Kelettira Ankita Poovaiah is an IT professional working in Bangalore. Her hobbies include baking and cooking, especially non-vegetarian Kodava cuisine. Ankita is proud to have inherited these interests from her grandmother Balliamanda Kammavva. She shares two recipes – a mango pachadi, and a coffee pudding.
1 fully ripe mango
½ tsp mustard
5 cloves garlic
½ inch ginger
5 green chillis
1 strand curry leaves
3 strands coriander leaves
3 tablespoons curd
1 tbsp oil
1/2 tsp mustard
Grind coconut and mustard to a coarse paste.
Add ripe mango pieces and grind for 7-8 seconds
For tempering , heat the oil in a pan, add mustard seeds and curry leaves and fry for one to two minutes.
Turn off the flame, then add the above ground mixture.
Add curd and garnish with ripe mango pieces.
1 cup milk
1 tsp coffee powder
5 tsp sugar
1 tsp butter
3 tbsp sugar
1 tbsp water
Heat milk and sugar in a saucepan. Bring it to a boil, then add the coffee powder.
Beat the eggs.
For caramel, heat a pan, add sugar and stir till golden in colour. Add water and stir.
To set the pudding, grease a bowl with butter and add the caramel. Pour in the milk and egg mixture.
Cover with foil and steam for 15 -20 minutes.
With a knife, release the sides of the pudding and remove to a pudding plate. Garnish with coffee powder if required. Keep it in the fridge for 30 minutes before serving.