DATES GOOSEBERRY PICKLE

This is a sweet and tangy pickle with a unique combination of Amla and dates. Amla or gooseberry is a vitamin C rich fruit. It is rich in vitamins and minerals, nourishes the brain, good for healthy hair, good for skin and it has many other health benefits. Dates can provide many health benefits, they are high in iron content and flourine. Consuming dates regularly lowers the cholestrol levels. This pickle is a complete source of good health.

Ingredients

10-12 gooseberries

10-15 dates without seeds

1 lemon sized tamarind

150 gms chilly powder

1teaspoon turmeric powder

50 gms jaggarey

salt to taste

Seasoning Ingredients

1 teaspoon mustard seeds

1/2 teaspoon fenugreek seeds

5-6 red chillies

1 teaspoon bengal gram

1/2 teaspoon asafoetida

10 garlic cloves

curry leaves

Method

Boil gooseberries and dates in 250ml of water for 10-15 minutes, once the fuits become soft add chilly powder, turmeric powder, jaggarey and salt. Mix them well.

Now heat oil in a pan, put all the seasoning ingredients and fry them.

Finally add the seasoning to the boiled fruits mixture.

PULI INJI

Puli inji is a must recipe on the sadya menu during the Onam festival and any auspicious occasions in Kerala. It has three striking flavours in it, ginger, tamarind and jaggery which gives a unique taste of sweetness and sourness.

Ingredients
1/4 Kg - Ginger ( chopped into small pieces)
1/2 Kg - Jaggeri

1/4 Kg - Tamarind

8-10 green chillies (chopped into small pieces)

4 tbsp  red chilly powder

1 tbsp turmeric Powder

2 tbsp fenugreek seeds (roasted and Powder)

1 tbsp asafoetida powder

Salt to taste                                                                                               

Seasoning Ingredients                                          

1 tbsp mustard seeds
1 tbsp bengal Gram
1 tbsp fenugreek seeds
1 tbsp black Gram
6-8 red chillies
curry leaves


Method
Take 1/4 kg tamarind (Puli) and boil in half liter water & cook well.

Let it cool down, after 1 hour squeeze the tamarind well & take the tamarind pulp into a bowl.

Now heat oil in another vessel, put all the seasoning ingredients, then add ginger pieces and green chillies and fry them for 5-10 minutes.

Now add the tamarind pulp, salt, turmeric powder, chilly powder and cook for 15 minutes, now add jaggarey and cook till it reaches to a thick consistency. Finally add the asafoetida and fenugreek powder, mix well and turn off the stove.

 

VADUKAPULI ACHAR

Vadukapuli achar is a tangy Indian pickle which is very juicy. It is also known as Wild lemon. It tastes like lemon and has many medical values and is good for indigestion problems. This is a popular dish served during traditional Kerala Sadya on Onam and as a side dish with rice during weddings in Kerala. It can refregirated for 2-3 weeks.

 Ingredients 

1 vadukapuliyan naranga

2 whole garlic pods

8-10 green chillies

1 inch piece ginger

2 carrots 

1 tbsp turmeric powder

1 tbsp chilly powder

Salt to taste

Curry leaves

Masala powder

Small piece of asafoetida

2 tbsp cumin seeds 

Roast asafoetida and cumin seeds without oil. Then grind them to powder together. Keep it aside. 

Seasoning Ingredients

1 tbsp mustard seeds

1 tbsp bengal gram

1 tbsp black gram

1 tbsp fenugreek seeds

10 red chillies 

1 whole Garlic pod

Method
Cut the wild lemon and carrot into small pieces, cut ginger and green chillies also into small pieces.

                     









Now add all the ingredients mentioned above along with the wild lemon pieces, carrot, ginger and green chillies, add the masala powder as well. Mix them all well. Finally heat oil in another pan, add all the seasoning ingredients.
Now add the seasoning to the wild lemon mix and then mix them all well.

PRAWN PICKLE

Ingredients (for 1kg prawns)

4-5 tbsp of Ginger garlic paste
3-4 tbsp of chilly powder
1 tbsp of turmeric powder
1-2 tbsp of pepper powder
Salt to taste

Seasoning Ingredients

250ml gingely oil
curry leaves
2-3 tbsp of ginger
3-4 cloves of garlic
8-10 green chillies
2-3 tbsp of vinegar
1 tbsp of asafoetida

Method

Clean the prawns and marinate the cleaned prawns with ginger garlic paste, turmeric powder, chilly powder, pepper powder and salt for few minutes. Heat oil in a pan, fry the prawns until they turn a bit crispy. Keep it aside.

Now take another pan, heat gingely oil put all the seasoning ingredients and fry. Now add the fried prawns and cook everything in simmer until the paste turns thicker. Turn off the heat.

LEMON ACHAR

Lemon Pickle is a traditional pickle made in homes. It is a spicy tangy pickle usually served with curd rice.

Ingredients 

25 Lemons  (for 1 kg pickle)
250 gms Salt
200 gms Chilly powder
1 tbsp Turmeric powder
1 tbsp Asafoetida
2-3 Drumsticks
2-3 Carrots
5-6 Green chillies
150gms Garlic
Ginger (optional)

Masala powder

50gms Mustard
25gms Fenugreek
Roast mustard and fenugreek without oil, then powder them together.

Seasoning

10-12 Red chillies
Curry leaves
2tbsp Mustard seeds
250 ml Oil 

Method

Cut the lemons into small pieces and remove their seeds
Take a kadai, put all the lemon pieces, salt, chilly powder, turmeric powder, masala powder, asafoetida, garlic, ginger, carrot pieces, drumstick pieces and mix them well.

Heat oil in another pan, put all the ingredients for seasoning. Let it cool.
Now add the seasoning into the lemon mix and finally add salt if needed.

Always store the pickles in a glass jar as it can be preserved better and longer. Glass prevents the transmission of moisture or gasses. Avoid placing wet spoons into the pickles.

SWEET MANGO PICKLE

This pickle is prepared with half riped mangoes and jaggery as its main ingredients. This gives the pickle a combined taste of sweetness. It is a great combination with tiffins and can also be taken along with rice.

 Ingredients

2 medium sized half riped mangoes ( remove the skin and cut them to 1 inch pieces )

Jaggery as per the individual's taste.

1 tbsp of chopped ginger

1 tbsp of chopped garlic

2 tbsp of  chilly powder

salt to taste

Ingredients for seasoning

1/4 tbsp of mustard seeds

1/4 tbsp of black gram

3-4 red chillies

curry leaves

a pinch of asafoetida

Method

Grind ginger garlic and red chillies to paste, keep it aside.
Then boil 2 cups of water, add jaggery, salt and the paste.
Then add  the mango pieces.
Turn off the stove once the mango pieces turn soft.
Then heat oil in a vessel, add mustard seeds, black gram, curry leaves, red chillies and asafoetida. Allow it to crackle. Add the seasoning to the cooked mango pieces.
Your pickle is ready to taste.

TOMATO ACHAR

This is again one of the delicious pickles that can be readily made at home and can be stored for 3-4 months

Ingredients

10-15 tomatoes cut into small pieces
1/4 tbsp of asafoetida
50-100gms of tamarind
10-12 garlic
2 tbsp of turmeric powder
3-4 tbsp of chilly powder
3-4 tbsp of salt (can be modified as per the taste)

Masala powder preparation

2-3 tbsp of corriander seeds
2-3 tbsp of mustard seeds
2-3 tbsp of fenugreek seeds





Roast them with out oil and then powder coriander seeds, keep it aside.

Then powder mustard and fenugreek seeds together, keep it aside.

Seasoning Ingredients

2-3 tbsp of chopped ginger
2-3 garlic
10-12 red chillies
2-3 tbsp of mustard seeds
curry leaves
cilantro

Method

Heat the kadai, put the tomato pieces, asafoetida, salt, turmeric and let it boil till water from the tomato pieces ooze out and turns to a consistency of paste.

Now add chilly powder, corriander powder and mustard & fenugreek powder. Mix and cook for 5 minutes. You can also add a little jaggery for an additional taste.

Then take another pan, heat 2-3 tbsp of oil and add the ingredients for seasoning.
Add the seasoning to the cooked tomato.










Your tomato pickle is ready to serve