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Saturday, April 9, 2011


I am a new blogger.
I ask myself why blog.
The answers I gave myself:
- because i have something to say
- because i want to share
- because i want to learn
- because i seek attention (more attention ;))
- because i have nothing better to do
- because... because... heck whatever...
It is spring in my part of the world and the trees are beautiful with their tender green leaves. The Jacaranda with their lovely mauve flowers, the aakaash mallige's sweet perfume, the yellow and red Gulmohur are in full bloom giving the city a brand new look for Yugadi the new year of Southern Deccan India.
Festival = Oota or Food
We had lunch on Yugadi day on banana leaves, freshly cut from our garden. Bele holige, home made mango pickle, carrot kosumbari, beans palya, mavinkai chitranna, masala vadas, moolangi huLi with white rice, tomato rasam and curd.
Our newly wedded daughter and son-in-law gave us a surprise visit and made the festival all the more enjoyable.
Here's the recipe for the very tasty mavinkai chitranna that my daughter once taught me. She got the recipe from the internet. I love it this way.

Ingredients (for 2):
ooked white rice 2 cups
skinned and grated raw mango 1 cup
coconut grated 1/4 cup
green chillies 3 or more as per taste
mustard seeds 1 1/2 tbs + 1/4 tsp
oil (i use rice bran oil) 3 tbs
curry leaves 2 sprigs
chana daal 1 tsp
urad daal 1 tsp
hing a pinch or more
turmeric powder 1/4 tsp

peanuts raw a handful
coriander leaves finely chopped 2 tbs
salt to taste

Blend the grated coconut along with 1 1/ 2 tablespoon of mustard seeds. Add very little water to ensure the mustard gets ground. Keep this aside.
Heat the oil in a wok and fry the peanuts until they turn reddish brown in colour. Lower the flame and lift off the peanuts and keep them aside for garnish.
In the same oil, add mustard seeds and allow them to pop. Add curry leaves, chana daal and urad daal and fry on medium flame until the daals turn golden. Add hing and quickly stir in the raw grated mango. Cook the mango for a minute and add turmeric powder, ground coconut and mustard paste and salt. Cook this paste while stirring for a couple of minutes and add finely chopped coriander leaves. Turn off the flame.

Mix the above mixture (a couple of tablespoons at first) with white rice. Add more mango mix if you like it stronger. Garnish with fried peanuts and serve.

Hope you enjoy spring this year. Dont miss the watermelons, jackfruits, oranges and of course wait a bit for the king of fruits - Mango!


  1. Welcome to the Blogsphere...I ask...What took you so long?!!!! I look forward to ALL of your wonderful posts~and Promise to give you all the attention you seek!! :~D xoxo

  2. Keep blogging!!!!!!
    My chapati-making is very good thanks to you!!! Everyday!
    Big hug:):):) xoxo

  3. Yeah! Anu I want to know about the awesome carrot salad and more about you!!!



  4. Thank you Tracy, Alyson and Jill for your encouragement! :-) soooo happy! Love you all.

  5. Anu: I ate at your place in January when I was visiting Gokulum. I came to town with Denise and her daughter, Gloria -- we are friends of Annie Pace here in Colorado. Everything I ate there was DELICIOUS! I'm so glad you are blogging. I hope you share more recipes: from complex ones to simple ones (although NOTHING is simple when it comes to indian cooking!) I had a big Indian dinner Saturday for 30 people and let me tell you, I REALLY respect you for the amazing food you prepare!

  6. Dear Donna,
    Thank you for your encouragement. I will be sharing a lot of my recipes through this blog. I am glad you liked my food and hope to introduce something new this season. Whatever it is, you will get the recipe!
    Lots of love from Mysore (now raining!!)