Home » Posts filed under Pickle
As I got huge bunches of Red Radish doing a salad for couple
of days still it was remaining. Usually If we find
anything that is in large quantity, our idea was to preserve food as “Pickle”. Last
time i tried regular Mooli/Radish Pickle to ease the strong/sharp smell i used raw mangoes and
onions. But
this Red radish is odor less and pretty easy to make. Once you have tasted them you won’t want to
stop eating them. It becomes our favorite pickle. Pickle in Healthy Version
:)
Ingredients:
- Red Radish - 12 to 15 nos.
- Lemon Juice - 2 tbsp
- Green Chili - 1 to 2 nos. (Optional)
- Red Chili Powder - 2 tsp
- Salt to taste
Time Required: 10 mins
Method:
Step 01) Wash and cut them in to circle shapes
Step 02) Add green chilies, lemon juice, salt, and red chilli powder toss them nicely to mix well
Step 03) Store it in a glass jar or container and keep this in a refrigerator
Step 04) Let it sit for 1 day to marinate, and then it is ready for serving
Serving:
This simple Instant pickle goes very well with Rice Upma & Curd Rice
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In Kerala Ginger curry is a commonly known as Puli Inji. It tastes spicy,sour and sweet in taste which is served as side dish like a pickle.
Ingredients:
- 2" piece of ginger
- 2 large balls of tamarind
- 3 green chilies
- A small piece of Jaggery (Indian Sweetener made from sugar cane juice - available in Indian Store)
- a pinch asafoetida/Hing
- Salt to taste
For seasoning
- 1 tsp mustard seeds
- 1 tsp urud Dal /White Lentils ( (grown in Indian subcontinent- Available in Indian Store)
- Few Curry leaves
Method:
Squeeze out the pulp from the tamarind. You can add a little fresh water each time to extract the pulp. When you have a about a small bowl full, set aside.
Heat oil, season with mustard seeds first. When they start to pop throw in white lentils, asafoetida and curry leaves.
When dal turns red, add the green chilies and fry. Throw in the ginger and stir fry for 2 mins and then add tamarind extract carefully, followed by turmeric, salt and jaggery.
Simmer on low heat till raw smell disappears and the sauce has reduced to one-third or thickened yet spoon-able.
Serving: This gravy will go great with Curd rice, Dosa, Idli, Rasam Rice and whatever dish according to you choice.
Tip: Soak the tamarind in hot water to easily to extract the juice.
Ever heard pickle in Radish/mooli…. Sounds interesting is it? Here is the one simple and instance pickle recipe.
Ingredients:
- Mooli/Mullangi/ Radish(White) - 1 No. (medium size)
- Raw Mango/ kacha Ambha - 1/2
- Onion (Small) - 1 no.
- Green chili - 2 to 3 nos. (as per your spice taste)
- Lemon Juice - 2 tbsp
- Hing/Asafoetida powder - 1/4 tsp
- Red chili Powder - 2 tsp
- Salt to taste
Time Required: 10 mins
Method:
1) Wash and peel then cut them in to small dices
2) Add chopped onion, raw mango, green chilies, lemon juice, salt, red chilli powder, and Hing mix well
3) Store it in a bottle and keep this in a refrigerator
4) Leave it for 1 day to marinate, and then it is ready for serving
Serving:
This simple pickle goes very well with Rava Upma & Curd rice
Very easy yet nice spicy pickle in less procedure :) Pickled capsicums are excellent appetizers too.
Ingredients:
- Capsicum/ Green Bell Pepper - 2 Nos. (medium size)
- Green chili - 2 to 3 nos. (as per your spice taste)
- Lemon Juice - 2 tbsp
- Hing/Asafoetida powder - 1/4 tsp
- Salt to taste
Time Required: 10 mins
Method:
- 1) Wash and cut the capsicum into small pieces. (remove all the inner ribs and seeds.)
- 2) Add chopped green chilies, lemon juice, salt, Hing and mix well
- 3) Store it in a bottle and keep this in a refrigerator for 2 days to marinate
Serving:
This simple pickle goes very well with Rava Upma & Curd Rice
