform into glossy, caramel-coated gems is a sight to behold. Don't forget to drizzle a hearty amount of Cinnamon over it. The aroma that fills your kitchen is simply irresistible – it's like a warm hug from the oven.

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

    An Apple a Day: We've all heard the age-old adage, 'an apple a day keeps the doctor away,' which has found its place in our health-conscious lingo. However, in my case, I've got a future doctor at home — my daughter! So, keeping her away isn't on the agenda. 😄

    Nonetheless, apples are not only delicious but also packed with essential nutrients and fibre. It's no surprise they've earned their reputation as champions of good health.” With noteworthy health benefits, it's no surprise that apples find their way into our kitchens and desserts. From pies to crisps and, of course, this Upside-Down Caramelized Apple Cake, these fruits add a touch of nostalgia and sweetness to our lives.

    As we savour each bite of our Upside-Down Caramelized Apple Cake, let's take a moment to appreciate the centuries of tradition and the enchanting stories that apples bring with them. It's a tribute to the enduring charm of this remarkable fruit, one that continues to inspire culinary delights and warm our hearts.

“Golden Bliss: Upside-Down Caramelized Apple Cake Recipe with a Sweet Surprise!”

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

Ingredients:

For the Cake Batter:

• 2 Eggs
• 3/4 cup Sugar
• 1/4 cup Oil
• 1 teaspoon Vanilla Extract
• 1 cup All-purpose Flour
• 1 teaspoon Baking Powder
• A pinch of Salt
• 1/2 cup Milk
• 40 grams Butter

 

For the Caramelized Apple Topping:

• 1/2 cup sugar
• Thinly sliced apples (enough to cover the bottom of the baking tin)
• 11/2 teaspoons Cinnamon Powder 

 

Method:

Prepare the Caramelized Apple Topping:

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

• In a heavy-bottomed pan, heat 1/2 cup of sugar over medium heat. Allow it to melt and caramelize, stirring occasionally. Be cautious; caramel can burn quickly.
• Once the sugar turns a rich golden colour, quickly pour it into the bottom of a greased baking tin. Tilt the tin to ensure the caramel evenly coats the base.
• Arrange thinly sliced apples on top of the caramel layer. 
• Sprinkle Cinnamon powder evenly over it & Set aside.

Prepare the Cake Batter:

• Preheat your oven to 170° Celsius (338 °F).
• In a mixing bowl, add 2 eggs, 3/4 cup sugar, 1/4 cup oil, and 1 teaspoon of vanilla extract. Using a stand or electric mixer, whisk the mixture until it becomes thick and pale.

Sift and Combine Dry Ingredients:

• In a separate bowl, sift together 1 cup of all-purpose flour, 1 teaspoon of baking powder, and a pinch of salt. Repeat this process thrice to ensure a light and airy cake texture.
• Gradually add the sifted dry ingredients into the egg mixture, gently folding them together until well combined.

Prepare the Milk and Butter Mixture:

• In a saucepan, bring 1/2 cup of milk to a boil. Add 40 grams of butter to the hot milk and stir until the butter is completely melted and incorporated.

Combine Everything:

• Pour the milk and butter mixture into the egg and flour mixture. Stir until you have a smooth and well-combined batter.

Layer and Bake:

• Carefully pour the cake batter over the layer of caramelized sugar and apples in the baking tin.
• Place the tin in the preheated oven and bake for approximately 40–45 minutes, or until a skewer inserted into the centre comes out clean.

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

Final Touch:

• Once baked, remove the cake from the oven and allow it to cool for a few minutes.
• Place a serving plate upside-down on top of the baking tin, then carefully flip the cake onto the plate. The caramelized apple topping should now be on top.

Serve and Enjoy:

• Slice and serve your Upside-Down Caramelized Apple Cake while it's still warm, ideally with a scoop of creamy vanilla ice cream. The perfect blend of sweet, tart, and caramelized goodness! 

 

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

 

Notes and Tips: 

• Choose the Right Apples: Opt for firm, slightly tart apples like Granny Smith or Honey crisp for the best flavour and texture in your cake.
• Caramel Caution: Be cautious when working with hot caramel. It can cause burns if it comes into contact with your skin. Use oven mitts or a thick towel when handling the baking tin.
• Even Caramel Coating: Ensure the caramel is evenly distributed across the bottom of the baking tin by gently tilting and swirling the tin after pouring in the caramel.
• Slicing Apples: Thinly slice the apples for the topping, about 1/8-inch thick, for even cooking and an attractive presentation.
• Sifting Flour: Sifting the flour and baking powder multiple times may seem tedious, but it's worth it. It results in a lighter and fluffier cake texture.
• Temperature Accuracy: Use an oven thermometer to verify the accuracy of your oven's temperature. Baking at 170 °C (338 °F) is crucial for achieving the perfect cake texture.
• Don't Rush the Cooling: Allow the cake to cool in the tin for about 10 minutes before attempting to invert it onto a serving plate. This helps the caramel topping to settle.

“Upside-Down Caramelized Apple Cake: A Sweet Slice of Heaven!”

• Serve Warm: This cake is at its best when served warm. The caramel and apples are wonderfully gooey, and the flavours are the most vibrant right out of the oven.
• Storage: If you have leftovers, store them in an airtight container at room temperature for up to 2 days. Reheat individual slices in the microwave for a quick treat.
• Customize: Get creative with your toppings. Consider adding a sprinkle of cinnamon or a handful of chopped nuts for extra flavour and texture.

    Remember, baking is a delightful journey, and don't be afraid to experiment and make this recipe your own. Enjoy the process, and savour the delicious results!

eBook - What I Cook - For Onam

“Tastes & Tales – Savour the Stories”

“What I Cook – For Onam Sadhya: A Culinary Celebration You Can't Miss!”

    Hey there, fellow food enthusiasts and culture explorers!  Get ready to embark on a culinary journey that's as vibrant as the festival of Onam itself.

 I'm thrilled to introduce my first eBook – 

       “What I Cook - For Onam” 

    A celebration of flavours, tradition, and the heart-warming spirit of Onam.  Explore the world of flavours, cultures, and culinary tales in 'eBook – What I Cook.' Join me on a gastronomic journey filled with authentic recipes, cultural insights, and personal stories. Discover the heart and soul of cooking as we savour the essence of life, one dish at a time. Available now on Amazon Kindle.

    Onam is more than just a festival; it's a tapestry of traditions woven together by the aromas and tastes of the grand Onam Sadhya. From fragrant rice to luscious payasams, my e-book is your gateway to recreating the authentic Onam Sadhya experience right in your kitchen.

    25 Authentic & most Traditional Sadhya Recipes: Dive into a treasure trove of meticulously crafted recipes that capture the essence of the Sadhya. From Avial to Ada Pradhaman, every dish is a symphony of flavours.

    Join me as I share personal anecdotes, cultural insights, and the history that gives each dish its unique place in the Onam Sadhya.  Whether you're a seasoned chef or a curious beginner, my eBook guides you through every step with easy-to-follow instructions and vibrant visuals.

    This isn't just a collection of recipes – it's a heartfelt invitation to experience the magic of Onam through its culinary traditions. From the moment you open the eBook, you'll be transported to the vivid landscapes of Kerala.

    Hungry for a taste of Onam? Don't wait a moment longer! Your journey into the world of Onam Sadhya begins with a simple click. Grab your copy of “What I Cook – For Onam” on Amazon Kindle now!

    As a special treat, the first 50 readers will receive an exclusive bonus recipe that's not in the e-book. It's my way of saying thank you for being part of this flavourful journey.

Ready to Dive In? 

    If your heart is already craving the authentic taste of Onam, if you're excited to embrace the joyous spirit of the festival, then this eBook is your perfect companion.

Click here to get your copy and let's celebrate Onam with flavours that dance on your taste buds! Get Your Ebook Now!

Let's make this Onam unforgettable – one dish at a time!

Celebrate with flavours, 

SM

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

    The fruits or vegetables used in Pachadi are cooked or blanched until they are soft and tender. They are then combined with a mixture of grated coconut and yogurt, which gives the dish its creamy and smooth texture. Pachadi is often seasoned with mustard seeds, curry leaves, green chilies, and sometimes a pinch of turmeric, adding a subtle spiciness to the overall flavour.  Pachadi has a balance of sweet, tangy, and mildly spicy flavours. The natural sweetness of the fruits or vegetables is complemented by the tanginess of yogurt and the aromatic spices, creating a harmonious blend that is both delightful and refreshing.

    Kichadi, on the other hand, is a savoury side dish made with yogurt and cooked vegetables. It has a thicker consistency compared to Pachadi and is often described as a type of raita. Kichadi is well-known for its cooling effect and is often served to balance out spicier dishes in a meal.

    Vegetables like cucumber, ash gourd, pumpkin, okra, bitter gourd are cooked until they are soft and then mixed with beaten yogurt. The dish is seasoned with mustard seeds, curry leaves, green chillies, and sometimes ginger. Kichadi usually has a slightly thicker consistency due to the use of mashed or grated vegetables. Kichadi has a creamy texture with a tangy taste from the yogurt and a mild spiciness from the added seasoning. Unlike Pachadi, Kichadi does not have the sweetness of fruits, and its focus is more on the combination of the cooling yogurt and the gentle heat from the spices.

For more Kichadi/Pachadi recipes, explore our collection here... 

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Vendakka Kichadi: A Creamy Confluence of Flavours:

    Vendakka Kichadi, a culinary gem of Kerala, exemplifies the region's culinary prowess through its perfect amalgamation of ingredients. "Kichadi," a term in the Kerala gastronomic vocabulary, signifies a yoghurt-based preparation enriched with an assortment of flavours. Our voyage commences with Vendakka, locally known as Okra or Lady's Finger, which takes centre stage in this Kichadi.

    Vendakka Kichadi is more than just a dish; it's an ode to the delicate balance of flavours that defines Kerala's cuisine. Contrary to the sweet-tangy symphony of Pachadi, Kichadi embraces a creamy, milder profile. The velvety amalgamation of yogurt and coconut provides a harmonious backdrop for the earthy richness of Okra. The absence of sweetness and the creamier texture contribute to Kichadi's unique identity.

Discover a plethora of Onam Sadhya Delicacies...

For more Okra Recipes, click here... 

 "Vendakka/Okra Kichadi: A Creamy Ode to Kerala's Culinary Delights"

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Ingredients:

For Vendakka Kichadi:

• 1 tablespoon Coconut Oil
  
• 1/2 teaspoon Mustard Seeds 
• 1 Dry Red Chilli
• A sprig of Curry Leaves
• 1 cup Okra (Vendakka) cut into slices
• 1 cup Yogurt (Curd) 
• Salt to taste
• A pinch of Sugar (Optional)
  

To Grind:

• 1/2 cup grated Coconut
• 1/2 teaspoon Yellow/Black Mustard Seeds
• 2-3 Green Chillies  
• A small piece of Ginger
  

Method:

• Wash and slice the Okra into thin rounds.
• Grind coconut, mustard seeds, green chillies, ginger, and a few curry leaves into a fine paste.
• Mix the coconut paste with yogurt and add salt.
• In a pan, heat coconut oil and splutter mustard seeds, dry red chilli, and curry leaves.
• Add sliced okra and sauté until they are tender and stickiness is removed.
  
• Then add it to the yogurt-coconut mixture. Cook this on a very low flame for a few minutes or until the raw flavour of the coconut dissipates.
  
• Adjust the salt and add a pinch of sugar.
  
• Mix well and serve.

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

 Notes:

• Opt for tender, young okra for the best texture and flavour.
• Adjust the number of green chillies according to your spice preference.
• The coconut paste lends a velvety base to the Kichadi, enhancing its creaminess.
• Allow the sautéed okra to cool slightly before adding it to the yogurt-coconut mixture to prevent curdling.
• For an authentic touch, use homemade curd and freshly grated coconut.
• The tempering of mustard seeds, red chillies, and curry leaves adds a delightful crunch and flavour.
• Serve Vendakka Kichadi as a cooling side dish alongside rice or as a refreshing accompaniment to a South Indian meal.
• With its creamy texture and harmonious flavours, Vendakka Kichadi emerges as a quintessential addition to the grandeur of Onam Sadhya, enriching the festive feast with its authentic Kerala essence.

     In the intricate tapestry of Kerala's culinary panorama, Vendakka Kichadi stands as a testimony to the region's culinary mastery. Its creamy texture, interwoven with the verdant notes of Okra, invites both connoisseurs and novices to relish its essence. As you take each spoonful, you're not just savouring a recipe; you're immersing yourself in Kerala's cultural legacy, a legacy where culinary artistry is celebrated in every bite. So, step into the world of Vendakka Kichadi, where tradition and modernity harmonize in a symphony of flavours.

"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

    This isn't just any recipe; it's a plateful of Memories and Flavour Infusion.  Every spoonful of this pachadi takes me back to my summer visits to my dad's hometown. Our family temple's Vela (Pooram) festival was a special time, filled with joy and flavour.  My Salguna Velliamma, a culinary magician along with delicacies like Unniyappam, Payasam and Erachi curry, would craft this pachadi with a twist – one day with fiery dry chillies and the next with the cool essence of green chillies, to appease my little demanding tongue.

"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

    I can almost taste the memories as if they were mango slices themselves. Velliamma's love and care were not just limited to the kitchen; she stitched me a brief in a jiffy when I lost one during our evening swims at the nearby pond. That white brief with small black dots is etched in my heart forever.

    As I lovingly recreate the Raw Mango Pachadi, I find that much like the ingredients melding into a harmonious paste, the threads of my treasured memories entwine seamlessly. The fragrance of ripe mangoes, the gentle embrace of the summer sun, the echoes of laughter during temple festivities, leisurely evening strolls accompanied by heart warming conversations & small girl-things with Kunjatta chechi – all these fragments of time unfurl before me like scenes in a vivid play, allowing me to relive those cherished moments once again. Though my dear Salguna Velliamma has left this world, her legacy remains vividly alive through the tantalizing taste and delightful flavours of this dish.

Explore further Kerala Sadhya Recipes here...

Discover more Culinary Treasures from God's Own Country here...

"Tangy Time Travel: Palakkad Style Raw Mango Pachadi"

"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

Ingredients:

For Manga Pachadi:

• 1 Raw mango (tart and green) diced
• 1/2 Cup Grated Coconut 
• 1 teaspoon Yellow/Black Mustard Seeds
• 2-3 Dry Red Chillies (adjust to taste)
• Salt to taste
• 2–3 Tablespoons of Curd/Yogurt
• A small marble-sized ball of Tamarind pulp (optional)

For Tempering:

• 1 tablespoon Coconut Oil
• 1/2 Teaspoon Mustard Seeds
• 1-2 Dry Red Chillies
• A sprig of Curry Leaves

Method:

For Manga Pachadi: 

• Heat a teaspoon of oil and roast the dry chillies on a very low flame, until they fluff up.
• In a blender, combine diced raw mangoes, grated coconut, yellow mustard seeds, dry red chillies, salt, and curd. For an extra tangy kick, you can add tamarind pulp too.
• Blend the mixture into a smooth paste, adjusting the consistency with a splash of water if needed.
  

For Tempering:

• Heat a tablespoon of coconut oil in a pan. 
• Add mustard seeds and let them splutter. Toss in dry red chillies and curry leaves, letting their aroma wafting in the air. 
• Pour the Manga Pachadi into this sizzling symphony, infusing it with a burst of flavour & cook this on a very low flame for a few minutes.  Switch off the flame.
  

"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

Notes:

• Choosing Raw Mangoes: Opt for green and tart raw mangoes for an authentic Palakkad-style taste. The sourness of the mangoes is essential to balance the flavours.
• Adjusting Heat Level: The number of dry red chillies can be adjusted according to your spice tolerance.  For a milder version, reduce the number of chillies or remove the seeds before blending.
• Variations in Chillies: Experiment with both dry red chillies and fresh green chillies for variations in heat and colour.  This adds a playful twist to the pachadi, just like my cherished memories.
• Tamarind Tanginess: Adding a small marble-sized ball of tamarind pulp enhances the tanginess of the pachadi.  This can be omitted if you prefer a purer mango flavour.
• Blending Consistency:While blending the main paste, aim for a smooth yet slightly coarse texture.  Add a little water/curd as needed to achieve the desired consistency.
• Coconut Creaminess: The grated coconut adds creaminess and body to the pachadi.  Ensure the coconut is fresh and finely grated for the best results.
• Tempering Aromatics: Coconut oil is traditional for tempering, but you can use any cooking oil you prefer.  The tempering of mustard seeds, red chillies, and curry leaves infuses the dish with aroma and flavour.
• Serving Suggestions: Raw Mango Pachadi is a versatile side dish, which can be served as one dish in Kerala Sadhya.  And it pairs well with rice, kanji (rice porridge), paal kanji etc., It adds a burst of tanginess to your meal and complements well.  When it comes to my personal preference, a plate of piping hot rice paired with this Manga Pachadi is a temptation I simply can't resist. I find myself indulging in an extra serving without a hint of guilt – that's how deep my affection for this dish runs.
• Preserving and Storage: Store any leftover pachadi in an airtight container in the refrigerator.  The flavours tend to meld and intensify after a day, making it even more delicious. Use it within 2–3 days.
  

    And there you have it – Palakkad Style Raw Mango Pachadi that's not just a recipe, but a time machine to treasured moments. As I take each bite, I'm transported to the temple festivities, the cool pond swims, and the love-filled culinary adventures with my dear Velliamma. So, join me in the kitchen, and let's whip up a dish that's brimming with flavours and stories.

    That's a wrap for today, my fellow food adventurers. Until next time, keep cooking, keep smiling, and keep relishing the Essence of Life through Food!