Munnar takes me back to it’s lap again and again. With each visit, I feel the beauty of the place is magnified, the beckoning became stronger and the urge to stay in silent and experience the enormity of the pure and green surroundings is consuming. I am never done with the visits there. Want to walk the same paths in between the tea plantation again and again, long uphill walks and runs are tremendously inspiring, exciting and calming all at the same time.
Some of the fruits like rambootan, avacados, tamarillo (which aren’t tropical fruits) are all grown locally here. Eating local here is such a luxury, I really made good use of it by gorging on most of the (so considered imported) local fruits
Eating fresh and fruits is a breeze here like running on the pure oxygen trails. To the infinite love of Munnar, here is one of the local tamarillo recipe. If you happened to visit the place, you know what to buy :).
PS – I’m sorry and I know, I’m posting after a long while. Hopefully I will be more regular here after, may be a post for a month.
- 1/4 kg tree tomatoes /tamarillos
- 2 tbsp Chilli powder
- 1 tbsp Fenugreek seeds
- 2 tbsp Mustards seeds
- Salt to taste
- 3 tbsp Coconut oil
- 1 tbsp Mustard seeds
- 1/2 tsp Asafotida
Recipe – Cut the tamarillo into four halves. Take out the skin. In a thick bottom wok, put a spoon full of coconut oil and halved tamarillo and cook them in low flame, until they become pulpy. Add salt
Dry roast the mustard seeds and fenugreek seeds separately and coarsely grind it.
Add chili powder, grounded mustard and fenugreek seeds tamarillo pulp and stir well.
Heat the coconut oil. Add the mustard seeds. Once it starts spluttering add in the asafoetida and turn off the flame.
Pour the hot seasoning on the pickle. And let it rest. Once cooled store in an airtight container. Refrigerate for longer shelf life. (It would stay about a month when refrigerated)