ಕನ್ನಡದಲ್ಲಿ ಓದಲು ಇಲ್ಲಿ ಕ್ಲಿಕ್ ಮಾಡಿ.
Hi!! It was more than a week since I did the last posting. Due to our relocation to India, I was not able to update the blog regularly. Things are coming to a line now and I am back to my kitchen! We had been to our native last week. It was a nice time for us since we met parents and all the relatives after long time. My Aunt suggested me some authentic Havyaka recipes which I can try and share with you in the days to come.
Here is a kind of curry / side dish which goes well with rice. People from Malnad region will be familiar with the name Kanchikaayi. This is a kind of tangy fruit. Juice taken from this fruit will be used for cooking and for preparing juice. Most of the people will have a Kanchikaayi tree in their backyard and they will substitute Lime with Kanchikaayi. Preparation of this Appehuli won't take you much time and the most important thing is... it can be stored upto 4 - 5 days ;)
Preparation time: 20 minutes
Servings: 5 - 6
Kanchikaayi - 2 ( or around 1 cup of Kanchikaayi squeeze)
Cloves - 3
Coriander seeds - 1 1/2 spoon
Mustard seeds - 1/2 spoon
Dry red chillies - 3 (adjust according to taste)
Grated coconut - 3 to 4 spoon
Salt to taste
Jaggery - 1 lemon size ( adjust according to taste)
For seasoning: oil, mustard seeds, asafoetida, curry leaves
Take out the peel and cut the Kanchikaayi into two halves.
Take a spoon full of salt in a bowl and squeeze out the Kanchikaayi juice into it. Adding of salt will prevent the juice from becoming bitter.
Heat around 1 spoon of oil in a small pan and roast the cloves, red chillies, mustard seeds and coriander seeds until you get a nice aroma.
Grind the roasted ingredients along with grated coconut into a fine paste. While grinding, use the Kanchikaayi squeeze instead of water.
Add around 1 1/2 cup to 2 cups of water to make the Appehuli little watery. Add salt and jaggery and adjust the taste.
Boil the Appehuli for 5 minutes and do the seasoning with mustard seeds, asafoetida and curry leaves.