Category: pickle

Dudle huli Uppinakai/ Citrus medica Pickle:

October 6, 2017

Dudle huli is a big lemon and is known as Citrus medica. Citrus medica is much bigger than normal lemon with thick outer rind and less sour and sweeter than normal lemon, excellent for thin Rasam, juice, pickles or Chithranna. Last week I have already posted Chithranna recipe by using this lemon. When I got hold of so many huge lemons, I did try to make this much-loved pickle of Dudle huli. Due to its thick skin, it tastes divine with curd rice and this pickle can be relished within one week after its preparation. I never tried its pickle due to unavailability, hence asked my sister in law who is an expert in preparing this pickle. All thanks to her for this wonderful recipe.

pickle main 1

Ingredients:

Big lemon / Dudle huli – 3 to 4

Salt

Dried red chillies – 100 grams

Black pepper – 1tea spoon

Fenugreek seeds – ½ tea spoon

Cumin – 1 tea spoon

Mustard – 3 tea spoons

White Sesame seeds – 1 tea spoon

Turmeric powder – 1 tea spoon

Seasoning:

Sesame oil – 1 table spoon

Mustard – 1 tea spoon

Hing – ¼ tea spoon

Curry leaves – 2 springs

Method:

-Chop lemon into bite size pieces, after washing and wiping it dry.

-Take one tawa, do seasoning part, by heating sesame or any vegetable oil, splutter mustard seeds, add hing and curry leaves, fry until curry leaves wilts.

Ribbet collage 1

-Next add chopped lemon and toss for a while and add 1 cup of salt and mix until water oozes out.

– Switch off the gas and leave this mixture to cool down to room temperature.

– In the meantime, prepare pickle masala.

-Take one thick bottomed kadai, dry roast fenugreek until it reaches dark, not burnt.

-Next proceed with sesame, mustard, cumin, black pepper one by one separately.

-Now take 1 teaspoon of oil and fry red chillies until crisp. Lastly add turmeric and fry after switching off the gas.

Ribbet collage 2

-Cool this fried and roasted items and make powder by using dry mixer jar.

– Spread this powder on a plain paper, cool and mix with seasoned and cooled lemon mixture.

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-Mix everything nicely, check for a salt, if needed add more. store it in a dry glass jar.

-Once in two days, mix this pickle by using dry spoon until it sets.

pickle main

-After one week, you can start enjoying this fresh pickle and store this in a fridge for longer shelf life.

 

 

Kanile Uppinakai/ Bamboo shoot-Lemon Pickle:

August 5, 2017
As I mentioned earlier in my “How to Chop Bamboo Shoot” Post, usually, while chopping bamboo shoots for any curries, we use Bamboo shoot’s knots or their nodes in pickle making. Usually, pickles require some souring agent to give a balanced taste. So, the Bamboo shoot needs some souring agent to enhance the taste and the shelf life. That is why we use lemon, Houglum or raw mango as an accompaniment. This image has an empty alt attribute; its file name is DSC_0631-blog-1-1-1024x762.jpg  Here, I have used Lemon with bamboo shoots. Bamboo shoot – 1 bowl (chunks from the 4 to5 nodes) Lemon -12 Water -1 lit Salt- 250 grams Byadagi Red chilli -100 grams (around 56) 25 grams of mustard 1.5 tsp – methi 1.5 tsp – turmeric powder 1/4 tsp – hing Method: -At First, Cook Bamboo shoots chunks in adequate water for one whistle in a cooker. Discard that water; air dry those bamboo shoot chunks.
-Wash lemons, wipe and quarter lemon, remove seeds and keep it ready. -In the meantime, Boil water and salt until you find a crystal-like, white, shiny surface. -Now, put lemon pieces into hot, salted water and allow to cool. When the saltwater turns cool, the lemon peel becomes pale in colour. This image has an empty alt attribute; its file name is Picsart_24-09-05_13-35-40-332-1024x387.jpg -Add cooled, drained bamboo shoot pieces to lemon and salt water. Allow to soak and marinate overnight. -Next day, prepare masala. Dry roast methi until dark brown and allow it to cool. -Dry roast mustard, remove it and allow it to cool. -Add a little oil and roast red chillies in the same kadai. When red chilli is puffed and roasted, switch it off, add turmeric powder, and mix well. pic 33 -When everything becomes cool, make a powder in a mixer jar, add a pickle masala powder. -Drain the salt water,from the marinated lemon and bamboo shoot, and mix the pickle masala and required amount of drained salt water and mix everything well. This image has an empty alt attribute; its file name is Picsart_24-09-05_13-34-56-437-1024x387.jpg -Close the lid and allow them to absorb all the flavours for at least a day. Then, mix this pickle again, bottle it in a clean, dry bottle, and store it under refrigeration. It stays good for 6 to 8 months under refrigeration.

Idikayi Uppinakai / Whole mango pickle in roasted masala:

July 3, 2017

Happiness is when your reader as well as a distant cousin of yours messages you and requests you to post one of our traditional age-old pickle recipe. When you respond saying, this variety of mango (wild raw mango) is not available where you reside. Immediately comes the response, he will bring and give it to you. Not only bringing this raw mango from 250 km away, he has not forgot to remind me, “Don’t forget to post”. This post is dedicated to him, Rajendra. G.

Idikayi is nothing but whole mango. We use wild whole mango in this pickle. Speciality of this pickle is, it is fully grown, just before ripening stage of mango. So, while eating, you can enjoy and savour salted seed as well. Usually we relish this with Kerala matta rice kanji or normally we call as, kucchilakki ganji with this pickle.

Masala is used in this pickle is roasted and fried with very little oil. So literally it is very mildly hot pickle without oil. Even small kids relish this.

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Ingredients:

Whole mango – 23

Red chillies – 250 gms (I normally use Byadagi variety)

Mustard – 100 gms

Fenugreek /methi seed – 1 table spoon

Hing – ½ tsp

Turmeric – 2 tsp

Salt – 2 to 3 cups

Water – 4 cups

To boil mangoes:

Water – half of the vessel

Salt – 1 fist full.

Method:

–          First let’s start the pickle making by preparing the mangoes. Wash mangoes, remove its stalk part and give 3 to 4 slits here and there.

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–          Boil water in a big vessel (take half of the vessel). Add one fist full of salt to this water.

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–          Drop all those mangoes, cook until outer skin become pale green and remove from the water and drain.

–          Cool this into room temperature.

–          Make salt water: Take 3 cups of salt and 4 cups of water in a pan and boil this in a medium heat. How to check the doneness? Whenever salt and water quantity is right, salt will form a glossy layer at the top. If you don’t find any mirror layer, add little more salt and proceed boiling. When it is ready, switch off the gas and cool this water. It should reach room temperature, before using.

–          Start making pickle masala.

–          Dry roast methi, mustard and hing separately.

–          Fry red chillies little by little by putting 1 tsp of oil.

–          Cool everything and make powder in a mixer jar.

–          After making powder, mix everything together nicely and take required amount of powder, pour required amount of cooled salted water and make a paste.

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–          It should be a little flowy. Because mango should immerse in this liquid.

–          Add cooled mangoes and mix.

–          Adjust the consistency either by adding powder or salted water.

–          Store this in an air tight glass jar.

–          Next 3 to 5 days every day, make it a point to mix it and keep it aside by closing the lid.

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–          After one week, you can start consuming and store this in a fridge to extend its shelf life.

 

Brined Mango:

May 28, 2017

“Neeru Mavinakayi” is what we call Brined mango, which is basically a firm fully grown, matured but un-ripened mango which is preserved in salt water. We usually relish this in the rainy season or in the off season by preparing some of our traditional dishes.

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For this we usually use wild mangoes, which are smaller in size and stays and tastes very good too for a long time.

Here in Bangalore, I don’t get wild variety and I usually pick a smaller sized mango, which is sour and locally it is used for pickle.

Now we will see how to proceed with this mango-

Ingredient:

Raw, firm, well grown Mango – 3 kgs

Crystal Salt or table salt – 1 ½ to 2 cup

Drinking water – to immerse.

Glass Bottle – Big size

Method:

  • Select well grown, firm mangoes.
  • Wash, and keep it ready.
  • Take glass bottle or porcelain bottle, fill all these mangoes, put salt and pour water until all the mangoes are immersed.
  • Close the lid and keep this aside.
  • Next day morning, check for the salt and if water is not salty in taste, add little more and adjust.
  • Water should be salty and if it is done, keep this jar in a corner for a couple of months or until its outer skin becomes little lighter in colour.
  • When it is ready, you can use this for any brined mango recipe. I ahve shared Neerumavinayi chutney as well as Gojju and you can select the hyperlink to see.

 

Tamarind Pickle:

February 25, 2017

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Tamarind has a very important place in the Indian kitchen and it has loads of health benefits as well as it is a treasure of anti-oxidants and dietary fibres.

Indians love its tangy and sweetish taste and enjoy this in chutney, relish, digestive candies, pickles and more.

tamarind 1            tamarind 2

From childhood, I used to enjoy tamarind pickle and never knew about the recipe. Thanks to my brother-in-law who sourced the recipe and made it possible for me to enjoy this relish after so many years.

This is a family recipe of one of our friends from Mangalore and speciality of the local Jain community form coastal region.

Ingredients:

Tamarind- 100 grams

Dried red chillies – 200 grams (Byadagi variety)

Jaggery – 250 grams

Salt – 8 to 10 teaspoons

Water – 3 to 4 cups

Fenugreek /methi seeds – 1 tea spoon

Cumin – 2 tea spoon

Gingelly oil – 1 to 2 table spoon.

Mustard – 1 tea spoon

Garlic – 5 to 6 cloves (crushed)

Curry leaves – 1 spring

Method:

  • Soak tamarind and grated jaggery in water for some time.
  • When it becomes soft, nicely squeeze out and sieve the liquid.

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  • Discard all the roughage and fibres.
  • Dry roast methi and cumin.
  • Roast red chillies by putting very little oil.
  • Powder all the roasted items by using dry mixer jar.
  • Now keep one thick bottomed vessel on the gas stove, put oil and do seasoning.
  • When oil is hot, splutter mustard seeds, then add crushed garlic and curry leaves.

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  • Pour tamarind and jaggery concentrate, salt, ground masala powder and boil.
  • After boiling it for some time, upper layer of the mixture will look glossy and it is the sign for its doneness.
  • Switch off the gas, cool this mixture completely and store it in dry glass bottles and keep outside for two days to set and afterwards keep it in the fridge.

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  • It will stay up to one year if you store it in the fridge.