Monday, 17 February 2014

Authentic Kerala Pickle/ Vella naranga achar

Ingredients :

Lemons: 4 large sized (6-8 small ones)
Bird's eye chilli : 10  slit.
Garlic: 4 to 5 cloves and cut to length wise
Ginger: 2 table spoon finely chopped
Curry leaves: 2 to 3 sprigs.
Vinegar: 3 table spoon.
Gingelly oil: 1 1/2 tbsp.
Asafoetida - 1/4 tsp
Fenugreek powder - 1/4 tsp
Mustard seeds - 2tsp
Salt: 2 to 3 tsp or as needed

Method :

1. Steam lemons for about 5-10 minutes according till the lemon is tender. Allow this to cool.
2.  Cut lemon into small pieces. 
2. Heat oil in deep pan (best to use a clay pot) and splutter mustard seeds. 
3. Add ginger and curry leaves. Saute for 2 minutes.
3. Add chillies and garlic and stir for 2-3 minutes.
4. Add the lemons, asafoetida, fenugreek, salt and let it cook for 5 minutes over medium flame.  Remove from heat and sprinkle the vinegar.
5. Let the pickle cool down completely and transfer to a dry jar
 6. Add little bit more ginglle oil  Or wet a cloth in ginglle oil and cover the pickle with this. 

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