Kerala Pickle Recipes
Carrot Pickle Recipe
Ingredients:
- Carrots - 1/2 kg
- Onions - 2 nos (made into a coarse paste)
- Ginger garlic paste - 1/2 tbsp
- Red chillies (Kollamulaku) - 3 nos
- Coriander powder - 2 tsp
- Mustard powder - 1 tsp
- Fenugreek (uluva) powder - 1/4 tsp
- Cumin (jeerakam) powder - 1/2 tsp
- Jaggery (sharkkara) powder - 1 1/2 tsp
- Vinegar - 3 tsp
- Chilly powder - 2 tsp
- Mustard seeds - 1/4 tsp
- Cumin seeds (jeerakam) - 1/4 tsp
- Black gram (uzhunnuparippu) - 1/4 tsp
- Fenugreek (uluva) seeds - 1/4 tsp
- Asafoetida (kayam) - a pinch
- Turmeric powder - a pinch
- Cooking oil - 1 cup
- Curry leaves - a stem
- Salt - as reqd
Preparation:
- Cut carrots lengthwise into four, or six pieces. Keep aside.
- Heat oil in a wok.
- Add mustard seeds, cumin seeds, fenugreek and blackgram.
- While the seeds splutter, add asafoetida, broken red chillies and curry leaves.
- Add onion and ginger garlic paste.
- Fry till it turns golden brown. Switch off the flame and allow it to cool.
- Along with the carrot pieces, add all the powders, salt and vinegar to the wok.Mix well.
- Store in an air tight bottle.
- Serve after 2 weeks.
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