Indian Pickles – X

(Contd. from previous posting)

 GOnkUrA (PuLiccakIrai) tokku

 Preparation time: 30 minutes   Shelf life:  6 months

This is a sort of greens (in Telugu ‘kUrA’ means vegetable) and highly fibrous. There are two varieties – with red and green stems. The green stem variety is good for pickle though red one can also be used if the green one is unavailable.

 

Fresh gOnkUrA leaves (Green stem)  Fresh gOnkUrA leaves (Red stem)

Ingredients 

 

Fresh GonkUrA leaves

Red chillies (long & thin)

Turmeric powder

Mustard seeds

Fenugreek powder

asafoetida

Tamarind

Table salt

White sesame (til) or refined oil

 

2 cups

20

1 tsp

1 tsp

½ tsp

½ tsp

lemon size

to taste

Qty reqd

 

Method

The leaves for this tokku should be broad, fresh, green and tender as far as possible.   If you bite a leaf it should taste sour. Wash, clean and chop the leaves from stem. Throw away the stem. Cool dry for 15 minutes over a cloth or plastic sheet. Take a kaDAi and sauté the leaves in 2 tbs oil well. Grind first the red chillies (which is a rule for using red chillies in any preparation where it is to be ground) and add the leaves with tamarind and salt. Grind into fine paste. If needed add a little water and keep aside. Sauté mustard seeds in oil and add the gonkUrA paste, asafoetida and turmeric powder. Sauté thoroughly till the contents leave the side. Put off fire and allow to cool. When warm add the fenugreek powder and mix well. Store after it is cooled in an airtight jar. Some people add onion also in which case for the above measurement you need to use two onions of medium size which should be sautéed separately and ground with the sautéed leaves and tamarind. It is optional. You can also add garlic pearls in place of onion which can be directly ground in raw form along with the leaves and tamarind. This is also optional. 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.

 

GOnkUrA tokku

PAgaRkAi (Bitter gourd) Pickle (South Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Bitter gourd is good for controlling worms in intestines and diabetes. For this pickle it should be pale green in colour and not dark green as it will be bitterer in taste. Also ensure that these are tender but fresh since if they are ripened they spoil the pickle.

 

      Fresh green bitter gourds                  Cut bitter gourd pieces

Ingredients 

 

Fresh Bitter gourd

Black Pepper powder

Fenugreek powder

Turmeric powder

asafoetida

Red chilli powder

Salt

Citric acid crystals

Sugar

White sesame (til) or refined oil

 

250 gms

2 tsp

½ tsp

1 tsp

½ tsp

50 gms

to taste

2 tsp

2 tsp

Qty reqd

 

Method

Wash and clean the bitter gourd with a dry cloth. Cut into halves and remove the seeds. Cut into ½ inch dices and cool dry over a cloth under the ceiling fan for 15 minutes. Put them in a jar. Add turmeric powder, salt, pre dry roasted fenugreek powder, asafoetida, red chilli powder, sugar and black pepper powder and mix well. Close the jar with an airtight lid. Toss well and allow it to remain overnight. Next day add oil so that the contents remain under its surface. Store in a cool place in the air tight jar. The pickle will be ready in another 15 to 20 days. Goes well with curd rice. Never use wet ladle or spoon but use only dry spoon. You can cut also into circular, semi circular pieces and prepare the pickle

 

  South Indian bitter gourd pickle

PAgaRkAi (Bitter gourd) Pickle (North Indian)

 Preparation time: 30 minutes   Shelf life:  1 year

Ingredients 

 

Bitter gourd

Turmeric powder

Table salt

Sugar

Rock salt

Garam MaSAlA

KAlAjIrA (Kalonji)

Mustard seeds

Aniseed (Fennel seeds)

Cumin seeds

Fenugreek

Bishop’s weeds (Ajwain)

Asafoetida

Sugar

Citric acid crystals

White sesame oil

 

 

250 gms

1 tsp

to taste

2 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

1 tsp

½ tsp

½ tsp

1 tsp

2 tsp

2 tsp

Qty required

Method

Wash, clean and wipe the bitter gourd with a clean cloth. Dry under ceiling fan. Deseed and cut into ½ inch long dices, circular or semicircular pieces. Put them in a jar. Dry roast kAlAjIrA, aniseed, coriander seeds, cumin seeds, fenugreek and Bishop’s weeds. After cooling, grind these into fine powder with turmeric powder, salt, sugar, rock salt, sugar, garam maSAlA and asafoetida. Mix these with the bitter gourd pieces by tossing. Add citric acid crystals and again toss. Next day add the sesame oil to ensure that the pieces are below its surface. Close the jar with an airtight lid and allow the ingredients settle into the pieces for about 25 days. You can then use. Never use wet ladle or spoon but use only dry spoon. Goes well with curd rice.

 

North Indian bitter gourd pickle

Note: If you cut the bitter gourd into two vertically and deseed you can cut into dices or semi circular pieces. If you cut it into two horizontally and scoop to deseed then you can cut it into circular pieces.

 Paccai miLagu (Green pepper corns) Pickle

 Preparation time: 30 minutes   Shelf life:  1 year

For this you need fresh green pepper bunches that are tender. Either you can prepare these in bunches or remove them from the stem and then prepare.

Green pepper corns

Ingredients 

 

Fresh green pepper corns

Fresh Ginger piece

Green chilli (long)

Lemon (Medium)

Turmeric powder

Fenugreek powder

asafoetida

Table salt

 

 

250 gms

2 inches

2

1 tsp

½ tsp

½ tsp

to taste

 

Method

Wash the pepper clean and dry under ceiling fan. Keep them in a bottle. Extract lemon juice over a little salt and remove the seeds. Add ginger and green chillies after cutting them very nicely into small pieces. Add turmeric powder, asafoetida, fenugreek powder (pre dry roasted), salt and lemon juice. Toss well and use after 10 to 15 days. Goes well with curd rice.

 

      Green pepper corns pickle                Green Pepper in Vinegar

You can use white vinegar instead of lemon juice but here the vinegar should be above the surface of the pepper pods and also that we do not add ginger, green chillies, fenugreek powder, asafoetida and turmeric powder.

(To conclude)

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4 Responses to “Indian Pickles – X”

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  2. super post, attai! I wanted to know if there is any precise measurement for salt for these pickles (especially the bitter guord pickle)

  3. Hi Chitra,

    It is heartening to note that you go through my postings! Taste of Salt and spices differs from individual to individual. Hence cannot be quantified. If the stuff you use is bitter, then you may need more salt and spices to mask bitterness along with treating it with tamarind or citric acid crystals. Anyway, for 250 gms of bitter gourd, you may need 1 to 1/2 tbs salt. First start with 1 tbs and then increase if you find the stuff more bitter since certain varieties are less bitter. In the same way you can increase quantities of spices or tamarind/citric acid crystals. It is always better to start with less and then gradually increase as you cannot take out the excess unless you treat it through other means.

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