Gooseberry Pickle

Ingredients:

• Gooseberry 1/2 k
• Ginger 1 big piece
• Garlic 10 to 15 pods
• Chilly pdr 2 to 3 Tbsp
• Turmeric pdr 1/2 Tsp
• Vinegar 2 to 4 Tbsp
• Fenugreek seeds
• Mustard seeds
• Curry leaves
• Hing (asafoetida) 3/4 Tsp
• Oil (Gingely)
• Salt

Cook gooseberry in water and little salt. Allow it to cool. Keep the water aside and remove the seeds from the berry and slice it into small pieces. Heat oil in a kadai and add mustard seeds and fenugreek seeds. When it splutters, add curry leaves, sliced ginger and garlic. Saute till it turns light brown. Reduce the heat and add chilly pdr, turmeric pdr, hing and salt. Roast it well and pour rqd amount of water (water which was used to cook the gooseberry) and vinegar into it and boil well. Add the cooked gooseberry into it and mix well. Remove it from fire and cool it. Store it in an air tight container.

Mathanga Vanpayar Erisseri

Ingredients:

• Mathanga (pumpkin) 1/4 kg
• Vanpayar (red gram) 1 cup
• Coconut 1 cup
• Shallots 4 to 5
• Chilly 4 to 5
• Cumin seeds 1/2 Tsp
• Turmeric pdr 1/4 Tsp
• Mustard seeds
• Curry leaves
• Dry chilly

Cook pumpkin and vanpayar seperately with little salt. Mash it with a wooden spoon and keep it aside. Grind together coconut, shallots, chilly, cumin seeds and turmeric pdr. Pour it into the cooked vegetable and combine well. Heat it well and season it with mustard seeds, sliced shallots, curry leaves, dry chilly and grated coconut.

Manga Chammanthi (Mango Chutney)

Ingredients:

• Raw mango 1 small
• Coconut 1/2 grated
• Green chilly 3 to 4
• Ginger small piece
• Shallots 2 to 3
• Salt

First grind the sliced mango, then add the coconut, chilly, shallots, salt and ginger. Grind it well.