Arusuvai Friendship Chain And My Mystery Ingredient

When I started my blog I had seen something about a friendship chain and wondered how it was working.Since that chain was was Indian resident bloggers I could only guess what was happening.Now in the second innings of this beautiful chain, I was able to join and become a part of this.

Let me start from the very beginning.Arusuvai is a term that denotes the six tastes.Anyone from Tamilnadu will surely tell you what it is but let me enlighten the others.The six tastes are- Inippu – sweet , Uppu – salty, Kasappu – Bitter, Pulippu – sour and Thuvarpu – astringency.This friendship chain was started by Lata and organized by Bharathy and Srivalli.

The second season was initiated by Sayantani wo writes at A Homemaker’s Diary.When the announcement came, I was sad because I could not participate.Then I asked her if she would consider my name when I came down for the holidays and she did!!

A few mails later, I was told that Archana who writes at The Yum Factor blog was going to send me my surprise ingredient and I was excited.Last month I got the much awaited parcel from Archana with a beautifully written letter and a load of goodies…

An exquisite  table cloth that fit my table perfectly!!!

Delicious and crunchy khakras that we enjoyed with our evening coffee and what was left of it vanished in the next  couple of days.They were so good…

Then was the pack of my mystery ingredient.I guessed it to be Mangodi . I took one bite and I was right!!!

For those who are new to Mangodi, let me give a small insight.They are small dumplings made of seasoned moongdal paste .They are either shaped as small rounds or made into strands and dried in the sun.It is extensively used in Rajastani cuisine.Mangodi is often cooked with other vegetables, added to Pulao and also cooked on their own like dhals and they are said to have a unique flavor.

Many times I had wanted to prepare Mangodi after I read about it in Tarla’s ‘Rajastani Cookbook’.I have even soaked the moongdal and then due to some reason used it to prepare another dish.I guess Archana somehow knew that I wouldn’t make it and sent it to me 🙂

I prepared Mangodi Ki Khadi that was paired with Masala Buckwheat parathas.

The recipe is taken from Tarla’s ‘Rajastani Cookbook’.When I saw the name Mangodi Ki Khadi, I thought we will be using yogurt like the other khadi’s but I was wrong.It uses tomatoes and gets done in less than 15 minutes,and this time includes the time for preparing the vegetables!!

The original recipe says we have to crush the Mangodi before using in the recipe but since the one I got were small in size, I used them as such…

I used:

Mangodi – 1 cup
Tomato -2, chopped
Ginger garlic paste- 1 teaspoon
Green chilli paste – 1/2 teaspoon
Red chilli powder- 1/2 teaspoon
Turmeric powder- a pinch
Asafoetida powder -a pinch
Cumin seeds -1 teaspoon
Coriander powder- 1 teaspoon
Oil- 1 teaspoon
Salt to taste
Coriander leaves to garnish

1.  Heat oil in a pressure cooker.
2. Add asafoetida powder and cumin seeds
3. When the cumin seeds crackle, add the mangodi and saute for a couple of minutes
4. Add chopped tomato,ginger garlic paste, green chilli paste, coriander powder, red chilli powder, turmeric powder, salt and around 2 cups of water.
5. Mix well and pressure cook for 10 minutes
6. When the pressure releases, remove from pressure cooker and garnish with coriander leaves.

Note:

The quantity of water can be adjusted according to the consistency you prefer.I like a thick gravy so added 2 cups.The original recipe calls for 3 cups of water.

Thanks a lot Sayantani for bringing back Arusuvai – Season II and to Archana for sending me the box of goodies 🙂

Bon Appetit…