Appe Midi is one of the special tender mango which is used for pickle. These Appe Midi mangoes are grown plenty in Malenadu areas, in Karnataka./India.
I have prepared Rasam from the " Pickled Appe Midi" and it tasted lovely with its yummy aroma.
I got this recipe from Ananth Hegde Sir. He has posted this recipe in " FOODIE " Blog which is very active and it has innovative members putting up various recipes of their own and the traditional.
Thanks to Ananth Hegde Sir for this particular recipe.It is one of the traditional recipe of Malenadu people.
I have used pickled " Mango Appi Midi " ( Tender Appe mango), little fresh coconut and seasoned with mustard, jeera and green dry chilly. (Majjige menasu/Moru Molagai/ dried green chilly soaked in butter milk).
Let us know little information about Appe Midi mango or tender mango.
These " Appe Midi " mangoes are the best tender mangoes for pickling. Midi means tender and tender mangoes are usually pickled during the season of mangoes. Tender mangoes are bit savoury ad and the spices used for pickle adds to their savoury and gives a good taste which is one of the must side dish having along with their lunch or dinner and some time along with breakfast.
Appe Midi the particular variety of mango is mostly found in western ghats and Maenadu. Since this mango variety is disappearing slowly because of cutting down the trees and other harmful activities, Bangalore University is helping the farmers to conserve the trees and distributing the plants to grow.
Fresh coconut : 1 Cup ( 3 to 4 tablespoons)
For seasoning :
Ghee/Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Red chilly (Byadagi Chilly) : 3 to 4
Majjige Menasu/Sun dried green chilly : 2 to 3
Curry Leaves : 6 to 8 leaves
Ingh /Asafoetida : A little
To Add :
Salt : As required
Water : 2 to 3 Cups
Turmeric Powder : A pinch
Ingh/Asafoetida : A little
2. Wash it nicely and cut it into halves. Remove the inner seeds. Keep them aside.
3. Grate coconut and keep it aside.
4. Keep a glass of water to boil on the fire in a big bowl.
5. Add salt and turmeric powder. Let it boil.
6. Grind grated coconut, tender mango pieces with little water till paste.
7. Remove it from the mixi jar and keep it aside.
8. See that the water kept on the fire is boiling. Add the ground mango coconut mixture.
9. Mix it well and bring it to a boil. Mix in between so that it does not come out the pan.
10. Add mustard seeds, jeera, ingh 's seasoning to readySaaru/Rasam. Fry some majjige menasu/sun dried green chilly with coconut oil and add it to Appe Midi Saaru.
11. Shift the Appe Midi saaru to a serving bowl.
12. Add a teaspoon of ghee and mix it well. Serve with plain rice or like a hot soup.
Time : 20 Minutes
Serves : 3 to 4 .
Traditiona dish of Malenadu. Karnataka /India.
I have prepared Rasam from the " Pickled Appe Midi" and it tasted lovely with its yummy aroma.
I got this recipe from Ananth Hegde Sir. He has posted this recipe in " FOODIE " Blog which is very active and it has innovative members putting up various recipes of their own and the traditional.
Thanks to Ananth Hegde Sir for this particular recipe.It is one of the traditional recipe of Malenadu people.
I have used pickled " Mango Appi Midi " ( Tender Appe mango), little fresh coconut and seasoned with mustard, jeera and green dry chilly. (Majjige menasu/Moru Molagai/ dried green chilly soaked in butter milk).
Let us know little information about Appe Midi mango or tender mango.
These " Appe Midi " mangoes are the best tender mangoes for pickling. Midi means tender and tender mangoes are usually pickled during the season of mangoes. Tender mangoes are bit savoury ad and the spices used for pickle adds to their savoury and gives a good taste which is one of the must side dish having along with their lunch or dinner and some time along with breakfast.
Appe Midi the particular variety of mango is mostly found in western ghats and Maenadu. Since this mango variety is disappearing slowly because of cutting down the trees and other harmful activities, Bangalore University is helping the farmers to conserve the trees and distributing the plants to grow.
Let us see the recipe now :
Things Needed :
Appe Midi : Tender Mangoes : 5 to 6Fresh coconut : 1 Cup ( 3 to 4 tablespoons)
For seasoning :
Ghee/Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Teaspoon
Jeera/Cumin seeds : 1/2 Teaspoon
Red chilly (Byadagi Chilly) : 3 to 4
Majjige Menasu/Sun dried green chilly : 2 to 3
Curry Leaves : 6 to 8 leaves
Ingh /Asafoetida : A little
To Add :
Salt : As required
Water : 2 to 3 Cups
Turmeric Powder : A pinch
Ingh/Asafoetida : A little
Method :
1. Remove the " Appe Midi " ( Tender Mango ) from pickle.2. Wash it nicely and cut it into halves. Remove the inner seeds. Keep them aside.
3. Grate coconut and keep it aside.
4. Keep a glass of water to boil on the fire in a big bowl.
5. Add salt and turmeric powder. Let it boil.
6. Grind grated coconut, tender mango pieces with little water till paste.
7. Remove it from the mixi jar and keep it aside.
8. See that the water kept on the fire is boiling. Add the ground mango coconut mixture.
9. Mix it well and bring it to a boil. Mix in between so that it does not come out the pan.
10. Add mustard seeds, jeera, ingh 's seasoning to readySaaru/Rasam. Fry some majjige menasu/sun dried green chilly with coconut oil and add it to Appe Midi Saaru.
11. Shift the Appe Midi saaru to a serving bowl.
12. Add a teaspoon of ghee and mix it well. Serve with plain rice or like a hot soup.
Note :
A few pieces of Appe Midi ( tender mangoes) are enough. It is said that only the very tender ones should be used or you might feel bitter taste in Rasam. Adding a slit green chilly adds to the taste. Do not add any spice as this it self (Appe Midi Saaru) taste heavenly. Use of majjige menasu/moru molagai is optional. I have used coconut oil. (Optional). No other masla /spice is added to this recipe.Time : 20 Minutes
Serves : 3 to 4 .
Traditiona dish of Malenadu. Karnataka /India.
No comments:
Post a Comment