Ukde Peja drizzled with ghee , topped with Appi Midi Nonche n Salla /Brined Raw Jackfruit Ambado
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 u use everything dry n moisture free , so that the pickle will have long shelf life .
Salla/ Brined Raw Jackfruit Ambado
Soak the brined raw jack fruit segments in enough water for about 1 hour , n wash it 4 to 5 times to remove excess salt . Squeeze well, Roughly chop n keep aside
Soak Raw Rice n thur dhal for about 1 or 2 hours .
Grind dry red chilly, hing, grated coconut to a paste n then add the raw rice n thur dhal n grind to a semi coarse paste . Add the roughly chopped brined raw jackfruit segments n grind just for few seconds . Remove the ground paste n check for salt n add salt only if needed .
Heat oil in a kadai n Make small round balls of the ground paste , flatten a little n drop a few balls at a time n deep fry till crisp