Traditional Pickles in EASY WAY

Green Chilly with Curd ~Moor Milakai

<!--StartFragment -->

We can prepare this item in the green chilly season. We can keep this moor milakai for many years .​

• Wash and clean the green chilies without removing the 'kambu'. ​
• Don't cut the chilies fully but just open them from one end to another with the help of knife. ​
• Put them in thick butter milk and add salt. ​
• Keep as it is for a day. ​
• Next day remove the chilies from the curd and keep them in sun light ​
• Evening again put them in the balance butter milk and soak.​
• Again the next day keep the chilies in the sun light. Like this do till all the butter milk has been absorbed.​
• Let the green chilies also become dry. And they will turn cream in colour. ​
• If you are able to break them with your fingers means it is correct. ​
• Now you can store them in a container ​
• Whenever you want to make some side dish for curd rice, just take a hand full of this dried chilies. ​
• Put them in hot oil and fry them till they turn brown or black. ​
• This is the best side dish for curd rice.:wave ​

 

Raw Black Pepper with curd.

<!--StartFragment -->
In Madras we used to get raw green colour pepper.
We can make good pickle out of this raw green pepper.
Just get them from the market and wash them.
Put them in thick butter milk with salt.
Mix well and keep as it is for 2 to 3 days.
After that we can start use this as side dish for curd rice.
To use more days keep it in the fridge.:wave

 

Salt Narthangai

I dont know the english name of this Narthangai.

Get Narthangai from the market.
Wash and wipe. Cut or make surul i.e role the narthangai with a knife, to make like a spring.
Put stone salt in side the spring and stuff.
When it is full that is the right quantity of salt for that one narthangai.
Do all narthangai like that and store in a pengan jadi or ceramise jar.
Close the lid. Daily once shuffle it. With in one week you can start using it.
This is best for curd rice.
It is very good for new mothers and old people. Because there is no oil in this and this will not get spoiled for years togather.
If you want to dried narthangai, cut them and put stone salt and shuffel daily.
After one week put it in a big plate and dry it in the sun light.
Daily do it with out fail till the narthangai becomes fully dry and replace it in a jar.

My grand mother will say 'NARTHANGAI KU POOTA UPPUM, NATHANAR KU SENJA SEERM YEAPA VUM VEENA PO GATHU'.

 

Salt Narthangai

I dont know the english name of this Narthangai.

Get Narthangai from the market.
Wash and wipe. Cut or make surul i.e role the narthangai with a knife, to make like a spring.
Put stone salt in side the spring and stuff.
When it is full that is the right quantity of salt for that one narthangai.
Do all narthangai like that and store in a pengan jadi or ceramic jar.
Close the lid. Shuffle it every day. With in one week you can start using it.
This is best for curd rice.
It is very good for new mothers and old people. Because there is no oil in this and this will not get spoiled for years togather.
If you want to dried narthangai, cut them and put stone salt and shuffel daily.
After one week put it in a big plate and dry it in the sun light.
Daily do it with out fail till the narthangai becomes fully dry and replace it in a jar.

My grand mother will say 'NARTHANGAI KU POOTA UPPUM, NATHANAR KU SENJA SEERM YEAPA VUM VEENA PO GATHU'.

I think that is correct.:wave

 

Narthangai with Red chilly powder

Get Narthangai from the market.
Wash and wipe. Cut in to pieces.
Put stone salt in a mixer grinder and make powder or use salt as per your wish.
Fry Red chilly in a pan by pouring a little oil and crush it in the mixer grinder.
Now put a pan and pour oil in it. Add mustard seeds and turmeric powder.
After musted seeds bursts put it on the cut pieces.
Add fenugreek powder and hing powder.
Add powdered salt and mix well.
Now pour oil on it and mix well.
Store in a pengan jadi or ceramic jar.
Close the lid. Shuffle it every day. With in one week you can start using it.
This is best for curd rice.
If you wants dried pickle, after one week put it in a big plate and dry it in the sun light.
Daily do it with out fail till the narthangai becomes fully dry and replace it in a jar.:wave

 

Mango Ginger.

We will get manga ginger in Madras.
Get manga ginger from the market. Clean well.
Make small pieces out of it. Cut green chillies also into small pieces.
Now put the two items in a bowl and add lemon juice and salt.
Mix well. Taste it.
If you want to correct the salt or sour you can add them as per your taste.
Mix well and you can use this immediately for curd rice.
Asusual if you keep it in the fridge you can use this manga ginger for a long time.:wave

 

Salt Amla (neer neli kai)

Get fresh Amla from the market. Wash and keep aside.
If you buy 1 kg Amla, get 100 gm. Green chilly also.
Pour 4 tea spoons of oil in a pressure cooker add mustard seeds and turmeric powder.
After the mustard seeds brusts, add cut green chilly in that. Fry well.
Pour 2 liters of water in cooker and put all the amlas and add salt.
Put fenugreek powder and hing powder.
Close the lid and allow 3 whistles.
After opening transter it to bottles.
As usual keep it in the fridge to avoide fungus.:wave

 

Kalla kai Pickle (hogplum/amtekai pickle)

I dont know the english name for this kalla kai. We will usually get this in the season of Krishna Jayanthi. This will looks like Ashako tree fruit, and red and green in colour. It is sour in taste. So we will usually use this to make pickle.

Kalla kai 1/2 kg
Red chilly powder 150 gms ( you can adjust as per your taste. Oil fry red chilly and powder them)
Salt - 50 gms ( you can adjust this too)
Oil to fry

Make seasoning with mustard seeds and turmeric powder.
Crack the kalla kai to remove the white seeds from inside.
Put the cracked kalla kai in the pan and add salt, fenugreek powder and hing powder.
Mix well. Let it be for a while and stir well.
When it starts cooking add red chilly powder.
Simer the flame and when oil comes out of the pickle remove it from the fire.:wave

 

Hot Amla Pickle

Get fresh Amla from the market. Wash and keep aside.
If you buy 1 kg Amla, get 100 gm. Red chilly Powder also.

Pour 2 liters of water in cooker and put all the amlas and add salt.
Close the lid and allow 3 whistles.
After opening, let it become cool.
Remove the seed from the Amla and keep ready.
Pour oil in a pan and make seasoning with mustard seeds and turmeric powder.
Add the Amla pieces and mix well.
Now add red chilly powder and stir well.
Put fenugreek powder and hing powder.
Let them mix well. Remove it from the fire.
Allow it to cool. Transter it to bottles.
As usual keep it in the fridge to avoide fungus.:wave
<!-- / message -->

 

Stuffed Lemon Pickle

Ingredients:

1/2 kg lemon, washed and dried
100 gms ginger, washed and peeled
21/2 tbsp salt
21/2 tbsp black salt
11/2 tbsp red chilli powder
1/4 tsp asafoetida
1 cup sugar
3 tbsp ajwain
1/4 tbsp crushed mustard seeds
1 tbsp garam masala

Method :

Give 4 cuts to lemons, keeping the whole lemon intact
Grate the ginger
In a steel vessel, put all the ingredients
Mix it well and fill the lemons.
Tie the vessel with muslin cloth
Keep it sun for 30 days
Store in air-tight container