If you are like me and do not like apples, then this recipe is for you. The only time I eat apples is in front of my little one to show her that I do eat it and so should she 🙂 I also eat apples in the form of pies, muffins etc. But as a fruit by itself, I am not very fond of it. Green apples were a big no to me as they are sour. As I mentioned in the previous post Pattani (dried green peas) sundal, I recently discovered that green apples work great in savory recipes. So my experimentation led me to this recipe here. This is my aunt’s manga (raw mango) rice recipe that I have adapted with small changes. It worked out beautifully and I am really excited. So, here’s my recipe for a super simple Green apple rice. It is easy, simple and delicious! I made this for my lunch today and couldn’t stop eating it and it sort of became my breakfast 🙂
For more recipes using green apple check out my post on pattani sundal.
- 1 cup rice
- 1 big green apple chopped into small cubes
- 1/4 cup coconut grated
- 4 to 5 red chilly (or more as per spice levels)
- 1 garlic
- 1/3 tsp methi seeds
- 1 tsp mustard seeds
- 11/2 tsp urad dal
- 1/4 tsp asafoetida
- 1/4 tsp turmeric powder
- 1 sprig curry leaves
- 1 tbsp sesame oil
- salt to taste
Prep the apples and set it aside.
Cook the rice in the pressure cooker for 1 whistle with 2 cups water and set it aside to cool down.
In a pan, add 1 tsp oil, methi (fenugreek seeds), red chillies, garlic, coconut and saute in low medium flame for about 3 to 4 minutes.
Grind the coconut, red chillies, garlic and fenugreek seeds to a coarse paste.
Now add the remaining oil to a pan and add the mustard seeds, asafoetida, turmeric powder, curry leaves, urad dal and let the mustard seeds splutter and urad dal brown.
Add the chopped apples, salt and saute briefly for 2 minutes. Now add the coconut paste to it and mix well.
Add the cooked rice to this and mix everything well. Adjust salt as needed and serve hot.
Instant pot recipe:
Switch on the saute mode. Add 1 tsp oil and add the grated coconut, red chillies, fenugreek seeds, garlic and saute for couple of minutes. Take it out and grind it to a paste/ powder and set it aside.
Saute the green apples for a minute in high heat and set it aside. (Do not saute for more time as you do not want it to become mushy.)
Now add the remaining oil to the IP vessel and add the mustard seeds, curry leaves, asafoetida, urad dal, turmeric powder and let the mustard seeds splutter. Now add the rice, 2 cups water and cook in manual high for 6 minutes. Release pressure after 5 minutes. Press cancel and switch off the warm mode.
When the rice has cooled down a little, add the coconut mixture, sauteed apples salt as needed and mix everything well. Serve with any vegetable or papad of your choice.