Radhika’s Apple and Thuvaiyal on Baguette

When we hosted our Diwali party last year I asked my friend Radhika to bring an appetizer.  What she created was truly something special and it was a big hit.  It was minty, tart, spicy, sweet, and everyone wanted the recipe. So here it is.  Radhika’s Apple and Thuvaiyal on Baguette.

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Are you familiar with Thuvaiyal?  Thuvaiyal is a thick chutney the consistency of a pesto paste. Made in most South Indian homes it is a staple in every household. Thuvaiyal is made with any variation of vegetables, lentils, and spices cooked together and all ground up into a thick paste. Though classified as chutney, thuvaiyals are eaten with plain rice by mixing them in with melted ghee or oil. This thuvaiyal recipe is from a book I have titled Dakshin. Vegetarian Cuisine from South India by Chandra Padmanabhan.

Radhika’s Apple and Mint Thuvaiyal on Baguette:
Thuvaiyal recipe from Dakshin. Vegetarian Cuisine from South India by Chandra Padmanabhan

Ingredients:

  • Large bunch of mint leaves
  • Lemon juice
  • Salt and pepper
  • 1 onion chopped
  • 2 green chilies
  • 2 red chilies
  • 1/2 tsp asafetida powder (Hing)
  • 3 tbsp black gram daal
  • 2 tsp mustard seeds
  • 1 tbsp tamarind pulp
  • 1 sweet baguette loaf sliced
  • Granny Smith apples thinly sliced

Directions:

  • Make the mint thuvaiyal   
  • Remove the stems of the mint leaves and finely chop leaves. Set aside
  • In a saucepan, heat 1 tbsp oil. Add the mustard seeds, 2 green chilies, red chilies, asafetida powder, and black gram daal. Sauté until the daal turns golden brown.
  • Add the chopped onion and cook until onion is soft and tender and lightly browned.
  • In a blender add the mint leaves, tamarind pulp, salt, pepper, the roasted onion spice and daal mix.
  • Blend into a paste.  Add water as needed to blend.
  • Adjust salt to taste.
  • Assemble the appetizer.
  • Place apple slices in a bowl of lemon water. This prevents the apples from turning brown.
  • Spread thuvaiyal on baguette slices.
  • Put one apple slice on top of each baguette.
  • Serve immediately.

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