Maavina Midi Uppinakayi | Baby Mango Pickle

As soon as the Mango season began in early April, baby green mangoes were making their appearance in mounds in markets everywhere here in Bangalore.

The very sight of baby unripe mangoes just like “baby anything”, is simply irresistible. It must be the size. Miniatures are always so irresistible. Especially tender, baby unripe mangoes which we locals call as Midi Maavinakayi or simply Maavina Midi. Because, they mean one thing. Awesome oil free pickles!

People buy as much as they can to preserve, to consume a little now and more throughout the year until the next season arrives.

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Idli Dosa Podi

Condiments are often times under appreciated or under estimated in comparison to main stream dishes. A pickle, a Podi (spice mix), a Thokku, a relish (sweet or savory) are what I call the simple joys of life. They seem like inconsequential bits and bobs, but when you think of it, they can elevate a dull meal, resurrect the taste buds, uplift one’s mood, bring a flurry of nostalgia or simply tickle the palate. This post is akin to “stop to smell the roses” to acknowledge the role of condiments and in particular this simple Podi, in our daily lives.

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Grated Amla (Nellikayi) Murabba

Murabba means sweetened fruit preserve and Amla Murabba is a favorite of many Indians including yours truly. All through the years we lived in the US, quite often I lamented over the unavailability of fresh gooseberries. Frozen ones never really counted for me.

So, when we moved to India almost 9 months back (the reason I have been missing from this space for all this while!), one of the things that I had to catch up on was savoring local produce from the market, to make up for all that I had missed over so many years. Continue reading

Puliyogare Gojju | Homemade Tamarind Concentrate for Puliyogare

Puliyogare gojju recipe

A 50 year old red-oxide floored kitchen; a huge bubbling baandli (kadai) sits on a gas stove next to a south facing window in the brightly lit corner of that kitchen. The white wall behind the stove turned somewhat brown is spattered with black-brown blotches. A middle aged saree clad lady stands facing the window vigorously stirring the contents of the kadai, her eyebrows cringing, her arms covered in a towel to avoid all the vicious spattering.

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PuLiyogare Mix

The King of South Indian Spice Mixes

PuLiogre Mix from scratch

This post has been languishing in the drafts for all of summer. I must have opened this post to edit at least two dozen times and closed it each time even before a few sentences trickled down. It just did not happen. A laid back recipe made of a generous handful of summer, a good measure of what is called ‘life’, a cup of lost mojo, a tablespoon of procrastination, a teaspoon of writer’s block beat the better of a pinch of my best intentions this past season. Given my liking for the dish, ideally, this should have been one of my first few posts on this blog. Nevertheless, in spite of a pot full of excuses I did manage to get the post together finally. Hope you’ll like it.

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