A spring recipe
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A spring recipe
From the time I moved to this house sometime in 2006, the seasons have been sweeter. That is because of the variety of trees, plants and birds around. With rains came the guavas and the wonderful songbirds, bulbuls. When the mango trees start blooming the cuckoos get sharper with their calls. Coppersmith barbets herald summer.
Have been feeling intoxicated the last two weeks with the heady smell of mango flowers from a house few doorsteps away. When I walked around yesterday felt so bad to see all the flowers on the floor getting muddied with the waters from all the cars washed around in the lane. Then, I remembered a friend telling me long ago about her great grandmother making chutney out of maampoo for her mother. Somehow, never bother to ask her for a recipe. Like veppampoo one has to spread a paper, cloth or something outside, gather the flowers. How to do here in the city, outside a house that is not mine, and also that remains locked most of the time. This afternoon when I was just peeping outside, saw a car conveniently parked below the tree with lots of flowers spread on them. Walked with a newspaper in hand collected them and dialled my friend for the reciepe.
Her recipe sounded a bit vague for my taste. She said to grind the flower with jaggery and red chillies. While talking to her I realized, anyway we make veppampoo (neem flower) thuvayal and why not try the same with this. I was not sure if the flowers would have sourness even as much as the vadu mango has. So, decided to do away with the tamarind of veppampoo thuvayal.
One can't help humming 'maampoove siru mainave' https://www.youtube.com/watch?v=DOWqP9GG39M
Took a spoonful of nallennai (til oil) fried two spoonfuls of urad dal, two chillies and transferred them to mixie. Then fried a handful of mango flowers in the same pan and added to urad dal and red chillies. Grated a little jaggery into it, added salt and ground to not too smooth a paste. It didn't smell as good as veppampoo does, but the chutney I can now tell you is yummy. Just some steaming hot rice, a little ghee and the chutney - nothing to beat the happiness of eating something so simple, so seasonal and so tasty.
I do not have the passion or patience of my dear friend here, Majusha to create a beautiful blog to post recipes. But, here is one of the recipes, that costs almost nothing, and a recipe that can help us beat inflation. Planning to collect some more flowers, dry it in the sun and store in for the year like we do with veppampoo. Will come handy on a rainy day.
But, I won’t be able to collect my own veppampoo stock for the year. For the tree that showered flowers bounteously from a tree next door at Kanchipuram has been uprooted.
From the time I moved to this house sometime in 2006, the seasons have been sweeter. That is because of the variety of trees, plants and birds around. With rains came the guavas and the wonderful songbirds, bulbuls. When the mango trees start blooming the cuckoos get sharper with their calls. Coppersmith barbets herald summer.
Have been feeling intoxicated the last two weeks with the heady smell of mango flowers from a house few doorsteps away. When I walked around yesterday felt so bad to see all the flowers on the floor getting muddied with the waters from all the cars washed around in the lane. Then, I remembered a friend telling me long ago about her great grandmother making chutney out of maampoo for her mother. Somehow, never bother to ask her for a recipe. Like veppampoo one has to spread a paper, cloth or something outside, gather the flowers. How to do here in the city, outside a house that is not mine, and also that remains locked most of the time. This afternoon when I was just peeping outside, saw a car conveniently parked below the tree with lots of flowers spread on them. Walked with a newspaper in hand collected them and dialled my friend for the reciepe.
Her recipe sounded a bit vague for my taste. She said to grind the flower with jaggery and red chillies. While talking to her I realized, anyway we make veppampoo (neem flower) thuvayal and why not try the same with this. I was not sure if the flowers would have sourness even as much as the vadu mango has. So, decided to do away with the tamarind of veppampoo thuvayal.
One can't help humming 'maampoove siru mainave' https://www.youtube.com/watch?v=DOWqP9GG39M
Took a spoonful of nallennai (til oil) fried two spoonfuls of urad dal, two chillies and transferred them to mixie. Then fried a handful of mango flowers in the same pan and added to urad dal and red chillies. Grated a little jaggery into it, added salt and ground to not too smooth a paste. It didn't smell as good as veppampoo does, but the chutney I can now tell you is yummy. Just some steaming hot rice, a little ghee and the chutney - nothing to beat the happiness of eating something so simple, so seasonal and so tasty.
I do not have the passion or patience of my dear friend here, Majusha to create a beautiful blog to post recipes. But, here is one of the recipes, that costs almost nothing, and a recipe that can help us beat inflation. Planning to collect some more flowers, dry it in the sun and store in for the year like we do with veppampoo. Will come handy on a rainy day.
But, I won’t be able to collect my own veppampoo stock for the year. For the tree that showered flowers bounteously from a tree next door at Kanchipuram has been uprooted.
- Get link
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