Jeedi Mamidi Pandla Pulusu

Hi Friends

Today I am sharing another traditional and delicious combination JEEDI MAMIDI PANDLU & DRUM STICKS PULUSU. These jeedi mamidi pandu are also knows as munta mamidi pandlu / cashew fruit.

I think most of this generation didn't know about this jeedi mamidi pandlu. My grandmother and my mom love them and they cook them into a flavourful dish. Nearly after 20 years I have seen this fruit of cashew tree in the market and was pretty excited to buy them. As soon as I came back home, I washed and ate this juicy fruit which is having strong sweet smell.

This is actually the swollen fruit stalk of the cashew nut. When ripe this is sweet and juicy. The fruit dangles down down with the nut being bottom most. This nut , most of us actually eat ie CASHEW. This is called accessory fruit also as grows out of tissue other then the ovary of the flower. The ripe red and yellow jeedi mamidi pandu are also used in cooking and also used for sweeter up curry. Uses in jam and chutney also. Extracting the juice in syrup/wine also. These fruits are available in summer season only.

When ever my mother and grand mother prepared, the combination is same ie jeedi mamidi pandlu and drum sticks. So I also decided to do this only. No change and no variation.

OK. Let us go to prepare.

Ingredients

• Fresh jeedi mamidi pandlu                    10
• Drum sticks                                            2
• Onion                                                     1 chopped
• Tamarind pulp                                       2 tbsp
• Green mirchi                                          4 chopped
• Red mirchi powder                                1/2 tbsp
• Jaggery/sugar                                         depends on the taste
• Salt to taste

For Popu

• Oil
• Mustard seeds
• Feenu greek seeds                                    1/4 tbsp
• Hing                                                          pinch
• Turmeric powder
• Curry leaves

How I did it

1. Wash jeedi mamidi pandlu and cut slightly the bottom side and discard the bottom.
2. Dice the rest of the jeedi mamidi pandlu into four (length wise) and keep aside.
3. Wash drum sticks and cut into 2" pieces and boil them separately.
4. Take thick bottom vessel, add little oil, let it heat.
5. Add mustard seeds, let them splutter,add fenu greek seeds, hing turmeric powder and green mirchi.
6. Then add jeedi mamidi pieces. Let them cook for 2 to 3 minutes until fruit turns soft and well cooked. See the aroma of jeedi mamidi pandlu, lovely sweetish.
7. Finally add cooked drum sticks pieces, tamarind pulp, jaggary, chopped onion and curry leaves. Cook for 7 to 8 minutes.
8. Consistency depends on your serving style.
9.  Switch off the stove.

   
Serve with garama garam rice and sabhudana vadiyalu.

My Notes

• If you want pulusu to be thick, mix 1 tbsp of rice flour in little water and mix it in pulusu and boil for 2 more minutes.
• This is traditional dish. Don't add other vegetables.

Nutrititional Info

Rich in Antarctic acid which helps stop the formation of breast cancer.
Rich in Vitamin 'C ' and mineral salts.

Of course this recipe can be source of learning  those for unfamiliar of this jeedi mamidi pandlu. I am offering this  recipe to my readers of my blog.

If you see this fruit next time in market, grab it and make this dish and let me know your comments and advices if any.

Bye Yours Kusuma of Kusumas Abhiruchi