Apple Pachadi

Ingredients

In the original British dish, Apple Frushie, the apples are typically blended into a smooth drink. However, in Telugu cuisine, apples are cooked until tender and combined with a tempering of spices to create a chunky side dish called Apple Pachadi. The addition of tamarind pulp, jaggery, and traditional Indian spices gives it a distinct Telugu flavor profile. We alse have the original recipe for Apple Frushie, so you can check it out.

• 2 apples, peeled and diced 2 apples, peeled and diced
• 1 tablespoon tamarind pulp 1 tablespoon tamarind pulp
• 2 tablespoons jaggery, grated 2 tablespoons jaggery, grated
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon urad dal (split black gram) 1 teaspoon urad dal (split black gram)
• 2 dried red chilies 2 dried red chilies
• 6-8 curry leaves 6-8 curry leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons oil 2 tablespoons oil

Nutrition

• Calories (kcal / KJ): 120 kcal / 502 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 15g, 10g
• Protein: 1g
• Fiber: 2g
• Salt: 0.5g

Preparation

1. 1.
   Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
2. 2.
   Add urad dal, dried red chilies, and curry leaves. Sauté until the dal turns golden brown.
3. 3.
   Add the diced apples and sauté for 2-3 minutes until they slightly soften.
4. 4.
   In a small bowl, mix tamarind pulp with 1/4 cup of water. Add this mixture to the pan.
5. 5.
   Stir in grated jaggery, turmeric powder, red chili powder, and salt. Mix well.
6. 6.
   Cover the pan and cook on low heat for 10-12 minutes until the apples are tender.
7. 7.
   Remove from heat and let it cool slightly.
8. 8.
   Serve the Apple Pachadi as a side dish with rice or roti.

Treat your ingredients with care...

• Apples — Choose firm and slightly tart apples such as Granny Smith or Pink Lady for a balanced flavor.
• Tamarind pulp — Soak tamarind in warm water for 10 minutes, then extract the pulp by squeezing and discarding the fibrous parts.

Tips & Tricks

• Adjust the amount of jaggery and tamarind pulp according to your taste preferences for sweetness and tanginess.
• For a spicier version, increase the amount of red chili powder or add finely chopped green chilies.
• Garnish with fresh coriander leaves for added freshness.

Serving advice

Serve Apple Pachadi as a side dish with steamed rice or Indian breads like roti or paratha. It also pairs well with curd rice.

Presentation advice

Garnish the Apple Pachadi with a sprinkle of roasted sesame seeds or grated coconut for an attractive presentation. Serve it in a small bowl or on a banana leaf for a traditional touch.