Sweet Juicy Mangoes: Sweet and Spicy Stewed Mangoes

Sweet juicy mangoes, picked up  and put on the dividing wall between neighbours

Some of them falling on the stone-paved part of the yard, gathering the imprint of rough granite.

Mangoes from our trees, abundant this year and still available! The trees grew from mango-stones/seeds , available during the season, exactly thirteen years ago. They went into all corners and sides of  a plot that stood barren of any trees save for a straggly Lychee/ Sitaphal tree in the back. Banaganapalli's,  Hyderali's and perhaps some of those sweet, juicy, mangoes carted during a trip back from Kerala. During the peak season of fruits, the trees attract, huge, light-grey monkey's from across the road  and the forested environs of an industrial unit, now defunct and tied up in legislation. 

The road: an old highway which had a string of century [ or more] old trees lining both its sides, academic institutions with ample breathing space between them, pre-historic rock formations, empty  lands, beautiful glimpses of lakes and small water-bodies, perhaps a cluster of 'colonies' baking in the sun with no green cover. This stagnant unit,  is one of the few, perhaps the only one surviving in this stretch, with peeling, yellowed PWD buildings, barely visible through beautiful old, Neem  and Banyan trees. 

Early morning scene: Villagers, walking and cycling along its fences, straight to the break in between,  with water 'lota's',  now with old/recycled water bottles.

So here is the recipe for the traditional Kerala sweet and spicy Manga Kari/ Mango Curry. This was my version; the mangoes were semi-ripe, not the correct variety and it had additional spices. This was made in the traditional soap-stone vessel, Ma carted over from Kerala. 

Ingredients

Mangoes: 4 ripe, sweet, small mangoes

Turmeric powder: 1/2 tsp

Chilli powder: 1/2 tsp [according to taste]

Salt

Curry Leaves: 1 stem

Indian Jaggery: according to preference and the sweetness of the mango. 2-3 small cubes of Indian jaggery used here.

Water: to cover the mangoes and paste.

Method

Peel the mangoes and squeeze out the pulp.

Cover the mangoes and pulp with just enough water.

Add turmeric powder, chilli powder and salt

Bring to boil and let it simmer for 20 minutes or so

Add jaggery cubes

Add freshly torn curry leaves,

Simmer for a 5-8 minutes until the jaggery melts.

Breakfast at home: South Indian Breakfast Dishes

Breakfast at home...

Our first week at home, with a menu of Ma's rice-based dishes: Soft Idlis, and Puttu.

Kuzhal Puttu with a Potato Masala Curry

Dosa, with Idli-podi-ghee mix [roasted lentil and Chilli powder mix with clarified butter] and Coconut Chutney

A couple of weeks ago, when we arrived: Two days of Idli's with a variety of condiments: green chilli and coconut chutney, tomato-onion chutney, sambhar,  and lentil powder with ghee. Another with puri's and South Indian masala-dosa-potato filling [ snapshot not taken!]. Assorted favourites and specials for various grandkids, with forbidden stuff like cookies, biscuits, chips and others also slipped in! Recipes later!

A week later in Chennai, at a favourite cousin's home:  the dining table dressed with red vinyl cover, food served in colourful melamine plates, divided steel plates and  a variety of breakfast dishes, reflecting  their travels  and stay. Thanks M Ettan and S.

Kancheepuram Idli's with Coconut-Green Chillies Chutney

Oats Dosa with Beetroot, Radish and Onion Chutney.

Uthappam and Coconut and Red Chillies Chutney

Multi-grained Dhokla, fermented overnight, without the addition of any 'soda' powders, served with Coconut Chutney.

Chettinad Appam with Coconut Chutney

Nool Puttu with Coconut Chutney

Last but not the least, the highlight of our trip, meeting with an old friend and savouring Ay. Roja's perfect, Unda Chammanthi/Sammanthi with Adai. Decorated with her particular touch of whimsy, 3 separate curry leaves. Here is a version of this recipe,  Pudina Chutney.

Monsoon melange of fruits

Jamun -Syzygium Cumini

Banjara Jamun Seller

Jamun Sellers abound in the city streets  and market places. Most of the women vendors set up their fare in baskets, charging Rs. 20/- for a 'pav'=250 gms. Others display them in elaborate, coloured foil covered baskets, lined in push-carts.Washed, sprinkled with a little salt and shaken gently, these are divine.

Mangoes at the local weekly market.

Chickoos: Prices  increasing with size: sweet, caramel heaven!

Not your average juice counter. This enterprising lady, has her juice-press tagged onto a topless autorickshaw!!!

Fresh Sugarcane juice with a dash of lemon.

Home, after flight delays, re-scheduling and unnecessary stress.

Happy to come back to the blog; travel, erratic electricity and connectivity might make this patchy but still exciting.