“Pachakam” means cooking in kerala and Pachakam.Com welcomes you to the magnificent world of easy and healthy Indian cooking with a probe into the fascinating Indian cooking recipes. Cooking is not just about making food but is an art of presenting your culinary skills to those who love food with a different flavor and Indian cooking, by no means is an exception.
White gourd, mango and other ingredients are cooked with coconut paste
Published On: 22 Jan 2011
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
for more details, click the name of the ingredient
English: Bengal Gram Dhal
tamil: Kadalai Paruppu
malayalam: Kadala Parippu
telugu: Samaga Pappu / Chanaga Pappu
kannada: Kadale Bele
hindi: Chana Dal
Bengali: Cholar Dal
Gujarati: Chana Ni Daal
Konkani: Chonya Daali / Sone
Marathi: Harbara Dal
Oriya: Buta (Chhota)
Punjabi: Channa Dhal
Kashmiri: Chola Dal
English: Red Chillies
tamil: Vatral Milagai / Kaindha Milagai /Sigappu Milagai
malayalam: Vattal Mulaku / Chuvanna Mulaku / Kollamulaku
telugu: Erra Mirapa Kayalu / Yendu Mirapakayalu
kannada: Molaku / Kempu Menasinakai / Ona Menasinakai
hindi: Lal Mirch
Bengali: Paka Lanka / Lal Mirch / Lankamorich
Gujarati: Lal Marcha
Konkani: Sukki Saangi /Suke Miriyasang
Marathi: Lal Mirchi / Mirchya
Oriya: Lanka / Nali Lankamaricha
Punjabi: Lal Mirch
Kashmiri: Marach Wangun
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
English: Coconut oil
tamil: Thengaai ennai
telugu: Kobbari nune
kannada: Thengina Yenna
hindi: Nariyala tela
malayalam: Sharkkara / Vellam
telugu: Bellam / Bellamu
hindi: Gura / Gur
Gujarati: Gol / Gur
Bengali: Laban / Noone
For preparing mangakootan - brahmin special, first cut and wash white gourd and mango. Boil it with sufficient quantity of water adding turmeric powder and salt.
Fry channa dal, red chillies(3 nos) and fenugreek(1/2 tsp) in hot coconut oil. Grind the fried items with grated coconut and green chillies.
Add the ground mixture to the first step and boil for a few minutes.
Add slightly soured butter milk and as it starts foaming a bit stop cooking. Care should be taken that it should not be boiled.
Fry mustard seeds, fenugreek and red chilly(1 no) and add this to the mixture.
Add curry leaves. Mangakootan - brahmin special recipe is ready.
Was looking for an everyday curry. Tried this recipe yesterday. It was very delicious. Will make this a part of my menu henceforth!
Grapes, celery, apple, other ingredients are tossed together and refigerated
Mango, pineapple, papaya, peach and other ingredients are mixed together and chilled
Cherupayar Kappa Puzhukk is an authentic kerala dish that we...
Karkadakam is the time when the monsoon reach its peak. Kark...
Paneer Red Gravy is a delicious North Indian curry made with...
Drumstick Leaves Stir Fry/Muringayila Thoran - Muringayila T...
Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
Sign up to receive email updates for New Recipes/Special Announcements