Posts Tagged ‘pickle’

Volle Nimbvya Adgai(Wild Lemon Pickle)                                                                                                                                                                                                                                        

This pickle is specially prepared on Gokulashtami(KrishnaJayanthi/Janmashtami) day as a side dish during the meals. The lemon used is the large one(called kadaarangai in tamil). It is available in plenty in south India.



wild lemon-1

til oil-1/2 cup,

red chillies-10

mustard-1 tbsp,

methi seeds-1 tsps,

hing-1/4 tsp,

turmeric powder-1/4 tsp,

salt-1/2 cup.


In a heavy pan, heat oil and fry the whole lemon on medium flame.

Fry, till the lemon turns to golden brown uniformly all around.

Roll the lemon, now and then, to have it uniformly done.

After it cools down, cut it into small pieces and keep aside.

In a dry pan, fry methi and mustard seeds.

Fry chillies in little oil.

Powder the fried things.

Boil 1 cup of water, dissolve salt into it and then cool it.

Mix the above ground powders, turmeric powder and hing in salt water.

Add the lemon pieces and mix well.

The adgai/pickle is ready.

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Thiksani Humman-Type-2(Potato Fresh Pickle)

This is a pickle, like yam pickle with  different ingredients. As this is a freshly made one, it can be stored in a fridge for a few days. Goes well with idli/dosa, rice etc.



red chillies-6,

hing-1/8 tsp,

corriander seeds-1/2 tsp,

methi seeds-1/8 tsp,

mustard-1 tsps,

tamarind-1 lemon size ball,

oil for frying,

salt to taste.

For seasoning:

mustard-1 tsp,

coconut oil- 1 tsp,

curry leaves.


Soak the tamarind in little water.

Fry corrinder seeds, methi seeds and the mustard in a dry pan till the mustard crackles.

Clean, peel and  cut the potato into small cube-like pieces and deep fry in oil.Keep aside.

Fry chillies in oil, to light brownish shade.

Grind masala, with the fried condiments, along with tamarind, hing and salt to a fine paste. Add sufficient water to have a liquid consistency.

Add the fried potato to the masala.

Season with the remaining mustard and curry leaves. Mix well.

Can be consumed after an hour or so.

Note:  In place of fried potatos, cooked and mashed potato can also be


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Appla Phadi Adgai(Pickle With Papad Balls).

A simple variety of pickle that can be instantly prepared as a side dish with papads which are readily available in every home. In earlier days people used to make papads at home and fresh  papad balls were used to prepare the adgai.


raw papad-3,

red chillies-6,

hing-1/8 tsp,

urid dal-1 tsp,

tamarind-a small lemon size,

salt to taste,

oil for frying.

For Seasoning:

coconut oil-1tsp,

mustard seeds-1 tsp,

curry leaves.


Dip the papads in water and keep aside for a few mts.

Strip the papads and make small balls out of it.

Deep fry in oil to a crisp texture.

Soak tamarind in little water for a few minutes.

Fry the chillies  and urad dal in little oil, till  light brown.

Grind masala with chillies, urad dal, hing, salt and tamarind to a fine paste using little water.

Add water, if necessary, to get a liquid texture.

Add the fried papad balls.

Season with mustard seeds and curry leaves in oil.

Mix well.

Can be used after a couple of hours.

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Mhave(Core portion of Jackfruit) Adgai(Pickle)

The innermost part of the raw jackfruit which is rubbery in texture(called mhav in konkani), is used in cooking by the konkani community. The recipe given below is an instant pickle, which goes well with idli/dosa/meals, etc.


mhav(washed and cut into small pieces)-1 cup,

oil for frying,

red chillies-5,

tamarind-1 amla size,

hing-1/8 tsp,

salt to taste,

coconut oil-1 tsp,

mustard seeds-1 tsp,

curry leaves-a few.


Deep fry the mhav pieces to a crisp texture.

Deep fry the red chillies to light brown.

Grind chillies, tamarind, hing and salt to a smooth paste adding just enough water to get a chutney consistency.

Add the fried pieces of mhav.

Season with mustard and curry leaves in coconut oil.

This can be stored in the fridge for a week.

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Jeeve Miryakana Adgai(Fresh pepper Pickle)

This pickle is  prepared both as an instant pickle as well as the preservable one, depending upon the proportion of salt. In season, when fresh pepper pods are available, the pickle can be prepared. It goes well with pej(kanji), white rice etc. This pickle is very handy during convalesence period.


fresh pepper pods(green)-1 cup,


green chillies-6(cut into pieces),

ginger-2″ piece(cut into small pieces),

hing-1/4 tsp,

salt to taste,

oil-2 tbsps.


Cut the pepper pods into 1/2″ long pieces(It is not necessary to separate each pepper corn for making this dish).

Cut the lemon to small pieces.

Heat oil in a pan and remove from the flame, add to it the pepper pieces, lemon pieces and all the other condiments.

Mix thoroughly and store in a bottle.

Keep the pickle bottle in the open shelf for 4 days and then transfer it to the fridge.

It can be used as and when required.


To preserve the pepper pods, add 100 gms of pepper pods to 2 tbsps of salt, mix well and store it in a sterilised bottle. The pickle like the above one can be prepared as and when required.

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Mango and lemon can be treated and preseved, when they are available  cheaper in the market during the season,  using just salt. This is a very easy process. The dried items come handy at any time  and are used to prepare many recipies like pickles and dried mango to convert into ghassi/spicy chutney as a side dish with lunch/pej(kanji).



salt-100 gms.


Wash, pat-dry and cut the mangoes/lemons into large pieces.Add salt and mix well. Keep aside for 2 hrs.

Dry them on a plastic sheet in the hot sun, till it is reasonably dry.(Can be dried for 2 to 3 days)

Store it in a clean air tight bottle.

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This is mostly used as a side dish for meals.



red chillis-6,

hing-a small piece,

mustard seeds-1tsp,

tamarind-a small lemon size,

salt to taste,

coconut oil 1tsp(for seasoning),

oil for frying and

curry leaves.


Soak tamarind for about 10mts and remove the pulp.

Deep-fry chillies and hing in oil(it should not be overdone).

Clean and cut the bittergourd into small pieces and deep fry in oil to get a half-crispy texture.

Grind the chillies and hing along with the tamarind pulp to a soft texture adding 1/2 cup of water.

Add the fried bittergourd pieces to the above ground mix.

Add the salt and mix the whole contents well.

Do phannu(season)wth mustard seeds and curry leaves in oil.

Keep aside for half an hour to allow the masala absorbed properly. The adgai is ready for use.

This can be stored in a fridge for a week.

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