Pickles that Tickle and Preserves to Reserve !

Lime Pickles - Pressure pan method

When limes are available in plenty during season, this salted lime pickle is usually made.

Lime, medium size - 12

Salt - ½ cup ( this varies with the size & quality of limes)

Wash thoroughly & wipe the limes dry.

Keep the pressure pan on the stove & add 2 tbsp gingelly oil.

When it is hot, add the dry limes & saute for 3, 4 mts.

Close the cooker, but do not keep the weight.

After the first 2-3 mts on medium flame, reduce the flame.

After 7, 8 mts, open & stir well.

Close & cook on a low flame again for 7,8 mts more.

The correct stage is reached when the limes are cooked to soft & the skin starts cracking.

Or cook till this stage is reached.

Remove & cool completely.

Mix with salt & haldi & keep in a bottle.

Shake well twice a day for 2, 3 days.

The whole mixture would have blended well.

This preserves well for a long time & can be used as salted lime pickles.

To make hot lime pickle:

Take a few salted whole limes & chop into small pieces.

Add red chilli powder & methi - hing powder.

If you have pickle masala, you can add that straight away.

Heat gingelly oil, temper mustard seeds, cool & add.

 

tomato Thokku - sundried & prepared.

Tomatoes - 3 kgs – firm & yellow ( If sour tomatoes are avilable, go in for them)

Fresh tamarind ( called puthu puli) - 250 gms

Rock salt - Slightly less than 250 gms

Mustard - 30 gms

Methi seeds - 30 gms

Gingelly oil - ½ kg

Red chilli powder - 200 gms

Wash & wipe the fruit dry.

Cut each into 4 pieces.

Clean tamarind completely from seeds & threads.

In a jar alternate layers of tamarind, tomato pieces & salt.

Shake well the next day.

On the 3rd day, dry in a plate in the sun.

Repeat this till the water is almost dry.

Grind well & dry again till the paste is like halva & does not stick to the plate.

Fry methi seeds & hing without oil & powder.

Heat little oil, fry the mustard & then pour all oil & heat till quite hot.

Remove from fire & add chilli powder, paste & methi-ginger powder.

Mix well & after cooling transfer to a bottle.

This lasts for one year.

 

Curd Chillies - usually a must in South Indian homes.

Select plump small chillies which are not very hot & spicy.

Usually long chillies are very hot & best avoided.

For the curds, completely skim the milk before using, otherwise, it will not come out well.

Keep the curds outside for 2 days to become sour.

Chillies - 1 cup

Sour curds - 1 cup ( butter free)

Tamatind paste - 1 tsp

Salt

Methi powder - ½ tsp

Lightly slit the chillies at the bottom end.

If you like it very hot, use it like that, otherwise, deseed ( carefully with the tip of a knife) & put in hot water for 30 mts.

Drain completely.

Blend curd, tamarind paste, methi powder & salt in the mixie.

Soak chillies in this mixture & leave for 2 full days.

From the third day, take the chillies out &start drying them in a plate in the sun.

Keep the curd mixture also in the sun.

In the evening put them back in the curd.

Repeat this process till the chillies & curds become completely dry.

Store airtight.

 

Hello Sunkan !

dear Sunkan,
Thankyou very much for sharing your ideas !
Regards,
Chithra.

 

Nellikkai avakkai !

Dear Vidya,
I have made n . a years back. Cut nellikkai into segments - less uppu karam than regular avakkai. Otherwise, follow the same recipe.
Love,
Chithra.

 

Hello Meena & Vidya !

Dear Meena & Vidya,
I have a collection of pickles, murabbas, chunda - all of which I will post one by one !
Love,
Chithra.