Mango lassi

Mangoes are in season now and being a diehard mango fan I end up buying  box of mangoes whenever I see them. Usually mangoes goes straight into my  tummy and doesn’t get a chance to be experimented , but this time mangoes I picked up were  a bit fibrous and the vein like part was getting stuck in teeth, so it  wasn’t that good for eating so I decided to make lassi with it. I love mango lassi’s, the only drink I order from Indian restaurants. I know that the restaurant ones are not made from fresh  mangoes. It's made with mango pulp that comes out from  a tin and has tons of sugar in it, but still I order it as it's hard to resist the tempation of a mango drink ! But if you would like to make a healthy version I would suggest making your own lassi when mangoes are in season and enjoy this drink without the guilt.

Ingredients (Serves 4-5 )

Mangoes – 4 ( peeled and chopped)

Yogurt – 1 ¼ cup

Milk – 3/4 cup

Sugar -  4-5 tbs or according to your taste or sweetness of the mango

Cardamom powder – ¼ tsp

Method

Blend everything together together in a blender and chill

Notes – I made mango puree first and sieved it to get rid of the insoluble fiber in the pulp and then blended the puree with rest of the ingredients.

Kerala parippu curry/ Kerala sadya parippu / Kerala dal curry

Wishing everyone a happy Vishu! I am glad that this year Vishu is falling on  a bank holiday weekend, so after ages we will get to celebrate Vishu the same day. We have a kerala sadya potluck  planned and I am looking forward to eat a scrumptious sadya tomorrow. 
 Today I am sharing a simple Kerala parippu curry/dal curry which is served as a part of Kerala sadya. It’s so easy to make and you can whip it up in less than 30 minutes.

Ingredients

Moong dal/cherupayar parippu – ¾ cup

To grind

Grated coconut – ¾ cup

Shallots /cheriya ulli – 3

Cumin seeds/ Jeerakam – ½ tsp

Green chillies – 4

For tadka/ thalikkal

Coconut oil /ghee

Mustard seeds – 1 ½ tsp

Shallots/ cheriya ulli – 2

Curry leaves – 1 sprig

Whole red chilli – 3

Method

• Soak the dal for ½ an hour
• Pressure cook the dal for 2 -3 whistles
•  Grind the grated coconut with ingredients mentioned above adding little water.
•  Add the paste to the dal and bring to boil
•   Finally in a small pan add oil/ghee sputter mustard seeds, add the finely chopped shallots.
•   Fry it for some time until slightly brown.
•   Finally add split whole red chilli and curry leaves and fry until red chillies get little dark    
• Add the tadka to the parippu/dal