Ingredients:
- Diced apple – 1 ( medium)
- Diced Pear – 1 (medium)
- Garlic – 10-15 pods
- Tomato – 1 (medium)
- Kuzhambu podi – 1.5 tblsp (or)
- Plain red chili powder – ½ tblsp
- Coriander powder – 1 tblsp
- Turmeric powder – ¼ tsp
- Puli karasal/ Tamarind puree – ¼ cup
- Curry leaves – few
- Salt – to taste
- Water – as req
- Asafetida – ½ tsp
Tempering:
- Gingelly oil – 2 tblsp
- Fenugreek – ½ tsp
Procedure:
- Peel and dice the apple and pear along with some garlics and keep aside
- In a heavy bottomed sauce pan, heat some gingelly oil. Add fenugreek seeds, allow it to splutter
- Now add the diced garlic along with some curry leaves. Saute for a while and add the diced apple and pear along with the chopped tomatoes, add some salt and cook it for about 2 mins.
- Add the kuzhambu podi and saute it for a min. Time to add the puli karasal and add required amount of water to the kuzhambu and cover it with a lid to cook it furthermore for about 5-8 mins or so.
- Finally check the salt and add the asafetida and turn off the flame.
- The delicious, tasty and fruity “Fall Fruit Kuzhambu” is ready to serve.
