Cherished Recipes from Swarnamma’s Kitchen

My pick for Jhiva for Love this month is Ripe Mango Mor Kozhambu and Beans Paruppu Usili Curry.

Please note that these dishes are not exactly diabetic friendly and I am posting these recipes specially for Jhiva for Love. I wanted to post something for Jhiva for love because more than ingredients it is love and goodwill that make a dish healthy and delicious.

Ripe Mango Mor Kozhambu and Beans Paruppu Usili Curry reminds my family of Swarnamma, my husband’s mother, my mother in law and grandmother to my kids.

Pic of Swarnamma (Click on the image to enlarge)

Each of us have our own share of experiences with her with respect to her culinary skills.

My husband still remembers the dal rice and mango pickle that he used to carry for lunch everyday when he was in school and college. He still keeps saying how he relished his lunch and never got tired of eating the simple yet delicious food that his mother cooked for him everyday.

My kids remember how Swarnamma made curd rice out of the left over rice in the house and insisted that the kids have it.

My kids recall the times when she made them sit on the floor and placed the balls of curd rice in their palms. She used to make a hole in the ball of curd rice and then pour some left over sambhar or rasam in it. The youngest kid was the luckiest because Swarnamma used to feed the kid. All said and done kids loved the food she gave them, be it just curd rice and pickle. Above all, no left over food got wasted when Swarnamma was around.

Swarnamma always gave an ounce of her meal to atleast one person before she actually began eating her meal. She ate just two times, once at around 10 in the morning, that was her brunch, which included rice, sambhar/rasam/kootu with curry, pickle and curd. She used to have her brunch in a plantain leaf.

Swarnamma’s food in the plaintain leaf was the best food that anyone could have seen or had.

I remember how she placed the food on the leaf with taste and knack and it used to look simply delicious. Then the way she had the food with utmost attention and never left a morsel of food in the leaf was a sight to watch.

My daughter always used to look forward to that ounce of Swarnamma’s meal both in the morning and evening.

Swarnamma’s hot evening meal was the kadai dosa. This kadai dosa obviously made in the traditional black kadai used to be soft, fluffy and crisp at the ends. She used to dip one piece of the dosa in molaga podi and give it to my daughter and she still relishes the taste of the dosa, Swarnamma used to give her.

When I remember Swarnamma a lot of things about her come to my mind. First is her strict discipline: she never used to fail to rise early,eat on time, do all her chores by herself and sleep early.

She strictly maintained this routine till the age of 80.

Next is her commendable sense of cleanliness and orderliness which she refused to break till her last breath.

Then comes her taste for Keralite cuisine. Mango Pachadi and Olan were her hot favorites. I remember how she made sevai at the age of 80, when she was sick.

Then of course I remember her sarcasm and sense of humour. She would just make fun of you right before you and yes you need to have the spirit to take all that she says.

The recipes I am going to post today are in fond remembrance of Swarnamma and her culinary skills.

So here are the recipes for you to try.

Ripe Mango Mor Kozhambu

Ingredients

  • One ripe mango
  • One cup of sour curd
  • Half coconut (grated)
  • Two teaspoon cooking oil
  • !/2 teaspoon urad dhal
  • 1/2 teaspoon fenugreek seeds
  • 4or 5 red chillies
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon asafoetida
  • Few curry leaves
  • Salt to taste

Method

  1. Cut mango into medium pieces.
  2. In a frying pan add 1/2 teaspoon oil.
  3. Add urad dhal, fenugreek seed and red chillies.
  4. Fry till it becomes red.
  5. Grind grated coconut, fried items into a fine paste.
  6. Beat curd with a whisk to make it smooth and keep it aside.
  7. In a Kadai, add some oil.
  8. Add mustard, fenugreek and red chilly.
  9. When the mustard starts popping, add curry leaves and hing.
  10. Add cut mangoes, turmeric powder, salt and enough water.
  11. Boil till the mangoes become soft.
  12. Add the ground paste and boil for 5 minutes.
  13. Add the curd and when it is about to boil turn off the fire.
  14. Add water if it is very thick.

The consistency of the Kozhambu should be like sambar . Serve hot with rice.

Beans Paruppu Usli Curry

Ingredients

  • One cup of chopped Beans
  • Half cup of Channa dhal
  • Quarter cup of tuvar dhal
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon asafoetida
  • 3or 4 red chillies
  • Few curry leaves
  • 1/2 teaspoon mustard
  • 1/2 teaspoon urad dhal
  • 3 table spoon cooking oil
  • Salt as required

Method

  1. In a kadai, add beans,salt,turmeric powder and enough water.
  2. Cook till it becomes soft.
  3. Soak channa dhal, tuvar dhal, red chillies for one hour.
  4. Grind the dhals with hing, red chillies and little salt coarsely.
  5. Grease the idly plate and the place the ground mixture.
  6. Steam it for 10 minutes.
  7. Allow it to cool and scramble them using hand. Now the paruppu usili is ready.
  8. In a kadai add some oil.
  9. Add mustard and urad dhal.
  10. When they start popping, add curry leaves and scrambled dhals
  11. Fry for a while.
  12. Add the boiled beans and fry till it gets mixed completely along with paruppu usili.
  13. When it becomes slight brown, remove from the burner.
  14. Serve hot with rice and mor kozhambu.

Food in Plaintain Leaf in Remembrance of Swarnamma (Click on the image to enlarge)

Try having this meal in a plantain leaf. I am sure you will love it.

Enjoy your meal 🙂

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2 Responses to Cherished Recipes from Swarnamma’s Kitchen

  1. Pritya says:

    I really like the way you have captured all your family members sentiments about this lovely lady Swarnamma. Her qualities are so commendable, nice to know her through your writing.

  2. […] Sharadha of Choicest healthy recipes about Swarnamma I remember how she placed the food on the leaf with taste and knack and it used to look simply delicious. Then the way she had the food with utmost attention and never left a morsel of food in the leaf was a sight to watch. […]

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