With the name of the blog being thachi mammu, I realized that there is not a single post for the most important accompaniment that goes with thachi mammu.
It is pickle....usually avakkai (Mango pickle), Vadumangai (Tender mango), Mixed vegetable go higher up in the order of preferences. Lemon pickle...is savored generally when nothing else interesting is available. I made my first attempt at this one and it came out pretty well.
When made in this method, the pickle does not last long. So make it in small quantities and enjoy it fresh !
Ingredients:
Lemons - 2 (big ones)
Salt - 2 tbsp
Turmeric powder - 1 tbsp
Gingely oil - 3 tbsp ( if you are not diet conscious, be generous with this one)
Fenugreek powder - 1.5 tbsp
mustard, asafoetida ( to season)
Chilli powder - 3 tbsp
1. Cut lemon into small pieces. Heat kadai in medium flame, and add the cut lemons with salt and turmeric and mix well
2. Keep the kadai closed with lid for 2 minutes, you can see that the mixture starts to get a little gravy
3. In a separate kadai, heat gingely oil, add mustard, asafoetida powder
4. Add chilli powder and fenugreek powder to the lemons. Before mixing, add the seasoned hot oil and mix it all together and leave it for a couple of minutes.
5. If you think there is not enough juice in the mixture, you may boil a little bit of water in the same kadai in which you heated the seasoned oil and add it to the mixture.
6. Leave it out for 8 hours or so and then refrigerate.
With this method, the pickles turn out spicy and tangy without tasting bitter !.
Enjoy with thachi mammu!.
When made in this method, the pickle does not last long. So make it in small quantities and enjoy it fresh !
Ingredients:
Lemons - 2 (big ones)
Salt - 2 tbsp
Turmeric powder - 1 tbsp
Gingely oil - 3 tbsp ( if you are not diet conscious, be generous with this one)
Fenugreek powder - 1.5 tbsp
mustard, asafoetida ( to season)
Chilli powder - 3 tbsp
1. Cut lemon into small pieces. Heat kadai in medium flame, and add the cut lemons with salt and turmeric and mix well
2. Keep the kadai closed with lid for 2 minutes, you can see that the mixture starts to get a little gravy
3. In a separate kadai, heat gingely oil, add mustard, asafoetida powder
4. Add chilli powder and fenugreek powder to the lemons. Before mixing, add the seasoned hot oil and mix it all together and leave it for a couple of minutes.
5. If you think there is not enough juice in the mixture, you may boil a little bit of water in the same kadai in which you heated the seasoned oil and add it to the mixture.
6. Leave it out for 8 hours or so and then refrigerate.
With this method, the pickles turn out spicy and tangy without tasting bitter !.
Enjoy with thachi mammu!.
1 comment:
Yummy!! I want to have it now..
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