Velakkaya Pachadi/Elephant apple chutney
Again I am not sure how many know this fruit or use it on regular basis , but it is one of the exotic fruits available in India. Here is the wiki link for it. http://en.wikipedia.org/wiki/Limonia_(plant). Bit tangy in taste , covered by hard shell. Literally to break it you need to bang it using a rod or directly on the floor . The tangy-ness of the fruit makes it an ideal combo for chutneys , jams and jellies. I made chutney using it and it was tangy hot and sweet . Here is the recipe.
INGREDIENTS :-
Velaga Pandu/Elephant apple :- 1 (break into two halves and scoop out the pulp)
Salt :- as required
Oil :- 1/2 tablespoon
Tamarind :- a small lemon sized ball
Jaggery :- a medium sized piece
Green Chillies :- 3-4 (adjust)
For Tempering/seasoning :-
Urad Dal :- 3 teaspoon
chana dal:- 3 teaspoon
jeera :- 3 teaspoon
aavalu/mustard seeds :- 2 teaspoon
Dry Chillies :- 1-2
Curry leaves :- 2-3
Hing :- a pinch
Urad Dal :- 3 teaspoon
chana dal:- 3 teaspoon
jeera :- 3 teaspoon
aavalu/mustard seeds :- 2 teaspoon
Dry Chillies :- 1-2
Curry leaves :- 2-3
Hing :- a pinch
METHOD :-
- Heat oil in a pan add oil and heat all the tempering adding them one by one.
- Meanwhile scoop out pulp of the fruit into an grinder, add tamarind juice and jaggery.
- Add green chillies to the tempering and allow them to cook
- When the tempering sizzles add that into grinder, leaving some for garnishing.
- Add enough amount of salt to this now and grind into a nice paste.
- Add extra seasoning to garnish it
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