MAIDHA PATHRI

There are so many varieties like muttai pathri, ghee pathri, adukku pathri, chatti pathri and rice pathri in Kerala. This I have learnt from a friend. This is one of the most favourite dishes in our house. Any kara chutney or tomato chutney is suitable for this.

மைதா பத்ரி


Ingredients:


Plain flour- 1 1/2 cup
Rice flour- 1 1/2 cup
Shredded coconut- half cup
Salt to taste
Cumin seeds- half sp
Warm water- 1 1/2 to 2 cups


Procedure:


Sieve the flours twice.
Add the cumin seeds, salt and shredded coconut to it.
Transfer them to a bowl and mix with warm water to make a smooth and fine dough.
Special care should be taken when mixing with the warm water.
The dough will be loosened if the quantity of water is more.
Keep it covered for half an hour.
Grease a piece of butter papper.
Take a small ball at a time, flatten it to the thickness of puri with the fingers, and drop it in hot oil.
It will puff like a puri on both sides.
Enjoy it with the chutney.

Muzhu mambazha morkuzhambu - Whole ripe mangoes in curd gravy

MANGO MANIA!

MUZHU MAMBAZHA MORKUZHAMBU

Ammamma was a grand old lady who ruled the roost where ever she stayed. She stayed with all her four offsprings in turns, and was very meticulous in getting their favourite dishes perfectly cooked at every meal time.
Her grand daughter ( who is my sister - in -law) fondly remembered Ammamma's muzhu mambazha morkuzhambu ( whole ripe mango in curd gravy) , and about her eagerness to serve at least one muzhu mambazham ( whole mango fruit) to each family member and also to one or two guests who always thronged the house during meal time. In that effort she would always end up with a huge trough of morkuzhambu ( curd gravy) accommodating that many number of mangoes!
I tried out the dish with only two ripe mangoes since I did not want any left over morkuzhambu. A particular variety of mango called "SINDURA" which we purchased near Dharmapuri was appropriate for my experiment. It was small, firm and without fibres.

INGREDIENTS
Whole ripe mangoes - 2
Freshly grated coconut - 1 cup
Green chillies - 2
Rice - 2 tbsps
Salt - 1 1/2 tsp
Thick curd - 250 ml
Curry leaves - a few
Coconut oil - 2 tsps
Mustard seeds - 1/4 tsp

METHOD
1. Soak rice and grind with coconut gratings and green chillies into a fine paste.
2. Wash and slit the ripe mangoes keeping them intact at the base.
3. Add a glass of water to half of the ground paste, immerse the slit mangoes in it and boil for ten minutes.
4. Blend the thick curd and the second portion of the coconut and green chilly paste smoothly with salt, and mix it into the gravy.
5. Let the mor kuzhambu be on low flame till it starts to thicken.
6. Switch off flame just before it starts to boil.
7. Heat coconut oil and add mustard seeds to crackle and then add the curry leaves, and pour the seasoning into the morkuzhambu.
Enjoy the muzhu mambazha morkuzhambu with steaming hot rice and a spicy masala papad.

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