Green apple pappu

Though it sounds funny, it is an absolute worth to try. Just to come out of the routine recipe world, I have tried to prepare this. Actually it is my brother’s thought. When we went to a farm to pick some fresh green apples to prepare Green apple pickle, he teased me, why don’t you experiment Green Apple pappu /daal as well. Aaa ..ha …., good idea and I tried, tested and tasted it. We all ended up in saying Aaa..ha.



Here we go…….

Ingredients:

Toor Daal / Kandhi pappu – 1 cup
Green apple (big size) – 1
Green chilli – 5 -6
Aamchoor / Dry Mango powder – 1 tsp (optional)
Tomato large – 1 or 2 small
Onion (medium size) - 1
Turmeric – ½ tsp

For Tempering:

Curry leaves – Hand full
Mustard + Cumin – 1 tsp
Garlic – 2- 3 cloves
Dry red chilli – 2
Oil – 1 tbsp

Green Apple, Green chilli, tomato and toor daal / kandi pappu

Method:

Wash and soak daal for 30 minutes. Cut onion, tomato and apple into big chunks’.

Mix all the ingredients like onion, tomato, apple, dry mango powder, turmeric and green chilli with daal and pressure cook it or cook normally until the daal gets soft.

Mash the daal by adding salt and tamper it.

For tempering – Heat oil in a small frying pan and add crushed garlic, red chilli, mustard, cumin and curry leaves. Fry until garlic changes its colour and pour the contents straight into the daal.

Rice with Apple pappu

Note: you can substitute dry mango powder with lemon juice

Green Apple pickle / Apple aava kaya

I have picked some firm green apples from farm to prepare green apple pickle. They are really firm, fresh and tangy.

 Green Apple

Green Apple – 2 large size
Mustard – 3 tsp
Salt – 3 tsp
Red Chilli Powder (Pickle chilli powder) – 2 tsp
Fenugreek seeds – 1 tsp
Sesame oil – 4 -5 tbsp

Dry roast fenugreek seeds and mustard seeds and allow them to cool completely. Grind them separately into fine powder.

Chop the apple into 1 inch pieces 

Chopped Apple

Immediately mix them with salt, chilli, mustard and fenugreek powders.

Heat sesame oil and allow it to cool completely. Pour the oil into the pickle mixture and slowly stir the mixture, so that all the apple pieces get coated with the spices.

Hmmmm…. You will feel the nice aroma of mustard and sesame oil combination.

Leave the mixture to settle for a while and then transfer it into a ceramic jar or any glass jar. No plastics please.

Again preserving the pickle is also a talent. The life of the pickle depends on the way you preserve the pickle. I found this tip from my mother. Heat the jar and the spoon / laddle gently on stove top, so that any hidden moisture will get evaporated. With complete dry hands scoop the pickle into jars using the dry spoon.

You can use this from day 1 or can wait for 3-4 days

Apple pickle with hot steamed rice and ghee