Dadi Maa Ke Nuskhe: Traditional Indian Home Remedies for Cold, Cough, Colic, Indigestion & Digestion

🌿 Dadi Maa Ke Nuskhe | Traditional Home Remedies Passed Down Through Generations

Long before modern medicine became a part of everyday life, Indian homes relied on age-old kitchen wisdom, herbs, spices and simple remedies lovingly passed down from grandmothers to mothers and then to children.

Many of these traditional remedies were prepared with ingredients already present in the kitchen - Bishop's weed, dill, ginger, nutmeg, tulsi, pepper, fennel and countless other healing herbs and spices that formed the heart of Indian home care traditions.

While these remedies were never considered replacements for medical treatment, they were often used for comfort, soothing relief and everyday wellness support.

Here are some traditional home remedies that have been followed in many Indian households for generations.

👶 STOMACH PAIN (COLIC)

Colic is one of the most common reasons babies cry continuously. 

Traditional wisdom often believed that untimely feeds or consumption of gassy foods by breastfeeding mothers could contribute to tummy discomfort in babies.

Traditional Dill Seed Remedy

If a baby below nine months appeared to have stomach discomfort, elders often recommended crushing about 10–15 dill seeds (Suva seeds) with a teaspoon of water. A few drops of mother’s milk were then mixed into this extract before administering very small quantities carefully.

Dill seeds have long been valued in Indian households for their soothing digestive properties.

🌿 CONSTIPATION

Constipation can make both adults and babies extremely uncomfortable. Traditional Indian remedies often focused on gentle, natural methods to ease bowel movement.

Traditional Remedies Often Used

• A few drops of castor oil mixed with lukewarm water or mother’s milk were traditionally administered in very small quantities depending on age and severity.

• Chebulic Myrobalan (Harda / Kadukkai / Harithaki) has long been considered beneficial in traditional practices for relieving constipation.

• Warm water consumed frequently through the day was considered helpful.
• A fibre-rich natural diet including vegetables, fruits and whole grains was traditionally encouraged.
• Isabgol (Psyllium Husk) mixed in water has also been commonly used in Indian households.

• Water stored overnight in copper vessels was traditionally believed to help regulate bowel movement.

• Applying a little coconut oil or castor oil around the anal region of babies was often done to ease discomfort during bowel movement.

🍋 NAUSEA

Traditional Indian kitchens often turned to lemon and ginger to ease nausea naturally.

Common Remedies

• Lemon with a tiny pinch of black salt
• Fresh ginger slices chewed slowly
• Ginger-lime sherbet with black salt and a little sugar

These remedies were believed to soothe the stomach and refresh the senses.

🍽️ LOSS OF APPETITE

In Ayurveda, indigestion and appetite loss are considered deeply connected.

Traditional remedies used to stimulate appetite included:

• Pomegranate juice with rock salt and honey
• Buttermilk infused with mustard seeds, ginger, cumin and asafoetida
• Indian gooseberry powder mixed with honey and ghee
• Tamarind water with ajwain
• Basil tea prepared with milk and cardamom
• Cinnamon, fennel and coriander infused water

These preparations were traditionally believed to awaken digestion gently and naturally.

🌬️ FLATULENCE

Flatulence (Anaha in Ayurveda) was commonly associated with imbalance in digestion.

Traditional Remedies

• Asafoetida dissolved in warm water
• Lightly roasted fennel seeds chewed after meals

These were widely used in Indian homes to reduce bloating and gas.

🌿 INDIGESTION

Indigestion (Ajeerna) was traditionally believed to arise from irregular eating habits, overeating, stress or consuming heavy foods.

Traditional Remedies

• Ajwain with rock salt and warm water

• Asafoetida water
• Mint oil in warm water
• Fresh curry leaf juice with lemon and honey

These remedies were believed to help stimulate digestion and relieve heaviness.

💧 DIARRHOEA (LOOSE MOTIONS)

Known as Atisara in Ayurveda, diarrhoea can quickly lead to dehydration if fluids are not replenished.

Traditional Supportive Remedies

• Whey or buttermilk in small quantities

• Rice kanji with a pinch of salt

• ORS or salt-sugar water for hydration

• Cooked raw banana mash with poppy seeds

• Pomegranate rind powder with buttermilk

⭐ NUTMEG — A Traditional Favourite

Nutmeg (Jaiphal / Jadhikkai / Jajikaya) has traditionally been regarded as one of the most valued home remedies for loose motions in both children and adults.

It was commonly believed to:

• Help reduce loose motions
• Calm the stomach
• Promote restful sleep

Many Indian grandmothers considered nutmeg a staple in home remedy boxes.

Nutmeg (Jaiphal / Jadhikkai) has traditionally been used in tiny quantities in Indian home remedies for loose motions and digestion. However, nutmeg should always be used very carefully, especially for babies and young children, because excess nutmeg can be harmful.

🌿 Traditional Usage Guidelines (Very Small Quantities Only)

👶 Babies (Below 1 year)

Traditionally, only a very tiny smear or pinch of nutmeg paste was used.

Usually:

• Nutmeg was rubbed lightly on a stone with a few drops of water or mother’s milk

• 
  Only a trace amount of the paste was given

⚠️ Babies are extremely sensitive to nutmeg. Never give large quantities.

🧒 Young Children

Traditionally:

• A small pinch mixed in warm water, honey (for children above 1 year only), or milk

Only once or twice a day in very small quantities.

🧑 Adults

Adults traditionally consumed:

• A small pinch mixed in warm water, milk or honey

Again, only in moderation.

⚠️ Important Safety Note

Excess nutmeg can cause:

• dizziness
• nausea
• vomiting
• drowsiness
• hallucinations
• rapid heartbeat

Especially in babies and small children, even moderate excess can be dangerous.

Loose motions in babies and children can quickly lead to dehydration, so persistent diarrhoea, fever, vomiting or lethargy should always be medically evaluated.

🌿 SORE THROAT

Traditional remedies for sore throat often included warm herbal gargles and soothing decoctions.

Common Remedies

• Ajwain water gargle with salt
• Fenugreek seed gargle
• Cinnamon decoction with pepper and honey

These remedies were traditionally used to soothe throat irritation and discomfort.

🤧 COLD AND COUGH

Cold and cough remedies form a very important part of traditional Indian household care.

One commonly prepared remedy is Kashayam — a warm herbal tonic made fresh daily.

🍵🌿 Traditional Kashayam Recipe🍵

Ingredients

• Tulsi (Holy Basil) – 8 to 10 leaves
• Karpooravalli / Ajwain leaves – 1 to 2 leaves
• Ajwain seeds – 1 teaspoon
• Cumin seeds – 1 teaspoon
• Dill seeds – 1 teaspoon
• Fennel seeds – 1 teaspoon
• Peppercorns – 3 to 4

Method

Boil all ingredients in 4–5 glasses of water until the flavours and herbal essence infuse well into the water.

Allow it to cool slightly until warm.

A little honey may be added for older children and adults for soothing relief.

Traditionally, this warm kashayam was given through the day for relief from phlegm, cold and cough.

🌿 CHEST WARMING FOR BABIES

Traditional Indian households also followed gentle warming techniques for babies suffering from cold and chest congestion.

Warm betel leaves or softly heated cotton cloth balls were gently placed on the chest and back to provide warmth and comfort.

Care was always taken to ensure the temperature was mild and safe for the baby’s delicate skin.

🌿 A Note From Traditional Indian Homes

These remedies reflect the wisdom and nurturing traditions of generations gone by. They remind us of a time when kitchens were also healing spaces and grandmothers were often the first caregivers at home.

While many of these remedies continue to be followed lovingly even today, every individual’s body and health condition is different.

#SukanyasMusings #DadiMaaKeNuskhe #Paativaidyam #TraditionalRemedies #IndianHomeRemedies #Ayurveda #NaturalHealing #GrandmasRemedies #IndianKitchenWisdom #HomeRemedies #HolisticHealth #DigestiveHealth #ColdAndCough #Kashayam #HerbalHealing #NaturalWellness #TraditionalIndianWisdom #HealthyLiving #IndianHerbs #AyurvedicLifestyle

DISCLAIMER : HOME REMEDIES ARE JUST SUPPLEMENTARY APPROACHES. ALWAYS SEEK A QUALIFIED PHYSICIAN'S ADVICE FOR ANY ILLNESSES.

MOJITO ON THE ROCKS (NON-ALCOHOLIC) MOCKTAIL

MOJITO ON THE ROCKS (NON-ALCOHOLIC) MOCKTAIL

Mojito (read Mohito) is a traditional Cuban highball. Traditionally, a mojito is a cocktail that consists of five ingredients: white rum, sugar, lime juice, sparkling water and mint.

Main alcohol: Rum

But since I don’t consume alcohol I will share with you this wonderful non-alcoholic recipe which is very refreshing and has health benefits too.

Note the recipe of Mojito served on the rocks.

Ingredients

Mint leaves – 6-8 fresh mint leaves

Soda water – ½ glass Club soda

Lime juice – 2 tablespoons (freshly squeezed)

Sugar – 2 teaspoons

Ice cubes – As required (For one glass of Mojito you require one glass of ice)

Method

In a tall glass, Add lime juice, sugar and about 6-8 mint leaves. With the help of a spoon or a cocktail muddler crush the mint leaves into the lime juice and sugar. This releases oils from the mint and helps the sugar dissolve into the lime juice. Stir well then pour into a glass filled with ice, leaving about an inch of room then top with club soda. Garnish with extra mint leaves and a lime slice.

Serve on the rocks; poured over ice with a straw

You can make this for a family of four with the quantity as below

Freshly squeezed lime juice - ½ cup

Sugar - 3 – 4 tablespoons

Fresh Mint leaves – About 30 plus some for garnish

Ice – 4 cups

Soda water - ½  cup

Lime slices – 4 for garnishing.

Here are some health benefits of drinking this mocktail.....

Click here to read the benefits of drinking soda water…..Trying to make weak indulgences guiltless!!!!

Mint is not just a mouth refresher, it’s health benefits include digestion, nausea, headache, and asthma.

Enjoy this Refreshing non alcoholic drink. You can serve it in parties and they make an excellent alcohol- free cocktail for adults.

Some info courtesy - Wikipedia

RAVA LADDOO / SUJI KE LADDOO/ SWEET SEMOLINA BALLS

RAVA LADDOO / SUJI KE LADDOO/ SWEET SEMOLINA BALLS

This is probably one of the easiest sweets to make. This is also one of the first sweets I ever attempted to make. I would call this a beginner’s sweet or a no-fail recipe for anybody. Just follow the recipe step-by-step and you will have one the easiest sweets to prepare for Diwali or any festival or just to gobble like that. I also call Rava Laddoo one of the easiest sweets as it is prepared with ingredients easily available at home like Semolina, sugar and ghee. Rava Laddoo in Tamil is known as Suji ke Laddoo in the North and Ravyacha Laadoo in Maharashtra.

Here is the recipe for Rava Laddoo

Ingredients

Semolina/Rava/sooji - 1 cup 

Sugar – ¾ cup - 1 cup (depending on how sweet you like)

Ghee - ¼ cup 

Milk (optional) - 1 tblsp 

Cardamom powder (elaichi) – 1 tsp

Cashew nuts – 2 tbsps sliced in halves

Raisins – 2 tbsps 

Method

In a wok (pan), add the semolina and roast evenly by continuously stirring it with a spatula over a medium flame until a nice toasted aroma comes out of it. Be careful not to burn the rava while roasting it as it will completely ruin the taste of the laddoo. Let the roasted rava cool down. Keep it aside.

Now powder the sugar and keep aside.

Now take the cooled down roasted rava and mix with the sugar and run in the blender till it becomes one uniform mixture. Add in the cardamom (elaichi) powder and run it in the blender along with the rava and sugar.

Now transfer this mix to a big plate. I usually take a big plate so it’s easy for me to mix. In a saucepan, add in the ¼ cup ghee and to it add the Cashew nuts and Raisins and fry until the raisins become plump and the cashew nuts get slightly toasted. Add this to the rava and sugar mixture.

Sprinkle the milk and mix thoroughly (This step is optional). In case you are using milk, heat up the milk slightly and add in warm milk to the mix. Milk is added to enable binding the mixture well enough so as to make the laddoos easily. I haven’t used milk in my recipe. I have made the laddoos completely with ghee. Adding milk reduces the shelf life of the laddoos.

Once, you have added the ghee, make small balls out of the mixture immediately, make tight balls. Rava Laddoo is ready to enjoy!!!

 Tips

•         While blending the semolina, ensure that it is blended to a fine powder which will enable to make the laddoo easily. If the mix is coarse then it won’t be easy to make the laddoos.

•         The finer the blend the more melt-in-the mouth the laddoo’s will be.

•         In case, you are not using milk and find it difficult to bind, add in more melted warm ghee to the mix until it’s easier to make the laddoos.

•         Sugar can be added according to taste. 3/4^th cup is just ok not overly sweet. If you like it more sweet you can add 1 cup of sugar.

•         You can reduce the ghee by 2 tbsps in the recipe and it still turns out fine. 

CHEENIVARIKKAI / KOTHAVARANGAI PARUPPU USILI (CLUSTER BEANS WITH LENTILS AND COCONUT)

CHEENIVARIKKAI / KOTHAVARANGAI PARUPPU USILI (CLUSTER BEANS WITH LENTILS AND COCONUT)
GAWAR PHALI KI SABJI DAL AUR NARIYAL KE SAATH
The biological name of Cluster beans is Cyamopsis tetragonoloba. It is an annual legume and the source of guar gum. It is also known as Gavar, Gawar Phali, Guwar or Guvar bean.

This is yet another weekend special from my kitchen. The reason it’s cooked over the weekends is simply because the process to cook this dish is quite lengthy and time consuming. But it’s one of my absolute favorites. There are some dishes which amma (my mom) knows; that can make me happy any day and this is one of it.

Now, cluster beans is called Cheenivarikkai at my place. I guess it must be a kerala iyer (Tam brahms from Kerala) name.  I don’t know how many people call it as that. I didn’t know for very long that it is also known as Kothavarangai.

Paruppu usili is made in different houses differently but I absolutely adore my mom’s recipe and follow it to the T.

I even heard that many people use Bengal Gram (Chana dal) to make paruppu usili, but my mom uses Toor Dal (Pigeon Peas).
Apparently many people don’t like Cluster beans and it seems in yesteryears when old people would go for Pilgrimage to Kashi (Explanation below) they would usually give up on Cluster beans.

Kashi Vishwanath temple  - A visit to the temple and a bath in the river Ganges is one of many methods believed to lead one on a path to Moksha (salvation) hence people from all over the nation try to visit the place at least once in their lifetime. There is also a tradition that one should give up at least one desire after a pilgrimage at the temple.

When I asked my Grandma why they would give up on such a lovely vegetable, my grandma would say, because Cluster Beans is usually very gassy and as you age your digestive systems would become weak so it would be best to avoid it.

Thank god we are not in those times and I probably may not have to give up on this lovely vegetable. There are some people who steam the paruppu (Dal), but I don’t, here is the recipe for all of you to enjoy.

Ingredients

For the Kothavarangai Mezhukkuvaratti (Poriyal)
Cheenivarikkai / Kothavarangai (Cluster Beans) – 750 gms chopped
Oil – 2 tsps
Mustard seeds – 1tsp
Udad seeds – 1 tsp
Red Chilly – 1 broken in halves
Turmeric powder – ½ tsp
Asafetida – a pinch
Salt as per taste
Shredded Coconut – 2 tbsps

For the Paruppu Usili
To grind to a coarse paste:
Toor Dal - 1 cup
Dried Red Chillies – 1
Green Chilly – 1
Turmeric powder – ½ tsp
Asafetida – a pinch
Salt as per taste
Mustard seeds – 1tsp
Udad seeds – 1 tsp
 
Method
Rinse & soak 1 cup Toor dal for about 1-2 hours.
Trim the edges and chop cluster beans finely. Rinse it well. In a Kadhai (wok), Add 1 tsp of oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal and the dried chilly broken in half. When the udad dal becomes slightly pink, add the chopped cluster beans, mix well, ½ tsp of Turmeric powder, a pinch of Asafetida, Salt as per taste,  stir and close with lid and cook on low flame till it is cooked. Once it’s cooked, Transfer to a plate.
Drain the Soaked toor dal and grind it coarse in a blender with 1 dried red chilly and 1 green chilly, a pinch of turmeric, a pinch of asafetida and salt as
per taste. Keep aside

In the same Kadhai (wok), Add 1 tsp of oil, when it is hot, Add the mustard seeds and when they begin to crackle, Add udad dal, when the udad dal becomes slightly pink, add the  coarsely blended dal mixture. Keep sautéing until the mixture separates and become golden brown. Once that is done, add the cooked cluster beans and mix well. Now, finally, add in the shredded coconut and mix well. Check for salt at this point as well. Incase there is salt you can add some at this point as well. Cook for 2-3 minutes on sim.

The Cheenivarikkai / Kothavarangai Paruppu usili is ready. Enjoy with Rasam and rice.

Variation to the above method
Steam method – After you coarse grind the dal paste. Boil water in an idli pan, spread the coarse mixture on the steamer plate and steam it for 5-7mins, once it cools down, crumble it with your hands and set aside.
Now heat oil in a wok,  Add the mustard seeds and when they begin to crackle, Add udad dal, when the udad dal becomes slightly pink, add the add the dal mixture & sauté till golden brown, then follow as above.

Tips:-

• Ensure that the dal mixture is blended coarse, if it becomes a fine paste then you will not get the perfect texture. To ensure that it doesn’t get ground fine, make sure to drain the water completely.
• If you are using the steaming method then follow as above. Please ensure to spread the mixture and then steam it as it crumbles easily.
• This recipe can be used to make French beans, flat beans (Avarakkai), Long beans, Banana flower (Vazhapoo) etc.

STIR FRY TOFU WITH VEGETABLES

STIR FRY TOFU WITH VEGETABLES
This is a vegan recipe. I was also careful to use the NON GMO Soya bean Tofu.  
(Kindly do click on the word "NON GMO Soya bean" hyperlink to learn more about Non GMO Foods).
There are many varieties of Tofu available in the market. For this recipe choose the medium firm ones. In Singapore you can buy it everywhere and they are known as Tau kwa.
Soya bean is high in calcium which is good for your bones and teeth.

Tau Kwa also has a high amount of Isoflavones which allows one to prevent heart disease. FDA states that consumption of 25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease. With these kind of health benefits isn’t it good to add tofu to your vegetables?

This dish is very easy to cook and very healthy as it’s packed with proteins and vitamins. I would call it a crunchy crispy delight. You can eat this with brown rice/ white rice/ Noodles or just dunk into a bowlful of this nutritional delicacy.

Stir fry vegetables with soya sauce is made in many south asian countries with a variation to the sauces / spices used.

Below is the Indo-Chinese, Indo-thai, Indo-Pinoy fusion version. (Indo because there is an Indian twist to it)

You can add any vegetables to it like Broccoli, Celery, Mushrooms, Cauliflower….the list of variations is endless. You can rustle this up with whatever you have at home.

Ingredients

Tofu cubes (Tau Kwa) - 1 teacup
Carrot - 1
French Beans / Snow Peas – 5 - 6
Onions  –  2
Tomatoes - 1
Capsicum – 1
Green chilly – 1 big (non – spicy variety)
Stem of spinach – a few
Oil – 1 tbsp
Cumin seeds – 1 tsp (optional)
Soya Sauce – 1 tbsp
Ginger paste – 1 tsp
Red chilli powder – ½ tsp (optional)
Salt as per taste
Pepper – a pinch of coarsely ground pepper (optional)
Spring onion for garnish
Coriander leaves for garnish

Method
Cut the Tofu into cubes Deep fry the tofu until medium brown (about 5 to 8 minutes). Set aside. You can avoid frying and can add the tofu at the end when the vegetables are almost done. Tofu cubes are soft and tend to break, hence, frying would be a good option to keep its texture and shape good.

Chop 1 onion, tomato and the ginger and make a coarse paste in the blender. Keep aside.

Julienne ( cut thin strip lengthwise ) the carrots , beans , capsicum, Chilly,  Cut some Spinach stems about the same length as the julienned carrots

Now, heat a pan and pour-in 1 tablespoon cooking oil. Add the cumin seeds, when it splutters, Sauté the onion. Once it’s translucent, add in the blended coarse paste of the Onion- Ginger Tomato and sauté well, until you see the oil come out of the paste indicating its cooked well. Now add the fried tofu and stir-fry for 3 minutes. Add all the vegetables and stir fry for 3 to 5 minutes. Put-in soya sauce, salt as per taste, chilly powder and pepper as required. Cook in steam till it’s done. The vegetable shouldn’t be overdone. It should be cooked but crunchy.

Garnish with finely chopped spring onion leaves and cilantro (Coriander leaves)

You can make a vegetable broth to pour on top or just enjoy the way it is. Serve steaming hot with Rice/ Noodles or just plain.

Flavors of Cumin & Tomatoes give an Indian twist to this dish. Do enjoy this healthy recipe.

HOME REMEDIES FOR MOUTH ULCER AND SWELLING IN GUMS FOR TODDLERS / BABIES

HOME REMEDIES FOR MOUTH ULCER AND SWELLING IN GUMS FOR TODDLERS / BABIES
Toddlers / Babies can get mouth ulcers and swelling in gums too. This may also lead to bad breath and your toddler / baby becoming cranky.
There are a few home remedies that can be administered before you take your baby to the doctor. Home remedies are safe and harmless but they are not a substitute for a doctor's consultation.

The following remedies can be tried : -

• If you are breast feeding your baby. Keep breast feeding him/her. Breast milk can be very healing for mouth ulcers. (FOR TODDLERS & BABIES

• You can apply coconut milk during the day time to the insides of the mouth and the gums. It will be soothing and help in healing. (FOR TODDLERS & BABIES)

• Add salt to warm water and rinse your mouth with it. The proportion of salt should be high i.e., 3 tbsp of salt in one glass of warm water. Gargle with this water and let it stay in your mouth for at least 30 seconds. Swoosh the water around inside your mouth so that it covers your teeth and gums thoroughly. Do not rinse your mouth with plain water immediately if you want to have relief from the pain for longer time. (FOR TODDLERS ONLY)

• If your baby suffers from swelling and infection in your gums more often, make it a habit of brushing your baby's teeth 3 times a day. Do not use a brush, but use your forefinger to brush gently. Please ensure that your finger nails are cut. Do not forget to make him rinse his mouth after every meal. Carry out proper hygiene. (FOR TODDLERS ONLY)

• If the swelling does not subside for a couple of days and your baby is not eating properly or crying, see a dentist and go through the treatment prescribed.

DISCLAIMER : "HOME REMEDIES ARE JUST SUPPLEMENTARY APPROACHES. ALWAYS SEEK A QUALIFIED PHYSICIAN'S ADVICE FOR ANY ILLNESSES."

METHI RAI KURIA MANGO PICKLE (MANGO PICKLE MADE WITH CRUSHED FENUGREEK & MUSTARD SEEDS)

METHI RAI KURIA MANGO PICKLE (MANGO PICKLE MADE WITH CRUSHED FENUGREEK & MUSTARD SEEDS)

This year when I saw raw mangoes arrive in the market I decided to pickle them. Yo(my husband is very fond of pickles) and nowadays the pickles we buy in the market have a pungent flavor to them, no matter which brand you buy, eventually you wear off the brands as you start feeling this. So, I thought better make them at home.  I was not sure whether I should make Avakkai(the south Indian style) mango pickle or the Gujarati style Mango pickle so I asked all my Facebook friends and somehow got tempted to make the Methi Rai Kuria Mango Pickle. I absolutely adore the Mango pickles that my Gujarati neighbor used to make in big porcelain pickle jars during the summer months back in India. Not only would the home made ones have a lot of Masala, but the mangoes would also be quite soft unlike the ones we buy from the shop.

I read on some websites that this pickle is made either with methi na kuria (crushed fenugreek seeds) or rai na kuria (split mustard seeds). I decided to add both because I like the masala more than the mango itself.

If I can make these at home anyone can make it…It’s incredibly easy to make.  The main preparation is the ingredients, once everything is ready, it is only assembly.

 

Ingredients

Cut Mango Pieces – 1 ½ kilo / Approximately 10 teacups of cut raw mangoes.

Salt – 2 teacups

Broken Yellow Mustard ground coarsely – 1 cup

Methi (Whole)  ground coarsely – ¼ cup

Kashmiri Chilly powder – 1 cup

Asafetida – 2 tbsp

Oil – 41/2 cups

Precautions

Before you start the process of assembly you need to take the following precautions.

·         Work in an open space with the windows open.

·         Don’t sit under the ceiling fan lest the masala blows into your eyes and nose.

·         Wear plastic disposable gloves, because some people have sensitive hands and they may find their hands burning with the chilly powder for a long time.

Method

First wash the mangoes, wipe them and then cut them in big chunks, I made slightly smaller chunks. After you cut don’t wash them, just let them dry out on a newspaper in the sun for a while. Meanwhile make your other ingredients ready.

Lightly Roast the whole fenugreek seeds and when cool, crush them coarsely as shown in the picture.

Lightly Roast the Broken Yellow Mustard seeds, this is readily available in the market. No need to grind this, you can use it as it is.

Heat the oil lightly till it is warm (not up to the smoking point) and let it cool. This process is to remove the raw smell of the oil. This step maybe avoided in the readymade pickles available in the market hence the pickles start to give a pungent odor.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

As you can see in the picture I kept all my ingredients ready.

I mixed the salt, red chilly powder, crushed fenugreek seeds, the roasted broken yellow mustard seeds and asafetida together in a big open plate, After which I added the cut mango chunks.

Ensure everything coats well.

Finally add in the Oil and give it a good mix.

 

You can mix using a spatula or your hand.

 

Once you feel everything is mixed well, slowly, gently take spoonfuls and drop into a sterilized porcelain or glass jar/bottle. Every day keep the jar in the sun for 2-3 hours.

The pickling process starts as the Mangoes start to marinate in the masala.

Every day in the morning open the jar and with a long dry spoon, give it a good stir.

In about 10-15 days the pickle is ready for you’ll to eat. 

I have not used any preservative. The oil and salt are natural preservatives and will help preserve the pickle.

This pickle can be stored for a year but you have to be careful not to use a wet spoon while you scoop out small portions for your immediate everyday servings.

Store this in a cool dry place. Enjoy this lovely condiment with your food.

Tips

·         Preferably use Kashmiri chilly powder as it imparts a lovely red color to the pickle.

·         This pickle can also be made with ½ cup rai na kuria (split mustard seeds) only.

·         This pickle can also be made with ½ cup methi na kuria (crushed fenugreek seeds) only.

·         If you wish, you can use drained baby mangoes in brine, in which case, you should reduce the quantity of salt in this recipe.

GREEN TOMATOES AVIYAL / GREEN TOMATOES COOKED IN COCONUT GRAVY

GREEN TOMATOES AVIYAL / GREEN TOMATOES COOKED IN COCONUT GRAVY
Here I am proud to present yet another kerala-iyer dish, the Green tomatoes Aviyal, this is very popular at home.
Green tomatoes are a healthy source of fiber, which your intestinal and digestive systems rely on for good health. One cup of green tomatoes supplies about 2 grams of dietary fiber. Fiber is present in most fruits, vegetables and whole grains, so increasing your intake of these foods, including cooked green tomatoes, can help you get enough in your diet. The Harvard School of Public Health reports that a diet that includes plenty of fiber may help you reduce your risk of several life-threatening conditions, including heart disease, colon cancer and Type 2 diabetes. Fiber also keeps your digestive system working well so you are less likely to experience constipation.
Green tomatoes also contain nutrients like beta-carotene, calcium, magnesium, phosphorus, potassium, protein, and vitamin K. This recipe would make it worth to add these lovely green tomatoes to your menu.
Once in a way when I visit the Giant hypermart I get to see some green tomatoes nestled in between the ripe red ones or the semi-ripe tomatoes. This time I decided to pick a few for my dish. In yesteryears, where people used to grow tomatoes in their garden they had the luxury to pluck and make these but now we have to rely on supply from our super stores. Green tomatoes have a tart taste to it which is loved by many. It’s usually made as a side dish with Molaghootal / Kootu

Ingredients

Green tomatoes - 6 nos
Turmeric - a pinch
Red chilli powder - 1/4tspn
Fresh grated coconut - 1/2 cup
Dried Red Chilly  - 1
Cumin seeds -1 teaspoon
Salt as per taste
Coconut oil -1 tspn
Curry leaves - 1 sprig

Method
Rinse the tomatoes well. Slice the tomatoes into 4 parts, don’t make think slices or small pieces as it will melt when cooked into a puree. The tomatoes have to be chunky before cooking.  In a vessel, add the sliced tomatoes, some turmeric, red chilly powder  and salt and curry leaves and cook it covered.

Meanwhile, Grind the coconut with the dried red chilly and cumin seeds to a smooth paste.  Once the tomatoes are cooked, Add in the ground coconut paste, check for salt, if required you can adjust now, you can also add chilly powder for a slightly fiery taste. Don’t let the gravy boil for too long as it will become very watery. After a boil or so, once all the ingredients are mixed well and the taste according to you is perfect, drizzle some raw coconut oil on top. This is done for giving it a dash of flavor. It’s kind of a grand finale for this dish.

Now put the lid on and let the flavors mingle for a while.
In some hot white  rice, drizzle some ghee, add your Molaghutal to the rice, mix well, take a helping of the Tomato Aviyal and eat Molaghutal rice with it and with some fried lijjat papads. That’s the way we eat this and savor the blend of various tastes in our mouth.

Note -:

·    While grinding the coconut instead of dried red chilly you can add green chilly. I like the flavor of the dried red chilly so I added dried red chilly to my dish.

·       Don’t add tamarind or Yogurt as Green tomatoes are quite sour on it’s own.

·    You can add onions/shallots to this dish for more flavor, but what I have shared is a traditional recipe.
 

 (Nutritional Value Info courtesy – www.Livestrong.com)