How about having a tongue tickling spicy and sweet pickle as a starter for your meal? Hmmm..I can see everyone slurp..:)
I have had umpteen number of sadhyas and this pickle is an inseparable part of it. Just look around and everyone is just enjoying the pickle. Like we say kuch katta kuch meetta. This is served on the left side corner of the plantain leaf/Vazhayila.
Its a breeze to prepare and is best when prepared the day before use. In one hour time itself the pickle starts emanating that nice aroma and tastes delicious. I have always loved the taste of this pickle but never had a chance to try it. Just loved making it.
Beetroot - 2 cups grated
Carrot - 2 cups grated
Red Chilly powder - 2 tbsp ( alter it as per your spice level)
Sugar - 2 tbsp
Salt - 1 1/2 tbsp
Vinegar - 500 ml
Garlic - 1 cup chopped lengthwise (thin long slivers)
Green Chilli - 4 chopped
Dates - 300 gms
Fenugreek Powder (Uluva podi) - a pinch
Asafoetida (kaayam podi) - a pinch
Split mustard seeds (Kaduku parippu)- 2 tbsp
In a bowl place the garlic.
Pour the vinegar on top. Close the bowl with a lid for 5 minutes.
Add the grated beetroot.
Add the grated carrot. Close it with a lid every time you finish adding an ingredient.
Add all the ingredients one by one - chilly, chilly powder, salt, sugar, dates, fenugreek, asafoetida and split mustard seeds.
Close the lid and keep aside for an hour. Check the taste and add salt, chilly if required.
You can add more chilly powder or chilly if it is less spicy after 1 hour.
Use very dark crimson beetroots for best results
Do not forget to close the jar with a well covered lid as the aroma should not escape.
If you would like to check out my other Onam Sadhya Vibhavangal please click on the links below
1. Puli Ingi
4. Pineapple Pachadi
5. Kumbalanga Pachadi
Very new to me.. looks too good dear.. thanks for the recipe :)ReplyDelete
thats an easy breezy pickle recipe...ReplyDelete
Its a treat to eyes those pics..pickle looks absolutely amazingReplyDelete
Thanks Hari Chandana, Deepthi and Pratibha. Just love to see those lovely comments.ReplyDelete
Spicy and yummy pickle.ReplyDelete
Luv the bright color .... nice pickle !ReplyDelete
nice pickle...love the clicks..ReplyDelete
Hi Rinku, i love how this pickle looks and no oil! I used to love the dates pickle that Benglaies serve with their meal. Could you tell me how long does this store? As it looks like a large quantity for two people to eat, and i want to try out a sweet and sour pickle.ReplyDelete
what a beautiful click and great recipe tooReplyDelete
wow thats really intresting recipe,healthy and delicious achar...luks yum...ReplyDelete
Tongue tickling, lip smacking pickle!!!!ReplyDelete
Btw, heard u & shireen will be visiting mlore sometime soon...Looking fwd to meeting u both then!!!ReplyDelete
I haven't heard of this.. a new recipe.. lovely clicks..ReplyDelete
This is new to me,adipoli pickle..love the colorReplyDelete
Wow,too good,this is totally new to me! Lovely photography!ReplyDelete
Gorgeous pictures Rinku!!! Love the pickle, im absolutely new to this...must try it sometime!!ReplyDelete
pickle looks so tempting....ReplyDelete
Kinda new pickle for me, seriously irresistible and catchy..ReplyDelete
@La @ FoodSlice This pickle has a shelf life of almost 2-3 months even without refrigeration. Usually it is made in bulk and stored in bharanis(the pot u can see above). So go ahead and make half the quantity and I am sure it will get over soon.ReplyDelete
@Prathima..yeah sure dear. Will meet up if all goes well. :)
Thanks to all my other dear friends who have posted such lovely comments..
This is my first time on your space. The pickle looks so gorgeous. You presented it very well. Just loved the bharanis.
Sorry ...yesterday I m not able to check the recipe...ReplyDelete
This pickle is totally new to me n very interesting...so healthy n delicious pickle..bookmarked to try :) awesome pictures ...loved it !!!
Totally new to me...looks very tempting..First time here and am loving ur space completely :)ReplyDelete
finally authentic malayali food, can you share dal payasam receipe and dry prawns recepie with meReplyDelete
i had it in canoor during my last trip will really appreciate
i luv yr recipe..wanna try soon..but i have one doubt..should we steam the beetroot 1st and then grate it..or can we directly use the raw beetroot for grating..ReplyDelete