Documenti di Didattica
Documenti di Professioni
Documenti di Cultura
RECIPES
PREPARED BY:
RAJ SHARMA
Contents
1. Nimmakaya karam
2. Fenugreek leaves pickle
3. Amaranth Leaves Pickle
4. Red Cabbage Pickle
5. Spinach Pickle
6. Pickled Chilies
7. Cauliflower Pickle
8. Chilies in Mustard Sauce
9. Pickled Baby Ginger
10. Sun Dried Tomato Pickle
11
. Simple Sorrel Leaves Pickle
12
. Mirchi in Ajwain
Powder
36
. Preserved Ginger Pickle
37
. Gooseberry Pickle
38. Mango in Panch Phoran
Powder
39
. Bitter Gourd Pickle
40
. Quick Lemon Juice Pickle
41
. Chickpeas Mango Pickle
42
. Preserved Amla Pickle
43
. Green Tomato Pickle
44
. Salted Mango Pickle
.
26. Mango Pickle
1.
NIMMAKAYA KARAM
Ingredients:
urad dal 1/2 cup
dry red chillies
6-8 lemon juice
6-8tbsps salt to
taste
Method of preparation:
Heat pan, add urad dal, red chillies and fry until dal
turn light brown. Cool to room temperature and grind
into fine powder.
In a bowl take the sufficient amount of powder and add lemon
juice and salt.
2.
Wash fenugreek leaves thorougly and fry in little amount of oil for
about 10minutes. Heat 1tbsp of oil in a pan and fry red chillies,
urad dal together.
Grind the fried red chillies, urad dal along with fried fenugreek leaves, tamarind,
jaggery with sufficient amount of salt into paste with required amount of water.
Add sesame seeds and garlic pods to this mixture and grind
for 3-4seconds. Serve with hot rice and ghee.
3.
Thotakura Avakaya
Ingredients:
Thotakura/ Amaranth leaves/ Red spinach 1 bunch
Raw Mango 1
Garlic 5 big pods
Fenugreek seeds 1 tsp
Mustard seeds 3 tsps
Red chilli powder 1 cup
Salt 1/2 cup
Oil 1 cup
Method of preparation:
Wash, pat dry and chop amaranth leaves roughly.
Peel and grate mango discarding the seed.
Heat a pan, add fenugreek seeds until light brown, then add
mustard seeds. Stir for few seconds and grind into fine
powder along with garlic pods.
Heat 2 tbsps of oil in a pan, add amaranth leaves and cook
covered for a minute. Remove the lid, stir and cook for another
minute or until the leaves become soft. Now add the above
ground powder.
Stir fry for a minute before adding red chilli powder, salt and
remaining oil.
Finally add grated mango and remove from heat after
mixing thoroughly. You can serve it immediately with hot
rice.
Notes: Wait for a day for the pickle to absorb all the juices.
Will stay fresh for few weeks if amaranth leaves pickle is kept in a
tight container, and stored in the refrigerator.
4.
Ingredients:
Red cabbage 1
Oil 2 tbsps
Red chillies 4
Urad dal 3 tbsps
Oil 1 tbsp
Sesame seeds 2 tsps
Salt to taste
Method of preparation:
Wash and chop red cabbage
coarsely. Heat oil and add
chopped red cabbage.
Saute for few minutes or until you can smell the fried
cabbage.
Heat oil and saute broken red chillies, urad dal until the dal
turns light brown.
Heat few drops of water in a skillet, add sesame seeds and saute until
they turn light brown.
Grind red chillies, urad dal and sesame seeds in a blender.
Now add fried red cabbage, salt and grind into somewhat
smooth paste. Serve with hot rice.
Notes: Adding water to sesame seeds make them pop up nicely.
5.
Spinach Pickle
Palakura Pacchadi
Ingredients:
Spinach/ Palakura/ Palak 1 bunch
Oil 2 tbsps
Red chillies 4
Urad dal 3 tbsps
Tamarind extract 1 tsp
Oil 1 tbsp
Sesame seeds 2 tsps
Salt to taste
Method of preparation:
Wash thoroughly and chop spinach
coarsely. Heat oil and add chopped
spinach.
Saute for few minutes or until spinach loses most of the
water.
Heat oil and saute broken red chillies, urad dal until the dal turns light
brown.
Heat few drops of water in a skillet, add sesame seeds and saute until
they turn light brown.
Grind sesame seeds in a blender, then add red chillies and urad dal.
When they grind into fine powder, add tamarind extract and salt.
Finally add fried spinach and grind into paste.
Notes: Stays for a week or more if stored tight and in a refrigerator.
6.
Pickled Chillies
Ooresina pacchimirapakayalu
Ingredients:
Green Chillies 10
Lemons 2
Salt 1 tbsp
Method of preparation:
Remove stems, wash green chillies and pat
them dry. Squeeze the juice out of lemons,
add salt and stir well. Stir in green chillies
and close the lid.
Let it stay for 3-6 days.
You get a very tangy and somewhat spicy chillies for
your curd rice.
Notes: Select light green, tender green chillies if you
can.
7.
Cauliflower Pickle
Ingredients:
Cauliflower florets 10-15
Red chillies 3
Urad dal 2 tsps
Lemon juice 1 tbsp
Salt to taste
Talimpu:
Chana dal 1 tsp
Urad dal 1/2 tsp
Mustard seeds 1/2 tsp
Oil 1 tbsp
Method of preparation:
8.
Aava lo mirapakayalu
Ingredients:
Tender Green Chillies 10
Mustard Seeds 1 tbsp
Red Chilli Powder 1/2 tsp
Lemon Juice 1 tbsp
Salt to taste
Method of preparation:
Wash and pat dry green chillies.
Make a slit in stomach of green chillies without seperating them
from the stem.
Grind mustard seeds into smooth powder in a blender.
In a deep bowl, add mustard seeds powder, red chilli powder,
lemon juice and salt. Now add slit green chillies and mix
thoroughly.
Let it stay in a tight container for few hours before you use.
Notes: Tender chillies doesnt have much seeds and so they go in
when you press them.
9.
Mavidi allam
Ingredients:
Baby Ginger/ Mamidi allam 100 gms
Lemons 2
Salt 1 tbsp
Method of preparation:
Wash, peel and julienne the baby ginger.
Squeeze the juice out of lemons, add salt
and stir well. Stir in baby ginger and close
the lid.
Let it stay for 3-6 hours.
You get a very tangy hot ginger for curd rice/ dal or
upma.
Notes: Select dark colored stiff roots.
10. Sun
11. Simple
Menthi Gongura
Ingredients:
Indian Sorrel Leaves/ Gongura Aku 25-30
Mustard seeds 2 tsps
Fenugreek Seeds 1 tbsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt to taste
Oil 3 tbsps
Method of preparation:
Heat pan on medium low, add fenugreek seeds and roast them
until golden brown. Cool and grind fenugreek seeds into fine
powder.
Wash and pat dry sorrel leaves.
Chop them roughly if they are too big.
12. Mirchi
in Ajwain
Vaamu Lo Mirapakayalu
Ingredients:
Fresh Green Chillies 10-15
Ajwain 2 tbsps
Oil 3 tbsps
Salt to taste
Method of preparation:
Wash and slit the green chillies in the stomach without cutting
them into half.
With a mortar and pestle, mash ajwain and salt gently.
Stuff each chilli with ajwain and salt mixture.
Sometimes i just mix them together.
In a clean jar, add the stuffed chillies and oil.
Mix thoroughly and store tight for days.
Serve after few hours with rice or dal.
Notes: Choose chillies that are mild, tender and small.
13. Simple
Lemon Pickle
Nimmakaya Karam
Ingredients:
Lemon 1
Urad dal 1/2 cup
Whole dried red chillies 5-8
Salt to taste
Oil 1 tsp
Method of preparation:
Heat oil in a skillet on medium low, add broken
red chillies. After few seconds add urad dal and
mix well.
When dal turns light brown, cool down the mixture to room
temperature.
Grind into somewhat fine powder adding sufficient salt and squeeze
in lemon juice.
Serve with rice, roti, idly, dosa etc
Notes: If you already made urad dal powder, then just squeeze the
lemon and add salt.
14. Sweet
15. Simple
Garlic Pickle
Vellullipaya Karam
Ingredients:
Garlic 3-5 pods
Red Chilli Powder 2 tbsps
Salt 1 tbsp
Oil 3 tbsps
Method of preparation:
Remove skins and mash the garlic pods.
In a bowl, mix mashed garlic, red chilli powder, salt and
oil thoroughly.
Serve with rice or rice roti or wada
Notes: Prepare fresh when needed.
16. Easy
17. Cranberry
Pickle
Ingredients:
Cranberries 1/2 cup
Mustard seeds 1 tsp
Fenugreek Seeds 1 tsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt to taste
Oil 3-5 tbsps
Method of preparation:
Heat pan on medium low, add fenugreek seeds and roast them
until golden brown. Cool and grind fenugreek seeds into fine
powder.
Wash and pat dry cranberries.
Chop them into quarters after removing any hard ends.
18. Tamarind
Ginger Pickle
Allam Pacchadi
Ingredients:
Ginger 5-7 inch piece
Tamarind 2 inch sized ball
Green Chiles 2-3
Jaggery (grated) 2-3 tbsps
Turmeric Powder a pinch
Salt to taste
Talimpu:
Fenugreek Seeds Powder a pinch
Urad Dal a big pinch
Mustard Seeds a big pinch
Cumin Seeds a big pinch
Asafoetida a pinch
Oil 1 tbsp
Method of preparation:
Remove ends, wash and slice green chillies.
Peel and mash ginger thoroughly.
Soak tamarind in 2 cups of water and extract all the pulp
discarding any viens. Boil the tamarind extract until it thickens
a little.
Heat oil in a sauce pan, add all talimpu ingredients in order.
Then add sliced green chillies and mashed ginger.
Finally add reduced tamarind extract, jaggery, turmeric powder and salt.
Adjust the seasonings and boil for few more seconds.
Remove from heat, cool it down, store tight and refrigerate.
Serve with idly, dosa, vada.
Notes: Roast the fenugreek seeds until golden brown, powder them and store
tight for further use.
19. Garlic
Mango Pickle
Vellulli Avakaya
Ingredients:
Garlic 15 20 pods
Raw Mango 1 cup chopped
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Sesame Oil as required
Method of preparation:
Peel all the garlic pods and keep aside.
Wash, clean and cut the raw mango along with the seed into big chunks.
Black mustard seeds are ground into fine powder with a pinch of salt (without salt
ground powder can turn bitter in no time).
In a mixing bowl, mix garlic pods, raw mango chunks, red chilli powder, black
mustard seeds powder, fenugreek seeds, turmeric powder and salt together with
few tbsps of sesame oil.
If the mango is not sour enough, reduce the quantity of salt. Taste the pickle and
adjust the seasonings before following the below steps.
Then transfer all the mixed ingredients to a clean jar.
Leave the jar for 3 days and on 4th day add more sesame oil until all mango
chunks are completely soaked.
Seal the jar with a muslin cloth and leave it 5 15 days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the
pickle), the pickle stays for years.
Notes: If you already have mango pickle made, add few garlic pods into the pickle
and leave it for 3 5 days for the garlic pods to absorb the juices. Use as required.
20. Cucumber
Pickle
In a mixing bowl, mix cucumber chunks, mustard seeds powder, red chilli
powder, fenugreek seeds powder and salt together with little oil.
When everything is thoroughly mixed, taste and adjust the
seasonings if required. Remove into sterilized jar, pour remaining
oil and keep the jar tight.
The pickle matures in few hours but stays for only few days.
Notes: Can use any kind of cucumber (kirby, reuglar, japanese or english
cucumber) for this pickle.
21. Cashew
Mango Pickle
Asafoetida a pinch
Sesame Oil 1/2 3/4 cup
Method of preparation:
Wash, peel and grate the mango.
In a mixing bowl, add fenugreek powder, cumin powder, red chile
powder and salt. Mix thoroughly and add grated mango and
cashews.
Heat oil in a small pan, add all talimpu
ingredients in order. When chana dal changes
color, remove from heat.
Let the oil cool to room temperature and add to above pickle bowl.
Give the pickle a good stir and store it in
a tight jar. Ready to use after a few
hours of standing time.
This mango cashew pickle stays for a week or two if refrigerated.
Notes: Make sure raw mango is sour.
22. Tindora
Pickle
Dondakaya Avakaya
Ingredients:
Tindora / Tendli 15 20
Black Mustard Seeds 1/4 cup
Red Chile Powder 1/2 cup
Fenugreek Seeds Powder 1/2 tsp
Turmeric Powder a pinch
Salt 1/2 cup
Lemon Juice 2 4 tbsps
Oil 1 cup
Method of preparation:
Wash tindora thoroughly and pat them dry.
Remove ends, chop each tindora vertically twice and then horizontally
once in the middle. Grind mustard seeds into somewhat fine powder
with a pinch of salt.
In a mixing bowl, mix mustard seeds powder, red chilli powder, fenugreek
seeds powder, turmeric powder and salt together.
Stir in tindora pieces and oil.
When everything is thoroughly mixed, taste and adjust the
seasonings if required. Tightly store in a sterilized jar. Add lemon
juice if you wish.
This pickle matures in few hours and stays fresh for few weeks
if refrigerated. Lightly fry the tindora in oil before adding to
spices for the pickle to stay longer.
Notes: Instead of using plain oil, temper the pickle with mustard seeds and
asafoetida.
23. Simple
Gongura Pachadi
Ingredients:
Sorrel Leaves 8 cups packed
Urad Dal 1 tbsp
Whole Dried Red Chiles 6 10
Garlic 6 pods
White Sesame Seeds 1 tbsp
Salt to taste
Oil as required
Method of preparation:
Pluck sorrel leaves from the hard stem, wash and
pat them dry. Remove stems and seeds from the
dried red chillies.
Peel, remove hard ends of garlic pods.
Heat a tbsp of oil in a pan, add sorrel leaves and fry them on
medium flame until soft. Heat half a tsp of oil in an empty pan, add
urad dal and dried red chillies.
Fry them on medium flame until the dal turns light brown and red chillies look
crisp.
Once cooled, grind the fried sorrel leaves, urad dal and red chilli mixture and
salt into smooth paste without adding any water.
Heat a tbsp of oil in a nonstick pan, add garlic cloves.
When they start to change color, add ground sorrel leaves mixture
and sesame seeds. Fry the whole pickle for a minute adding more oil
if required.
Store tight in a clean jar and this pickle stays for a year if taken
pickling precautions. Serve with steamed rice and a thick slice of
onion.
Notes: Add sliced onion in oil along with garlic cloves if you wish but this
reduces the pickle life.
24. Mango
Fenugreek Pickle
25. Amla
Pickle
26. Mango
Pickle
Avakaya / Aavakaaya
Ingredients:
Raw Mango 1
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Oil 2 cups (app.)
Method of preparation:
Wash, clean and pat dry mango.
Cut the raw mango with the seed into big chunks.
If the mango is not sour enough, reduce the quantity of salt.
In a clean mixing bowl, mix raw mango chunks, red chilli powder, black mustard
seeds powder and salt together with half a cup of oil.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and on 4th day add oil until all mango chunks are
completely soaked. Seal the jar with a muslin cloth and leave it 5 10
days for the pickle to develop.
If taken care to use dry utensils and to not expose to humidity (water spoils the
pickle), the pickle stays fresh for a year.
Notes: Grind black mustard seeds with a pinch of salt once the mango pieces
are chopped else the powder might turn sour.
27. Lemon
Pickle
Nimmakaya Uragaya
Ingredients:
Lemons 12
Salt 125 gms
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 lemons.
Once completely dried, squeeze the juice out of half of the lemons
into a mixing bowl. Cut the other half of the lemons vertically twice.
If the lemon slices are too big, cut them into half.
Add the cut pieces, turmeric powder and salt into the lemon juice bowl
and mix thoroughly.
28. Cilantro
Leaves Pickle
Kotthimera Ooragaya
Ingredients:
Cilantro 2 cups packed
Whole Red Chiles 10 15
Fenugreek Seeds 1 tsp
Freshly Squeezed Lemon Juice 1/4 cup
Salt app. 1/2 cup
Oil 1 cup
Method of preparation:
Clean, wash, remove stems and pat dry cilantro.
Once completely dried, cilantro needs to be finely
chopped.
Heat tsp of oil in a pan, add fenugreek seeds and
broken red chillies. Fry until red chillies change color
and remove from heat.
Make sure not to burn the spices which spoils the whole
pickle.
Cool the fried ingredients and grind them into fine powder in a
spice blender.
In a mixing bowl, add chopped cilantro, ground spice powder,
lemon juice and salt. Mix thoroughly and slowly stir in oil. Taste
and adjust the seasonings if required. Store the cilantro pickle in a
tight sterilized jar and it stays fresh for few months.
Notes: Stir in white sesame seeds at end if you wish
29. Cilantro
Tamarind Pickle
Heat tsp of oil in a pan, add mustard seeds, fenugreek seeds and
broken red chillies. Fry until red chillies change color and remove
from heat.
Cool the fried ingredients and grind them into fine powder.
Heat tbsp of oil in the same pan, add chopped cilantro and fry until it
completely wilts. Then add tamarind extract, ground spice powder
and salt.
Once the mixture comes to a bubble, add oil and remove from heat.
Store the cilantro tamarind pickle in a tight sterilized jar and this pickle stays
fresh for few months.
Notes: Make sure not to burn the spices which spoils the whole pickle.
30. Vakkaya
Pickle
Vakkaya Avakaya
Ingredients:
Vaakaya 1 cup
Mustard seeds 2 tbsps
Fenugreek Seeds 1 tsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt 2 tbsps
Oil 3-5 tbsps
Talimpu:
Chana Dal 1 tsp
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tsp
Method of preparation:
Heat pan on medium flame, add fenugreek seeds and roast them
until golden brown. Cool and grind fenugreek seeds into fine powder
along with mustard seeds.
Wash and pat dry vaakkaya.
Halve and deseed vaakkaya (seeds are quite bitter).
In a mixing bowl, add chopped vaakkaya, red chilli powder, ground fenugreek
mustard powder, turmeric powder and salt.
Heat oil in a small pan on medium flame, add all talimpu
ingredients in order. When chana dal changes color, add this
to above pickle bowl.
Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to develop.
Serve with rice, roti, idly
Notes: Store tight and refrigerate this vakkaya pickle to increase shelf life.
31. Lemon
Cucumber Pickle
Dosakaya Avakaya
Ingredients:
Lemon Cucumber 1 small
Black Mustard Seeds 1/4 cup
Red Chile Powder 1/2 cup
Fenugreek Seeds Powder a pinch
Salt 1/3 cup
Oil 1 cup
Method of preparation:
Wash the cucumber and pat it dry.
Remove ends, deseed and chop cucumber into small pieces.
Grind mustard seeds into somewhat fine powder with a pinch of salt.
In a mixing bowl, mix chopped cucumber, mustard seeds powder, red chilli
powder, fenugreek seeds powder and salt together with little oil.
When everything is thoroughly mixed, taste and adjust the
seasonings if required. Remove into sterilized jar, pour remaining
oil and close the lid.
The pickle matures in an hour and stays for only few weeks if refrigerated.
Notes: Taste a piece of cucumber to make sure its not sweet.
32. Ash
Gourd Pickle
33. Sesame
Mango Pickle
34. Dabbakaya
Pickle
Dabbakaya Ooragaya
Ingredients:
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 chilli
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 at least 10 15 days to mature.
35. Seasoned
36. Preserved
Ginger Pickle
Allam Pachadi
Ingredients:
Ginger 250 gms
Tamarind 250 gms
Jaggery (grated) 500 gms
Fenugreek Seeds 1 tsp
Mustard Seeds 1 tbsp
Turmeric Powder 1/2 tsp
Asafoetida 1/2 tsp
Dried Red Chiles 10 15
Salt to taste
Oil 1/2 cup
Method of preparation:
Wash, peel and pat dry ginger.
Roughly chop the dried ginger and mash it
thoroughly. Pat it dry again and make sure
its dried completely.
Boil tamarind in half a cup of water and once cooled, extract all the thick juice
discarding any pulp.
Shallow fry dried red chillies, fenugreek seeds and mustard seeds separately in
a pan until aromatic. Cool the roasted ingredients and grind them together into
fine powder using a spice grinder.
Heat oil in a pan, add asafoetida and remove from heat.
Blend dried ginger, jaggery, tamarind juice, ground powder, turmeric powder
and salt into smooth paste.
Pour the tempered oil onto the ground ginger pickle and
mix thoroughly. Remove onto a clean dry jar and store
tight.
Serve with idly, dosa, utappam or simply plain
steamed rice. Stays fresh in a refrigerator for
few months.
Notes: Make sure to adjust the ingredients (more ginger, less jaggery, more
spice) according to your preference.
37. Gooseberry
Pickle
On 4th day, pick all the seeds from the gooseberries with clean dry hands
and discard the seeds. Layer the picked gooseberries with salt and store
tight in a plastic or ceramic jar.
These gooseberries stay for many years if kept in a dry place.
When ready to make the pickle, take a handful of gooseberries into a bowl.
Thoroughly grind cilantro, cumin seeds and green chilies in a blender.
Finally add gooseberries and blend again into somewhat coarse paste.
Serve with hot steamed rice and dollop of ghee.
Notes: If using frozen gooseberries, make sure to dry them under sun for a little
longer and remember to use the pickle made of these within a few days.
38. Mango
Store tight in a dry jar and let the mango panch phoran pickle mature
for couple of days. Serve mango in panch phoran powder with plain
rice or with any dal.
Notes: Make sure not to over dry the mango pieces.
39. Bitter
Gourd Pickle
After an hour, tightly squeeze the bitter gourd pieces to discard all
the bitter juice. Put the squeezed bitter gourd pieces in a mixing
bowl.
Add mustard seeds powder, red chilli powder, coriander powder, cumin powder and
salt (little less than 3 tbsps) to the above mixing bowl.
Mix everything thoroughly, adjust the seasonings and take contents of mixing
bowl into a clean dry jar. Heat both the oils till hot, pour both the hot oils into the
jar and stir.
Cool the bitter gourd pickle completely before
applying the lid. Store tight and let the bitter gourd
pickle mature for a day or two. Bitter gourd pickle
stays for months if refrigerated.
Notes: Make sure to leave the salted bitter gourd pieces for at least one hour
before proceeding with the recipe.
40. Quick
Lemon pickles are quite famous all over India. Lemons generally need to be treated
with turmeric powder and salt for few days to make a pickle. In this recipe, lemon
juice is used instead of the lemon skin. Although the skin can be finely chopped
and added to the pickle (which needs at least 2 days of mature time). Here, lemon
juice is mixed with red chilli powder and salt. It is then tempered with hot oil and
spices. This lemon pickle is instant and generally made in small batches or
whenever necessary. Makes: 4 6 Servings
Ingredients:
Lemon 1
Red Chile Powder 1 tbsp
Salt to taste
Talimpu:
Urad Dal 1/2 tsp
Cumin Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Broken Red Chiles 3
Curry Leaves 6 (optional)
Oil 1 tsp
Method of preparation:
Squeeze the juice out of lemon (around 2 tbsps) onto a
ceramic or glass bowl. Mix red chile powder and salt to the
freshly squeezed lemon juice.
Heat oil in a pan, add all talimpu ingredients in order.
When urad dal changes color, remove from heat and immediately add to
above lemon juice bowl.
Serve with dal rice or rasam rice or with plain idly or dosa etc
Notes: Make sure to adjust the thickness of the pickle by adding more or less
lemon juice.
Suggestions: Pickle is too runny Add more red chilli
powder to the pickle. Variations: Simple Lemon Pickle,
Preserved Lemon Pickle.
Other Names: Talimpu Pettina Nimmakaya Karam, Telika Nimma Karam,
Quick Nimboo Pickle.
41. Chickpeas
Mango Pickle
Senagala Avakaya
Mango Pickle is ubiquitous in India. Mango pickle is made in countless ways with
multiple ingredients and various methods. In chickpeas mango pickle, raw black
or brown chickpeas are added along with mango pieces. Chickpeas soaks up
sourness from mango and heat from red chilli powder giving the pickle a different
dimension. Chickpeas has a thick skin, so it takes a month or two for this pickle
to mature.
Makes: 4 5 Cups of Pickle
.
Ingredients:
Raw Black or Brown Chickpeas 1/2 Cup
Raw Mango 1
Red Chile Powder 2/3 cup
Powdered Black Mustard Seeds 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/2 tsp
Turmeric Powder 1/2 tsp
Sesame Oil as required
Method of preparation:
Wash, clean, pat dry and chop raw mango with its seed into big chunks. Make
sure raw mango is sour enough.
In a mixing bowl, mix together red chilli powder, black mustard seeds
powder, fenugreek seeds, turmeric powder and salt.
Then stir in raw mango chunks with few tablespoons of sesame oil.
Taste the pickle and adjust the seasonings before following the below steps. If
the mango is not sour enough, reduce the quantity of salt.
Then transfer all the mixed ingredients in to a clean sterilized jar.
Leave the jar for 3 days and the next day stir in black chickpeas. Pour sesame oil
until all mango chunks are completely soaked in oil and give the pickle a good stir.
Seal the jar with a muslin cloth and leave it 15 30 days for the pickle to
develop and chickpeas to absorb all the flavors.
Chickpeas mango pickle stays fresh for an year and serve it with steamed rice or
idly or roti etc
Notes: Make sure to mix the pickle thoroughly every few months. Add more
sesame oil to make sure mango pieces are always in oil.
Suggestions: If chickpeas is raw even after a month, add more oil if required and
leave it to mature for few more days.
Variations: Plain Mango Pickle, Sesame Mango Pickle, Garlic Mango Pickle, etc
Other Names: Kaala Chana Aur Aam Ka Achaar, Pacchi Senagala Avakaya.
42. Preserved
Amla Pickle
Usirikaya Pachadi
Amla or gooseberry is a fruit mainly popular for its Ayurvedic properties. Amla
pickle has multiple versions. Here, amla is pounded with turmeric powder and
preserved along with salt. When necessary, small amounts of preserved pickle are
taken out. The preserved amla pickle is grinded along with few spices like cumin
seeds, green chillies and garlic pods. The prepared amla pickle is mixed with plain
steamed rice and consumed as a first course.
Makes: around a cup of gooseberry pickle
.
Ingredients:
Indian Gooseberry 2 Cups
Turmeric Powder 2 tbsps
Salt 3/4 Cup 1 Cup
Green Chiles 1
Cumin Seeds 1/2 tsp
Garlic 2 pods
Method of preparation:
Clean, wash and pat dry fresh amla.
If possible, dry them under sun for few minutes.
43. Green
Tomato Pickle
In a clean and dry mixing bowl, add chopped green tomatoes, ground garlic, red
chile powder and salt. Use a pestle to slightly mash all the ingredients till
tomatoes leave little juice.
Pour sesame oil on to the mashed pickle and mix
thoroughly. Take the pickle into a clean dry jar
and store tight.
Use green tomato pickle after a day.
Notes: Green tomato pickle stays fresh for couple of weeks if taken pickling
precautions.
Suggestions: If pickle needs more salt or red chile powder, add them. Make sure
green tomatoes are not too juicy.
Variations: Chop the tomato very fine to reduce the mature time. You can also
make talimpu at end with mustard seeds and curry leaves if you wish.
Other Names: Unripe Tomato Pickle, Simple Raw Tomato Pickle.
44. Salted
Mango Pickle
Uppu Avakaya
Mango pickle is the most famous Indian pickle. There are tens of varieties of
mango pickle and this is one of those especially made in Andhra Pradesh. Here,
salted mango pickle is not supposed to contain red chilli powder or any other
spicing. Uppu Avakaya as it is called is made of sesame seeds which are roasted
till golden color and ground into fine powder, mustard seeds which are ground
finely, and salt. Makes: 4 5 of Salty Mango Pickle
Ingredients:
Raw and Sour Mango 3 Medium Sized
Roasted Sesame Seeds Powder 1 1/2 Cups
Mustard Seeds Powder 1/2 Cup
Salt 1/2 Cup
Sesame Oil 1 Cup app.
Method of preparation:
Wash thoroughly and pat dry raw mangoes.
Once completely dry, chop the mangoes into big chunks.
In a mixing bowl, mix together roasted sesame seeds powder, mustard
seeds powder and salt. Add the chopped mango into mixing bowl and
slowly stir in enough sesame oil.
45. Fenugreek
Mango Pickle
46. Ginger
Mango Pickle
Allam Avakaya.
Among the numerous recipes of mango pickle, ginger mango pickle is one of the
most famous. Ginger root spices up the mango pickle and gives this pickle a
distinct flavor. Ginger is finely grated and mixed along with chopped raw mango
pieces and various spices. This pickle matures in a week or two and stays fresh for
an year if taken pickling precautions.
Makes: around 2 Cups of Ginger Mango Pickle
Ingredients:
Ginger 6 8 inch long piece
Raw Mango 1 large
Red Chile Powder 2/3 cup
Black Mustard Seeds Powder 2/3 cup
Salt 2/3 cup
Fenugreek Seeds 1/4 tsp
Turmeric Powder 1/2 tsp
Sesame Oil 1 1/2 Cup or as required
Method of preparation:
47. Ground
Mango Pickle
Tokkudu Magaya.
This is a complex version of mango pickle prepared from dried mango pieces. Raw
and sour mangoes are sliced and kept under sun till completely dried. Dried mango
pieces are ground into small pieces and mixed with other spices. The mango pickle
is finished by tempering oil with asafoetida and garlic pods. Makes: around 3 Cups
of Mango Pickle
.
Ingredients:
Raw Mango 6 Large
Red Chilli Powder 1/4 kg
Mustard Seeds 2 tbsps
Fenugreek Seeds 1 tbsp
Garlic 2 Whole Cloves
Asafoetida 1 tsp
Turmeric Powder 1 tsp
Salt 1/4 Kg
Mustard Seeds 1 tsp
Dried Red Chiles 2
Sesame Oil 1/2 kg
Method of preparation:
Break the garlic cloves and peel all the garlic pods.
Separately roast mustard seeds and fenugreek seeds in a heavy bottomed pan on
medium heat for few seconds.
Once cooled to room temperature, grind mustard seeds and fenugreek seeds into
fine powder.
Peel, deseed and thickly slice the raw mango.
In a mixing bowl, mix raw mango slices, turmeric
powder and salt. Leave the mixing bowl covered for
3 days.
On 3rd day evening, squeeze off the liquid oozed out of the mango pieces and
collect the liquid into a bowl.
Tie the squeezed mango pieces in a muslin cloth.
Place the tied mango pieces on a high perforated plate and place a heavy weight
on the mango pieces. Next day, mix together the collected liquid and the liquid
obtained by putting a weight on the pieces. Place the obtained liquid under sun
for 3 days and later reserve the liquid.
Keep the squeezed out mango pieces under sun until they are left with no moisture
or until they can be broken easily.
Grind the dried mango pieces into small pieces using a grinder.
In a mixing bowl, mix together reserved liquid, red chilli powder, ground
mustard seeds powder and fenugreek seeds powder.
Then stir in the ground dried mango pieces into the mixing bowl.
Heat few tbsps of oil in a pan, add garlic pods.
Once garlic pods start to change color, add a tsp of mustard seeds, dried red
chiles and asafoetida. Once mustard seeds stop spluttering, add this to the
mango pickle bowl and mix thoroughly. Heat remaining sesame oil till smoking
point, add to the pickle and mix well.
Store ground mango pickle tight in a clean dry jar. Serve when required and this
pickle stays fresh for half an year.
Notes: Make sure to adjust salt according to the sourness of the mango pieces.
Suggestions: If the pickle is too salty even after a month add more red chilli
powder to it along with sufficient oil. If there is not enough oil in the pickle, heat
half a cup or more of oil to the smoking point and mix into the pickle.
Variations: Ginger Mango Pickle, Fenugreek Mango Pickle and
Mango Pickle Chutney. Other Names: Tokkina Magaya.
48. Carrot
Clean well, remove ends, halve and chop the beans into 2
inch long pieces. Heat the oil a bit and cool it completely.
Grind mustard seeds and coriander seeds into coarse powder using a spice
blender.
In a mixing bowl, add the ground mustard and coriander seeds along with
turmeric powder and salt. Then add the chopped carrots and beans to the
mixture along with lemon juice and oil.
Mix everything well and transfer to a clean dry glass or ceramic or plastic jar.
Let the pickle sit for couple of days in sun light before using.
Serve carrot and bean pickle with yogurt rice etc
Notes: Make sure to take necessary pickling precautions to lengthen the pickle
life.
Suggestions: Make sure to leave the pickle for more time if any of the
ingredients seems raw and flavorless.
Variations: You can also add few tsps of red chili powder along with other
spices for extra spice. Any other thinly sliced raw vegetables can be added.
Other Names: Carrot and Bean Pickle.
49. Chillies
in Cumin Powder
Jeera Mirchi.
Cumin seeds are roasted on low flame and ground into fine powder for fresh flavor.
Tender Green Chiles are stuffed with roasted cumin powder and mixed with lemon
juice. They are then stored in a jar with good amount of oil and left to mature for
couple of days before using.
Makes: 6 Chilies in Cumin Powder.
Ingredients:
Fresh Long Green Chilies 6
Cumin Seeds 3 tbsps
Lemon Juice 1 tbsp
Salt to taste
Mustard Oil 3 tbsps
Method of preparation:
Wash thoroughly, pat dry and slit green chillies with its stem and tail intact.
Heat a heavy bottomed pan on low flame, add cumin seeds and roast them until
aromatic or until the seeds darken a bit (around 4 minutes).
Cool the roasted cumin seeds completely to room temperature and grind them
into fine powder using spice blender.
50. Ginger
Yogurt Chutney
In a bowl, mix ginger pickle, chopped onion, spring onion, green chilli and yogurt
thoroughly.
Serve ginger yogurt chutney with dosa, rice, idly
Notes: Stays for a week or so if refrigerated.
Suggestions: Add more yogurt to the chutney if desired.
Variations: You can also add a tsp of lemon juice to the pickle if desired. Mango
Pickle Chutney is a good variation of this pickle which uses mango pickle.
Other Names: Allam Majjiga Pachadi, Ginger Yogurt Chutney.