I am back from a short hiatus. I was away on vacation and then busy catching up at work.
Life got so busy that I was fixing something simple for dinner and most of the time forgot to note down what went in as usual.
This dish /drink seemed to be a good comeback recipe for its simplicity and distinctiveness. Also as its summer I can find good raw mangoes in Indian stores. When I was going through my wedding pictures last weekend, I remembered how popular AppehuLi had become amongst my husband’s friends and family. AppehuLi is indigenous to havyakas and surprisingly much unknown outside our small community.
What you need
1 small raw green mango
2-3 green chilies – cut into small pieces
1-2 dry red chilies – roughly chopped
3-4 cloves of garlic – cut into slices
2 curry leaves – roughly chopped
1/2 teaspoon mustard seeds
1 teaspoon urad dal
1/2 teaspoon oil
Salt to taste
How to make Cook the mango in a pressure cooker or with little water in a closed container.
Once the mango is cooled peel it and make a thick pulp out it. It should yield about 1/2 cup pulp for above measure of ingredients.
In a sauce pan on medium flame, heat the oil.
Add mustard seeds and urad dal.
When urad dal starts turning light brown add green and red chilies, curry leaves and garlic.
Add the pulp and salt.
Add water to bring to desired consistency.*
Bring to boil.
* AppehuLi is made in two consistencies.
Sometimes it’s made to a dal or dosa batter consistency and is served with rice. This version is called hatta appehuLi. Hatta meaning thick in our dialect.
Sometimes it’s made to a very thin rasam consistency. Some drink this version and some mix it with rice just the way one would mix rasam.
I personally prefer the thicker version with rice and thinner version to drink as a broth.
I apologize for the bad quality of the picture. I somehow couldn’t get a better one.