Mahanandi

Sprouted Mung Beans and Romaine Lettuce

Kosambari with mung bean sprouts and ripe mango. All I can say is “Yum”! I love mung bean sprouts and I love mangoes. And when I can get both fresh, this is the kosambari to prepare. With a cup of rasam or sambhar on the side, this makes an excellent hot weather meal.

Mung bean sprouts: you can easily sprout your own. Just soak the mung beans overnight. Next morning, line a colander with muslin cloth. Drain the water and cover the beans with the cloth loosely. Keep the cloth moist, and within a day or two, you see the growth. Rinse and add the sprouted beans to recipes.

Mango Mung Kosambari
(for two, for one meal)

1 ripe mango – peel, cut to bite sized cubes, about a cup
Mung Sprouts – one cup, (raw is good. if you prefer, lightly sauté)
1 hand length cucumber – peel and cut to bite sized cubes, about a cup
6 fresh romaine lettuce leaves – wash, and tear or cut to small pieces

Take them all in a big bowl. Add about half cup of homemade yogurt. Also pinch of salt and black pepper. Combine gently. Serve.

Mango Mung Kosambari ~ for Morning Meal Today

Recipe source: My creation

“Oh my! She shouldn’t have to” I thought while opening the parcel.

Aachari, garam and jaljeera – three types of masala powders, all homemade. Hazelnut chocolates. Stainless steel pepper mill and saltshaker. And a greeting card.

When I first started food blogging, I knew it was something I would enjoy, but I had no idea how much fun it could be. Neither a sweet talker nor a social butterfly, essentially a social hermit and a solitude seeker, I have never expected neither attention nor affection. But that’s exactly what food blogging has brought to my life. It has been an Arusuvai kind of experience. (Arusuvai means six tastes in Tamil and refer to theepu-sweet, karam-hot, kassappu-bitter, pulupu-sour, uppu-salt, tuvarpu– like umami, a special taste that one gets from raw vegetables and herbs.)

Without a doubt, one of the best aspects of this arusuvai experience has been the surprise gifts that led to special relationships. It happened again last week. Pooja of My Creative Ideas has sent me a friendship package. I’ve been following Pooja’s writings since she started her blog. Cheerful personality, creative nature with childlike innocence. It’s impossible not to be charmed by Pooja’s passionate flair and delightful exuberance.

Thank you dear Pooja, for this special arusuvai friendship package!

Here is what I have come up with Pooja’s Aachari masala (pickle masala powder). I’ve put together six tastes in an attempt to create an Arusuvai experience, and it has turned out to be a memorable success.

In a cup, take kokum water, limejuice, jaggery, aachari masala and salt. Mix with a spoon for few minutes until jaggery dissolves.

In a shallow serving bowl, place cucumber rounds and mint leaves in layers. Pour the juice. Top with mint leaves. Refrigerate or place in a cool area for about ten minutes. Serve as a light snack or as a side dish to main meal. Munch on a piece of cucumber and mint. Then sip a teaspoon of juice. Sweet, sour, bitter and spicy with some tuvarpu (umami), this cucumber relish will be truly an arusuvai experience.

Kitchen Notes:
Aachari Masala (R/C Pooja) – Dried red chilli, fennel seeds, fenugreek seeds, mustard seeds, Nigella seeds and garlic. Skillet roast in few drops of oil. Add salt and powder them together to fine.

Vadapappu Kosambari

This kosambari with yellow moong dal (Vadapappu) is an ideal Upavaasa food. They would take a while to eat, giving the body a chance to register its satisfaction and that in turn would prevent hunger pangs and overeating. Completely raw, this traditional kosambari makes a decent, light meal for health and weight-conscious people.

Recipe:
(for two, for one meal)

Half cup yellow moong dal – Soaked in water for about 4 hours.
1 palm-length cucumber
1 green chilli, Indian or Thai variety
2 sprigs of fresh coriander
1 tablespoon – fresh coconut gratings
Pinch of salt, or to taste

Drain and rinse moong dal. Take them in a bowl.
Finely chop cucumber, chilli and coriander leaves. Add them to moong dal.
Sprinkle salt and coconut gratings.
I also added fresh juice from a small mandarin orange for the sweet note.
Combine and serve. Enjoy with a glass of buttermilk for a light meal.

Recipe Notes:
Traditional India – Vegan, Raw and Upavaasa Food
Diet-friendly and protein rich.
Upavaasa = Fasting

If anyone decides to make this Upavaasa food, I would love to hear how you like it taste/flavorwise.

Sandwich Fillers and Crunchy Side Snack
Hothouse Cucumber Slices Pickled in Lime juice, Salt and Black Pepper

This is a simple version of cucumber pickle that I often prepare at home. I usually prefer long, smooth, thin skinned cucumbers for this pickle. Mainly because they taste great and I don’t have deal with thick, ugly wax coating that is common on ordinary cucumbers.

How to:

Cut one cucumber into thin rounds.
In a bowl, squeeze 2 or 3 cut limes. To the juice,
Add and mix salt and black pepper powder to taste or about ¼ teaspoon each.
Add and toss the cucumber slices to coat with juice.
Store in a clean jar. Stays fresh upto two weeks, when refrigerated.

Going to be busy for few days for Memorial Day Weekend. Have a great holiday or a neat weekend, my friends!