Malayali recipes in the London lockdown
The HinduI had checked in and was waiting for my flight at Heathrow airport when the lockdown was declared in London. Most of what I cook are our staples — puttu-kadala or payar curry, fish curry, mussel stir fry, kalan, vazhapoov thoran, pachadi, upma, dosa — rather than fancy foods. Green mango yogurt pickle Ingredients: 3 finely chopped green mangoes, 6 chopped green chillies; 50 ml coconut oil; 10 gm ustard seeds; 2 dry whole red chilliies; a few curry leaves; 1 gm Kashmiri chilli powder; 5 gm turmeric powder; 10 gm roasted fenugreek powder; 5 gm hing/ asafoetida powder; 5gm cumin powder; salt to taste; 300 gm thick curd Method: In a bowl mix the chopped mango, green chilli and spices together and keep aside. Recipe by chef Suresh Pillai I occasionally make salads too, nothing fancy, just simple ones with dressings that have salt, pepper, lemon and honey; also as a means to encourage healthy eating. Though I feel stuck occasionally, I get to use my time to indulge in my hobby — cooking — in ways that are helpful to others who call with questions related to food or a recipe I have shared.
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