This is an instant tangy, spicy and little bitter pickle which is used in sadyas. It is also a digestive element for Kerala sadya.
Ingredients
1. Wild lemon – 1
2. Green chillies – 6
3. Jaggery – 1 Tbsp
4. Ginger chopped – 1 Tbsp
5. Fenugreek powder – ½ tsp
6. Asafoetida – 1 tsp
7. Turmeric powder – 1 tsp
8. Kashmiri chilli powder – 2 Tbsp
9. Chilli powder – 1 Tbsp
10. Sesame oil – 4 Tbsp
11. Mustard seeds – ½ tsp
12. Red chilli – 2-3
Preparation
1. Peel, de-seed and cut the lemon into small pieces.
2. Heat a pan. Add 2 Tbsp oil. Crackle mustard seeds. Add red chillies, curry leaves, green chillies. Saute for few seconds.
3. Add ginger, asafetida and fenugreek powder. Saute well and add the lemon pieces. Add salt. Mix well. Add turmeric powder and chilli powder. Saute and add jaggery. Mix well and remove from fire.
4. Add 2 Tbsp of hot sesame oil. When the pickle is cooled store in air tight glass jars.
Tips
1. Boiled tamarind water also can be added.
Comentários