Green Apple Rice

When my husband brought dozens of apples along with a load of other fruits and asked whether I can use it in everyday cooking, this rice happened. I prepared it along the lines of a south Indian style green mango rice. It is simple and quick to prepare and quite yummy given that the apples chosen to prepare this are quite tart. One would not even notice that a fruit was used in the preparation.  If the apples are not that tart, you end up with a subtly sweet tasting rice which is not bad either in my opinion. If the apples are not tart enough, try compensating the flavor with the addition of lime / lemon juice.

Ingredients:
3/4 cup rice (I used sona masuri rice.)
3 medium sized Granny Smith apples (It should amount to about 1.5 cups when grated.)
2 tbsp. oil
2 tbsp. peanuts
1 tsp. split chickpeas / chana dal
1 tsp. black gram / urad dal
1/2 tsp. mustard seeds
4 dried red chillies, broke into bits
Few curry leaves
1/8 tsp. turmeric powder
2 pinches of asafoetida powder
Salt to taste (about 1.5 tsp.)
1 tbsp. chopped cilantro
2 tsp. lime juice (Only if needed.)

Method:
* Rinse the rice in two exchanges of water and drain. Pressure cook the rice adding 1.5 cups water. Spread the rice on a wide plate and allow it cool. Once cool, break any rice lumps if present. 
* Peel, core and grate the apples. Leave the grated apple in a colander. 
* Heat oil in a saute pan and add peanuts, split chickpeas, black gram , mustard seeds and red chillies. When the peanuts turn golden brown, add curry leaves, turmeric powder and asafoetida powder. Saute for about 10 seconds and add the grated apple along with salt. Cook for a minute or until any water from the apple present disappears.
* Now add rice and cilantro. Mix well and turn off the stove. Taste and add lemon juice if rice is not sour enough.
* Serve warm with lentil wafers or potato chips.
 
This goes to Blogging marathon #85, under the theme 'Rice / Gravy Recipes'. Check out the page to read what other marathoners are cooking.

Comment