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Dabbakaya Pickle

15 Jan

Dabbakaya Ooragaya


Dabbakaya 2
Salt 125 gms
Roasted Fenugreek Powder 1/2 tsp
Turmeric Powder 1 tsp
Red Chile Powder 2 tsps
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tbsp

Method of preparation:

Wash and pat dry dabbakayalu.
Once completely dried, squeeze the juice out of one dabbakaya into a mixing bowl.
Cut the other dabbakaya into big chunks.
Add the chunks, turmeric powder and salt into the mixing bowl containing juice and mix thoroughly.
Place all the mixed ingredients into a clean dry jar, cover and store.
On third day, place the jar under direct sunlight for 3 days stirring at the beginning of each day.
This pickle stays for years if taken pickling precautions.

When ready to serve, take 3 tbsps of matured dabbakaya pickle and red chile powder into a small bowl.
Heat oil in a pan, add mustard seeds and asafoetida.
When mustard seeds start spluttering, remove from heat and add to pickle bowl.
Mix thoroughly and serve.

Notes: Since the skin is too thick, pickle needs atleast 10 – 15 days to mature.