'Amma's Palakkad Style Inji Puli' – a symphony of flavours and memories

     Then, there's the Varutharacha Inji Puli – a name that rolls off the tongue like a melody. In this intricate variation, each ingredient, from ginger to green chillies and curry leaves, takes a captivating journey. They're first meticulously minced, then sautéed to perfection in the embrace of coconut oil, and finally, transformed into a dance of flavours as they're pounded and united into the iconic Varutharacha Inji Puli. This version isn't just a dish; it's an artisanal masterpiece that pays homage to the art of cooking.

'Amma's Palakkad Style Inji Puli' – a symphony of flavours and memories

    But let's dive deeper into the soul of the recipe – the Palakkad Style Inji Puli. Here, the culinary narrative expands to include shallots, companions to ginger, green chillies, and curry leaves. The symphony of flavours unfolds as tamarind paste and jaggery intertwine with an ensemble of spices, a tantalizing blend of sweet, tangy, and spicy that's finished with the flourish of asafoetida powder and fenugreek seeds. It's a legacy recipe, passed down through generations, a testament to the flavours that define family and heritage.

    Inji Puli isn't just food; it's a bridge between generations, "Catacomb of memories" that stand the test of time. For me, this tamarind condiment isn't just a culinary creation – it's a treasure trove, an essential remedy. When sickness lingers and cravings take over, my tongue yearns for the soothing embrace of Inji Puli. It's a comfort that transcends taste, a healing agent to my soul.

    So, as you journey into your kitchen, armed with these recipes and a heart full of stories, remember that you're not just cooking – you're weaving tales of flavour, nostalgia, and love. Let the aromas guide you, and let each dish be a tribute to the culinary heritage, shared through the language of food.

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

 "Amma's Palakkad Style Inji Puli: A Symphony of Flavours and Memories"

'Amma's Palakkad Style Inji Puli' – a symphony of flavours and memories

Ingredients:

Palakkad Style Inji Puli:

• 3 tablespoons Coconut oil
• 1/2 teaspoon Mustard Seeds 
• 1/4 teaspoon Fenugreek seeds
  
• 2 Dry Red Chillies
• 1/4 teaspoon Asafoetida powder
• 1/2 cup Ginger, finely chopped
• 4-5 Green chillies, slit
• A handful of Curry leaves
• 6–8 Shallots, sliced
• 1/2 teaspoon Turmeric powder
• 1 teaspoon Red chilli powder (adjust to taste)
• 2 tablespoons Tamarind paste
• Salt to taste
  
• 2 tablespoons Jaggery (adjust to taste)
• Water as needed
  

Method:

• Heat 2 tablespoons of coconut oil in a pan. Splutter the mustard seeds and the fenugreek seeds. Add dry red chillies, asafoetida powder (if using) and allow them to sizzle for a moment.
• Add finely chopped shallots, ginger, green chillies, and curry leaves. Sauté them until the shallots turn golden, and the ginger is aromatic.
• Stir in the turmeric powder and red chilli powder. Mix well to coat the ingredients evenly. Add the tamarind paste, jaggery, and salt. Pour in water as needed to create a slightly thick consistency. Allow it to simmer until the flavours meld.
• Once the oil separates & the mixture thickens to your desired consistency, turn off the heat.
• Let Palakkad Style Inji Puli cool before transferring it to a jar. Store in the refrigerator.

'Amma's Palakkad Style Inji Puli' – a symphony of flavours and memories

Notes:

• Flavourful Tradition: Palakkad Style Inji Puli isn't just a recipe; it's a culinary tradition that encapsulates the rich tapestry of flavours from the Palakkad region of Kerala. Each ingredient adds its unique essence to create a harmonious symphony of tastes.
• Tamarind and Jaggery Balance: The balance between tanginess from tamarind and sweetness from jaggery is key to achieving the signature taste of Inji Puli. Adjust the quantities to suit your palate and achieve the desired balance of flavours.
• Fragrant Tempering: The tempering of asafoetida powder and fenugreek seeds in coconut oil is the aromatic finale that elevates the dish. The crackling sound and the aroma of this tempering signal the final touch of perfection.
• Adjust Spice Levels: Red chilli powder and green chillies contribute to the heat of the dish. Feel free to adjust these quantities based on your spice tolerance. Remember, the balance between heat and tang is key.
• Versatile Pairing: This versatile dish beautifully complements various meal settings. This recipe effortlessly fits into a traditional Sadhya spread, adding a tangy and spicy dimension to the festive Onam Sadhya.  It stands proud as a side dish for your everyday lunch, seamlessly complementing the flavours of rice and curries. Additionally, its rich and comforting taste pairs beautifully with curd rice, kanji (rice porridge), paal kanji etc., offering a soul-soothing experience.

'Amma's Palakkad Style Inji Puli' – a symphony of flavours and memories

     Whether it's a grand celebration or a simple meal, this Palakkad Style Inji Puli brings a touch of tradition and a burst of flavours to your table.  As you whip up these Inji Puli variations, remember that you're not just following recipes – you're creating a tapestry of flavours that's woven with cherished memories and cultural heritage. So, step into the kitchen with a dash of nostalgia and a pinch of love, and let the aromas guide you on this culinary expedition. Palakkad Style Inji Puli, a recipe lovingly passed down through generations, is surely going to be a great addition to your Onam Sadhya.

Tangy Palakkadan Kaya Puli, a tamarind-based delight from Kerala.

"Palakkadan Kaya Puli – A Tangy Soupy Delight"

Kaya Puli - An all time Favourite

    When it comes to Kaya Puli, a true-blue Palakkadan speciality, it's a delightful tamarind-based soupy dish that resembles Rasam but carries its own unique charm. This simple yet flavourful dish features a tangy tamarind base tempered with an aromatic mix of mustard seeds, shallots, dry red chillies, and curry leaves.

Minimal Ingredients, Maximum Flavour

    What makes Kaya Puli so special? Its simplicity! With just a handful of ingredients and a cooking time of 2–3 minutes, you can whip up this concoction of tangy goodness—a culinary treasure passed down through generations in Palakkad homes.

    This recipe is a cherished part of my Amma and Achan’s repertoire, a humble yet iconic dish that holds a special place in our family’s heirloom collection. A taste of this dish is like taking a journey back to their roots, bringing alive the essence of Palakkadan cuisine.

Craving more Authentic Palakkadan Flavours? Discover more traditional recipes from Palakkad in our special collection—perfect for every home-cooked feast.

A Culinary Tribute to My Parents – Celebrating 50 Years of Love and Food

    I’ve been diving into a few cherished family recipes lately—specialities from my Achan and Amma’s repertoire—to commemorate their 50th Wedding Anniversary. These recipes are not grand delicacies but rather simple dishes that bring unparalleled comfort, warming your heart and satiating your mind and stomach all at once.

    There’s an indescribable nostalgia attached to these dishes, a feeling only those who’ve grown up with such food can truly understand. These recipes are history in their own right, a slice of our family’s culinary legacy filled with stories and fond reminiscences.

Explore More! For more recipes from our Family Repertoire, click here.

The Story Behind My Cooking Journey

    Unlike the common story of learning to cook from your mother, my experience was quite different. For my Amma, cooking was more of a necessity than a passion—a task amidst her long work hours with my Achan. Our everyday meals revolved around a simple rotation of Sambar, Upperi, and dinners often consisted of quick fixes like an Omelette or Mutta Chikki (Egg Bhurji), served with rice. It was practical, straightforward, and kept our family going through busy days.

    Interestingly, I became the weekday dinner cook once I learned to cook, much to my Amma’s relief. Even then, there were moments when I got tired of the repetitive menu and started experimenting with my own cooking preferences.

Rekindling Memories Through Food

    After years of marriage, parenting, and living far from family, I’ve found myself longing for the comfort of those dishes I once took for granted. Nostalgia hits, and I find myself calling my Amma and Achan for their recipes, trying to recreate the flavours of home.

    While I’ve attempted to perfect their cooking secrets, I’m convinced the missing ingredient isn’t just a flavour or spice—it’s the love and care they infused into every dish they made. And that’s what makes their food irreplaceable.

Authentic Kaya Puli, bursting with traditional flavours.

The Nostalgia of Kaya Puli

    When I think of Kaya Puli, it instantly takes me back to my childhood—a dish so tangy and delicious that it would always make me reach for an extra serving of rice. My love for tangy flavours is a whole other story, but Kaya Puli holds a special place in my heart for more reasons than its taste.

    One memory stands out vividly: Amma’s story about my Achan’s Cheriamma (his Mom's younger sister), Madavi. During one visit to her when I was just a toddler (barely 1 or 1½ years old), she was unwell but still insisted on making Kaya Puli for us. Despite being a little one, I ate it heartily—a testament to how irresistible this dish can be!

 

Do tangy dishes make you happy? Give Kaya Puli a try—you won’t regret it!

 

Passing Down the Tradition: Achan’s Secret to Perfect Kaya Puli

    Whenever I make Kaya Puli, it’s as though my Amma and Achan are right there with me in the kitchen, passing down their love for food. With both my Amma & Achan’s instructions resonating in my mind—'Enough, enough! Just the right amount of tamarind (puli), tempered with just these: kadugu (mustard seeds), ulli (shallots), vara mulagu (dry red chillies), and kariveppila (curry leaves). Nothing else.' And of course, pinne tempering in velichenna (coconut oil) is a must. That’s the secret to keeping it authentic and true to tradition.

What Makes Kaya Puli Special?

    If tangy flavours are your thing, Kaya Puli is guaranteed to be a treat for your taste buds. While it shares some similarities with Rasam, the uniqueness lies in its base, which is prepared with just tamarind.

The real magic happens during the tempering:

• Mustard seeds
• Shallots
• Dry red chillies
• Curry leaves
  

   

  Pro Tip: Temper in fragrant coconut oil to give it that authentic Nadan touch.

   

    This recipe is precisely how my Amma prepares it, and I stick to her style religiously. Every ingredient in this post is listed exactly as she explained it to me, ensuring the flavours stay true to her version.

 

Pro Tip: Pair Kaya Puli with hot Steamed Rice or traditional Palakkadan Matta Rice and any side dish of your choice.  My personal liking is a handful of Vadagam or a Pappadam for an unforgettable meal.

 

Why You'll Love This Recipe

• Authenticity: This is my Amma's recipe, a cherished family treasure from Palakkad.
• Simplicity: With just a handful of pantry staples, this recipe comes together in no time.
• Versatility: Enjoy it as a rasam-style soup or a side dish with rice.

   

  Want to try more cherished recipes from my Amma and Achan’s kitchen? Their time-honoured dishes bring the soul of Palakkad to your table. Click Here for Amma and Achan's Special Recipes!

      

Palakkadan Kaya Puli Recipe Overview:

• Cuisine: Palakkad, Kerala
• Recipe Type: Soup (Rasam)
• Course: Side Dish
• Difficulty: Easy
• Serves: 3-4
• Author: SM
  

 

Time Estimate:

• Preparation Time: 10-15 Minutes
• Cooking Time: 3-5 Minutes

 

How to Make Palakkadan Kaya Puli - Mulagu Varutha Puli

Nostalgic Kaya Puli/Palakkad's Mulagu Varutha Puli - perfect with steaming rice.

Ingredients for Palakkadan Kaya Puli

For the Tamarind Base:

• Tamarind Extract – 2 Tablespoons
• Water – 2 Cups
• Salt – To Taste
• Jaggery – A Small Piece (Optional)

For the Tempering:

• Coconut Oil – 2 Teaspoons
• Mustard Seeds – ½ Teaspoon
• Dry Red Chillies – 2 Nos (Snapped into pieces)
• Curry Leaves – 1 Sprig
• Shallots – 2 Nos (Sliced)
• Turmeric Powder – 1/8 Teaspoon

 

Hearty Kaya Puli – a soulful Palakkadan classic

Method: Step-by-step Guide on how to make Kaya Puli

Follow these simple steps to recreate this heirloom recipe:

Prepare the Tamarind Extract

• Soak tamarind in 1 cup of warm water for 10-15 minutes and extract the juice.
• Alternatively, mix tamarind paste directly in water. Add salt and keep aside.

Tempering for Flavour Boost

• Heat coconut oil in a pan and splutter mustard seeds.
• Add dry red chillies and curry leaves. Sauté briefly on low flame.

Aromatic Add-ons

• Add sliced shallots and sauté until translucent.
• Stir in turmeric powder and cook on low flame for a few seconds.

Bring it Together

• Pour in the tamarind extract and an extra cup of water. Mix well.
• Let it boil on medium-low heat until the raw tamarind smell disappears.
• Add jaggery (optional) and mix well.

 

Serving Suggestions: Make Your Meal Complete

Pair Palakkadan Kaya Puli with:

• Palakkadan Matta Rice or Steamed Rice
• Vadagam or Pappadam
• A Simple Stir-Fried Vegetable
  

   

  Looking for the perfect accompaniment to your Kaya Puli? Try my Amma's-special Koozh Vadagam Recipe, a crunchy, flavour-packed delight made with love and tradition!"

  
  

Rustic flavours of Kerala in every sip of Kaya Puli.

Notes and Tips

• Adjust the tamarind to suit your tanginess preference.
• Jaggery is optional but adds a balanced sweetness to the dish.
• For an authentic flavour, always use coconut oil for tempering.

FAQs

Can I substitute tamarind with lemon juice?

• Tamarind is key to achieving the authentic flavour of Kaya Puli, but in a pinch, you can use lemon juice for a tangy twist.

Can I skip jaggery? 

• Absolutely! Jaggery is optional and can be omitted if you prefer a purely tangy flavour.

Get Cooking Today!

    Recreate this nostalgic Kerala recipe and let the tangy, rustic flavours transport you to the heart of Palakkad. Don't forget to share your experience in the comments below!

    For more such heirloom recipes, subscribe to my blog for regular updates. Subscribe to Essence of Life - Food!

Traditional Palakkad Style Olan Recipe – Pumpkin and Green Beans in Creamy Coconut Milk

 

"Palakkad Style Olan Recipe – A Simple, Creamy Kerala Delicacy for the Perfect Sadhya"

Palakkad Style Olan Recipe - A Sadhya Essential

    Olan is one of the simplest yet essential dishes in traditional Kerala cuisine, specifically a vital component of the grand Onam Sadhya. It’s known for its mild flavours, making it the perfect companion for enhancing the taste of other vibrant dishes in a Sadhya spread. Unlike heavily spiced dishes, Olan boasts a creamy texture, subtly enriched by the natural sweetness of pumpkins and ash gourds, with a luscious touch of coconut milk. Whether it’s served during festive occasions or enjoyed as a side dish for a regular meal, Olan always hits the spot. Ready to bring a taste of Kerala’s Onam Sadhya to your table? Try this authentic Palakkad-style Olan recipe today!

What is Olan?

    Olan is a mildly spiced traditional dish from Kerala, South India, prepared primarily with ash gourds, pumpkins, and cowpeas/red beans (depending on the region). The dish is gently cooked in coconut milk and drizzled with coconut oil for a fresh aroma, complemented by the earthy fragrance of curry leaves. Though considered a bland dish compared to other Sadhya items, its simplicity allows the vibrant flavours of the rest of the meal to shine, making it a vital part of Kerala's culinary heritage.

Variations of Olan

Madhya Thiruvithamkoor Style

    In the regions of Kottayam, Pathanamthitta, Alappuzha, and parts of Kollam and Idukki, the Olan is made using ash gourd, pumpkin, and cowpeas or red beans. A generous amount of coconut milk is added to this version, giving it a rich, creamy texture. 

For Madhya Thiruvithamkoor Style Olan Recipe, click here...

 

 

 

 

Palakkad Style

    The Palakkad variation, which we’ll explore in this recipe, is slightly different. This version skips the cowpeas/red beans and focuses solely on pumpkins, ash gourds (most households omit this ingredient too), and green beans (long beans). The vegetables are cooked with slit green chillies, laced with fresh coconut milk, and finished with a drizzle of coconut oil. In some cases, the dish is even made without coconut milk, making it a simpler yet equally delicious option (when cooked for a weekday lunch).

Why Olan is Essential in a Sadhya

    Olan’s mildness plays a key role in balancing the heavy, spiced, and fried dishes in a traditional Kerala Sadhya. Its creamy texture, subtle sweetness, and smooth coconut flavours make it a calming dish amidst the more fiery offerings like Sambar, Avial, and Pickles. The delicate aroma of Coconut Milk, Coconut Oil and curry leaves rounds off the taste, bringing a quintessential taste of God’s Own Country to your plate.

Key Ingredients

• Pumpkin: Provides natural sweetness and a soft, melt-in-your-mouth texture.
• Long Beans: Adds a slight crunch and freshness to the dish.
• Green Chillies: Infuse a mild heat without overpowering the coconut milk’s richness.
• Coconut Milk: The star of the dish, offering creaminess and a slight sweetness.
• Coconut Oil: A drizzle enhances the aroma and adds a distinctive Kerala touch.
• Curry Leaves: Offers an earthy, aromatic finish.

Explore a wide range of Sadhya Dishes, here...


Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 15–20 Minutes

"Let’s Get Cooking: How to Make the Authentic Palakkad-Style Olan"

Traditional Palakkad Style Olan Recipe – Pumpkin and Green Beans in Creamy Coconut Milk

 

Palakkad Style Olan Recipe

Ingredients

• 1 cup Pumpkin (cubed)
• ½ cup Long Green Beans (cut into 2-inch pieces)
• 3-4 Green Chillies (slit lengthwise)
• 1 cup Thick Coconut Milk (freshly extracted or canned)
• 1/2 cup Thin Coconut Milk
  
• 1 tablespoon Coconut Oil
• Salt to taste
• A few Curry Leaves (for garnish)
• A pinch of Sugar (optional)
  

For a step-by-step guide on How to make Coconut Milk, explore the link...

 

Method: Step-by-step guide on How to make Palakkadan Olan

Prepare the Vegetables:

• Peel and cube the pumpkin and ash gourd. Cut the long green beans into 2-inch pieces.
• Slit the green chillies lengthwise.

Cook the Vegetables:

• In a pot, add the pumpkin, and long beans along with the green chillies.
• Add thin coconut milk to cover the vegetables and cook on medium heat until they are soft and tender.

Add Coconut Milk:

• Once the vegetables are cooked, lower the heat and gently stir in the thick coconut milk.
• Simmer for a few minutes, making sure not to let the coconut milk boil, as it may curdle.

Season the Olan:

• Add salt to taste and add a pinch of Sugar to balance the overall taste.
• Cook for another 2–3 minutes, allowing the flavours to meld together.

Finish with Coconut Oil & Curry Leaves:

• Turn off the heat and drizzle a tablespoon of coconut oil over the Olan for a final aromatic touch.
• Garnish with a few fresh curry leaves.

Serve:

• Your Palakkad-style Olan is now ready to be served. Enjoy it warm as a part of your Onam Sadhya or as a side dish for lunch.

 If you love simple, traditional recipes, don’t forget to subscribe to Essence of Life - Food, for more delicious Sadhya favourites and Kerala dishes right in your inbox!

 

Traditional Palakkad Style Olan Recipe – Pumpkin and Green Beans in Creamy Coconut Milk

 

Pro Tips & Notes for Perfect Olan

• Use fresh, thick coconut milk for the best taste. Canned coconut milk works in a pinch, but nothing beats the taste of fresh, homemade coconut milk.
• Don’t overcook the vegetables; they should be tender but not mushy.
• Avoid boiling the coconut milk as it can curdle. Keep the heat low when adding the milk.
• A drizzle of coconut oil and finishing it off with a fresh garnish of Curry Leaves at the end is essential for the authentic taste of Kerala.

Want more easy and authentic Kerala recipes? Follow my blog for a treasure trove of traditional dishes that bring the flavours of God's Own Country to your kitchen.

 

Why You’ll Love this Palakkad Style Olan Recipe

• Quick & Easy: This recipe can be prepared in under 30 minutes, making it perfect for a busy day or a festive feast.
• Mild & Creamy: Its subtle flavours balance out spicier dishes, offering a creamy and comforting side to any meal.
• Versatile: Enjoy it during Onam Sadhya or any regular meal, this Olan is a simple, wholesome addition to your table.

Planning your Onam Sadhya? Make sure to bookmark this recipe or pin it for later. It’s sure to be a hit!

    This Palakkad-style Olan recipe brings together the essence of Kerala in its most humble and flavourful form. The mild sweetness of pumpkins, the soft texture of ash gourd, and the creamy richness of coconut milk create a delightful dish that enhances any meal. Whether you’re preparing for an Onam Sadhya or simply craving a comforting Kerala dish, this Olan recipe is a must-try. Enjoy the traditional flavours of God’s Own Country with every bite!

"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!

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen".   "Eggsquisite Memories: The Tale of Mom's Magical Egg Drop Curry"

    In the cosy kitchen of our modest home, a small room bursting with the aroma of spices and love, my mom orchestrated culinary magic. Our house, though compact, was the setting of countless memories and anecdotes from my childhood. It was a humble two-room haven where the drawing room seamlessly transformed into a dining room at mealtimes, a study when we pored over our books, and welcomed guests with open arms, only to become our bedroom as night fell. This versatile space, though limited in square footage, was boundless in warmth and memories, playing a pivotal role in our lives.

    Amidst this backdrop of constant transformation, my mom, a tailor by profession, adeptly juggled her responsibilities between the tailoring shop and our home. Despite the demands of her work, she always found a way to infuse love and nutrition into our meals, often turning to eggs as a convenient and versatile ingredient. Eggs became our rescue food item, a staple that graced our dinner table more nights than not, served alongside rice or bread. This tradition, born out of necessity and my mom's ingenuity, has stayed with us, a testament to the enduring role of eggs in our culinary heritage.

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

     It was in this very kitchen that my mom introduced me to the Egg Drop Curry, a dish that epitomized comfort and love. As she deftly prepared the curry, the small space around us seemed to embrace and enhance the flavours she created. The ritual of toasting fenugreek seeds and curry leaves in coconut oil, the careful blending of spices with coconut and shallots to form a rich masala, and the gentle pouring of beaten eggs into the simmering curry - each step was a lesson in culinary artistry and a testament to my mom's ability to create something extraordinary from the simplest of ingredients.

    This curry was more than just a meal; it was a celebration of resourcefulness, a nod to our humble beginnings, and a symbol of my mom's love and dedication. The pinch of jaggery she added before serving was her signature, balancing the tanginess with a hint of sweetness - a reflection of the balance she maintained in our lives, ensuring we always felt the warmth of home, no matter how busy she was.

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

     Now, as I recreate this dish, I'm transported back to our small, multifunctional home, to the kitchen where my mom turned everyday ingredients into extraordinary meals. Though I strive to capture the essence of her Egg Drop Curry, it's the memories of our time together in that cozy kitchen, the laughter and stories shared in our compact home, and the resilience and love of my mom that truly season the dish.

    The tradition of using eggs, a simple ingredient that carried us through many dinners, continues in my own kitchen, a homage to the past and a celebration of the flavours and memories that shaped my journey. The Egg Drop Curry is not just a recipe on my blog; it's a narrative woven with threads of love, tradition, and the enduring bond of family, a story that resonates with every bite.

For more Recipes from Palakkad Cuisine, Click here...

Cuisine - Palakkad, Kerala
Recipe Type - Curry
Course - Side Dish
Difficulty - Easy
Serves - 3-4
Author - SM

Preparation Time - 5–10 Minutes
Cooking Time - 15 -20 Minutes

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Amma's Egg Drop Curry with Traditional Palakkad Flavours

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

 Ingredients:

For Egg Drop Curry:

For Grinding:

!st Mix - To Grind:

11/2 Teaspoon Red Chilli Powder
11/2 Teaspoon Coriander Powder 
2 -3 Shallots 

2nd Mix - To Grind: 

1/4 Cup Coconut
3–4 Shallots

Method:

• Begin by grinding the 1st mix of shallots, red chilli powder, and coriander powder into a smooth paste. Set aside.
  
• In a pan, heat coconut oil and lightly fry fenugreek seeds until they splutter.
• Stir in curry leaves briefly.
• Pour in the prepared masala paste to the pan, adding a touch of salt for taste & a sprinkle of turmeric powder.
• Let the masala cook on a low heat until its raw smell vanishes.
• Stir in tamarind paste and half a cup of water, continuing to simmer.
• Meanwhile, grind the 2nd mix of Coconut and shallots into a fine paste.
• Add this to the above curry and cook this on a very low flame until the raw flavour dissipates.
  
• Whisk the eggs in a bowl, then gently pour into the curry, stirring lightly to form strands.
• Cook until eggs are well-done, and the curry thickens to your liking.
• Add a pinch of jaggery just before turning off the heat.

"Unlock the Secret: Egg Drop Curry - A Palakkad Delight from my Mom's kitchen"

Serving: Best enjoyed hot with rice.

Expert Tips for Perfect Egg Drop Curry:

• If you are opting for whole dry red chillies and coriander seeds for an authentic taste. Dry Roast them gently in a very low flame until it turns fragrant. Care should be taken not to burn the spices. 
• Grind the roasted spices with raw shallots.
  
• My mother grinds the 1st batch of masala mix with the red dry chillies, coriander & shallots and then a second batch with coconuts & shallots for the masala.
  
• Using tamarind paste adds convenience, but traditional tamarind soaked in warm water works wonderfully for extracting a more robust flavour.
• Ensure a gentle simmer to fully incorporate flavours without any raw taste.
• The egg can either be beaten and stirred in to form strands, or dropped in whole for a varied texture.
• Adjust the consistency of the curry to your preference; a little jaggery enhances the overall flavour, balancing the tanginess.
• This curry matures beautifully, often tasting even better the next day.

    Sharing this Egg Drop Curry recipe isn't just about passing along a method of cooking; it's an invitation into the heart of Palakkad's culinary heritage, a treasure trove of unique, familial recipes that have yet to be unveiled to the world. With each bite, we delve deeper into the rich tapestry of flavours and traditions that define this region's cooking, revealing the intricate balance of spices, tanginess, and textures that set it apart. This dish is more than a meal; it's a story of culture, tradition, and the enduring bonds that food creates, serving as a bridge between the past and the present, the known and the yet-to-be-discovered. It's a testament to the culinary wisdom passed down through generations, waiting to be savoured and celebrated by all who seek the authentic essence of Palakkad cuisine.  This revelation is not just a rediscovery of my mother's secret culinary prowess, but an awakening to the rich tapestry of flavours and techniques I had overlooked until now.