India is a country with a vast cultural ambiguity.  Each state / Religion / Sects and sub-sects enjoy different festivities.  Each state celebrates Harvest festival, in different months.  Keralites from Kerala from the south of India, also known as God's own country because of its natural beauty and famous for its backwaters and the lush greenery.

Onam is the biggest festival in Kerala, It is also called the state festival of Kerala.  Festival falls during the Malayalam month of Chingam (Aug-Sep).  Onam is celebrated marking the commemoration of home-coming of their  King Mahabali.  This Harvest festival in Kerala is celebrated by one and all of 10 days irrespective of religion, caste, and creed.  It is said that King Mahabali's rule, was a golden era in Kerala.  It is in honour of this King Mahabali that Onam is celebrated.  Thiruonam day is the most important day of the 10 day Onam festival  it is the of Sri Padmanabha Swamy, presiding deity of Thiruvananthapuram. It is on the Thiruonam day King Mahabali was sent to Paathalam (nether world) by Vamana (avatar of Mahavishnu),

The story goes likes this - King Mahabali was the descendant of Hiranyakashyap, father of Prahalad.   Mahabali was the Asura (demon) king .  The king of greatly respected in his kingdom for his bravery, virtues, strength, intelligence, and his extreme generosity.  During his reign, his subjects were very happy and content there was no crime, corruption, poverty and sorrow.  Mahabali's growing popularity and fame made the suras (Gods) jealous and were concerned, they were threatened as usual, about their own supremacy in front of the Asuras.  As the Gods knew about Mahabali's generosity,  he would not say no to anybody if they approached him with a request.  Keeping this as their strategic point they made Lord Vishnu disguise himself as a dwarf and a poor brahmin called Vamana.

Vamana was sent to Mahabali,  right after him offering prayers to his favourite deity Mahavishnu.  When he would do charity work, when it was Vamana's turn, Bali asked him what he wanted he innocently said he needed land. Mahabali was ready to give as much land as he wanted, but Vamana said that he wanted a piece of land, which would cover keep his three steps.  Mahabali was surprised but his court advisor Guru Shukracharya sensed Vamana was not an ordinary Brahmin and warned the King.  But, the king would not go back on his words took his Kamandalam to grant the wishes of the Brahmin.  Guru Shukracharya disguises himself and blocks the nozzle where the water comes out, Vamana knowing about it pokes the hole that was Shukracharya looses his one eye.  As the wish was granted Vamana puts his one foot on the earth, his little feet covers the whole earth!! next foot he puts his foot on the Universe and covers the whole of Universe.  Vamana asks Mahabali where to put his third foot, by then Mahabali, had come to know that Vamana was not an ordinary person.  He asks Vamana to put his third foot on his head, Vamana puts his foot on Mahabali's head and pushes him down to paathala(netherworld), where he shows himself as Lord Vishnu and blesses him with a boon.  King Mahabali requests Mahavishnu to give him permission to visit his subjects once every year to see them if they were happy and content.  It is this  day Keralites  welcome their king who sacrificed his life, Every year people make elaborate preparations as a tribute their king with all the pompous and celebration. They wish to please the spirit of their King by depicting that his people are happy and wish him well, it is on the second day the King said to visit the earth. A Lovely story isn't it ?

Hmm..., Did you know something else as well,  It is said that the laying of the Pookolam (an arrangement of flowers, A special kolam design made with flowers during Onam festival which is arranged in front of the house or in the hallway), is arranged starting from the first day of Onam until the 10th day of the celebration.

Onam is also celebrated with different activities in the state and of course, no Indian festival is celebrated without an elaborate feast.  Onam Sadya is what it is called during Thiruvonam festival served on a plantain leaf.  It is said around 30 varieties of food is prepared.  Onam Sadya includes - Thoran, Mezhukkupuratti, Kaalan, Olan, Aviyal, Sambar, Parippu curry, Pappadam, Sharkaravaratti, Banana chips, Erisheri, Rasam, Pulissery, Moru curry, pickles, Theeyal, Kootu curry, Pacchadi, Buttermilk, Chammanthi, and payasam.

I will post the recipes in the coming days, but I would love to share one of my favourite Pulissery or Pulisheri which can be made with different fruits and veggies, here I am sharing with Mango.

MAMBAZHA PULISSERY / PULISHERI (SWEET MANGO CURRY)

Recipe Type: Main Meals
Author : Jayasri
Cuisine : Indian (Kerala)
Prep time 10 minutes
Cook time: 10 minutes
Shelf life: one day

INGREDIENTS:
1 sweet Mango
1 tbsp Jaggery
2 tbsp coconut oil
1 sprig curry leaves
2 dried red chillies
A pinch of hing
1/4 tsp mustard seeds
Salt as required
2 cups of water

Grind to paste:
1/3 cup fresh coconut
2 to 3 green chillies
1 tsp cumin seeds
1/2 tsp mustard powder
1/2 tsp turmeric powder

METHOD:

Wash and chop the Mango into cubes (slightly bigger in size) leaving the seed. In a pan heat oil and add mustard seed, once it splutters add curry leaves and dried red chillies once they are done add the chopped Mangoes and a cup of water and then allow it to cook, in a medium flame.
Meanwhile take all the ingredients under Grind to paste in a blender to make into a smooth paste using 1/4 cup of water.
By that time the Mangoes would have cooked, as it doesn't take a long time to cook. Add this paste to the pan mix well and add the remaining water. Add salt and jaggery and allow it to cook for few more minutes until well blended.
Pour the contents of the curry into a serving bowl and serve immediately.

Notes:

This curry can be made with cooking the mangoes first and then adding the seasoning in the end as well.
You can add onion and garlic with the seasonings if you want, but i like it without onion and garlic.

Enjoy!!!

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Mambazha pulissery (Sweet Mango curry) - Kerala style

This sweet and spicy curry is so delicious you wouldn't say no to a second serving

Course Main

Cuisine Indian (Kerala cuisine)

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 3

Author Jayasri

Ingredients

• INGREDIENTS:
• 1 sweet Mango
• 1 tbsp Jaggery
• 2 tbsp coconut oil
• 1 sprig curry leaves
• 2 dried red chillies
• A pinch of hing
• 1/4 tsp mustard seeds
• Salt as required
• 2 cups of water
• Grind to paste:
• 1/3 cup fresh coconut
• 2 to 3 green chillies
• 1 tsp cumin seeds
• 1/2 tsp mustard powder
• 1/2 tsp turmeric powder

Instructions

• Wash and chop the Mango into cubes (slightly bigger in size) leaving the seed. In a pan heat oil and add mustard seed, once it splutters add curry leaves and dried red chillies once they are done add the chopped Mangoes and a cup of water and then allow it to cook, in a medium flame.
• Meanwhile take all the ingredients under Grind to paste in a blender to make into a smooth paste using 1/4 cup of water.
• By that time the Mangoes would have cooked, as it doesn't take a long time to cook. Add this paste to the pan mix well and add the remaining water. Add salt and jaggery and allow it to cook for few more minutes until well blended.
• Pour the contents of the curry into a serving bowl and serve immediately.

Notes

This curry can be made with cooking the mangoes first and then adding the seasoning in the end as well.
You can add onion and garlic with the seasonings if you want, but i like it without onion and garlic.

The post Mambazha pulissery (Sweet Mango curry) - Kerala style appeared first on My Veg Fare.

Delicious one pot meal!  sound's really interesting isn't it? what else do you need to know?  Oh! yeah! the recipe of course 🙂 you need to scroll down to if you don't want to read about my ramblings, as you already know I just don't stop talking!  The Pie is so easy to make it just takes under 45 minutes, what more can you ask for?  You just need to crunch your spoon into it and devour the yummy pie!  watching your favourite soap on your cozy couch.

You did hear it right? crunch your spoon!  that's because of the pie crust I have used to top it up.  I made these one pot pies when it was British Pie week! then why didn't I post it? don't ponder, I am already answering your question, Can you guess? I have been doing a bit of studying I joined college last year that's the reason I haven't been blogging much.   I was under a lot of pressure to submit my last bit of assignments and I wanted to finish it off ASAP.    So,  Now everything is done and dusted I can get back to blogging peacefully 🙂 Yay!  I am flying high.

Coming back to this recipe -  my family loves pies  and I often make them with different variations.  These pies were loaded with veggies and highly proteinaceous because of Hemp seeds, Lentils and it also contains Barley.  These are warm, rich, flaky, savoury, thick and creamy because of the coconut milk.  The filling and the short crust pastry are a match made in heaven and they are super delicious.

You can make it for a weekend meal, a weekday meal or for a meatless Monday blues or for a thanksgiving dinner or for a Christmas final course meal.  This curry is completely VEGAN by making a Vegan pastry, this would be a perfect meal deal for vegans.

When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.  Indigo herbs have products for everybody in whatever walk of life you are in be a vegan, vegetarian, Athlete, you want to loose weight or gain weight, help fight infections or  boost your energy etc  there are various herbal powders to choose from.

This post is in collaboration with Indigo herbs they challenged me to make a main meal, my kids were quite happy they love savoury over sweets!, When Indigo Herbs sent me some products to review in March, I was quite thrilled as they had already emailed me to check their website to choose the products.  I opted for a few products which I wanted to try out, I have yet to try out their Organic carrot powder and I want to make a cake out of it! will update once I use it.  Their  products are Organic and super rich in goodness.

I have been talking too much let's get to the recipe then

Pie with Mixed Vegetables, Hulled Hemp seeds, Lentils, and Barley - A One Pot Meal
Prep time: 10 minutes
Cooking time: 25-30 minutes
Recipe level: Easy to Intermediate
Spice Level: Medium
Serves: 4 to 5 people
Shelf Life: 2 days in Refrigeration and can be Frozen too

Ingredients:
3 Cups of Chopped mixed Vegetables (wash and chop Broccoli,carrots,peas,corn and cauliflower)
1/3 Cup Organic Hulled Hemp Seeds
1/3 Cup Mixed Lentils (Green & Red)  and Barley
1 and 1/2 Cup (360ml) Coconut Milk
1 tbsp Organic coconut oil
3 tbsp Organic Walnut butter
1 veggie stock cube dissolved in 2 cups warm water
1 tbsp  Organic pumpkin powder
1 tsp of Organic coconut sugar
1 Onion
3 Small cloves of Garlic
2 Green chillies (optional)
1 tsp Ginger powder
1/2 tsp Turmeric powder
1 tsp Red chilli powder or Crushed Black Pepper (adjust as per taste)
1/2 tsp Cumin powder
1 tsp Coriander powder
2 Bay leaves
2 cloves
2" Cinnamon sticks
Salt as required

For the topping:

I have used  Frozen puff pastry which I love to make now and then.  If you do not want to make it you can use ready made puff pastry or short crust pastry.

Method:

1. Cut the Veggies Broccoli, carrots, cauliflower and onions.
2. Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
3. In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles (pressure cooker usually takes around 15 minutes in a medium flame to cook completely - check my notes*)  until well done, allow it to cool.
4. Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
5. Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
6. Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
   Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it at 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes:

*I use a Pressure cooker to cook lot of my dals, rice etc when the food is completely cooked the pressure cooker whistles when it's on the third whistle leave for 2 to 3 minutes and switch off the stove.  This ensures the steam is still in cooker and cooks completely.
Cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

Indigo Herbs kindly sent me the above products, I thoroughly enjoyed using them and love to use them in my many more culinary experiments.  Thank you once again Indigo Herbs.

Disclaimer: This post is in collaboration with Indigo Herbs. All opinions expressed here are of my own.

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Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs

This can be done in 45minutes to 1 hour, A perfect one pot meal, with the goodness of Hemp and highly protein packed. Delicious one pot meal

Course Main Meal

Cuisine International

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4

Author Jayasri

Ingredients

• 3 Cups of Chopped mixed Vegetables wash and chop Broccoli,carrots,peas,corn and cauliflower
• 1/3 Cup Organic Hulled Hemp Seeds
• 1/3 Cup Mixed Lentils Green & Red and Barley
• 1 and 1/2 Cup 360ml Coconut Milk
• 1 tbsp Organic coconut oil
• 3 tbsp Organic Walnut butter
• 1 veggie stock cube dissolved in 2 cups warm water
• 1 tbsp Organic pumpkin powder
• 1 tsp of Organic coconut sugar
• 1 Onion
• 3 Small cloves of Garlic
• 2 Green chillies optional
• 1 tsp Ginger powder
• 1/2 tsp Turmeric powder
• 1 tsp Red chilli powder or Crushed Black Pepper adjust as per taste
• 1/2 tsp Cumin powder
• 1 tsp Coriander powder
• 2 Bay leaves
• 2 cloves
• 2 " Cinnamon sticks
• Salt as required

Instructions

• Cut the Veggies Broccoli, carrots, cauliflower and onions.
• Take a wok, add 1 tbsp of coconut oil when it's warm add cloves, cinnamon, bay leaves, finely crushed Garlic-Green chillies with chopped onions and turmeric powder into the wok and saute them for few minutes till the onions become translucent, add 1/8th tsp of salt and sugar this helps onion sweat soon. Now add 3 tbsp of walnut butter add the chopped vegetables sprinkle some water close the lid and cook for 20 minutes saute now and then to check if the veggies don't get stuck to the wok, cook in a low to medium flame and sprinkle little water if necessary. cook them until they are well done.
• In a pressure cooker, using the vegetable stock cook hulled Hemp seeds,Lentils and Barley. for 3 whistles until well done, allow it to cool.
• Once the veggies are done add all the spice powders coriander, cumin and ginger. Mix well leave it for a 5 more minutes in a low flame, after 5 minutes add coconut milk.
• Taste and check the spices and adjust, add the cooked hemp seeds, Lentils and Barley then add required amount of salt taste again and adjust the salt.
• Close the lid and allow it cook for 10 minutes in a low flame. sprinkle herb of your choice and finish the curry.
• Spoon the veggie curry into 4 or 5 ovenproof bowls or Ramekins or a big casserole, filling to the brim so the pastry don't fall in the middle, then top it with shortcrust pastry or a puff pastry and bake it 180 degrees 20-25 minutes or until they become reddish brown in colour.

Notes

cut a strip of the pastry and seal it on top the bowl or whatever container you are using and then spread the pastry on top this helps in the pastry not sinking in the middle and cooks properly.
Check the curry to your taste increase or decrease the spices used as you prefer.

The post Pie with Mixed Vegetables and Hulled Hemp seeds - A Review for Indigo Herbs appeared first on My Veg Fare.