APPE MIDI SAARU /Tender Mango Rasam

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.

 Let us see the recipe now :

Things Needed : 

Appe Midi : Tender Mangoes : 5 to 6
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

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.

Banana Stem Chutney

Banana stem is one of the healthy stem that can be used in our dishes. In olden days people make sure, that they prepare some dish using banana stem at least once in a month. It is one of the traditional dish and signature dish of Udupi food.

South Canara and Malanadu area bananas are grown even at homes. At least one or two banana plants do grow and the leaves are used for eating food and when banana is grown and it is cut after ripe/unripe the stem is used in cooking. The flowers also will be used as dry curry /majjige huli./chutney and even leha. ( The Home prepared medicine cum energetic dish done to give for lady after the child is born.
This banana stem is given by our neighbour and I did prepared some dal , chutney, kosumbari etc.
I have used banana stem, little roasted urid dal, red chilly and coconut.
Let us see some benefits of eating Banana Stem.
It is said that every part of banana is packed with nutrition and health benefits. Banana stem helps to detoxify our body. It helps to flushing out toxins from our body. It cleanses our body system and helps in digestion. It is full of fiber and good for healthy bowel movement. It also helps in removing the kidney stones. Drinking banana stem juice helps to prevent the formation of kidney stones. It regulates the cholesterol and blood pressure in our body. Banana stem is rich in Vitamin B6, good amount of iron and helps to improve the haemoglobin count. It has good source of potassium. It helps in regulating acidity levels in our body. Drinking banana stem juice ( add lemon also), provides relief from heartburn and discomfort in our tummy.

No Onion or No Garlic is used in this " Banana Stem Chutney".
It is an easy, simple and healthy chutney goes well with almost all main dishes.
Let us see the reciep now :

Things Needed :

To fry :
Coconut/any brand cooking oil : 1/2 Teaspoon
Urid dal : 1 Tablespoon
Pepper pods : 4 to 5
Methi seeds : 1/4 Tsp
Red chilly (Byadagi chilly) : 5 to 6
Curry leaves : 1 Handful
Ingh : A little
To grind : 
Coconut : 1 Cup
Tamarind : 1/2 of one marble size
Cut banana stem pieces : 1 Bowl
Salt : As required
Fried Ingredients.
To Season :
Mustard seeds : 1/2 Teaspoon
Urid dal : 1/2 Teaspoon
Curry Leaves : 5 to 6
Ingh : A little.

Method :

1. Wash and remove the inner part of the stem.
2. Cut it as circle and remove the thread form of fiber. ( Roll on the thread around the finger).

3. Cut the circle pieces of banana stem into small pieces after that.
4. Put it in a big bowl of water and let it be there till you grind.

5. Grate coconut and keep it aside
6. Keep a pan on the fire and heat. Add oil and urid dal, methi seeds and pepper pods. Fry till they turn golden brown.
7. Add red chilly and fry for a minute. ( On low flame).

8. Add curry leaves and ingh and put off the fire.
9. Put it in a big bowl or tray, so that the fried ingredients cool down.

10. Take a mixi jar and put cooled fried urid dal mixture,
11. Add grated coconut, cut banana stem pieces and add little salt , tamarind and grind it with very little water.

12. Grind till all the ingredients mixes well and your desired consistency. ( Some like it smooth and others bit coarse)

12. Shift the chutney to a serving dish.

 13.  Add mustard seeds, ingh, curry leaves seasoning and mix it well.
14.  Banana Stem Chutney is ready to serve.

13. Serve with a main dish you have prepared.
14. We normally have this Banana Stem Chutney with Plain Rice and little ghee /coconut oil.

Note :

No need to cook the pieces. Just grind it along with coconut. You can soak banana stem pieces in butter milk also. (Optional). Adding more/less chilly is optional. It taste better if it is bit spicy. Take care of urid dal while frying/roasting. It should not get burnt or raw. Use of onions or garlic optional. Taste may differ.
Time : 10 Minutes.
Serves : 3 to 4.