Pasumanjal oorukai / Raw turmeric pickle

 

Pasumanjal oorukai / Raw Turmeric pickle

Ingredients:

* Peeled and chopped raw turmeric -  4 tblspn

* Chopped garlic - 3/4 tblspn

* Chopped ginger - 1/2 tblspn

* Chopped green chilli - 1 tblspn 

* Chilli powder - 1tblspn or less depends on the spiciness needed

* Gingelly oil - 5 tblspn

* Mustard seeds - 1/2 tspn

* Asafoetida powder - 1/2 tspn

* Lemon juice - 1 1/4 tblspn

* Salt - to taste 

Dry roast and grind:

* Mustard seeds - 1/2 tblspn

* Methi seeds - 1/2 tblspn

Method:

* Heat a thick kadai and dry roast methi and mustard seeds. Remove it cool and then powdered it 

* Heat 5tspn of oil in a kadai, after its heats up add 1/2 tspn mustard seeds and asafoetida powder.

* After it pops out add chopped garlic,ginger and green chilli. Saute it for 2 mins then add chopped turmeric.

* Keep in low flame till the moisture in the turmeric goes and it shrinks. Now add methi and mustard seeds powder.

* Followed by chilli powder and salt and mix well

* Saute for few minutes then add lemon juice and switch off the stove.

* After it cools down store it in a air tight container.

* Serve the tasty and healthy raw turmeric pickle after 2 days .

Manga Inji oorukai / Mango Ginger Pickle

Ingredients:

• Mango ginger - 1/4 kg
• Green chilli - 1 to 2 (depends on spicyness )
• Salt - to taste
• Lemon juice - 2 tspn 
• For tempering:
• Gingelly oil - 3 tspn
• Mustard seeds - 1/2 tspn
• Asafoetida powder - a pinch

Method:

• Mango ginger looks same as ginger, wash it thoroughly and peel the skin

• Then chop in to small thin pieces
• In a bowl take chopped mango ginger, chopped green chillies, lemon juice, salt and mix well
• Heat oil in a kadai, add mustard after it splutters switch off the stove add asafoetida and pour it on to the mango ginger and mix well
• Serve this as side dish to curd rice 

Note:

• This will last for only 2 days so make fresh whenever needed
• You can add chilli powder also it will give different taste

Mahali Kizhangu Pickle

Ingredients:

• Mahali Kizhangu - 1/4 kg
• Mustard Powder or Mustard seeds - 1 tblspn
• Turmeric powder - 1 tspn
• Chilli powder -  3/4 to 1 tspn 
• Lemon juice - 2 tspn (optional )
• Salt - to taste 
• Curd - add before serving

Method:

• Wash thoroughly the mahali kizhangu and put or soak in water for a day

• Next day peel the skin and cut and take the centre stem part and chop in to thin pieces
• Keep the chopped pieces in thin buttermilk 
• In a bowl take mustard powder or powder the mustard seeds , turmeric powder, chilli powder,salt and mix it well

• Add this dry powder to the chopped mahali kizhangu, along with lemon juice and mix well
• Allow it to soak for 2 to 3 days and then serve it  after mixing with the desire amount of curd

Ananya's Easy and Tasty Neer Nellikai (Gooseberry Pickle Oil-less)

Ingredients:

• Gooseberry - 1/2 kg ( approx 21 nos)
• Chilli Powder - 1 to 1/2 tspn
• Turmeric Powder - 1/4 tspn
• Salt - 2 tspn ( to taste )
• Water - 200ml

Method:

• Take gooseberry in a vessel and add water up to its surface or approximately 200ml, chilli powder, turmeric powder, salt and cook in pressure cooker for 3 to 4 whistle or until it becomes tender
• Keep this pickle ( neer nellikai ) in a airtight container and serve as a side dish for curd rice
• It will be in good condition up to 1 month in room temperature
• Since oil is not used it will be good for health also

Quick and Spicy Mango Pickle

Ingredients:

• Mango - 1 big
• Red Chilli Powder - 1 to 2 tspn ( depends on the sweetness and sourness of the mango )
• Turmeric Powder - 1/4 tspn
• Asafoetida Powder - 1 pinch
• Mustard  - 1/2 tspn
• Salt - to taste
• Oil - 3  to 4 tspn

Method:

• Cut the mango small
• Heat oil in a kadai add mustard , after it pops out add asafoetida, turmeric powder, red chilli powder
• Switch of the stove and add cut mango and salt and mix them well.

Your feedback/comments would be appreciated.