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Top view of Acar Jelatah featuring sliced pineapple, cucumber, onions, and red chillies in an orange dish.

Acar Jelatah – Malaysian Pineapple & Cucumber Salad


Acar Jelatah – Malay Pineapple & Cucumber Salad

The Tangy, Crunchy Sidekick Your Festive Table Deserves!

    Ever had Nasi Biryani, so rich served with decadent side dishes like Ayam Masak Merah or Rendang, it begged for a sidekick? A cool, crunchy, tongue-tingling kind of sidekick? 

    Fresh, crunchy, and bursting with tang – Acar Jelatah is the ultimate Malaysian side dish that brings balance to rich mains like Nasi Biryani, Nasi Minyak, Nasi Bunga Telang, or Nasi Kuning  and Ayam Masak Merah or Rendang. This Malay Salad is made with cucumber, pineapple, onions, and chillies, this quick pickled salad is a staple in Malay cuisine. Whether it’s served at a festive kenduri or a casual Friday biryani lunch, this refreshing acar cuts through spice and heaviness with its zesty simplicity. In this post, I’ll share my go-to Acar Jelatah recipe, personal stories, tips, variations like Acar Timun & Acar Nenas, and why this humble side deserves a spotlight.

 

Acar Jelatah served in a clay-toned dish with cucumber, pineapple, onions, and red chillies; woven mat and boards in background

Acar Jelatah - Traditional Malay Pineapple, Cucumber Salad

My First Encounter with Acar Jelatah

    I was introduced to this wonder of a salad behind a petrol station on Jalan Masai Lama (yes, really). The warung there did only one thing on Fridays – biriyani. And with every plate came a spoonful of sunshine: sweet, tangy, crisp Acar Jelatah.  No bells. No frills. Just honest, fresh flavour. That first bite stayed with me.  Later, I learnt it's also lovingly called Acar Timun, Acar Nenas, or even just Jelatah.

Abu’s Biryani & That Unmissable Acar

    And I must mention my husband’s colleague, Abu – caterer by passion. His Nasi Biryani, Ayam Masak Merah, and Beef Rendang are legendary in our circle. When he’s got a catering order, we shamelessly put in our own mini request: “One batch for us too, please!” Every dish he makes comes with that perfect side of Acar Jelatah, or sometimes, the luxurious Acar Buah.

Acar Jelatah or Acar Buah?

    Now, Acar Buah isn’t your everyday pickle. It’s a celebratory mix of preserved dried fruits – dates, raisins, candied mango, nutmeg – simmered in a thick, spicy-sweet sauce with vinegar and chillies. While Acar Jelatah is crisp and refreshing, Acar Buah is sticky, intense, and downright addictive. You’ll usually spot it at weddings and festive feasts like Hari Raya – and if you haven’t tried it yet, trust me, you’re missing a flavour bomb! 

 

What Exactly is Acar Jelatah?

    Unlike heavier South Indian-style pickle-acars, this is a raw, quick-fix salad-acar, more or less like a Salad. You don't cook anything here – it’s all about slicing and tossing.

Typical Ingredients:

  • Cucumber
  • Pineapple
  • Onion
  • Fresh Chillies
  • Carrots (Optional but common – for colour & crunch)

And the pickling base? A simple trio: vinegar, sugar & salt, often brightened with lime juice.


Craving more bold & beautiful flavours? Explore more Malaysian Recipe Collection – Click here for all the spicy, sweet, and savoury goodness!


Acar Jelatah Recipe Overview

  • Cuisine: Malaysian (South East Asian)
  • Course: Condiment / Side
  • Spice Level: Medium
  • Difficulty: Easy-peasy
  • Serves: 3–4
  • Author: SM, Essence of Life – Food

Time Estimate

  • Preparation Time: 15–20 minutes (No cooking required!)


Step-by-Step Guide on how to make Acar Jelatah - Traditional Malay Salad

Close-up of vibrant Malaysian Acar Jelatah made with cucumber, pineapple, red chillies, and sliced onions

Acar Jelatah – Fresh Malay Salad with Pineapple, Cucumber, and Red Chillies

Ingredients

For the Salad

  • 1 cup Pineapple – peeled, cored & sliced thin
  • 1 cup Cucumber – sliced into half-moons
  • 1 medium Onion – thinly sliced
  • 1 Fresh Red Chilli – sliced diagonally
  • ¼ cup Carrot – julienne or shredded (optional, but recommended)

 

For the Pickling Mix

  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Lime Juice
  • 2 tablespoons Sugar (white or palm sugar)
  • Salt – to taste

 

Method:

Make the Pickling Dressing

  • In a bowl, mix vinegar, lime juice, sugar, and salt. Stir until sugar dissolves completely.

    Pro Tip - Adjust sugar/lime levels to your preferred sweet-tangy balance. Use Gula Melaka instead of white sugar for a mellow depth.

Prepare the Fruits & Vegetables

  • Slice all vegetables and fruits as per size preference. Keep them evenly thin for good soak and crunch.

    Pro Tip - If using older cucumbers, scoop out the seeds for better crunch.

Combine & Toss

  • In a mixing bowl, add cucumber, pineapple, onion, carrot (if using), and chilli. Pour the dressing over. Toss gently.

    Note: Go easy while tossing. You want to keep the crunch!

Rest & Chill

  • Let it rest for at least 10–15 minutes. Best if chilled before serving.

    Pro Tip: Make it 30 minutes ahead and refrigerate – the flavours meld beautifully!

Serve!

  • Spoon it alongside Nasi Biriyani, Nasi Minyak, or even grilled meats.

 

Notes & Pro Tips

  • This salad is not meant to ferment or preserve – consume within a day.
  • A pinch of toasted sesame seeds or crushed roasted peanuts adds a lovely Malay-Chinese street flair.
  • Want it extra spicy? Use red bird’s eye chillies (cili padi).
  • Red onions give it a sharper bite and better colour than white onions

Storage Suggestions

Best Served Fresh

  • Acar Jelatah is at its crisp and vibrant best when served immediately after mixing. The crunch from the cucumber and onions, and the burst of sweet-tangy pineapple, tastes best when fresh.

Short-Term Storage

  • If you must store it, place it in a clean, dry, airtight glass jar and refrigerate it. It can last up to 24–36 hours. Beyond that, the vegetables start releasing water and lose their crunch.

Avoid Plastic

  • Use non-reactive containers (glass or ceramic preferred), as the vinegar and lime juice may react with plastic or metal, altering the taste.

Drain Before Reusing

  • If you're serving stored acar, drain any excess liquid before plating to revive its crispness.

    ProTip: To keep cucumbers crunchy longer, lightly salt them and let them rest for 10 mins before rinsing and adding to the mix.


Serving Suggestions

Serve Acar Jelatah chilled alongside:

  • Nasi Minyak, Nasi Tomato, Nasi Bunga Telang, Nasi Kuning or Nasi Biryani.
  • Pairs beautifully with classic Malaysian one pack, set Rice - Nasi Kak Wok
  • Or serve it alongside Roti Jala and creamy Kari Ayam for a vibrant, flavour-packed meal.
  • Rich curries like Ayam Masak Merah or Rendang.Fried fish or grilled seafood

It’s a festive table staple and an everyday side that never disappoints.

FAQ

Is this the same as Nyonya Acar?

  • Not quite! Nyonya Acar is cooked, uses ground spices and sometimes toasted sesame or peanuts. Acar Jelatah is raw and refreshing.

Can I store it overnight?

  • Technically yes, but the veggies lose their crunch and get watery. Best eaten within the same day.

Can I use apple cider vinegar instead of rice vinegar?

  • You can use apple cider vinegar for a mild fruity tang – but go easy, it’s stronger than rice vinegar.
  • And yes, the good ol’ Cuka (regular cooking vinegar) works just fine too – it’s what many locals use anyway! Adjust quantity to taste.

What if I don't have pineapple?

  • You can skip it – then it becomes Acar Timun (cucumber-only version). Still tasty!

Can I make it sugar-free?

  • The sugar balances the tang and sharpness. If needed, reduce quantity but don’t skip completely.

A Salad with a Story

    Some recipes comfort. Others refresh. Acar Jelatah does both.  It’s the cheeky sidekick to all things spicy, the bright spark on your festive banana leaf, and a reminder that simple things, done right, linger the longest.

    So go ahead, make this crunchy bowl of sunshine and let it sparkle next to your star dishes. One bite – and you'll see why it's a keeper.

Recipes You Might Like

  • Acar Nyonya – Cooked Pickled Veggies with Spices
  • Chilli Jeruk – Pickled Green Chillies
  • Cili Padi in Soy Sauce – A Hawker Centre Condiment

Got a Tangy Tale?

    Do you have your own twist on Acar Jelatah? Maybe you tasted it during a festive feast or at a roadside stall, with a memory tied to it?  Drop your story in the comments – I’d love to hear how Acar Jelatah made it to your table!




NASI MINYAK
NASI MINYAK - MALAYSIAN GHEE RICE

    Nasi Minyak or in simple terms translated from Malay as Oil Rice is a festive rice dish popular in Malaysian Cuisine.  This Rice Dish is a cornucopia of flavour and colours.  Though Nasi Minyak are cooked in various ways, and it comes out in various shades from simply a white rice to bright yellow to orange.  The fancy of preparation solely stands with the cook and the addition of colour goes just to appease the senses, and it has nothing to do with the flavour.  

    Nasi Minyak should have been probably named after one of the main ingredients - the oil or the clarified butter/ghee, which gives the name to this dish. Here, the “oil” used is usually ghee (minyak sapi), but the locals may not know or call it as Ghee Rice.  Looking deep into the origins and cooking style of this Rice Dish, I came to see that traditionally in olden days, Nasi Minyak was cooked in Vegetable Oil & Margerine .  Usage of  Ghee(Minyak Sapi) in Nasi Minyak was a gradual adaptation, a natural influence from the Indian and Pakistani population in Singapore and Malaysia.

    Well, what they commonly use while cooking Nasi Minyak is Minyak Sapi, the locally available Ghee.  But I personally feel that Minyak Sapi doesn't have the original flavour of an Indian Ghee. Maybe there is some addition of Margarine or Vegetable fat in it.

    Apart from the ghee the addition of spices such as star anise, cinnamon, cardamom etc., gives out a fantastic fragrance and adds layers of flavour to this Rice Dish.  What makes this Rice dish unique and out of the box from its counterparts Pulao/Pilaf is that the addition of Pandan Leaves and Evaporated Milk.   Though it is called Nasi Minyak or the Oily Rice, the rice as such is not much oily or greasy. Nasi Minyak is made using 'Basmati' rice. When cooked, it has a fluffy texture, less starchy and soaks up the flavours of the spices, retaining its firm shape. I normally soak the rice for about 20-30 minutes before cooking.

    When I say Nasi Minyak, I got acquainted with this dish in Malaysia.  It is believed to have originated from Indonesia.  Nasi Minyak was considered to be a special dish once served only for the Royals - sultan of Palembang, Indonesia and for his royal guests.  As time passed, most of the royal dishes slowly seeped into the common kitchen, but still, such dishes takes a special place during festivities, big celebrations and special occasions. Nasi Minyak is surely influenced from Middle Eastern cooking.  And with all the flavour and Basmati Rice, this Rice dish can be called as the younger sibling of Biriyani, with not much of a fancier affair and this rice dish doesn't have any meat in it, making it a closer twin of Puloa/Pilaf.  In Malaysia, Singapore and Indonesia, Nasi Minyak is mainly served during weddings and Raya feasts. 

NASI MINYAK
NASI MINYAK - MALAYSIAN GHEE RICE

Best Side Dishes for Nasi Minyak:

  • Ayam Masak Merah
  • Beef Rendang
  • Chicken Rendang
  • Prawn Sambal
  • Gulai Chicken
  • Nyonya Chicken Curry
  • Kapitan Chicken
  • Acar Jelatah

 

Cuisine - Indonesia (South East Asian)
Course - Main Course
Spice Level -Low
Difficulty - Easy
Serves - 3- 4
Author - SM

Preparation Time - 15 - 20 Minutes
Cooking Time - 25 - 30 Minutes


For more recipes from INDONESIAN CUISINE, Click here...

HOW TO COOK NASI MINYAK- MALAYSIAN GHEE RICE

NASI MINYAK
NASI MINYAK - MALAYSIAN GHEE RICE

INGREDIENTS:

For Nasi Minyak:

Basmati Rice - 2 Cups
Milk/Evaporated Milk - 1 Cup
Water - 2 Cups
Pandan/Screwpine Leaves - 2 Leaves
Kaffir Lime/Lemon Leaves -2 Leaves
Lemon Grass - 1 Stalk
Onion - 1 No.
Garlic - 2-3 Cloves
Ginger - 1/2 "
Salt - To Taste
Minyak Sapi/Ghee - 2 Tablespoons

 

Spices:

Bay Leaf - 1 Leaf
Star Anise - 1 Flower
Cinnamon 1" Stick - 2 Nos.
Cloves - 3 Nos.
Cardamom - 2- 3 Pods

 

For Drizzling(Optional):

Yellow Food Colour - a Pinch
Orange Food Colour - a Pinch
Water - 2-3 Teaspoons

 

For Garnishing(Optional):

Mint Leaves - a few
Ghee - 1 Teaspoon
Cashew Nuts - a few
Raisins - a few


METHOD:

Stove Top:

  • Clean and wash the rice until water runs clear or for 2-3 times.
  • Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
  • Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
  • Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
  • Add finely chopped Onions and sauté until Onions turn translucent.
  • Add Ginger-Garlic paste and sauté until it turns fragrant.
  • Drain the soaked rice and add it to the above.
  • Fry this for 5-7 minutes on a very low flame.
  • Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
  • Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  • Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
  • Keeping the saucepan uncovered, bring the rice to a boil.
  • Once the Evaporated Milk & Water begins to boil, lower the flame.
  • Cover the pot and cook the rice on a low flame for about 15-20 minutes.
  • Cook the rice on a low flame until the water is totally absorbed, and the rice is well cooked.
  • First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
  • After a few minutes, drizzle a few teaspoons of Orange Food Colouring(do not mix).
  • Leave this on a very low flame for a few more minutes.
  • Once the rice is cooked, remove from fire and keep it aside for at least 10 minutes to cool down.
  • Fluff up the Nasi Minyak with a fork or a chopstick before serving.
  • Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
  • Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
  • Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
  • Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.
NASI MINYAK
NASI MINYAK - MALAYSIAN GHEE RICE

Rice Cooker Method:

  • Clean and wash the rice until water runs clear or for 2-3 times.
  • Soak the Rice with ample of water for about 15-20 minutes, but it is purely optional.
  • Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
  • Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
  • Add finely chopped Onions and sauté until Onions turn translucent.
  • Add Ginger-Garlic paste and sauté until it turns fragrant.
  • Drain the soaked rice and add it to the above.
  • Fry this for 5-7 minutes on a very low flame.
  • Transfer the above ingredients into a Rice Cooker.
  • Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
  • Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  • Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
  • Cover the Rice Cooker and turn it on.
  • Cook until it automatically turns off.
  • First drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
  • After a few minutes drizzle a few teaspoons of Orange Food Colouring(do not mix).
  • Leave the Rice Cooker in warm mode for another 5-10 minutes.
  • Allow it to cool for few minutes.
  • Fluff up the Nasi Minyak with a fork or a chopstick before serving.
  • Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
  • Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
  • Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
  • Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasonings & Vinegar.
 

In Microwave:

  • Clean and wash the rice until water runs clear or for 2-3 times. 
  • Soak the Rice with ample of water for about 15-20 Minutes but it is purely optional.
  • Heat Minyak Sapi/Ghee in a pan, let the flame be at Medium-low.
  • Fry the ingredients mentioned under 'Spices' on a very low flame until aromatic.
  • Add finely chopped Onions and sauté until Onions turn translucent.
  • Add Ginger-Garlic paste and sauté until it turns fragrant.
  • Drain the soaked rice and add it to the above.
  • Fry this for 5-7 minutes on a very low flame.
  • Transfer the above ingredients  into a microwave safe bowl with cover.
  • Pour in the Boiled Water along with the Evaporated Milk, salt and mix well.
  • Cut the  Lemon Grass(just use the White part) & slightly crush it with a pestle.
  • Add  slightly crushed Lemon Grass stalks, Pandan/Screw pine leaves tied into a knot and Kaffir Lime Leaves to the Rice.
  • Cook this on Micropower high for another 5-7 minutes
  • Stir the Rice once and cook again on Micropower high for another 5 minutes or until the rice is cooked. 
  • Remove the bowl from the Microwave, carefully open the lid and gently fluff it up once.
  • First, drizzle a few teaspoons of Yellow food colouring into the Nasi Minyak(do not mix).
  • Cook this on Micropower high for a minute or two.
  • Again, remove the bowl from the Microwave, carefully open the lid.
  • Now, drizzle a few teaspoons of Orange Food Colouring(do not mix).
  • Cook this again on Micropower high for a minute or two.
  • Then remove the bowl from the Microwave and leave it aside for a few minutes to cool down.
  • Fluff up the Nasi Minyak with a fork or a chopstick before serving.
  • Meanwhile, heat Ghee in a pan and fry the Cashew Nuts and Raisins until it fluffs up. 
  • Garnish Nasi Minyak with a few Mint Leaves and fried Cashew nuts & Raisins.
  • Serve Nasi Minyak with Ayam Masak Merah, Beef Rendang, Chicken Rendang or Prawn Sambal.
  • Traditionally Nasi Minyak is served with Acar Timun Nenas(Jelatah), a quick salad cum pickle made with Onions, Cucumber, Pineapple, bird's eye-chillies combined with seasoning & Vinegar.
 

NOTES:

  • I have used Basmati Rice for Nasi Minyak.  Can use any other long grained Raw Rice variety for the purpose.
  • Soaking the Basmati Rice for Nasi Minyak Recipe is purely optional.  But  I usually do it as it has become a habit while cooking Basmati Rice.
  • I have used Evaporated Milk along with water to cook Nasi Minyak.  Rice Water Ratio 1:11/2 Cups.
  • I usually cook Nasi Minyak in Rice Cooker, which is the easiest method.
  • Adding Food Colouring is purely optional.
  • If you cannot get hold of Pandan/Screwpine Leaves, add few drops of Pandan Essence to the Rice. 
  • Nasi Minyak goes well with any type of spicy Vegetarian or Non-Vegetarian Curries and Side dishes.




MAMADIKAYA PAPPU
ANDHRA MANGO DHAL - MAMADIKAYA PAPPU

   

      Cooking a Curry with Dhal is as often a scenario at home & to give a mild twist or try new versions of curries with Dhal/Paruppu is something I love to do.  The list of dishes & curries prepared with Dhal is long enough, which gives a variety when it comes to daily cooking. When I saw this Andhra Style Dhal recipe, I was damn sure to give it a try & all the more, it was a quick fix recipe prepared with Tuvar Dhal/Pigeon Pea Dhal.  

    The original inspiration for this Andhra Style curry got into my head from Amulya Malladi's Novel - The Mango Season & Song of a Cuckoo Bird. In the Mango Season Novel, she even has written a brief recipe for Mango Pappu which inspired me to the core and the next time when got a few Raw Mangoes, I cooked this curry. In the novel A Cuckoo Bird, the kids at the ashram would look forward for this curry during Mango season.

    The recipe was more or less similar to Thalicha Paruppu & Andhra Tomato Pappu, but the addition of Raw Mangoes in dhal literally fancied my instincts - for a person who loves tangy food, needless to say... This Andhra Style Mango Dhal gave a wonderful flavour with a high note of tanginess in its taste. We call LENTIL/DHAL as Paruppu/Parippu in Tamil/Malayalam & the same is called as Pappu in Telugu.  As this recipe is cooked along with a good amount of Mangoes, the recipe gets to be known as Mamadikaya(Mango) Pappu.

      Mamadikaya Pappu served with piping hot Rice & a hearty drizzle of Ghee is an absolute treat. Combine it up with your choice of Stir-fries for a complete meal.  This Mango Pappu is a traditional recipe from Andhra/Telangana prepared with Tuvar Dhal/Pigeon Pea Dhal.  Mangoes are cooked along with the Dhal, and then mashed & mildly seasoned with Onions & Garlic & then the dhal is tempered with spices which gives additional notes of flavours to this dish. I have left a few Mango Pieces without mashing, so that I could bite into some raw mangoes from the curry. 

    I usually cook Dhal in a Pressure Cooker, which makes the cooking faster. And all the more, it is hassle-free & I feel lot more comfortable cooking Dhal in a Pressure Cooker.  Can soak the Tuvar Dhal for about 30 Minutes if you are cooking the Dhal in a regular Sauce Pan.  Soaking facilitates fast cooking, and draining out the water used for soaking helps avoid the bloating caused by certain Pulses.  I have seasoned the cooked Tuvar Dhal first and then have cooked it for a few minutes, which helps the flavours to get well infused into the Dhal before tempering the Mango Pappu.


For more Recipes with DHAL, Click here...


Cuisine - South Indian
Course - Side Dish
Spice Level - Medium
Difficulty - Easy
Serves - 2 -3
Author - SM

Preparation Time - 5-10 Minutes
Cooking Time - 20-30 Minutes

For more Recipes from ANDHRA/TELANGANA CUISINE, Click here...

 

HOW TO MAKE ANDHRA MANGO DHAL - MAMADIKAYA PAPPU 

MAMADIKAYA PAPPU
ANDHRA MANGO DHAL - MAMADIKAYA PAPPU

 

For Cooking the Dhal:

Tuvar Dhal - 1/2 Cup
Green Chillies - 2-3 Nos.
Turmeric Powder -  1/4 Teaspoon
Water - 2 Cups
Oil - 2 Teaspoons

 

For Mango Pappu:

Raw Mangoes - 1 Cup
Water - 1/2 Cup
Salt - To Taste

To Sauté:

Oil - 2 Teaspoons
Mustard Seeds - 1/2 Teaspoon
Dry Red Chillies - 2 Nos.
Asafoetida - 1/8 Teaspoon
Curry Leaves - a Sprig
Cumin Seeds - 1/4 Teaspoon 
Shallots - 5-6 Nos.
Garlic - 2 Cloves


For Garnishing:

Coriander Leaves

 

METHOD:

To Cook the Tuvar Dhal:

In a Sauce Pan:

  • Wash the Dhal twice or thrice or until water runs clear.
  • Soak Tuvar Dhal in ample of water for about 20-30 Minutes(Optional).
  • Once soaked, drain & discard the water used for soaking.
  • Pour about 2 Cups of Water in a saucepan and allow it to boil.
  • Add 1/2 a cup of Tuvar Dhal along with a small piece of Tamarind to the water and give a quick stir.
  • Let it boil.
  • Once it starts to boil, reduce the flame and cover the saucepan.
  • Stir the Dhal occasionally and ensure that the Dhal is evenly cooked.
  • Can add more water if required.
  • Ensure that the Dhal doesn't get burnt at the bottom.
  • Once cooked, switch off the flame and keep it aside.
  • We need a slightly overcooked Dhal for this Mango Pappu recipe.
  • Mash the Tuvar Dhal and keep it aside.

In a Pressure Cooker:

  • Wash the Dhal twice or thrice or until water runs clear.
  • Pour about 11/2 Cups of Water to 1/2 a cup of Tuvar Dhal.  
  • Add a small piece of Tamarind to the above and give a quick stir.
  • Place the bowl inside the Pressure Cooker.
  • Fix the gasket inside the lid and cover the pressure cooker.
  • Begin cooking under pressure over high heat for a Whistle or two.
  • Then lower the flame and cook for another 2 or 3 whistles.
  • Switch off the flame and wait for the pressure to release.
  • Once the pressure is totally released, open the lid and remove the bowl with cooked dhal from the pressure cooker.
  • Mash the Tuvar Dhal and keep it aside. 

For a detailed Recipe on HOW TO COOK BEANS, LENTILS & PULSES, Click here...
 

FOR MANGO PAPPU:


  • Clean, Peel and cut Raw mangoes into pieces.
  • Then Add Mango Pieces to the Dhal and cook until Mangoes turn soft & cooked.
  • Once, the mangoes are cooked, retain a few Mango pieces from the dhal and mash the rest of the Mangoes along with the dhal and keep it aside.

For Seasoning the Dhal:

  • Wash the Garlic with skin on.
  • Pound the Garlic cloves slightly and keep it aside
  • Heat oil in a Pan, splutter Mustard Seeds, Dry Red Chillies, Asafoetida Powder & Cumin Seeds(let the flame be at low).
  • Immediately add finely chopped Shallots, pound Garlic, Curry Leaves and sauté until Shallots turn translucent.
  • Now add mashed Tuvar Dhal & mangoes and give a quick stir.
  • Add in the retained Mango Pieces & pour about 1/2 a cup of Water along with a dash of Salt & a pinch of Sugar.
  • Let it cook on a medium-low flame for about 5 Minutes, or until it reaches the desired consistency.
  • Garnish the Mango Dhal/Mamadikaya Pappu with finely chopped Coriander Leaves and immediately switch off the flame. 
  • Serve Mango Pappu hot with Rice and a hearty drizzle of Ghee.

For HOME-MADE GHEE RECIPE, Click here...

 

NOTES:

  • Andhra Style Mamadikaya Pappu is cooked with Tuvar Dhal/Pigeon Pea Dhal.
  • Can make the same recipe with Yellow Moong Dhal or Masoor Dhal too.
  • Cook the Dhal accordingly.
  • Care should be taken while cooking Dhal in a Sauce Pan so that it doesn't get burnt at the bottom. Adjust the amount of water and cook accordingly.
  • Cook the Dhal well and mash it up before adding it along with the seasoning, or cook the Dhal Al dente to suit your preference.
  • I have used about a cup of Raw Mangoes in this recipe.  Adjust the amount of Mangoes to suit your taste.
  • Andhra Mango Pappu curry is a tangy curry.  If the Mangoes aren't tangy enough, can add Tomatoes or Tamarind to balance the taste.
  • Adjust the consistency of Mango Pappu to suit your preference.
  • Adding sugar helps to balance the overall taste, but it is purely optional.


Vazhakoombu & Chuvanna/Van Payar Thoran
PLANTAIN FLOWER AND RED BEAN STIR FRY

    Vazhappoo Thoran/Upperi is a simple Kerala Style stir-fry prepared with finely chopped Plantain Flower, usually seasoned with mild spices and condiments and finally topped up with few spoons of grated coconut. This recipe, in addition to the Plantain Flower, has Red Bean in it. I have not seen anybody in the family cook this way and when I ate it at Shreedhareeyam Ayurvedic hospital, it was an all new combination for me.  They used to serve thorans like Vazhakoombu cooked along with Red Bean.  Raw Papaya cooked along with Green Gram etc.,
     If you have a lot of patience and all the more if you are health conscious, then Plantain Flower/Banana Blossom/Vazhaipoo would prove fruitful for your meticulous effort. Vazhaipoo - Plantain Flower is rather one item usually neglected in most of the kitchen. You literally need some time and patience to clean and prepare Plantain Flower.  But according to me, it is not a messy job, except that you may get your hands stained due to the black sap in Banana Blossoms.  Rub your hands with some oil or use a glove before handling the blossoms.   
     Thoran/Upperi is a predominant Sadhya Item served along with various other dishes in a Kerala Sadhya(Banquet). And we can find a combination of a Dhal/Bean & a vegetable cooked in the form of Thorans, Kootu, Erissery etc., in Kerala Cuisine. Vazhapoo when combined with Red Bean goes hand in hand in terms of colour, taste & texture.  It is a wonderful combination, equally nutritious and delicious.  Try this combo thoran in your Vishu Sadhya spread out this year.


For more SADHYA RECIPES, click here...


Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM

Preparation Time - 5 -10 Minutes
Cooking Time - 5 - 7 Minutes


 For more Recipes FROM GODS OWN COUNTRY, Click here...


HOW TO MAKE  VAZHAKOOMBU & VANPAYAR THORAN - PLANTAIN & RED BEAN STIR FRY
Vazhakoombu & Chuvanna/Van Payar Thoran  
PLANTAIN FLOWER AND RED BEAN STIR FRY

INGREDIENTS:

For Vazhakoombu & Chuvanna/Van Payar Thoran:

Plantain Flower/Banana Blossom - 1 Flower 
Red Bean - 1/4 Cup
Shallots - 4-5 Nos.
Garlic - 1-2 Cloves
Green Chillies - 2 Nos.
Turmeric Powder - 1/4 Teaspoon 
Cumin Seeds - 1/4 Teaspoon
Coconut - 2-3 Tablespoons
Salt - To Taste
Sugar - a Pinch


For Tempering :

Mustard Seeds - 1 Teaspoon
Curry Leaves - 1 Sprig
Coconut oil - 1 Tablespoon.


METHOD:

To soak & cook Red Bean:

  • Clean, wash and soak Red Bean with ample of water overnight.
  • Discard the water used for soaking.
  • Pour about 3/4 - 1 cup of water to the soaked Red Bean.
  • Pressure-cook the soaked Red Bean on a high flame for 3 Whistles and for 3-4 Whistles on a low flame.
  • Switch off the flame and allow it to cool.      

For more details on How to cook Beans Lentils and Pulses, click here ...

To clean & cut Plantain Flower/Banana Bloassom:

  • Meanwhile, clean the Banana Blossoms, finely chop them and soak it in acidic water. 
  • Drain and squeeze out the excess water from finely chopped Banana Blossoms

For How to clean Plantain Flower/Banana Blossoms, Click here...

 

Vazhakoombu & Chuvanna/Van Payar Thoran
PLANTAIN FLOWER AND RED BEAN STIR FRY

For Plantain Flower & Red Bean Thoran: 

  • Finely chop Shallots, Green Chillies & Garlic.
  • Heat oil in a pan, splutter Mustard Seeds and Curry Leaves.
  • Add finely chopped Shallots, Green Chillies, Garlic and sauté until Shallots turn translucent.
  • Add in the Turmeric  Powder, Cumin Seeds and give a quick stir, fry this on a very low flame for few minutes.
  • Now add chopped Plantain Flower/Banana Blossom along with a dash of Salt & a pinch of Sugar.
  • Cover and cook briefly.
  • Once, the  Plantain Flower/Banana Blossom turns soft & cooked, add the cooked Red Bean along with grated Coconut and mix well.
  • Cook for a while on a low flame.
  • Vazhakoombu & Chuvanna Payar(Vanpayar) Thoran can be served as a side dish for Rice.

NOTES:

  • Some do not add Onions & Garlic while cooking for a Sadhya.
  • Adding Garlic is truly optional.
  • I have used Coconut Oil in the recipe, can use any other vegetable oil.  
  • Can substitute Red Bean with Green Grams too.  Cook accordingly.


MORU CURRY WITH FRESH CUCUMBERS
VELLIRIKKA MORU CURRY/PULISSERY

     Moru Curry/Moru Kootan is a simple Kerala Style Curry prepared with Curd(Yogurt) /Buttermilk.  Moru Curry can be prepared with or without Coconut. 'Moru' means 'Buttermilk' in Malayalam, but more or less the recipe usually calls for sour Curd/Yogurt as a base for Moru Curry/Moru Kootan.
 

    Moru Curry is one must-have item served under Ozhichu Curries in Kerala Sadhya(banquet) i.e. the ones normally mixed along with rice and eaten. Moru Kootan is normally prepared with Coconut(Kerala Dishes without Coconuts?) ground to a fine paste along with Green Chillies, Ginger/Garlic, Cumin Seeds, and then it is mixed along with Curd/Yogurt. The flavour of Moru Curry is enhanced with its mild seasoning, normally with Mustard seeds, Fenugreek seeds, Dry Chillies and Curry Leaves.  Some recipes call for Shallots while seasoning, but when it is prepared for a Sadhya/Banquet, shallots and garlic are avoided in the dish.   

    You can find a wide range of Moru Curry or colloquially called Pulissery when it comes to Kerala Cuisine. Moru Curry/Moru Kootan is a commonly & frequently prepared side dish in a Kerala household.

Prevalent Moru Curry/Pulissery from God's own Country:

  • Kumbalanga/Ash Gourd Moru Curry
  • Simple Moru Kachiyathu/Morukoottaan (with no Vegetables/fruits)
  • Chena(Elephant Yam) Moru Curry
  • Chembu(Taro) Moru Curry
  • Nendhra Kaya Moru Curry
  • Vellirikka(Yellow Cucumber) Moru Curry 
  • Vendakka Moru Curry
  • Mathanga Pulissery
  • Mambazha Pulissery
  • Pineapple Pulissery
  • Nendhra Pazha Pulissery

    The list is long enough, but the recipe remains the same irrespective of the type of Vegetable or Fruit used for this Curry. In this recipe, I have used fresh Cucumber slices.  I have not cooked the Cucumber, and I love the freshness and crunchiness of fresh Cucumbers in this Moru Curry.  Just add a few slices of fresh Cucumber when the Moru Curry is still hot and leave it aside until you serve.

MORU CURRY WITH FRESH CUCUMBERS
VELLIRIKKA MORU CURRY/PULISSERY

    Fresh Cucumbers & Moru Curry would be one best dish for Summer and also would suit well to be served in a Sadhya for the upcoming Vishu.  It is quite common in an Indian household to cook accordingly during seasons and in summer you can find a wide range of recipes with water laden vegetables and body cooling ingredients. Vellirikka Moru Curry along with Yogurt/buttermilk and mild seasoning is an absolute treat when served with hot white rice/Kerala Rose Matta Rice. Apart from being a wonderful and soothing curry, this fresh Cucumber Moru Curry also serves best for digestion.


For more SADHYA RECIPES, click here...

Cuisine - Kerala (South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 4
Author - SM


Preparation Time - 7 - 10 Minutes
Cooking Time - 15 - 20 Minutes

 

For more recipes from GODS OWN COUNTRY - KERALA  click here...

 

HOW TO MAKE VELLIRIKKA MORU CURRY/YOGURT CURRY WITH FRESH CUCUMBER

MORU CURRY WITH FRESH CUCUMBERS
VELLIRIKKA MORU CURRY/PULISSERY


 INGREDIENTS:

FOR MORU CURRY WITH FRESH CUCUMBER:

Fresh Cucumber - 3/4 Cup
Curd/Yogurt - 1 Cup
Turmeric Powder - 1/4- 1/2 Teaspoon
Salt - To Taste
Sugar - a Pinch

To Grind:

Coconut - 1/2 Cup
Garlic - 1 Clove(Optional)
Cumin Seeds - 1/4 Teaspoon
Green Chillies - 3-4 No's
Water - 1/4 Cup(or as required)

For Seasoning:

Coconut Oil - 1 Tablespoon
Mustard Seeds - 1/2 Teaspoon
Fenugreek Seeds - 1/4 Teaspoon
Dry Red Chillies - 2 No's
Curry Leaves - a Sprig.

METHOD:

  • Whisk the Curd/Yogurt with a pinch of Salt and keep it aside.
  • Wash, and cut off the ends of the Cucumber and then cut it into big pieces. Keep them aside.
  • Grind grated Coconuts with Green Chillies, Garlic clove and Cumin Seeds to a fine paste, adding 1/4 Cup of Water.  If required, adjust the water needed to grind the paste.  
  • Pour the ground coconut mixture into a pan, add turmeric powder & salt to it and mix well.
  • Cook this on a very low flame until the Curry is just about to boil.
  • Pour in the beaten Curd/Yogurt mix and give a quick stir.
  • Keep this on a very low flame and cook for a brief moment, stirring continuously.
  • Switch off the flame.
  • For tempering, heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves in it.
  • Pour the tempering into the Moru Curry
  • Now add fresh Cucumber pieces and give a quick stir.
  • Cover and keep it aside until you serve. 
  • Serve Vellirikka Moru Curry along with steamed white Rice/ Kerala Rose Matta Rice.

 

MORU CURRY WITH FRESH CUCUMBERS
VELLIRIKKA MORU CURRY/PULISSERY

 

NOTES:

  • Sour Curd/Yogurt serves best for the recipe.
  • Let the Curd/ Buttermilk be at room temperature before adding it into the Curry.
  • Do not over boil after adding Curd/Buttermilk to the Curry.
  • Otherwise, the curry may curdle and become watery.
  • Stir continuously while boiling the coconut mix and after adding Curd/Buttermilk.
  • Coconut should be ground to a fine paste with the required amount of water. Make sure not to pour in more water, which can make the Moru Curry Watery.
  • I have used fresh cucumber(green tender variety) pieces in this moru curry.  I have not cooked it.
  • Can cook the same Vellirikka Moru Curry with Yellow Cucumber.  
  • While using Yellow Cucumber, Cook the Vegetables with very little water, just enough to cook them and make sure the water is dried up before adding the Coconut Paste.  Otherwise, the Moru Curry would tend to become watery.
  • Can add a pinch of Sugar, if preferred.
  • Coconut oil gives an authentic flavour to the dish, can use any other vegetable oil for the purpose. 
  • If preparing for Sadhya can avoid adding the garlic clove.

VISHU SADHYA SPECIAL
CHAKKA AVIYAL - JACK FRUIT AVIYAL

     "Summer proclaims its arrival with a Midas touch" - Bunches of Golden Shower Flowers drooping out from the trees - Kani Konna Poo.  Shredding the beauty and bounty announcing the arrival of New Year in South India.  Vishu - Malayalam New Year & I have loads of memories celebrating this festival as 'Vishu' at home.  Vishu is round the corner and many of us have already been thinking what could be prepared for the special day's Sadhya spread out - Vishu Sadhya.

    When the Summer hits, the seasonal fruits like Chakka & Manga(jack fruit & Mango) could be found in abundance in the households.  A Kerala backyard would surely have a Jackfruit & a Mango Tree by default, and it is the season when the produce finds its peak.  Even the market would be loaded with Jack fruit & Mangoes.  Vishu which comes during the Season and a Vishu Sadhya would mostly showcase dishes with Raw or Ripe Jack Fruit & Mangoes.  Dishes like Mango Pachadi, Mambazha Pulissery, Manga Curry, Chakka Aviyal, Mambazha Pradhaman or Chakka Pradhaman would be cooked for Vishu Sadhya when Mangoes and Jack fruits are in season.  So, why not try out a dish with the seasonal produce for this year's, Vishu Sadhya?

    In a long list of side dishes served in a Sadhya, 'Aviyal'  takes a special place. It is a wonderful combination of cooked Vegetables in a Coconut-Curd (Yogurt) Mix, mildly spiced and seasoned to perfection.  Mostly local Vegetable are used to while preparing Aviyal. Here comes, a dish with a twist to the traditional Aviyal - Chakka Aviyal.  Chakka Aviyal is one of the most traditional methods of cooking Raw Jackfruits along with Jack fruit Seeds & Mangoes.  It is normally prepared with Raw Jack fruit & Mangoes.  Though the seeds from Raw Jackfruit are added, the Seeds from Ripe Jackfruit tastes great in this Chakka Aviyal adding an overall texture to the dish.  

VISHU SADHYA SPECIAL
CHAKKA AVIYAL - JACK FRUIT AVIYAL

    Raw/unripe Jackfruits have a neutral flavour and more or less it tastes like a root. You can add it to a variety of dishes, such as curries, Chakka Aviyal, Stir-fries or prepare Chips(Chakka Chips) etc.,   The idea of cutting into a massive, thick-skinned rind is quite intimidating. And if you have no experience doing such chores like me, then it is absolutely a feat which needs some help.   Jackfruit is green when unripe, with soft and not so-yellow interior.  Choose a Jackfruit which is Raw but not very tender and immature for Chakka/Jackfruit Aviyal.  It should have Fruit Pods and the seeds should be soft too. 


During the season where chakka or jackfruit is available aplenty, think up of unique ways to cook th...

Read more at: https://www.onmanorama.com/food/mrs-k-m-mathew/2018/06/30/chakka-aviyal.html

For more  SADHYA Recipes, click here...

Cuisine - Kerala (South India)
Course - Side Dish
Spice Level - Low - Moderate
Difficulty - Easy
Serves - 4
Author - SM 

 

Preparation Time - 15 - 20 Minutes
Cooking Time - 20 - 30 Minutes

For more recipes from GODS OWN COUNTRY - KERALA  click here...

HOW TO MAKE CHAKKA AVIYAL - JACK FRUIT AVIYAL - VISHU SADHYA SPECIAL


VISHU SADHYA SPECIAL
CHAKKA AVIYAL - JACK FRUIT AVIYAL

INGREDIENTS :

For Chakka Aviyal:

Unripe/Raw Jackfruit - 2 Cups
Jack Fruit Seeds - 1 Cup
Raw Mango - 1/2 Cup
Turmeric Powder - ½ Teaspoon
Water - 1/4 Cup
Salt - To Taste 
Sugar - a Pinch 

To Grind :

Green Chillies - 4–5 Nos.
Curry Leaves - 1 Sprig
Coconut - 1 Cup
Coconut Oil - 1 Teaspoon

For Final Seasoning:

Curd - 1/2 Cup
Coconut Oil - 1 Tablespoons
Curry Leaves - 2 Sprigs

METHOD:

To Clean & Cut the Raw Jack Fruit:

  • Cut open the unripe/raw Jackfruit, remove the centre core(which has latex).
  • Cut through the rags and remove the Fruit Pods along with the Seeds.
  • Can use few soft rags sticking on to the fruit pods for cooking.
  • Cut open the Fruit Pods and remove the seeds from the pods, discard the soft seed shells, then clean & peel the Jackfruit Seeds.
  • Chop the Fruit Pods and the soft Seeds & keep them aside.

To Clean & Cut the Jack Fruit Seeds:

  • Use a handful of Jack fruit seeds from fully ripe Jackfruit pods.
  • Peel off the white shell from the Jackfruit Seeds.
  • Soak the Jackfruit Seeds in Water for at least 3–4 hours or overnight.
  • Scrape out the brown skin from the Seeds (Soaking helps you to scrape out the skin easily)
  • Cut the Seeds into small pieces, wash and keep it aside.

For Chakka Aviyal: 

VISHU SADHYA SPECIAL
CHAKKA AVIYAL - JACK FRUIT AVIYAL
  • Cook the chopped Jackfruit Pods, soft jack fruit seeds & Jack fruit seeds (from Ripe Jack fruit) in 1/2 a Cup of Water along with Turmeric Powder and a dash of Salt. 
  • Alternatively, can cook the above ingredients in a Pressure cooker for a Whistle or two.
  • Cover the pan & cook the ingredients on a medium-low flame, stirring occasionally.
  • Once the Jackfruit Pods and Jack fruit Seeds turn soft and tender, switch off the flame.
  • Now add chopped Raw Mangoes and cook this on a low flame until the mangoes turn soft & cooked. 
  • Meanwhile, heat 1 Teaspoon of Coconut Oil in a pan, add slit Green Chillies and sauté in a very low flame for few seconds.
  • Immediately add Grated Coconuts, Curry leaves and give a quick stir.
  • Fry this on a very low flame for about a minute.
  • Grind this coarsely and keep it aside.
  • Add the coarsely ground Coconut Mix and mix well.
  • Leave this on a low flame for a few minutes, or until the raw flavour goes.
  • Pour in the Curd and give a quick stir.
  • Add a pinch of Sugar and mix well.
  • Simmer the mix for about 2–3 minutes, or until it turns semi-dry.
  • Finally, finish off the dish with a drizzle of Coconut Oil and garnish it with Curry Leaves.
  • Chakka Aviyal goes well with Kerala Rose Matta Rice or steamed Rice. 
  • Aviyal is one must-have dish when it comes to a Kerala Sadhya/Banquet.

NOTES :

  • Do not overcook the ingredients for this Aviyal.
  • I have used Raw Jack fruit, soft jackfruit seeds, Jack fruit seeds from ripe Jack fruits and Raw Mangoes in this Chakka Aviyal.  
  • Can also add Nendhra Kaya (Raw Nendhra Banana), Vellirikka(Yellow Cucumber), Drumsticks et., into this Aviyal.  Some even add a few pods of Ripe Jack Fruits into this Aviyal, which gives a slight sweetness to the dish.
  • Adjust the amount of Raw Mangoes to suit your preference of tanginess.
  • Do not over-fry the Coconut, the idea is to just give a quick stir in Coconut Oil, which would enhance the overall flavour of the dish and also removes the raw flavour from Green chillies and Coconuts. This is how my Mom does it.
  • Chakka Aviyal is a semi-dry dish.  Adjust the consistency accordingly.
  • Adding Sugar helps to balance the overall taste of this dish, but it is truly optional.
  • Fresh Coconut Oil & Curry Leaves gives an authentic taste to Aviyal, can use any oil of your choice.

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