White Rice Drizzled with Ghee , Methi Leaves Sambar, Appe Midi Nonche ( Tender very small variety of sour mango pickle ) n Pappad
Methi Leaves Sambar
Wash the Methi leaves well .
Wash n pressure cook Thur dhal, cool n mash it well .
Pressure cook Methi leaves, chopped tomato n onion for 1 whistle .
Soak tamarind in little water for 10 mts n extract it n throw the residue
Soak Hing in little water , till it dissolves .
Add sambar powder to the tamarind water n mix well .Add this to the cooked stuffs, along with salt n boil well n then season .
Appe Midi Nonche ( Tender very small variety of sour mango pickle
Wipe the appe midi with dry cloth .
Boil water adding salt , cool it .Add this to a porcelain pickle jar , to it add appe midi,set this aside for about 3 to 4 days . shake it everyday once .
Place Dry red chilly, mustard seeds, turmeric pod, hing under direct sun for few hours ... wipe the mixie jar n place even that under direct sun for few hours .
Grind dry red chilly, turmeric pod, hing to paste , when 1/2 done add the mustard seeds n grind to a fine paste . Use the salt water for grinding . Remove this ground paste n add it to the brined appe midi n mix well with a dry spatula .
Note : make sure to use everything dry n moisture free , so that the pickle will have long shelf life .