Maavadu – Pickled Baby Mangoes
Maavadu is pickled baby mangoes, a traditional South Indian pickle. During the summer season we make this pickle and enjoy through out the year. Maavadu and curd rice are the best combination. My mom and sister usually buy a lot of these baby mangoes and make pickles every year for us. These are brought by my parents from India and am enjoying fresh pickles this year. Ingredients: Vadu maangai – 1 kg (baby mangoes less than 2″ in size) Mustard seeds – 50 gram Long dried red chilies – 6 Turmeric powder – 4 tbsp (or whole turmeric – 3) Sea Salt or Rock Salt – 150 g Castor oil Method of Preparation: Sterilize a ceramic or glass jar in which you are going to pickle the mangoes. Wipe it with clean towel or paper towel. Soak mustard...
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Lemon Pickle
Homemade Pickles are the best. I always prefer them because they are fresh with less sodium and other preservatives. Lemon pickle is one of the easiest pickle to make at home. If you have a bag of lemons lying around in your pantry you can pickle them and store it in the refrigerator or gift it to your friends. It saves you a lot of money as well. Here is a simple recipe for making tasty lemon pickles. You can serve them with rice or roti. I love to pair them with curd or yogurt rice. It is perfect for this hot weather. Ingredients: Big lemons – 5 Salt – 3 tsp Dried red chilies – 4 Fenugreek seeds (methi) – 1/2 tsp Turmeric powder – 1/2 tsp A small piece of asafoetida Sesame oil – 2/3 cup Method...
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Puli Inji – Tangy Ginger Curry
Puli Inji is a tangy and spicy dish with ginger and tamarind paste as the main ingredients. It is a perfect condiment with curd rice or any other rice. Easy to make and you can store it in the refrigerator for upto a month. It is more like pickle but tastes like Vathakuzhambu. My mother in law is here and I learnt this recipe from her. She makes authentic Palakad dishes which are simple and delicious. I am looking forward to share more recipes from her. So keep posted!! Ingredients: Chopped ginger – 4 tbsp Green chilies – 2 Whole tamarind – one lemon size Fenugreek seeds – 1/4 tsp Mustard seeds – 1/4 tsp Sesame oil – 2 tbsp Curry leaves 1″ piece of jaggery A pinch of turmeric powder A pinch of asafoetida Salt to taste Method of...
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Mango Pickle – Mango Thokku
Mango Pickle is the most common Indian pickle. There are varieties of mango pickle available commercially which are prepared from different types of mangoes. Today I am sharing the recipe for Mango Thokku which is from South India. For this recipe you need mangoes that are raw and hard which gives a tangy taste to the pickle.It is very easy to make this pickle. It is fresh and contains less sodium compared to the store bought ones. Enjoy this homemade pickle with rice or roti. Ingredients: Raw green mango – 2 (grated or thinly sliced) Vegetable oil(or any cooking oil) – 2 tbsp Gingelly or sesame oil – 1/4 cup Fenugreek seeds or methi seeds – 1 tsp Dried red chilies – 13 Turmeric powder – 1/2 tsp Salt to taste’ Method of Preparation: Peel the skin and grate...
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Tomato Onion Pickle – Thakkali Vengaya Thokku
This is a quick and simple multipurpose pickle that can be served with rice or idli/dosa or roti. This is another signature dish from my mom and a container of this pickle is found in her refrigerator through out the year. Since tomatoes are not seasonal, you can make this pickle anytime of the year and enjoy it. It’s spicy jam and makes a wonderful spread for bread. I would say I am obsessed with this pickle…:) You may think I have used a lot of oil but the pickle requires that much to stay fresh. Try to use sesame oil which makes it more tasty and flavorful. You can get it from any Indian stores here in the U.S. Preparation time: 30 minutes Cooking time: 40 minutes Yield: 8 to 10 oz (250 grams) Spice level: 4 out...
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Raw Mango Pickle
This is one of the easiest mango pickle recipes from my mom. I love mangoes and especially mango pickles. It goes well with curd (yogurt) rice and sambar (lentil) rice. Preparation Time : 20 minutes Spice Level : 3 out of 5 No of Servings: 8-10 Ingredients: Raw Mango : 1 Oil : 2 tbsp Mustard seeds : 1/2 tsp Urad dal : 1/2 tsp Curry Leaves : 5-6 Asafoetida : a pinch Red chili powder : 1 tbsp Salt : to taste Method Of Preparation: Chop the mango into cube like small pieces. In a wide bowl add red chili powder, salt and cut raw mango. Shake it well so it will mix together evenly. Heat oil in a small pan add mustard seeds, urad dal, asafoetida and curry leaves. Once the seeds sputter remove from heat and add it...
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