Mustard Pachadi (Raitha)

Ingredients:
1 teaspoon mustard
1 tablespoon coriander leaves
1/4 teaspoon turmeric
4 green chillies
2 tablespoons shredded coconut
pinch of asefotedia
5 tablespoons low fat yogurt beaten with water
Salt
1/4 teaspoon mustard oil (optional - its added as a flavor enhancer)

Method:
Grind mustard, coriander leaves, turmeric, chillies, coconut and asefotedia into a smooth paste. Mix it with beaten yogurt, mustard oil and salt. Raitha can be eaten as is with rice.

Variations:
a. I have added finely chopped cucumber (fresh)
b. Fine chop bell pepper (capsicum), steam until cooked and mix with raitha
c. Add boiled, peeled and mashed potatoes
d. Instead of yogurt, use sour cream and the taste is excellent

Mango Onion Relish

I was in Bangalore and its onset of Summer there (Spring is very short). Weather was beautiful and fresh raw Mangoes sprouting the market. The sweetish sour taste of mangoes rekindles my childhood memories. My parents house had a mango tree in the backyard and raw mangoes were reachable from rooftop, during Summer holidays me and my friends had an evening ritual of looking for raw mangoes ready to ripe. We used to spend our evenings chitchatting devouring the best mangoes with salt and chilly powder as a dip.

Ingredients:
1 Medium sized mango fine chopped
1 Medium sized onion fine chopped
1 teaspoon red chilly powder (vary the quantity according to spice level)
1/4 teaspoon salt
1 tablespoon oil
1/4 teaspoon mustard
1 teaspoon grated jaggery
Pinch of asefotedia

Method:
In a thick bottom pan add oil. When oil is hot add mustard. Once the mustard splutters, add asefotedia and turn off heat. Mix onions, mango, red chilly powder and jaggery in the warm vessel. Add salt before you are ready to serve. This can be eaten with rotis and rice.

Note: Salt tends to drain onion and the relish becomes watery if salt is added before serving. I personally like the watery taste so I add the salt and set it aside.