White Rice Drizzled with Ghee , Methi Leaves Sambar, Appe Midi Nonche ( Tender very small variety of sour mango pickle ) n Pappad

White Rice Drizzled with Ghee , Methi Leaves Sambar, Appe Midi  Nonche ( Tender very small variety of sour mango pickle )  n Pappad 

Methi Leaves Sambar 

• Methi Leaves- 1  bunch 
• Tomato -1 
• Onion -1
• Thur Dhal- 1 /2 cup
• Tamarind-  Goose berry size 
• Hing /Asafoetida - 2 pinch ( i use solid hing ) 
• Sambar powder- 2 tsp heaped . 
• Salt to taste 

Seasoning 

• Oil- 1 tsp
• Curry leaves- 1 sprig 

Method
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 

• Appe Midi /tender small variety mangoes..30
• Salt coarse ..1/2 cup
• Red chilly..15 to 20
• Mustard seeds..1 tblsp
• Hing/Asafoetida .. ( i use solid hing ) ... 2 piece
• Turmeric pod ..1 small piece
• Water .. 4 cups

Method
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 .