Showing posts sorted by relevance for query ber chutney. Sort by date Show all posts
Showing posts sorted by relevance for query ber chutney. Sort by date Show all posts

Saturday, 4 February 2017

BER CHUTNEY



Ber or Bhor it is known as is a sweet and sour fruit which is available in Indian market during the period November to March. 

It brings back the childhood memory as we used to go to pluck this near the Krishnan temple at Pallanchathanur where my  grandfather used to stay.  During vacation,  we used to go there and our time pass is this among other mischievous activities. It is a nutrient fruit with antioxidant properties and stimulates your immune system.  It is also rich in Vitamin C, B vitamins, calcium, iron, and phosphorous. These nutrients will keep your skin healthy, and your scalp and hair in good  condition. 

Traditionally in India, the fruit is dried in the sun and the hard nuts are removed. Then, it is pounded with tamarind, red chillies, salt and jaggery.  In some parts of the Indian state of Tamil Nadu, fresh whole ripe fruit is crushed with the above ingredients and dried under the sun to make cakes called ilanthai vadai or regi vadiyalu ) (Telugu).  This vadai I happened to taste when I went to Marudamalai in Coimbatore.  I was fascinated with the shape and colour of this and the fact that never tasted before, I purchased it for tasting.  I really liked it.

Various shapes and colours of ber is available in the market now.  I happened to see the green big ones looks like green tomato and tastes bit like a green  apple.  I purchased the same and cut it for tasting.  I felt the mild sweetness in it and thought of biting a green apple.  I made chutney, subzi and molagootal/kootu out of this and was excellent though you will not be able to identify the taste separately as you will feel that you have made it with the chow chow.  

Let us look at the recipe now and giving below a little brief about the fruit:


BER MOLAGOOTAL



Recently I posted the Ber chutney which was very very tasty.  Now, I am sharing with you all the molagootal and a subzi made out of it.  These can be served with rice, roti, phulka etc. and is an excellent accompaniment.


A brief is given about the ber in my chutney post hence I am not giving you the detailed benefits of it in this post.  


This is a seasonal fruit which is available in the market from November to March and mainly, you can see this with the vendor infront of the school.   I am sure, I brought back the child hood memories in your life by preparing the dish out of this fruit. The ber, imli, star fruit and what not.  Those school days memories can be revived when you see these stuff in the market.


Coming back to the molagootal,  this dish can be prepared with the red and white pumpkin, chow chow, keerai, madras kakadi, chenai etc. by adding  tuvar, masoor or moongdal.  The kootu can be prepared with the chana dal.  Easy to cook tasty to eat.



Thursday, 30 January 2020

INSTANT CUCUMBER JUJUBE PICKLE II HOW TO MAKE JUJUBE CUCUMBER PICKLE II JUJUBE PICKLE

Today I made Jujube Cucumber Pickle. We are getting good variety of Jujube and I enjoy eating this. A little brief is given below about this fruit after the ingredients and method of preparing it.



Video:
 



INSTANT CUCUMBER JUJUBE PICKLE II HOW TO MAKE JUJUBE CUCUMBER PICKLE II JUJUBE PICKLE

Other dishes made out of Ber/Jujube : ber chutney 
ber-molagootal
ber-suzbi 

Saturday, 4 February 2017

BER SUZBI



After posting the ber chutney and molagootal,  here is another subzi made out of the ber fruit.  There is no need for me to brief about the benefits and brief about this fruit as you must have already come to know from the above two posts.


The subzi I made with the fruit can be served with roti and rice too as side dish.  It is a simple preparation as you make the regular subzis with your coriander and chilli powder and tomato etc. etc.  Though the fruit does not have a particular taste when it is made, it is really tasty with the masalas we put in it and for a change, you can really relish this.


Let us look at the recipe now:



Wednesday, 17 April 2019

PACHA KADU MANGA l TENDER RAW MANGO CHUTNEY

Pacha Kadu Manga l Tender Raw Mango Chutney is made with Tender Raw mangoes during the season and served with Mild Kootu, Molagootal and rice.  This is also served as a Pachadi during Sadhya. No cooking involved in this except the tempering.

It is like a raita you can say but it is slightly sour in taste.  In order to balance the sour taste of it, you can add more quantity of Coconut but I prefer the sour taste in it.

Video: Pacha Kadu Manga l Tender Raw Mango Chutney