This post has been in my drafts for quite some time. Even though Appehuli is a summer dish, it is best consumed on the days of the first summer rains and cold days. Most of my native people are farmers. They work in fields from morning till noon and when they come home for lunch, appehuli is always on the menu during summer. Though it is served as a side for rice, they (we) drink it like soup and believe me, you will feel so sleepy that you will hit the bed soon after the lunch. The sleep will be so deep and you will wake up refreshed.
That is why I finally decided to post this recipe. My Black forest cake post was almost ready for today but after last night's rain, I knew I had to post this one first. Usually, Appehuli is paired with Mango Huligojju since the recipe is pretty similar. Unlike Mango Huligojju, Appehuli is made throughout the year. In summer, Appemidi raw mangoes are boiled in Salt water, cooled completely and stored with the salt water for over a year. When it is time to make appehuli or Mango Huligojju, the mangoes are taken out of the salt water using a dry clean spoon and then peeled and used. There will be a slight difference in the taste but otherwise, the dish is very tasty.
This is one of the authentic recipes and I don't think there are any variations. It is also called "Kudiyo tambli" since it is served in a plastic bowl beside the meal during festivities.
|Nutritional Information (Approx) (per serving)|
|Green chillies||2 or 3|
|Grated jaggery||1/2 teaspoon|
|Coconut oil||1 teaspoon|
|Mustard seeds||1/2 teaspoon|
|Curry leaves||a handful|
Wash the Mango well. Heat a pot of water and place the mango in it. Cook it till it is completely cooked and soft.
Once cooked, set it aside and cool it completely. Save the water and peel the mango in a separate bowl, mash it. Add the mashed mixture to the water in which the mango was boiled.
Slit the chillies and crush a little so that the juices are released. Add them to the mango mixture and mix well. Also add grated jaggery and salt.