Comments on: Mango~Sesame Curry (Mamidi~nuvvula kura) http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/ Cooking with Consciousness ~ Indi(r)a's Recipe and Photo Weblog Thu, 18 Mar 2010 03:25:21 +0000 http://wordpress.org/?v=2.0.4 by: punky pjs http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-773157 Wed, 16 Apr 2008 10:56:30 +0000 http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-773157 Indira, I can't thank you enough for this lovely, tart, YUMMY AS HELL recipe! I have been in an astoundingly good mood since last night (and people are complimenting me for it, aghast as they are at not finding me my usual crabby self) because I made this curry last night and packed leftovers for lunch tiffin today. I love raw mango and what better way of kickstarting the mangai season with this recipe. Thanku thanku thanku. Indira, I can’t thank you enough for this lovely, tart, YUMMY AS HELL recipe! I have been in an astoundingly good mood since last night (and people are complimenting me for it, aghast as they are at not finding me my usual crabby self) because I made this curry last night and packed leftovers for lunch tiffin today. I love raw mango and what better way of kickstarting the mangai season with this recipe. Thanku thanku thanku.

]]> by: Regha Kakkad http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-419597 Tue, 19 Jun 2007 16:20:16 +0000 http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-419597 Hi Indira, I tried this recipe with mango, and it was wonderful. It is so easy to prepare. Thanks a lot for sharing. I have a suggestion about your blog- it would be great if you have a quick and easy/comfort food section. Hi Indira,

I tried this recipe with mango, and it was wonderful. It is so easy to prepare. Thanks a lot for sharing. I have a suggestion about your blog- it would be great if you have a quick and easy/comfort food section.

]]> by: SUBA http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-96791 Mon, 25 Sep 2006 06:06:01 +0000 http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-96791 Hai Ms indira, ur recipes are all good. i what to clarify with you is 1 cup of sesame seeds means how many grams. thanks regards suba Hai Ms indira,

ur recipes are all good. i what to clarify with you is 1 cup of sesame seeds means how many grams. thanks

regards
suba

]]> by: Janani http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-11002 Fri, 26 May 2006 15:25:28 +0000 http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-11002 Indira: Been meaning to ask you this for a while..See, as I understand it, Puri making is something of a delicate art plus an accurate science. So many things to get right- the perfect shape, the correct oil temperature and quantity, rolling out without dusting with flour since the dust will burn when deep frying but the most important of all the 'Puff'! I find when I make Puris its a bit hit and miss with the puffing part and when it does puff up the puff doesn't remain very long. I once had dinner at this Oriya household were the lady's mother made the most divine baby puris that stayed puffed-crispy-yet soft when bitten into for the whole evening! I see the gorgeous 'puff' in your puris too and wondering if you had any ideas to share? Thanks Indira <i>Indira replies: I think, puri making is one of those recipes, where a recipe could sense our fear and behave as if it has a mind of its own.:) The tips that I follow are - make the dough little bit tighter than chapati dough. Keep it rested for atleast 30 minutes and roll. Most of the times, it works and puris puff up perfectly. But they do collapse, after a while.:) The freshly milled wheat flour that's avialable and most of the home cooks use, in India, has different texture and properties, when compared to our storebought, (God knows, when it was milled) flour. I think that'd also makes a difference in the outcome and taste.</i> Indira: Been meaning to ask you this for a while..See, as I understand it, Puri making is something of a delicate art plus an accurate science. So many things to get right- the perfect shape, the correct oil temperature and quantity, rolling out without dusting with flour since the dust will burn when deep frying but the most important of all the ‘Puff’! I find when I make Puris its a bit hit and miss with the puffing part and when it does puff up the puff doesn’t remain very long. I once had dinner at this Oriya household were the lady’s mother made the most divine baby puris that stayed puffed-crispy-yet soft when bitten into for the whole evening! I see the gorgeous ‘puff’ in your puris too and wondering if you had any ideas to share? Thanks Indira

Indira replies:
I think, puri making is one of those recipes, where a recipe could sense our fear and behave as if it has a mind of its own.:)
The tips that I follow are - make the dough little bit tighter than chapati dough. Keep it rested for atleast 30 minutes and roll. Most of the times, it works and puris puff up perfectly. But they do collapse, after a while.:)
The freshly milled wheat flour that’s avialable and most of the home cooks use, in India, has different texture and properties, when compared to our storebought, (God knows, when it was milled) flour. I think that’d also makes a difference in the outcome and taste.

]]> by: sher http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9760 Thu, 25 May 2006 02:22:43 +0000 http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9760 Another must try recipe. I have been reading your blog since the very beginning. It is great! You are doing a fabulous job. I have cooked a number of your dishes, and have received compliments. I have a question. What is the best jaggery to buy? The one I am using now have tiny particles in them. So I have to dissolve in water then sieve to get rid of them. How do you remove the particles without water? Thanks <i>Indira replies: Hi Sher, thanks. In India, there is plenty of choice to choose from different clarity of jaggery. But here in US, there is only one variety of jaggery is avialable though in different shapes and sizes. Usually I'd buy a very big block. Using a knife and hammer, break into small pieces. I'd keep a small portion of these tiny pieces in a box in a kitchen cabinet for regular use. and store the remaining small pieces in a ziplock bag in fridge. I don't do any of that stuff to remove particles. We are accostomed to the taste, particles etc, and everything goes for us. While breaking the jaggery into small pieces, if there are any big particles, I'd remove that portion (big particle and jaggery attached to it) from the bunch. Small tiny ones, I usually let it go and keep them. Chemical coating on veggies etc, I have a big problem but small tiny dirt particles in jaggery, I don't have a problem. Afterall it is dirt, easily digestable and goes down easily without leaving its traces in the body unlike chemical wax coatings, preservatives etc., That is my logic behind this carefree use of jaggery.:) Hope this helps.</i> Another must try recipe. I have been reading your blog since the very beginning. It is great! You are doing a fabulous job. I have cooked a number of your dishes, and have received compliments. I have a question. What is the best jaggery to buy? The one I am using now have tiny particles in them. So I have to dissolve in water then sieve to get rid of them. How do you remove the particles without water?
Thanks

Indira replies:
Hi Sher, thanks.
In India, there is plenty of choice to choose from different clarity of jaggery. But here in US, there is only one variety of jaggery is avialable though in different shapes and sizes. Usually I’d buy a very big block. Using a knife and hammer, break into small pieces. I’d keep a small portion of these tiny pieces in a box in a kitchen cabinet for regular use. and store the remaining small pieces in a ziplock bag in fridge.
I don’t do any of that stuff to remove particles. We are accostomed to the taste, particles etc, and everything goes for us. While breaking the jaggery into small pieces, if there are any big particles, I’d remove that portion (big particle and jaggery attached to it) from the bunch. Small tiny ones, I usually let it go and keep them.
Chemical coating on veggies etc, I have a big problem but small tiny dirt particles in jaggery, I don’t have a problem. Afterall it is dirt, easily digestable and goes down easily without leaving its traces in the body unlike chemical wax coatings, preservatives etc., That is my logic behind this carefree use of jaggery.:)
Hope this helps.

]]> by: Sonia http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9681 Wed, 24 May 2006 21:33:32 +0000 http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9681 Hi Indira... Firstly, I must congratulate you on a superb blog that you have! I was amazed to see your blog the very first time I stumbled upon it by chance a few months ago! Since then I have been a regular visitor at your blog as well the other food bloggers listed in your blog! I have now tried many recipes listed on your blog and today decided to leave a comment on this recipe of yours. I just made the mango-sesame curry and am amazed with the taste... you are so right about how 3 distict flavors blend so beautifully to give such a delicious taste to this curry. Thank you for this wonderful recipe as well as the n no. of other recipes that i have tried so far and haven't thanked you for! <i>Indira replies: I am glad, Sonia. Thanks for taking time to let me know and thanks for you nice words about my blog. I greatly appreciate it! </i> Hi Indira… Firstly, I must congratulate you on a superb blog that you have! I was amazed to see your blog the very first time I stumbled upon it by chance a few months ago! Since then I have been a regular visitor at your blog as well the other food bloggers listed in your blog! I have now tried many recipes listed on your blog and today decided to leave a comment on this recipe of yours. I just made the mango-sesame curry and am amazed with the taste… you are so right about how 3 distict flavors blend so beautifully to give such a delicious taste to this curry. Thank you for this wonderful recipe as well as the n no. of other recipes that i have tried so far and haven’t thanked you for!

Indira replies:
I am glad, Sonia. Thanks for taking time to let me know and thanks for you nice words about my blog. I greatly appreciate it!

]]> by: Shynee Nair http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9602 Wed, 24 May 2006 11:49:38 +0000 http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9602 That looks very tempting...I have always been an Andhra food fan...My romance with Andhra food began a few years back when I had to work in Andhra...and we have never parted ways!! Nice to see many of my favourites here...I should definitely add this link to mine... <i>Indira replies: Glad to meet a fellow Andhra food fan. Thanks!. </i> That looks very tempting…I have always been an Andhra food fan…My romance with Andhra food began a few years back when I had to work in Andhra…and we have never parted ways!! Nice to see many of my favourites here…I should definitely add this link to mine…

Indira replies:
Glad to meet a fellow Andhra food fan. Thanks!.

]]> by: shammi http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9298 Tue, 23 May 2006 12:44:25 +0000 http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9298 I've not heard of this recipe ever! Man, I cant wait for my next trip to Birmingham so that I can get some green mangoes. Darn it Indira, do you have a mango tree growing at home or what? :) <i>Indira replies: Missed you! I hope you had a lovely visit and fun time with your family. I wish! :) </i> I’ve not heard of this recipe ever! Man, I cant wait for my next trip to Birmingham so that I can get some green mangoes. Darn it Indira, do you have a mango tree growing at home or what? :)

Indira replies:
Missed you! I hope you had a lovely visit and fun time with your family.
I wish! :)

]]> by: Krithika Ramachandran http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9283 Tue, 23 May 2006 11:57:02 +0000 http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9283 Puris with curry look so good. I can feel them melting in my mouth. Yum ! <i>Indira replies: Yum, indeed.:), thanks Krithika.</i> Puris with curry look so good. I can feel them melting in my mouth. Yum !

Indira replies:
Yum, indeed.:), thanks Krithika.

]]> by: Roger http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9272 Tue, 23 May 2006 08:45:07 +0000 http://www.nandyala.org/mahanandi/archives/2006/05/22/mangosesame-curry-mamidinuvvula-kura/#comment-9272 I can't wait to try this recipe. I loved the last post too. I think I'll try to grow methi here in San Francisco, it is one of my favorites. thanks. <i>Indira replies: You are welcome, Roger. If you try, let me know the results. Thanks.</i> I can’t wait to try this recipe.
I loved the last post too. I think I’ll try to grow methi here in San Francisco, it is one of my favorites.
thanks.

Indira replies:
You are welcome, Roger.
If you try, let me know the results. Thanks.

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