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Showing posts with label kerala style pickle. Show all posts
Showing posts with label kerala style pickle. Show all posts

Thursday, January 12, 2012

Veluthulli Achar / Garlic Pickle




Garlic Pickle is very good for digestion and can be prepared very easily.

INGREDIENTS:

  • Garlic Pods - 15 nos
  • Nicely sliced Ginger - 1 tsp
  • Gingely Oil - 3 tbsp
  • Chilly Powder - 2 tsp
  • Mustard seeds - 1 tsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Lemon Juice - 1 tbsp or  Vinegar - ½ tsp
  • Salt to taste

PREPARATION METHOD:
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add sliced Ginger and Garlic and saute for 5 minutes.
  • Add Salt and mix well.
  • Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
  • Add Vinegar or Lemon juice to it and mix well.
Recommended Combination: Serve with Rice / Chappathi / Dosa.



Tuesday, January 10, 2012

Apple Achar / Apple Pickle




Pickles can be prepared using both vegetables and fruits. Green crispy apple is one such fruit which can be used to prepare the pickle.

INGREDIENTS:
  • Chopped Apple - 1 nos
  • Gingely Oil - 2 tbsp
  • Chilly Powder - 2 tsp
  • Mustard seeds - 1 tsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Salt to taste

PREPARATION METHOD:
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
  • Add this Oil and Salt to chopped Apple and mix well.

Recommended Combination: Serve with Rice / Chappathi / Dosa.





Sunday, May 2, 2010

Naranga Achar / Lemon Pickle



Lemon Pickle is a popular variety of pickle across India.
The sour taste gives this pickle its distinctness.
Lemon Pickle or Naranga Achar can be made very easily.

INGREDIENTS:
  • Lemon / Naranga / Lime - 5 nos
  • Chopped Ginger - 1tbsp
  • Garlic(sliced)- 10 nos
  • Chilli powder - 2 tbsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Gingely oil -¼ Cup
  • Salt to taste

PREPARATION METHOD:
  • Wash and cut each lemon into 4 pieces.
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add Ginger and Garlic and saute well.
  • Add Chilly powder to the hot Oil and saute for a minute.
  • Add Lemon pieces and saute well for 5 minutes.
  • Add Salt and 2 tbsp water to it and mix well.
  • Cook Lemon on medium heat till water dries up and oil oozes out from it.
  • Add Fenugreek powder and Asafoetida Powder and mix well.
  • Remove from fire and allow to cool.

Recommended Combination:Lemon pickle can be served with Rice and Curd / Biriyani / Curd Rice / Kanji

Wednesday, April 21, 2010

Nellikka Achar / Gooseberry Pickle


Gooseberry or Nellikka Pickle is yet another popular variety of pickle across India. This pickle can be made very easily as described below.

INGREDIENTS:
  • Nellikka/ Gooseberry - 20 nos
  • Chopped Ginger - 1 tbsp
  • Garlic(sliced)- 10 nos
  • Chilli powder - 4 tbsp
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Gingely oil - ½ Cup
  • Salt to taste

PREPARATION METHOD:
  • Cook Nellikka / Gooseberry in steam(using steamer).
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add Ginger and Garlic and saute well.
  • Add cooked Nellikka and saute well for 5 minutes.
  • Add Chilly powder and Salt to it and mix well.
  • Sprinkle water and cook in low flame.
  • Saute Nellikka till oil oozes out from it.
  • Add Fenugreek powder and Asafoetida Powder and mix well.
  • Remove from fire and allow to cool.
Recommended Combination: Gooseberry pickle / nellikka achar can be served with Rice and Curd / Curd Rice / Kanji

Monday, March 22, 2010

Kadumanga / Mango Pickle


Kadumanga, is another name for a special preparation of Mango pickle. It is prepared using cut raw mangoes with chilly powder and oil.

INGREDIENTS:
  • Unripe mango (large) - 3 nos
  • Fenugreek powder - ¼ tsp
  • Asafoetida Powder - ¼ tsp
  • Mustard seeds - 1 tsp
  • Salt to taste
  • Chilli powder - 6 tsp
  • Gingely oil - ½ Cup

PREPARATION METHOD:
  • Remove skin and seed of Mango and cut it into small pieces.
  • Mix the mango pieces with the salt and set aside for about 30 minutes.
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
  • Add this Oil to Mango and mix well.
Recommended Combination: Serve hot with Rice and Curd.

Inji Curry / Ginger Curry


Pulinji is a traditional dish that comes in the same category as Pickle which is served during Sadya or with Rice.
Pulinji is prepared using Fried Ginger powder cooked with Tamarind juice.

INGREDIENTS:
  • Ginger (peeled and cut into small pieces) - 1 cup
  • Roundly cut green Chilly - 1 tsp
  • Chilly powder - 1 tsp
  • Corriander powder - ½ tsp
  • Turmeric Powder - ¼ tsp
  • Fenugreek powder -¼ tsp
  • Tamarind - 1 lemon size
  • Mustard seeds - ½ tsp
  • Coconut Oil - ¼ cup
  • Curry leaves- few
  • Salt - to taste
  • Jaggery syrup(optional) -3 tbsp

PREPARATION METHOD:
  • Soak Tamarind in water for some time and extract the juice by squeezing it.
  • Heat oil in a pan and add the chopped ginger pieces till it turns brown and crisp.
  • Remove it from the Oil, let it cool.
  • Grind the ginger into a fine powder.
  • Heat 1 tsp oil in a pan, splutter mustard and curry leaves.
  • Add green chilli and fry it.
  • Add Chilli powder, Corriander powder and ginger powder and saute.
  • Add Tamarind juice ,Turmeric powder and salt and let it boil.
  • (optional - for sweetness add Jaggery syrup and boil for few minutes.)
  • Sprinkle fenugreek powder, mix well and remove from fire.
Recommended Combination: Serve with Rice

Adamanga Achar / Dried Mango Pickle


Adamanga is prepared using dried raw mango slices (also known as 'Erumanga') in oil.

INGREDIENTS:
  • Dried Raw Mango Slices - 1 cup
  • Mustard seeds - 1 tsp
  • Chilli powder - 1 tsp
  • Fenugreek powder - a pinch
  • Asafoetida Powder - a pinch
  • Gingely oil - ½ Cup

PREPARATION METHOD:
  • Soak the Dried Mango slices in water for 1 hour.
  • Heat Oil in a pan.
  • Put Mustard seed into the Oil and let it splutter.
  • Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
  • Add this Oil to Mango and mix well.

Recommended Combination: Serve hot with Rice and Curd.