Kori Pulimunchi | Chicken Pulimunchi | Chicken in Tangy Spicy Sauce

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Kori Pulimunchi is a traditional dish famous in Tulunadu (Udupi/Mangalore). The name says it all that this dish stands for :-) Kori = Chicken, Puli = Tamarind(sour), Munchi = chilli so it's chicken in tangy, spicy gravy. It tastes great with neer dose, idli or aapam.

Recipe Type: Nonveg | Main dish

Prep time: 20 mins | Cooking time: 25 mins.

Ingredients:
Chicken: 500 gms cut into medium pieces.
Dry red chillies: 10
Coriander seeds: 1 tbsp
Cumin seeds: 1/2 tbsp
Fenugreek seeds:1/4 tsp
Black pepper :1 tsp
Garlic : 7-8 cloves
Turmeric: 1/2 tsp
Tamarind: 1 marble size
Kokam Skin /Punarpuli : 2 (Optional)
Chakke: 1 small piece (optional)
Lavanga: 1-2 (optional)
Coconut : 1 tbsp (optional)
Medium sized onion: 3
Curry Leaves: 2 sprig
Ghee: 1 tbsp
Oil: 2 tbsp

Method:

1. Wash and clean chicken and apply some salt, turmeric powder and a little ghee and keep it aside.

2. Dry roast coriander seeds, cumin seeds, fenugreek seeds and pepper. Roast red chillies with a little oil and roast coconut until its golden brown in color.

3. Add tamarind, kokam skin, garlic and a little water to the roasted ingredients and grind to a smooth paste in a mixer.

4. Finely chop onions, keep 2-3 tbsp of onion separately for tempering later.

5. Heat oil in a deep pan and add the remaining onions and saute until its golden brown in color.

6. Add chicken pieces and fry for 4-5 minutes.

7. Next mix in the ground paste, salt and 1/2 cup water and cook it on medium flame until the gravy thickens and chicken is cooked completely. Adjust water to get the desired consistency of the gravy.

8. Heat ghee in a small pan and add curry leaves and 3 tbsp of onions that we had kept separately and saute until the onions turn brown.

9. Add this tempering to the chicken, close the lid and cook for a minute and turn off the flame.

10. Serve the delicious Kori pulimunchi with neer dose, dose, aapam or rice. It goes well with chapathi also.

Notes:
1. Adjust the amount of tamarind if you are not adding punarpuli/kokam peel (Mangosteen peel).
2. Coconut is optional but it gives a little substance to the gravy.
3. I like to keep it a bit dry to go with dose, if you are serving with rice you can add more water or coconut milk and make more gravy.

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Mavinkayi Chitranna | Raw Mango Rice

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Mango rice is one of my favorite rice dishes. I have tried many recipes from Internet but found the perfect recipe in my favorite blog Monsoon Spice. Sia is my favorite blogger, I admire her blogging, photography and her recipes. In fact she is the one who suggested that I should create my own blog and I took it seriously :D 

I have made small changes to the original recipe, I always make this rice with raw mango. Sometimes I add broken cashew nuts to the tempering that adds a rich flavor to the rice. Today I have added a lot of peanuts. Thats how my family likes it:)

Prep time: 10 mins | cooking time :20 mins.

Recipe type: Rice, main course

Recipe source: Monsoon Spice 

Ingredients:

1 raw mango grated (with the peel)

2 cup long grain basmati rice, 

2 medium onion finely chopped

1 inch ginger finely chopped

3-4 green chillies finely chopped

1 sprig Curry leaves 

2 tbsp Coriander Leaves finely chopped

2 tbsp mint leaves finely chopped

1 tsp lemon juice

2 tbsp ghee

1 tsp urad dal

1 tsp mustard seeds

1 tsp cumin seeds

1/2 tsp turmeric powder

3 tbsp ground nut 

Salt to taste

1/2 tsp sugar (optional)

Method:

1. Wash and soak rice for 30 minutes.

2. Heat 1 tbsp ghee in a pressure cooker and add soaked rice to it and fry for a minute, add 4 cups of water and salt. Cook for 2-3 whistles and turn off. Let the rice cool down.

3. Heat 1 tbsp of ghee in a pan and add mustard seeds, when it splutters add peanuts and sauté. Add urad daal and fry until it's golden brown in color, add cumin seeds and let it splutter.

4. Mix in curry leaves and chopped green chillies and fry for 30 seconds.

5. Add ginger and onion and fry until onions turn translucent.

6. Add turmeric powder,sugar, salt and grated mango and mix well. Add mint leaves and half of coriander leaves. Cook for 3-4 minutes and turn off the flame.

7. Mix in rice and add remaining coriander leaves and lemon juice. Combine everything well and the delicious mango rice is ready to devour :-)

Serve hot with pickle, chutney or raita.

Notes:

1. Adjust lemon juice and sugar based on the sourness of mango.
2. As a variation I fry a piece of cinnamon, 2 cloves and 2 cadamoms in ghee before cooking the rice to give a subtle spice flavor.

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Chitranna-Lemon rice

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Chitranna or Lemon rice needs no introduction. It's the simplest yet the delicious recipe from South India. A great savior when there is no time for elaborate cooking or when you have leftover rice:)

Steamed rice tempered with aromatic ingredients and flavored with tanginess of Lemon juice gives the freshness to this simple rice dish. It's a great lunch box option too. There are different ways of making it. This is my quick fix 5 minute recipe without onion and garlic.
 

Ingredients:

Rice: 1 cup

Oil:2 tbsp

Peanut: 3-4 tbsp

Split black gram: 1 tbsp

Mustard seeds: 1 tsp

Cumin seeds: 1 tsp

Asafoetida: 1/4 tsp

Green chillies : 3-4

Curry leaves: 1 sprig

Turmeric: 1/2 tsp

Salt to taste

Lemon juice: 2 tbsp

Coriander leaves for garnish

Method:

1. Cook rice with 2 cups of water. Cool it and separate grains with the help of a fork or use leftover rice.

2. Heat oil in a Kadai and fry peanuts, black gram, add mustard seeds and cumin seeds and sauté.

3. Add asafoetida, green chillies and curry leaves and fry for 30 seconds.

4. Next add in turmeric and salt, give a quick stir.

5. Reduce the flame and mix in rice and squeeze in lemon juice, cook for a minute and turn off the flame.

6. Garnish with coriander leaves and serve hot.

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Bhindi Achari - Okra fry with pickling spices

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My mouth starts watering when I hear pickles :-) I remember the spicy, tangy and a little bitter or astringent taste of whole mango pickles that my mother makes at home. Spices used to make pickle have unique flavors.

There are many Achari dishes prepared with pickling spices using many different vegetables like brinjal, potato, okra or even chicken.

Bhindi Achari is a tangy and delicious -recipe made with fried okra and pickling spices. It's a quick recipe that can be made within 30 minutes. Goes extremely well with Indian flat breads.

Ingredients: 

Lady finger/ okra : 200 gms

Sliced Ginger: 1 inch

Sliced Garlic : 3-4 cloves

Mustard seeds : 1 tsp

Cumin seeds : 1 tsp

Nigella/kollonji seeds: 1/2 tsp

Fenugreek seeds: 1/4 tsp

Fennel seeds: 1/2 tsp

Curry leaves: 1 sprig

Turmeric powder: 1/4 tsp

Red chilli powder: 1/2 tsp

Coriander powder: 1 tsp

Cumin powder: 1/2 tsp

Garam masala: 1/4 tsp

Dry mango powder: 1 tsp

Sugar:1/2 tsp

Salt to taste

Oil: 2 + 1 tbsp

Method:

1. Wash and dry okra and cut them into diagonal slices.

2. Heat 2 tbsp oil in a wok and shallow fry okra until the edges change color and the sliminess of okra is reduced. Takes about 6-7 minutes on high flame. Remove on paper towel and keep it aside.

3. Heat 1 tbsp oil in a pan add mustard seeds, when it splutters add cumin, fennel, fenugreek and nigella seeds and fry for 30 seconds. 

4. Mix in curry leaves, sliced garlic and ginger and fry for a minute. 

5. Next add in spice powders- red chilli powder, cumin powder, coriander powder, turmeric powder and give a quick stir. Make sure not to burn the spices.

6. Add in fried okras and mix well.

7. Add salt, sugar, garam masala powder and dry mango powder and combine everything well.

8. Cover and cook for 3-5 minutes and turn off the stove.

9. Serve hot with any Indian flat bread of your choice.

Notes:

1. You can add lemon juice instead of dry mango powder.

2. Keep the flame high while trying the okras that help to reduce the sliminess quickly.

3. Sauté the spice powders on low flame so that the spices don't burn. It will leave a bitter taste if over cooked or burnt.

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Spicy Kiwi Chutney

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Kiwi fruits are considered super fruits and have been named as immunity boosters! It has more Vitamin C than an Orange. Tiny black seeds of the fruit are rich with Omega -3 fatty acids. All in all a very healthy fruit. I tried to make a dish out of it in Indian style. Here is a simple yet delicious spicy kiwi chutney recipe. This spicy, tangy chutney goes really well with idli, dose or even with roti. Do try it out and let me know how you like it. 

Ingredients: 
Kiwi Fruit : 1
Green chilli: 1
Dry red chilli : 1
Small Onion : 1
Oil: 1 tsp
Salt to taste

For tempering: 
Oil: 1tsp
Mustard: 1/2 tsp
Split Blackgram (uddinabele/urad dal) : 1/2 tsp 

Asafoetida: 1 pinch
Broken dry red chilli: 1
Curry leaves: 1 Sprig

Method:
1. Heat oil in a small pan and add roughly chopped onion, broken dry red chilli, and green chilli  and saute for a min.

2. Add sliced kiwi fruit and mix well. slighly mash it up and saute for 30 seconds and turn off the flame and let it cool down.

3. Put the cooled mixture in a blender, add salt and grind it. 

4. For tempering, heat oil in a pan and add mustard seeds, when they splutter add split black gram and fry until they turn slightly golden in color. Next add Asafoetida, broken dry red chilli and curry leaves and fry everything and pour it on the chutney. 

Notes: 

1. For a slightly different flavor  you can fry 1/2 tsp cumin seeds and 2 cloves of garlic along with onion and grind. 

2. If the fruit is sour, add a pinch of sugar to beat the sourness. 

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ಮಾವಿನಹಣ್ಣಿನ ಮೆಣಸ್ಕಾಯಿ - Mango Menaskai

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Menaskayi is a popular dish in South Canara (current day Udupi/Mangalore), it is spicy, tangy and sweet in taste. Usually served in weddings and other functions. Eating it on a banana leaf is an experience in itself. This is one of my favorite curries. It's a quick and easy recipe passed to me from my mother in law.

Ingredients:

Small Mangoes:6
Dry Red Chillies:10-12
Sesame seeds: 1 tsp
Coriander Seeds:2 tsp
Cumin Seeds: 1 tsp
Fenugreek Seeds:few grains
Turmeric:1/4 spoon
Hing: 1 pinch
coconut:1/2 cup (fresh or frozen)
Jaggery: 2 tsp
Salt to taste
Oil: 2 tsp

Method:

1. Clean mangoes properly.

2. Peel the skin and put it in a cooking pot, add 2 cups of water, hing, Jaggery, salt and turmeric and let it cook covered on low flame for 10 mins.

3. In the meantime heat oil in a pan and roast red chillies, coriander seeds, cumin seeds, sesame seeds and Fenugreek seeds one by one. Dry roast coconut until it's slightly brown.

4. Make a coarse paste of coconut and all spices in the blender and add it to the boiling mangoes and bring to boil and turn off the flame.

Seasoning:
Oil: 1 tsp
Hing: 1 pinch
Mustard: 1 tsp
broken dry red chilli: 1
Curry Leaves: 1 spring

Heat 2 tsp oil in a pan and add mustard seeds, when the mustard splutters add dry red chilli, curry leaves and hing. Pour the tempering on the Mango gravy and serve with plain rice. 

Notes:

• You can add split black gram and Bengal gram if you like nutty flavor.
• Adjust the amount of Jaggery depending on the sweetness of mango.
• You can also add tamarind juice if it's too sweet.
• You can replace mango with pineapple.

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