Indian Pickles – VII

(Contd. from previous posting)

 Vendayam (Fenugreek) Pickle

 Preparation time: 30 minutes   Shelf life:  3 months if refrigerated

Ingredients 

 

Fenugreek (vendayam)

Red chilli powder

Turmeric powder

Mustard seeds

asafoetida

Mango (big/sour)

Salt

Refined oil

 

 

100 gms

50 gms

1 tsp

1 tsp

½ tsp

1

To taste

Qty reqd

Method

Clean and wash the fenugreek and soak in water for overnight. Next day again wash and strain the water. Cool dry for 30 minutes. Peel the skin of mango and grate. Add turmeric powder, salt and grated mango to the soaked fenugreek. Let it remain for a week or 10 days in a jar with airtight lid. Daily toss once. After this check if the contents are tasty and soft. Take oil in a kaDAi and add mustard seeds. When they splutter add the soaked fenugreek and red chilli powder. Sauté well for 5 minutes. Put off fire, mix asafoetida and store in the jar with the lid tightly in a cool place. Another way is to treat the fenugreek soaked for a week or ten days as stock and add red chilli powder. Mix well and allow to remain. Take out a little from time to time when needed and season it with mustard seeds and add asafoetida after it is warm.

  

              Soaked vendayam                             Vendaya URugAi

Kottamalli (Coriander leaves) tokku

 Preparation time: 30 minutes   Shelf life:  15 days if refrigerated

Ingredients 

 

Chopped Coriander leaves

Red chillies (long)

Green chillies (medium)

Table salt

Tamarind

asafoetida

Bengal gram dAl (chana)

Black gram dAl (urad)

Refined oil

 

 

200 gms

10

4

To taste

lemon size

½ tsp

2 tbs

3 tbs

Qty reqd

Method 

The coriander leaves should be broad, fresh, green and having fine aroma.   Wash, clean and chop the leaves from stem. If need be you can include tender stems also after chopping. Cool dry for 15 minutes over a cloth or plastic sheet. Take a little oil in a KaDAi and add the

dAls and red chillies. Sauté till the dAls become golden brown in colour with a fine aroma. Cut green chillies and add just a few seconds before removing this from fire and sauté. Remove from fire and when cool, grind these along with tamarind, asafoetida and salt into coarse powder. Now add the coriander leaves and grind coarsely. Remove. Store in an airtight jar and refrigerate.  If you find it difficult to grind, you can add 1or 2 tbs of water. Never use your hand directly if you want to prolong shelf life. Goes well with plain rice and poricca kUTTu as well as curd rice. Also you can mix a little oil and use it as a side dish for tOSai.

Kottamalli tokku

MangAi inji (Mango ginger) pickle

 Preparation time: 30 minutes   Shelf life:  1 month if refrigerated

In south India, you get a special type of ginger which smells like baby mango but does not taste like ginger though looks like that. It can be eaten raw though the taste is somewhat astringent. It is nice to pickle this.

Ingredients 

 

Mango ginger

Green chillies (long)

Red chilli powder

Turmeric powder

Table salt

Lemon (Medium)

Mustard seeds

Refined oil

 

 

250 gms

10 to 15

50 gms

1 tsp

To taste

4

1 tsp

Qty reqd

Method

The ginger should be tender. The pickle can be prepared in two ways either with green chillies or red chilli powder. Wash and clean the ginger and wipe dry. After 5 minutes of cooling under the fan, cut into very small pieces. Extract lemon juice over a little salt and remove the seeds. Take the cut pieces in a jar and add turmeric powder, salt and lemon juice. Cut the green chillies finely and add.  Mix well. Close the jar with a tight lid and allow this to remain for a week. Toss once daily. After a week season it with mustard seeds and store in a cool place. Instead of green chillies you can add red chilli powder and follow the rest of the procedure. You can adjust chillies or chilli powder to taste.

 

                    MAngAi inji                 MAngAi inji pickle with green chillies

inji (Ginger) tokku

 Preparation time: 30 minutes   Shelf life:  1 months if refrigerated

Ingredients 

 

Ginger

Red chillies (long)  

Table salt

Fenugreek powder

asafoetida

Turmeric powder

Tamarind

Mustard seeds

Jaggery shreds

Refined oil

 

 

100 gms

10

To taste

½ tsp

½ tsp

1 tsp

Big lemon size

1 tsp

3 tbs

Qty reqd

 

The ginger should be fresh and tender. Wash and clean to remove mud and other impurities. Allow cool drying for 10 minutes. Scrap gently with a blunt knife or spoon just to remove the skin. Cut into small pieces.  Take a little oil in a KaDAi and add the ginger pieces along with the red chillies. Sauté well for 5 minutes. Remove from fire and when cool, grind along with tamarind, salt, asafoetida and jaggery into a paste with a very little water. Remove. Take oil in the kaDAi and add mustard seeds. When they splutter, add the paste, turmeric powder and sauté well till it leaves the side. Remove from fire and when warm mix pre dry roasted fenugreek powder. Store in an airtight jar after cooled. Can be used with plain rice as well as curd rice. Acts as a side dish with tOSai.

inji tokku 

(To conclude)

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