KOORKA / CHINESE POTATO LASOONI PICKLE

Usually this koorka / Chinese potatoes are boiled and fried like ordinary potatoes . But here I have prepared pickle out of this yummy koorka / Chinese potato adding garlic to it.

Combination of garlic and koorka cooked with coconut oil gives you heavenly taste.

  

Try out this yummy unique koorka / Chinese potato pickle and put in your feed back.

INGREDIENTS

Koorka/Chinese potatoes     (finely chopped)         - 500 grams

Garlic cloves                                                               - 100 grams

Red chillies                                                                - 10 to 15 nos

Mustard seeds                                                           - 1 tbsp

Tamarind                                                                   - small lemon size

Coconut oil                                                                 - 6 tbsps

Turmeric powder                                                       - ¼ tsp

Salt                                                                              - to taste

INGREDIENTS FOR GARNISHING

 Garlic                                                             - few

Red chillies                                                    - 2 nos

 METHOD

Clean the koorkai well and chop it finely and put it in water.

 Heat 3 tbsps of coconut oil and add the cleaned and chopped  koorkai / Chinese potatoes and cook in the coconut oil in medium flame till it is half cooked.

 Meanwhile grind red chillies, tamarind, garlic, salt, mustard seeds and turmeric powder.

Add the ground paste to the half cooked koorka / Chinese potatoes and mix well .

Add remaining 3 tbsps of coconut oil and cook in medium flame till the oil separate from the pickle.

Remove from flame and garnish it with fried garlic and red chillies.

NOTES

You can increase or decrease the quantity of red chillies according to your spiciness level.

Garlic is also optional but if you add garlic it will reduce the gastric problem for some have gastric problem  when they consume koorka / Chinese potatoes.

ROYAL SHALLOT PICKLE / SMALL ONION PICKLE

Keep handy this Yummy, tangy, spicy shallot / small onion  pickle to serve your idlis, dosas, curd rice, rotis etc. easy and tasty pickle with the nice aroma of roasted white til make your lunch breakfast and dinner a heavenly one.

Do try this yummy royal shallot pickle and put in your feed back.

INGREDIENTS

Small onions/Chinna vengayam/Shallots       - 2 cups

Garlic                                                              - 10 cloves

Tamarind                                                         - Big lemon size

Red chilli                                                         - 2 tsps

Turmeric powder                                             - 1/4 tsp

Salt                                                                  - to taste

Roasted methi seeds powder                           - ¼ tsp

Roasted white til powder                                - 1/4 tsp

Jaggery                                                            - 1/2 tsp

Asafetida powder                                          - ¼ tsp

INGREDIENTS FOR SEASONING

Gingely oil                                                    – 4 tbsps

Mustard seeds                                                - 1 tsp

Urad dal                                                         - 1/2 tsp

Red chillies                                                    - 2 nos

METHOD

Wash and peel the small onions.

.Soak tamarind in enough water for 15 minutes

Wash and peel the small onions.

.Soak tamarind in enough water for 15 minutes

.Then take the tamarind extract and keep aside.

Heat one tbsp of gingelly oil and add shallots / small onions , garlic adding a pinch of salt.

 Fry till it becomes translucent. Allow it to cool and grind .

Heat a kadai with gingely oil and splutter mustard seeds,urad dal and red chillies.

Add ground  onion paste with required salt.
Now add the tamarind extract,turmeric powder, red chilli powder,hing,jaggery and boil for few minutes till ground onion paste gets cooked well and the pickle gets thickened.

Finally add the roasted methi powder and roasted til powder and remove from flame.

A perfect accompaniment for dosas, idlis and heavenly combo for curd rice.

Try this yummy shallot / small onion pickle and put in your suggestions.

PACHAI MILAGAI THOKKU / GREEN CHILLI PICKLE

Green chilli thokku is a spicy hot pickle goes well with all main course dishes. This recipe I have learnt from my cousin, thank you Uma for the recipe.  I felt over this thokku and she prepaed some for me and also noted down the recipe from my cousin.I have made some variations with her recipe and prepared.

INGREDIENTS

Green chillies          - 200 grams

Tamarind                 - 50 grams

Garlic                         - 15 to 20 cloves(optional)

Grated jiggery         - 1 tbsp

Methi seeds              - 1 tbsp

Mustard seeds         - 1 tbsp

Salt                              - to taste

Gingelly oil               - 6 tbsps

METHOD    

Dry roast the methi seeds and powder it in a blender.

Powder the mustard seds and keep aside.

Wash the green chillies and grind it into a smooth paste adding salt, tamarind and garlic ( if you are adding garlic)

Heat 3  tbsps of gingelly oil ina pan and add the ground chilli paste.

Cook it in a medium flame  and  add remainig gingelly oils in 2 or 3 intervals and cook till the oil seperates fom the chilli paste.

Add the grated jiggery and roasted methi powder and mustard powder and mix well.

Hot spicy green chilli thokku is ready to serve.

Serve with curd rice, dosas idlis rotis etc.

KADA CHAKKA / BREAD FRUIT PICKLE

Another spicy dish from Kada chakka / Bread fruit . Kada chakka / Bread fruit pickle.An easy, tasty & unique  instant pickle to enhance the taste of your lunch.

INGREDIENTS

Kada chakka / bread fruit (finely chopped)          - 2 cups.
salt                                                                                  - to taste
Chilli powder                                                               - 2 to 3 tbsps
Mustard seeds                                                               - 2 ½ tsps
Methi seeds                                                                    - ½ tsp
Asafoetida powder                                                        - ¼ tsp
Green chillies                                                                - 5 nos
Mustard seeds                                                               - 1 tsp

FOR SEASONING

Gingelly oil                             - ¼ cup

Mustard seeds                      - 1 tsp

Methi seeds                           - 1/4 tsp

Red chilli                                - 2 nos

 METHOD

Dry roast the methi seeds and powder it finely, along with mustard seeds and keep aside.(no need to roast the mustard seeds)
Crush the  green chillies.
Mix required salt with the chopped kada chakka / bread fruit and keep it for 30 minutes.  (marinating  overnight increases the taste of pickle).

Heat oil add mustard seeds, when it splutters,add methi seeds and  add red chilli, and add asafetida powder and add the marinated kada chakka / bread fruit. 

Add chilli powder and mix well and cook in a medium flame till the kada chakka becomes tender.

Finally add mustard ,methi seed powder and  crushed chillies and mix well.
Spicy kada chakka / bread fruit pickle is ready to serve.
Serve  with chappathis, white rice, dosas etc.

CUT MANGO PICKLE

Try this easy cut mango pickle with green sour mangoes 

INGREDIENTS

Sour green mangoes             - 5 nos

Turmeric powder                   - ¼ tsp

Salt                                                - to taste

Red chilli powder                   - 2 to 4 tbsps

Jiggery                                        - 3 tbsps

Gingelly oil                              - 10 tbsps

Asafetida powder                  - ½ tsp

INGREDIENTS FOR DRY ROASTING

Methi seeds                           - 2 tsps

Mustard seeds                     - 1 tsp

Dry roast the methi seeds and mustard seeds separately and powder it in a mixie and keep aside.

METHOD  

Wash, and slice the mangoes with the skin about 1/2 an inch in length, add salt and marinate for overnight.(if you don’t have time to marinate add the salt with the chilli powder while frying).

Heat  a pan and add half the quantity of the gingelly oil and add the sliced mangoes and fry it in simmer flame till the moisture evaporates.

Add turmeric powder, and fry for few more minutes.

Add red chilli powder, jiggery and methi mustard seeds powder and mix well.

When oil starts oozing from the pickle remove from flame and allow it to cool.

Store it in a dry air tight container.

Serve with dosas, idlis, curd rice etc. 

WATERMELON RIND PICKLE

Watermelon is a super summer refreshment fruit .Usually we eat the juicy red flesh and throw away the rind of watermelon.Rind is the tough outer skin of  certain fruits. We can prepare different varieties of dishes from this watermelon rind. I tried a spicy pickle from this watermelon rind. A super tasty spicy pickle. Try this out friends.

INGREDIENTS

Watermelon rind (finely chopped)              - 2 cups
(Remove the red flesh and peel the green skin from the rind and chop it finely).
salt                                                                           - to taste
Chilli powder                                                      - 2 to 3 tbsps
Mustard seeds                                                   - 2 ½ tsps
Methi seeds                                                       - ½ tsp
Asafoetida powder                                           - ¼ tsp

FOR SEASONING

Gingelly oil                             - ¼ cupMustard seeds                      - 1 tspRed chilli                                - 2 nos

                                             

METHOD

Dry roast the methi seeds and powder it finely, along with mustard seeds and keep aside.(no need to roast the mustard seeds)
Mix required salt with the chopped watermelon rind and keep it overnight.(if you want to use it immediately, marinate just  for 20 minutes. But marinating  overnight increases the taste of pickle).
Add chilli powder, mustard and methi seed powder and mix well.
Heat oil add mustard seeds, when it splutters, add red chilli, and add asafetida powder remove from flame .
Add the seasonings to the watermelon rind mixture and mix it well.Spicy watermelon rind pickle is ready to serve.Serve  with chappathis, white rice, dosas etc.

NOTES
You can make variations to this pickle by adding, a few garlic cloves, crushed green chillies instead of red chilli powder Adjust chilli powder and salt to your preference.

ANDHRA MULTIPURPOSE TOMATO PICKLE

Andhra multi purpose tomato pickle is a spicy tangy pickle can be used for making tomato rice, rasam and be served as accompaniment for dosas, idlis rotis etc.If we keep this pickle handy can be used for several purposes.

  INGREDIENTS

  

   Chopped tomatoes                        - 500 grams

   Red chilies de seeded                   - 12 nos

   Turmeric powder                          - 1 tsp

   Tamarind extract                          - from 100 gms of tamarind

  (adjust according to the tanginess of tomatoes.)

   Jaggery                                                - 2 tbsps

   Salt                                                      - to taste.

   Methi seeds                                    - 1 tbsp

   Mustard seeds                               - 1 tbsp

   INGREDIENTS FOR SEASONING

Gingelly oil                                  - 1/4 cup

Curry leaves                               - 1 sprig

Mustard seeds                           - 1 tbsp

Red chilli deseeded                   - 3 nos

Asafetida                                      - ¼ tsp

Kashmiri red chilli powder   - 2 tbsp

METHOD

 Wash tomatoes keep them aside to dry.

Dry roast fenugreek seeds and mustard seeds on a low flame till they emit a nice aroma   and powder the roasted methi seeds and mustardseeds.

Fry the chopped tomatoes with tamarind,deseeded red chillies,salt and  turmeric powder in a pan on a medium flame till they turn mushy.

Remove from flame and keep aside to cool.

Grind the cooked tomatoes to a smooth paste.

Heat half of the gingelly oil in a pan and season it with mustard seeds, red chillies, asafetida, and curry leaves.

Add the ground paste to the above seasonings and add kashmiri red chilli powder and jiggery.

Add remaining oil to the puree and cook till the oil seperates from the tomato gravy.

Finally add the dry roasted powders cook for few minutes and remove from flame.

Yummy tangy and spicy Andra tomato pickle is ready to serve.

Can serve with plain rice, dosas , idlis roti etc.

VARIATION

Can add garlic while frying tomatoes.

CILANTRO PICKLE / CORIANDER LEAVES PICKLE

Cilantro / coriander is the source of dietary fibre, manganese, iron and magnesium. Coriander leaves are rich in iron, Vitamin k and Vitamin C. This herb has multiple health benefits.With this herb  I have prepared  spicy pickle.

Cilantro / coriander pickle is a unique one which is very tasty and healthy too. Coriander leaves has an amazing aroma and enhances the taste of dish .We usually use this coriander leaves for garnishing, and also prepares  chutney.

Try this coriander pickle, a best accompaniment for all dishes.

INGREDIENTS

Coriander leaves                               - 1 kg

Jaggery (powdered)                        - 250 grams

Sugar                                                      -250 grams

Tamarind                                            -of a medium sized orange size

Vinegar                                                 - 1 cup

Green chillies                                     - 15 nos

Salt                                                          - to taste

Turmeric powder                             - 1 tsp

Gingelly oil                                         - 400 to 500 ml

INGREDIENTS FOR DRY ROAST

Cumin seeds                      - 25 gms

Methi seeds                        - 25 gms

Mustard seeds                   - 25 gms

Fennel seeds                      - 25 gms(optional)

Dry roast the above ingredients separately in a low flame  and powder it in a mixie to a nice powder.

METHOD

Wash the fresh coriander leaves,  drain well in a colander and spread on a clean cloth.

Allow it to dry for 20 to 30 minutes in a shade.

Chop the leaves and grind it with green chillies,salt and tamarind.

Use the vinegar for grinding the leaves.(don’t use water.)

Heat a heavy bottomed pan and add gingelly oil.

Heat the oil well and add the ground coriander leaves paste.

Add turmeric powder, sugar and mix well.

Cook on a low flame. After few minutes add powdered  jiggery.

Keep cooking on a low flame.

Close the pan partially, otherwise the coriander puree will splutter.

Cook till the oil oozes out from the sides of the pan.

Finally add the dry roasted powder and mix well and cook for few more minutes.

Spicy, tangy , sweety coriander pickle is ready.

Allow it to cool and store in air tight jars. 

You can have it with dosas idlies, white rice, chappathi etc.

Can prepare coriander rice with this pickle,just add this pickle to seasoned oil and add rice.

NOTES

Adjust the quantity of green chillies according to your spiciness.

Adding jiggery is also according to your choice of taste.Don’t omit it  sweetness to this pickle enhances the taste.Adjust the quantity.

VARIATIONS

We can prepare pudina pickle and curry leaves pickle or mixture of three  by using the same method.