Kanchikai -- 1
Sugar/jaggery -- 4-5 teaspoons
Salt -- 1/8 teaspoon (more if required)
Coconut milk -- 3 tablespoons
Green chilli -- 1 small
Garlic -- 3-4 cloves
Coconut oil -- 1 teaspoon
Mustard seeds -- 1/4 teaspoon
chilli powder -- 1/4 teaspoon
Peel and cut the kanchikai in to two halves. Add salt and jaggery in a bowl.Squeeze out the juice from the fruit throgh a strainer.
Add approximately 1 cup of water(250 ml) to this juice. Add the coconut milk to it. Crush a greenchilli to add flavour.
Heat oil in a temparing pan. Cook garlic until light brown. Add mustard. When the mustard is crackling add the chillii powder and turn off the heat within few seconds.
Add it to the appehuli. Ready to serve.
Kanchikai is a variety of citrus fruit. It is very similar to a sweetlime but it is not sweet even when it ripens. It is mainly used for cooking and making pickles in my native. (I am sorry i don't know any other name for this as well!)
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