Mavinakayi Hetchida Uppinakayi(Pickle)

Ingredients:
4 medium sized Raw Mangoes (Around 7-8 cups chopped Mango pieces)
1 cup of coarse Salt
1.5 cups Red Chillies (Preferred: Harekala Menasu)
1/4 cup Mustard seeds (Preferred: Small one)
1/2 inch sized dried Turmeric

Recipe:
Clean and wipe the raw mangoes using a clean cotton cloth.

Chop each mango into small pieces as shown in the picture below.

Put chopped mangoes, salt in a vessel and keep them aside by covering a lid for about 1-2 days. Remove the chopped mangoes from salt water and keep them aside.

Prepare the pickle masala(Around 1.5 cups masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel, add the mango pieces, required amount of salt water and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used that day or next day itself. Refrigerate for longer shelf life.

Take little amount of pickle in a bowl. Put 1/2 tsp mustard seeds, 1 tsp oil in a pan and heat. Once it starts spluttering, add big pinch of asafetida powder, keep it for few seconds and then add it to pickle. Mix well before serving. It goes well with rice, dosas, etc.

Chore Payasa / Tender Cashew Nuts Payasa

Ingredients:
4 - 5 cups Tender Cashew nuts / Chore
3 cups fresh/frozen Coconut or 2.5 - 3 cups Coconut Milk
2 cups Jaggary
2 tsp thick Rice Batter / Rice flour
3 - 4 Cardamoms / Elakki / Elachi
Pinch of Salt (optional)

Recipe:

Apply little oil on your hands and cut the tender cashew nuts into two halves and remove the cashew nuts from them.

Put around 5 cups of water in a vessel and bring it to boil. Add this tender cashew nuts into this hot water and keep it aside for about 10 mins.

Remove the outer cover of cashew nuts as shown in the picture below.

Grind fresh/frozen grated coconut into smooth paste by adding little amount of water.(If it is frozen coconut, use warm water while grinding.) Squeeze the ground coconut, by placing it in a clean cotton cloth.

After this process, add 3 cups of water to the squeezed coconut, mix well and squeeze it again. Put this thin coconut milk to a pressure cooker. Add tender cashew nuts, 1/2 cup jaggary and cook them well. (2-3 whistles) Once the pressure goes off, add remaining jaggary and bring it to boil. Keep this in low flame for about 5 mins until all the jaggary dissolves. Put 1/2 cup of water, rice flour/batter in a bowl and mix them well. Add this to Payasa and bring it to boil. Add the coconut milk, stir the Payasa and bring it to boil. Add the mashed cardamom seeds and keep the Payasa in low flame for about 1-2 mins.

Mix well before serving. Serve hot or chilled.