Velaga
pandu, wood apple is native to the Indian subcontinent
In
many parts of India, wood apple known as velaga pandu in Andhra Pradesh and
kaitha in north India is available in winter months. When ripe, the pulp is
rather sweet and has a specific flavor. Like coconut the outer cover of this
fruit is hard. Break open the cover and scoop out the pulp.
When
available, the pulp can be dehydrated after adding salt and jaggery (optional).
The pulp can be solar dried till it is
completely dehydrated. The dehydrated cakes are easy to transport and also can be
used throughout the year. I am giving some pictures of the pulp being
dehydrated.
I try
to give the recipe for the fresh chutney and also for dehydrated version.
Ingredients:
·
2 or 3 green chilis, finely chopped (adjust according to taste)
·
3 tsp cut cilantro for garnish
·
½ tsp tamrind (optional)
Seasoning:
·
2 tsp oil
·
2 red chilis
·
1 tsp chana dal
·
1 tsp urad dal
·
½ tsp mustard seeds
·
½ tsp jeera seeds
·
A pinch of hing
·
Salt to taste
Directions:
1.
Soak velaga pandu pulp in just enough boiling water to cover. It will
become soft. Make a soft pulp. Seeds can
be removed if desired but are generally included.
2.
Add the jaggery, chilis and cilantro and mix well.
3.
Add the red chili and dals to the hot oil.
4.
After a minute, add the mustard, jeera seeds and hing and pour it over
the chutney.
5.
Mix it well. Add enough water to get the consistency you like.
For dehydrated pulp
·
3 inch block of dried velaga pandu (about 100 gms or 3 oz )
·
4 tsp jaggery (optional)
Here is the procedure to make the chutney
using the dehydrated cake whenever needed.
Soak
velaga pandu cake in enough boiling water to cover. The rehydration takes quite some time. Sometimes a full day!! If necessary briefly reheat the bowl in the microwave for making a
nice pulp. Then the same procedure, as mentioned above can be used to make the chutney. After transporting the dehydrated cakes to the other place, it may be easier to rehydrate and store the same in the freezer!
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