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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raw mango,lemons,karvanda,ambadi,green chillies and ginger(mixed together)-1/2 kg,
chilly powder- 50gms,
turmeric powder-1tsp,
hing powder-1tsp,
methi seeds-2tsps and
Clean, dry and cut the items into pieces.
Roast  methi seeds  without oil.
Grind roasted methi in a mixer.
Keep a pan on a burner , pour oil and crackle the mustard seeds.
Switch off the burner and add all the items into the kadai and mix thoroughly.
When the mix gets cooled,  pour it into clean dry bottle for storing.
The pickle can be ready for use after 10 days.
This type of pickle can also be prepared with individual item.

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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.
red clillies-10,
hing(solid)- 1 piece.
salt -2 tbsp,
mustard seeds-1 tbsp,
methi seeds -2tsp and
til oil(gingely oil) -1/2cup.
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:
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:
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):
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.
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.
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.
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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Ambule Nonche

Nonche ( Tender whole mango Pickle) makes every one drool and a  feast menu, is not complete with out a serving  of nonche or adgai.  It adds to the taste of the whole meal and Konkanis prepare  and store this nonche for their year long requirement. Larders get piled up with nonche and  Adgai (pickle) Bharanis (baked clay pot) and Konkanis love this so much that they take this along with  idli, dosa, hittu, chapathi and what not.  It needs a lot of finesse  to get  the taste and  texture right. Utmost care must be taken as this needs to be preserved for a long period.  Now the mango season has started and  markets are flooded with the ambulis. This is the right time to make the nonche.
Ambuli- 1kg, wash and wipe dried,
chilly powder-1-cup.
haldi-1 tsp.
hing 2 tsp
salt 100gms ( approximately) to be adjusted depending on the sourness of ambuli
Mustard dal 50  gms.  or crushed mustard
Add salt( crystal) to mangoes   and keep for 6 days. Add a little water (boiled and cooled )
Shake well once in 2 days.
Remove the water from the mangoes and boil.  Let it cool.
Grind chilly,  haldi, mustard and hing in the salt water.
Add the above mixture to the mangoes and mix well.
Pour in a clean glass bottle or Bharni.
Cover the pickle with a  a small cloth dipped in til oil.
Can be used after 15 days.
* The wet til oil cover would help in preserving the nonche for long period.
While using the nonche transfer  the required quantity into another bottle and replace the wet  oil  cloth on top . This would help in increasing the shelf life of the nonche.
Ambuli- Tender small mangoes

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