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Shallot Pickle

10 Nov

shallot_pickle
Shallot Pickle.

Shallots are peeled and cooked in oil. They are then cooked in tamarind extract and jaggery. Finally the shallot pickle is finished with spice powders. Serve shallot pickle with yogurt rice or with dal rice etc…
Makes: around 1 Cup of Shallot Pickle.

Ingredients:

Shallots 8
Tamarind 2 inch Piece
Jaggery (Grated) 1tsp
Red Chili Powder 1 tsp
Turmeric Powder a big Pinch
Mustard Seeds 1/8 tsp
Fenugreek seeds 3
Asafoetida a Pinch
Salt to Taste
Oil 2 tsps

Method of preparation:

Soak tamarind in 1/8th cup of water. Microwave for couple of seconds to soften the tamarind.
Extract all the juice and discard the pulp.
Remove little bit of both ends and peel the shallots.
Grind 3 shallots with little bit of water into smooth paste.

Heat oil in a pan, add mustard seeds, fenugreek seeds and asafoetida.
Once mustard seeds start spluttering, add peeled shallots, ground shallots and few pinches of salt.
Cook covered on low flame for around 10 minutes or until shallots are cooked.
Uncover, fry briefly, stir in tamarind extract, jaggery, turmeric powder, red chili powder and salt.
Boil for few seconds and remove from heat.
Store in a refrigerator and the pickle stays fresh for around a week or two.
Serve shallot pickle with yogurt rice or with dal rice.
Notes: Prefer small sized shallots.

Suggestions: Adjust jaggery and tamarind according to your preference.
Variations: Check mango yogurt rice and cucumber poha rice.
Other Names: Shallot Pickle, Madras Onion Pickle.

Ground Mango Pickle Chutney

14 Aug

ground_mango_chutney
Tokkudu Magaya Pachadi.

Ground mango pickle is mixed with plain thick yogurt and seasoned with spices. For recipe of ground mango pickle, click here. Serve ground mango pickle with idly, dosa etc…
Makes: around 1 Cup of Ground Mango Pickle Chutney.

Ingredients:

Ground Mango Pickle 4 Tbsps
Plain Thick Yogurt 2 Tbsps
Onion 1 Tbsp (Chopped)

Talimpu:

Mustard Seeds a Small Pinch
Cumin Seeds a Small Pinch
Asafoetida a Small Pinch
Curry Leaves 3
Oil 1/4 tsp

Method of preparation:

In a mixing bowl, add ground mango pickle.
Mash it lightly with help of a pestle, add onion and yogurt.
Mix well and keep the pickle aside.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, remove from heat and cool to room temperature.
Once cooled, add the spices to the above mango pickle bowl.
Mix well and serve ground mango pickle chutney with idly, dosa etc…
Notes: Make sure not to add too much yogurt.

Suggestions: Adjust yogurt for chutney consistency.
Variations: You can also add finely chopped green chiles if you wish.
Other Names: Ground Mango Pickle Chutney, Tokkudu Magaya Pachadi.

Wood Apple Pickle

17 Jul

wood_apple_pickle
Velagapandu Pachadi.

Velaga Pandu is cracked open and the flesh is pounded along with spice and jaggery till it turns to paste like consistency. Serve wood apple pickle with rice or with dosa etc…
Makes: around a Cup of Wood Apple Pickle.

Ingredients:

Wood Apple 1
Green Chile 1
Dark Jaggery 1/2 Cup – 3/4 Cup (grated)

Method of preparation:

Crack open the velagapandu / wood apple and scoop all the inside flesh and discard the shell.
Remove stem, wash and roughly chop green chile.

Using a mortar and pestle, pound the green chiles coarsely along with jggery.
Finally add the velagapandu flesh and pound till it forms a paste.
Store wood apple pickle in a tight jar and you can refrigerate for couple of months.
Notes: Make sure wood apple is not too ripe or not too raw.

Suggestions: Adjust spice with green chile and depending on the tartness of velagapandu, adjust jaggery.
Variations: Check wood apple raita here
Other Names: Kath Bel Pickle, Velagapandu Pachadi.

Gongura Pickle

12 Jul

pulla_gongura_pickle
Gongura Pickle.

Sorrel leaves / gongura is thoroughly wash and cooked in oil along with tamarind till it becomes very soft. A freshly roasted spice mix is ground into powder and added to the sorrel leaves pickle as a finishing step. Serve gongura pickle with steamed rice or with idly, dosa etc…
Makes: 1/2 Cup of Gongura Pickle.

Ingredients:

Gongura / Sorrel Leaves 2 Cups Packed
Tamarind 3 inch Piece
Oil 1/4 Cup

For Powder

Mustard Seeds a Big Pinch
Cumin Seeds a Pinch
Urad Dal 1 Tbsp
Chana Dal 1/8 tsp
Whole Dried Red Chiles 3 – 4
Asafoetida a Big Pinch

Method of preparation:

Separate the sorrel leaves and thoroughly wash them.
Pat them dry and keep aside.
Soak tamarind in few tablespoons of hot water and keep aside.
Roast all the powder ingredients except asafoetida in a pan until aromatic or until they change color.
Cool the roasted ingredients to room temperature and grind them along with asafoetida and salt into fine powder.

Heat oil in a pan on medium flame, add the sorrel leaves.
Cook covered for around 8 minutes.
Uncover and cook for around 5 more minutes till sorrel leaves thoroughly wilt and change color.
Add tamarind mixture to the pan and cook again for another 5 minutes.
Stir in ground spice powder and salt and remove from heat.
Remove the gongura pickle onto a jar and it stays fresh for around an year.
Serve gongura pickle with steamed rice or with idly, dosa etc…
Notes: Make sure to cook the sorrel leaves well.

Suggestions: Adjust spice with whole red chiles.
Variations: Check other variations of sorrel leaves pickles here.
Other Names: Gongura Pickle, Sorrel Leaves Pickle.

Chilli in Masala Powder

22 Jun

chili_masala
Masala Podilo ooresina Mirapakayalu.

Fresh tender green chili are soaked in fresh blend of spice powders along with oil. Once mature chili in masala powder can be served with steamed rice and dollop of ghee or can be served with dal rice etc…
Ingredients:

Small and Tender Indian Green Chiles 15 – 20 app.
Coriander Powder 1 Tbsp
Cumin Powdder 1/2 tsp
Garam Masala 1/4 tsp
Sesame Seeds 1 Tbsp
Salt to Taste
Oil 2 – 3 Tbsps

Method of preparation:

Remove stems, wash and pat dry green chiles.
Once completely dried, slit the green chiles in the middle with its tail intact.

In a dry glass jar, add green chiles, coriander powder, cumin powder, garam masala, sesame seeds and salt.
Pour oil all over the top and seal the lid.
Leave the jar for 3 – 6 days making sure to stir every day.
Serve chili in masala powder with hot steamed rice, plain dal and dollop of ghee.
Stays for couple of weeks fresh if kept in a dry jar and refrigerated.
Notes: Choose tender green chiles for this recipe if you can.

Suggestions: If the chili are tender but long, cut the chili into half before proceeding with the recipe.
Variations: You can also check other chili recipes here.
Other Names: Chilli in Masala Powder, Masala Podilo ooresina Mirapakayalu.