Halwai October 16, 2018


• Big Sour apples – 5
• Red Chilli powder – 200g
• Salt to taste
• Mustard – 1 tsp
• Gingelly oil or any vegetable oil – 150g
• Methi seeds – 1/2 tsp
• Asafoetida – 1/2 tsp or as per taste
• Turmeric powder – 1/2 tsp


  1. Fry methi seeds without oil in a kadai and powder them finely.
  2. Peel skin and grate apples finely.
  3. Place kadai on heat, add gingelly oil, let it become hot, then add mustard and allow it to splutter.
  4. Then add powdered methi seeds and saute.
  5. Now add the grated apple pulp and saute in oil. Let it lose water completely.
  6. Add salt, chilli powder and turmeric powder and mix well. Allow the mixture to form a thick paste and keep heating for 10-15 minutes.
  7. Add asafoetida and mix well for 3-5 minutes. Remove from heat.
  8. This will remain fresh for more than a month.
  9. This is a wonderful side dish for curd rice, dosa, idly, chapatti etc.

Recipe courtesy of Lalitha