Malini’s Mavinkai Chitranna (Raw Mango Rice)

My friend, Malini designs clothes. For the past ten years I have been wearing clothes designed by her. Her creativity does not stop there; she is an amazing cook too. This is her recipe. Do try it out.

In this recipe, we use raw mango and usually the mango used for pickles. Those mangoes are much more sour than the totapuri mango, which is nice to eat with some salt and chilli powder. Because the mangoes are very sour, the number of chillies added are more. Even then the dish does not turn out very spicy because the sourness balances the spiciness. Some jaggery is added to balance the flavours. I make a big batch of this every year and freeze them in batches. This way, i can still make mango rice when the mango season is over.

Mavinkai Gojju (Mango Paste)

  • grated raw mango 2 cups
  • 1 tbsp methi seeds
  • 10-12 dried red chillies
  • 1 tbsp jaggery (brown sugar)
  • 1 tsp oil
  • salt to taste
  • Heat oil in a pan
  • Add methi seeds and red chillies and fry for a few minutes on a low flame
  • Grind methi-chilli mixture with the other ingredients to a fine paste
  • This paste can be stored in the freezer. Freeze in small containers for a one time use

Mango Rice

  • 1/2 cup mango paste
  • 3 cups cooked basmati rice (or any left over rice)
  • 2 tsp oil
  • 1/2 tsp mustard seeds
  • a pinch asafoetida
  • 2 tbsp curry leaves
  • 2 dried red chillies
  • 1/2 tsp turmeric powder
  • 1 tbsp powdered dry coconut or grated coconut (optional)
  • a handful of roasted peanuts (optional)
  • Heat oil in a pan
  • Add mustard seeds, curry leaves, asafoetida and red chillies
  • When mustard splutters add the rice and mango paste and mix gently and thoroughly
  • Sprinkle coconut powder and peanuts and mix
  • Serve hot with raita or yogurt or papad or potato chips

Mango Salsa

Mango is called the ‘King of Fruits” and in India, we believe it is. When mangoes are in season, we hardly even look at another fruit. We are lucky to live near an agricultural campus where they grow organic mangoes and a huge variety of them. During the season, we eat mangoes for breakfast, lunch, and dinner. The season starts beginning of April and goes on till the monsoons hit in July and every few weeks we get new varieties of mangoes, which taste different. Other than just eating them, we make curries (with small ripe mangoes) and other savoury dishes like mambalam pulliserry, morkootan, etc.


  • 3 ripe mangoes – chopped
  • 1-2 green chillies, chopped finely
  • 1 onion, chopped fine 1 tomato, chopped
  • 2 tbsp coriander leaves/ cilantro – chopped
  • juice of 1 lime
  • salt to taste


  • Mix all the above ingredients. Serve with tortilla chips

Watermelon Slush

This summer has been oppressively hot and unbearable. The tendency to drink something cold has made me make fresh watermelon juice and have it in the fridge instead of store bought sugary ones. There are days when I long for ice cream, being lactose intolerant keeps me away from them. So here is a substitute, a healthy and tasty one, which will surely keep you cool and happy.

I also tried making granita/ watermelon ice. Once it was frozen, I scraped it with a spoon to form an ice. It does take a long time to do that and I prefer the slush, which takes much less time to do. It is super-easy to make with just 2 ingredients. I did not add the sugar but if you want it sweet, go ahead and add it.

Watermelon Mint Salad

This year, Bangalore has had some unusually hot pre- summer days. It is not mango season yet, mangoes make summer bearable. But there is a surplus of watermelon in the stores. Right in front of my apartment sits a watermelon vendor. I can look out of my kitchen window and see the tempting red fruit, calling out my name. I take a bowl down and buy a full fruit. He cuts it for me which makes my life easy. I make fresh juice with it, so refreshing to come home to some cold watermelon juice.

Here is a simple refreshing watermelon salad recipe. Easy to make and wonderful to have on a hot summer day. The saltiness from the feta goes well with the sweet watermelon. This serves one person as a complete meal or two as a starter.


2 cups chopped watermelon

¼ cup chopped mint

1/2 sliced onions

¼ cup feta cheese or goat cheese

1 cup chopped cucumber (optional)


1 tbsp extra virgin olive oil

1 tbsp lemon juice

Salt and pepper to taste


Place watermelon and mint in a bowl. Add onions. Add cucumber if using.

Add the goat cheese to it.

Mix the ingredients for dressing together

Pour on watermelon mixture and toss.

Taste for seasoning and serve


South Indian Egg Curry (and Egg Roast) – Egg curry two ways

This is a perfect recipe for Easter, especially if you have boiled eggs and are not sure what to do with it other than the usual.

This was a recipe my mom made often when I was growing up, maybe because it was quick and easy to make after a long day at work. She would also sometimes add potatoes to it. She fried the boiled eggs before adding to the curry. The eggs then are slightly crispy on the outside. I usually avoid this step to make it more healthy. You could serve this with dosa, roti or rice. I remember as a kid, eating it with bread. The bread soaks up all the curry and it tastes really good. Even today, after I pour the curry into a serving bowl, I sometimes wipe the remaining curry with a piece of bread and eat it.

I had posted an egg curry sometime ago, this is another easier version. I made this when I had teachers from Bavaria staying at my house. They enjoyed the egg curry and tried their hand at making appam. Monika and Anne, this recipe is for you!


6 eggs hard boiled, (shelled and halved)

¼ tsp turmeric

1 inch ginger, finely chopped or grated (or 1 tsp ginger paste)

4-5 garlic pods, finely chopped or grated (or 1 tsp garlic paste)

2 green chilies halved lengthwise

3 tomatoes, chopped

1 tsp coriander powder

1 tsp cumin powder

1/2 tsp chilli powder

1 sprig curry leaves (optional)

½ tsp mustard seeds

A pinch asafoetida

2 large onion, sliced

1 tbsp vegetable oil

Salt to taste

200 ml coconut milk

Chopped coriander/ cilantro 2-3 tsp


Heat oil. Add asafoetida and mustard seeds. When mustard seeds splutter add the curry leaves and sliced onions, and green chilies. Sauté till the onions are golden brown. Add finely chopped garlic and ginger. Then add the coriander powder, cumin powder, chilli powder and turmeric powder. After a minute add tomatoes and saute till tomatoes are cooked. Add salt and mix.

There are two ways to serve this.

Egg Roast: Place eggs on a platter. Spoon the mixture on the eggs and sprinkle cilantro on it. This can also be served as an appetizer or a side for any meal.

Egg Curry: Take half this mixture and grind to make a smooth paste. Return the paste to the pan and add coconut milk and cook for about 5 minutes on a low flame or till you get the consistency you want. If it is not spicy enough add some chilli powder and mix. Add eggs gently and heat through. Garnish with cilantro and serve with rice or bread.

Chakka Pradaman/ Jackfruit Payasam

Happy Vishu! Vishu is the beginning of the New Year in the state of Kerala. You can read more about Vishu here.

This is a creamy sweet dessert which can be eaten hot or cold. With pieces of fried crunchy coconut, this is heaven! Try it! You can make this vegan by leaving out ghee and adding non dairy butter instead.


  • 1 cup chakka varatti (jackfruit jam)
  • 2 cups coconut milk
  • 1 cup water
  • 1 tsp ghee
  • 1/4 tsp ginger powder
  • 1/4 tsp cardamom powder
  • 1 tbsp chopped dried coconut or 1 tbsp cashew nuts


  • Take one cup of jam in a heavy bottomed pan
  • Add 1 cup of coconut milk and 1 cup of water and cook on a low flame
  • Make sure the jam is mixed well into the coconut milk. Cook for about 10 minutes. Add the ginger and cardamom powders
  • Add another cup of coconut milk and cook for another few minutes
  • In a small pan, heat ghee. Add chopped coconut or cashews and fry till golden brown
  • Add to payasam
  • Serve hot or cold