Glossary K
The food glossary +++ Popular Articles: 'Kamias', 'Kalamansi', 'Kasubha'
Kadipatha is a Hindi word for "curry leaves". It is also known as small leaves which a bit like bay leaves.
Kadu Manga/Kadumanga Achar/Achaar is the Malayalam term for mango pickles made with cubes of fresh, tender, unripe mangoes made into a pickle by cooking the mangoes with lots of spices, such as Kadugu (Black Mustard seeds), red chili powder, Turmeric, Kaluva Podi ( Fenugreek powder), Kaayam Podi (Asafoetida powder), Vinegar and Curry leaves.
Kadu Manga or Kadumanga Achar is also called Manga Achar or Uppillittuthu in Malayalam, the language spoken in Kerala.
Ready-made Pickling or Pickle Powder is also available in almost foodshops in Kerala. It is made from various spices and it is only needed to be added to the food to be pickled. This is the one which was recommended to me by my family friend to cook my own pickle when I go back to Germany.
I love all pickles served to me while I was in Allepey, Kerala, but my favorite is Kadu Manga Achar. It will always bring back happy memories, since it is one foods served to me on my first lunch with my second family in Allepey.
This is my very own version of Kadu Manga Achar using the Pickle powder I brought home from Allepey, Kerala, India and the Philippines variety of Raw /green Mango.
Kadugu also spelled as Kaduku is the Malayalam word for Mustard seeds usually the Black Mustard Seeds which is one of the important spices in Kerala Cuisine. Kadugu is always present in almost all dishes prepared in Kerala, India.
My family friends in Allepey, a district in Allepey always used Kadugu when cooking their dishes, like Sambar, Thoran , and stir-fry dishes which you will see in many of the pictures of the dishes I posted here from Kerala. Those little black seeds which you will see are Kadugu
I have brought some of them from my trip to Kerala so I can also cook some of the dishes I learned during my trip. It is available in some Asian shops in Germany, but mostly the Brown Mustard seeds. I brought in an Asian shop in Bremen a brown-colored Kadugu and I am using now to cook my sauteed vegetables.
Below is a packed of Kadugu, the Black Mustard Seeds from Allepey, Kerala, India.
An example of a dish from Kerala using Kadugu is a Thoran, see below those little black seeds in Papaya Thoran
Kadugu Manga Achar / Achaar refers to a variety of pickles from Kerala, India which is made from green , tender green Mangoes and Kadugu (Black Mustard seeds) cooked with spices, such as Turmeric and Cumin, Red Chili Pepper and of course Kadugu, Shallots/onions, Vinegar and Curry Leaves (Please see related article on Achar / Achaar)
Kadugu is also spelled sometimes as Kaduku which is the Malayalam term for Black Mustard Seeds.
This Kadugu Manga Achar with picture below is one of the special Achar (Pickles) prepared during the Hindu wedding of one of the members of my second family in Allepey, Kerala, India.
English: Mustard seeds
Kaduku, also known as "karuvadam" or "murukku," is a traditional South Indian snack. It is a crispy and savory treat that is popular throughout India and among the Indian diaspora. Kaduku is often enjoyed as a snack during festivals, celebrations, or as a side dish with tea or coffee. Its distinctive shape and flavor make it a beloved snack in South Indian cuisine.