Pickles
Korivi Kharam aka Red chilli pickle
One of my all-time-favorite pickles. Is yummy when served with hot rice and ghee. But, make sure you eat in limited quantity :D Here's what you need...
- Red chillies - 1/2 kilo
- Tamarind - ~100 gms
- Fenugreek powdered (roasted and powdered) - 50 gms
- Turmeric - 2 tsps
- Salt - 175 -200 gms
- Oil - 150 gms
- Mustard seeds - 2 tsps
- Asafoetida - 1 tsp
Preparation method
- Clean the chillies with a clean, dry cloth and spread it on a clean (dry) surface for a few minutes.
- Cut the chillies and grind them along with salt and turmeric coarsely.
- Add the ground fenugreek powder and tamarind and let it rest in a plastic or a glass container for 2 days.
- On the 3rd day, grind the mixture to a smooth paste.
- In a pan, heat the oil and add the mustard seeds and wait for it to splutter. Turn off the flame, add asafoetida and let the oil cool completely.
- Add the oil to the ground pickle and stir well.
- Leave it for a few hours before you serve with hot rice and ghee.
Preparation time - 45 mins
Mango pickle
My father-in-law who is a pickle freak, bought a couple of mangoes for the pickle. Rather than making the traditional pickle (Aavakai), we decided to cut the mangoes into fine pieces and pickle it. Here's what you need...
- Raw mangoes (skinned and finely chopped) - 4 1/2 cups
- Red chilli powder - 1 cup
- Mustard seeds powder (Aava pindi) - 1 cup
- Salt - 3/4 cup
- Sesame oil - 250 gms
Preparation method
- Take a dry vessel (preferably a large one, to mix all the ingredients well) and put the chopped mangoes in it. Let it dry for a few minutes.
- Add the chilli powder, salt and mustard powder and mix well.
- Add the sesame oil and mix well.
- Leave it for a few hours before you serve with hot rice and ghee.
This reminded me of my childhood, when we siblings and cousins spent time together during the summer vacations. Such fond memories, truly treasured!
Just after mixing...
After leaving it for about 4-5 hours...
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