What’s in a name? Call it a salad or a pickle, this one is a winner all the way. You require the Granny Smith apples for this preparation. If not available then you may use any apple which is tart. I was fortunate enough to find some on Big Basket, so lost no time in ordering them to try out the lovely recipe of this salad shared by my friend Alka Pai.
1/ 4 tsp salt
1 tsp mustard
7 seeds of Fenugreek
2 Byadgi chillies
1 tsp Chana dal/ split Bengal gram
A large pinch of Asafoetida
A sprig of curry leaves
1 tsp oil
A tsp of jaggery syrup
Chop up the apples and sprinkle them with salt. Mix , cover and leave aside. Salt prevents oxidation and the apples retain their colour. Heat the oil in a pan. Drop in the mustard and after it splutters add the Chana dal. Roast it to a golden brown. Add the Byadgi chillies, Fenugreek, asafoetida and curry leaves. Toss for a minute, remove and allow the mixture to cool thoroughly. Grind it to a fine powder. Tip in required quantity of the powder onto the apples. Drizzle with the jaggery syrup. Mix thoroughly and enjoy the salad as is or with a meal.
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