PUDDI GALLELEIN(DRY PICKLES).
Dry pickles can be prepared with raw mangoes, lemons, avvalo(avla), karambal, karvanda, bittergourd etc. There is little difference in each preparation. Masala preparation for all the items is same.
MASALA AND PICKLE PREPARATION:
Ingredients:
red clillies-10,
hing(solid)- 1 piece.
salt -2 tbsp,
mustard seeds-1 tbsp,
methi seeds -2tsp and
til oil(gingely oil) -1/2cup.
MASALA PREPARATION:
Fry chillies and hing in little oil.
Fry mustard seeds and methi seeds separately without oil.
Grind all the fried items.
This ground mix is called Masala.
The method for making pickles with this masala is given below.
Mango Pickle:
Method:
Clean and deseed 1/2 kg of raw mangoes and cut to big pieces(approx.1″ by 1″).
Roll the mango pieces in the salt and sun-dry it for a full day. Most of the water must have been evaporated.
Heat the remaining oil in a pan and add the dried mango pieces.
Cook it for 5 mts on a low flame.
When it gets cooled, add the masala and mix well. Add more salt, if necessary.
Store in a clean airtight bottle.The pickle will be ready for use after 15 days.
This pickle has a long shelf life.
Lemon Pickle:
Method:
Heat the oil (1/2cup)in a pan and add 10nos. whole lemons.
Keep on stirring till the lemons are fried to a brown shade.
Add salt to the masala and mix well.
Cut the fried lemons into two and stuff them with the masala mix and press both halves lightly.
Store it in a clean airtight bottle.
The pickle will be ready for use after a full month.
It has a long shelf life.
Gooseberry Pickle(Avvalo Puddi Gallolo):
Method:
Heat oil(1/2 cup) in a pan and fry 15 small avlas(whole) till they are cooked and turn brown in colour.
Add salt to the masala and mix well.
Roll the fried avlas in the masala mix and mix thoroughly.
Store in a clean airtight bottle.
Pickle will be ready for use after 15 days.
This pickle has also a long shelf-life.
Karambal Pickle.(A kind of sour fruit available in Kerala).
There are two types of karambal, one being smooth all around and the other one having cut edges around. The first one is also called bimbil in Mangalore and chemmeenpuli in Malayalam. The second one is called dharan karmbal in konkani and star fruit in English.
Method:
Clean and cut 1/2 kg karambal into big pieces.
Roll in the salt and sun-dry for a whole day.
Heat oil(1/2 cup) in a pan and fry the karambal for 5 mts.
Add the fried karambal to the masala mix and thoroughly mix.
Store in a clean airtight bottle.
Bittergourd Pickle:
Tamarind is an additional ingredient for making this pickle.
bittergourd-1/2kg ,
tamarind-a lemon size and
A small additional quantity of oil for deep frying.
Method:
Clean and cut the bittergourd into long pieces.
Soak tamarind in a cup of water for 1hour. Remove pulp.
Mix the bittergourd pieces with the pulp and keep it for 6 hrs.
Squeeze the pieces to remove the water and deep fry in oil to a medium crisp texture.
Mix well, the fried pieces with salt and the pickle masala.
Store it in a clean airtight bottle.
NOTE:
While sun-drying, salt is used to marinate the item. Hence, during the preparation of the pickle, no salt is required. Additional salt can be added, if necessary, after tasting the pickle. As the sourness of the items vary, salt requirement also may vary.
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