Friday, September 24, 2010
VELAGAPANDU / WOOD APPLE CHUTNEY
Velaga pandu, we buy this variety for vinayaka chavithi,to tie fruits for palavelli..i stored this one after removing the palavelli, and vinayaka nimmajanam,i made a chutney with this ..its a sour and very tasty one.
Velagapandu gujju 1 cup
Bring a ripened wood apple and after
breaking it take off the paste from it.
Place a pan on the stove and add 2 tbsp oil to it,after it is heated add the wood apple paste in it and fry it with a lid covered for 5 min in a low flame.
Mustard seeds 1 tbsp
Methi seeds 1/2 tsp
Red chillies 12 nos
or adjust according to ur taste
Hing a pinch
Haldhi a pinch
Green chillies 3 to 4
Oil 3 tbsp
Place a pan on the stove and add 1 tbsp oil,after it is heated add redchillies,methi,and mustard seeds and toss it.After the spluttering
is completed add haldhi,hing and green chillies.Let it cool.
Grind the seasoning into a powder ,and after it is made into a smooth powder add the wood apple/ velagapandu mixture and salt and blend it well in to a paste.Water should not be be added.It will remain for more than 10 days like this.Very tasty with hot steamed rice with ghee..
Take a 2 tbsp chutney in to a cup and add 1/2 cup fresh curds ,use this one for dosas.Its very sour in taste .
Asthmatics beware of taking this one in large quantities as this may increase the phlegm problems and respiratory problems.