At my native, during mango/pineapple season, this dish is prepared in huge quantities(just like pickles) and stored for the rest of the year. The jam/syrup goes well with dosas , chapathis , rottis etc. Usually the pineapple ( ananas ) version is more popular compared to mango( ambe ) version. When I was a kid, I loved this or honey with the dosas and usually avoided chutneys.
Previously, I had prepared strawberry paank (syrup) on the similar lines. I haven’t tried this with the canned fruits, because I thought the fresh ones would taste better.
Ingredients: 1 cup mango/pineapple (Cut into bite size pieces) 1 cup sugar 1/2 tea spn cardamom powder Few strands saffron
Method: Mix mango/pineapple pieces and sugar in a non stick pan and cook. Keep mixing once in a while to avoid burning. Cook for around 10-15min on a low flame. (To check whether it is done or not, put a drop of syrup on a plate. The drop should not spread. If you cook beyond that, the syrup becomes very hard after cooling). Add cardamom powder, saffron and cool it to room temperature. Store it in an airtight container and refrigerate. It remains good for months. Serve with dosa or chapathi or bread.
PS: Traditional version of this recipe requires the syrup to be in liquid state(unlike jam which is in semi-liquid state).
Preparation time : 30min
When Preeti asked me for this recipe here , I gave a detailed search for this recipe. I got a few links in the internet. But the ‘huli (sour)’ part stopped me by trying this. I like sore dishes, but I thought it is better to avoid lot of tamarind during summer (sour dishes kick start migraine and acidity). But when she again requested it here , I cannot stop trying it. Not having tasted it anytime, I was wondering how the dish would turn out. Then I tried it and Mmmmmmm…it had amazing taste. (This dish was not very sour). Thanks Preeti for letting me know about this amazing dish.
When I googled, I came to know, this dish is also called as ‘puli aval’ in Tamil. There were lot of different versions available. I went ahead with the simplest of them.
Ingredients: Poha (avalakki) 1 cup Tamarind 1 and ½ tea spn (If using the ready-made extract, ½ tea spn) Jaggery(optional) ¾ tea spn Green chillies 2-3 Mustard seeds ½ tea spn Urad dal ½ tea spn Curry leaves 4-5 Chana dal 1 tea spn Pea nuts 1 tbl spn Asafoetida a pinch Coconut(optional) 1 tbl spn Oil 1 tea spn Salt
I used the poha of medium thickness. Some of the links mentioned about adding sesame powder (coarsely powdered sesame seeds) or rasam powder, but I did not use it.
Method: Make a thick tamarind paste with 1tbl spn of water. Mix jaggery. Wash poha, drain water and add the tamarind-jaggery mixture and mix thoroughly ( Some people coarsely powder dry poha and then add the tamarind-jaggery mixture ). Leave it aside for about half an hour. Heat oil and add pea nuts. Fry for some time. Then add chana dal, when it turns slightly brownish, add urad dal and mustard seeds. When they start popping, add curry leaves and asafoetida. Add the poha (which would have soaked the tamarind mixture and become soft), salt and mix. Garnish with coconut. Serve hot.
Serves : 2 Preparation time : 10min (excluding the soaking time)
