Vadu Manga – pickled baby mangoes in brine

Last year, after years and years of procrastinating, I finally prepared my first batch of maavadu or vadu manga, one of Southern India’s most loved pickle. The pickle is made with immature green mangoes about half an inch to maximum two inches in size. The intent obviously was to not waste anything, not even fallenContinue reading “Vadu Manga – pickled baby mangoes in brine”

Yennai Chadam – fermented rice

My mor milagai post on Instagram started a conversation between me and Radha, another Tambram schoolmate of mine. She mentioned how well it combines with fermented rice. This morning I had a bowl of rice that had now been fermenting a good 30 hours. I could see fermentation bubbles on the surface and it hadContinue reading “Yennai Chadam – fermented rice”

Thayir Sadam – Curd Rice

It’s summer and the mangoes are maturing on the trees. The blazing sun keeps all of us indoors – it’s the sanest thing to do. Appetites are waning and you are perpetually parched. “I hate summer!” you may be tempted to say. But then you remember the mangoes. And the phalsewala¬†who has started doing hisContinue reading “Thayir Sadam – Curd Rice”

Bitter Lime Pickle

Ask, and it will be given to you;¬†seek, and you will find. Even in an extremely urbanised city like Delhi, with hardly any real wilderness left, you will be pleasantly surprised how nature escapes the boundaries we set for her. Plants like bathua (lamb’s quarters) and kulfa (purslane) are common enough. I even found aContinue reading “Bitter Lime Pickle”