Monday, 28 December 2015

Instant Onion pickle


There was so much leftover rice after Sunday lunch.  My mind ticked curd rice for dinner. All of them agreed too. My husband said he will make some instant pickle. There was no lemon or Raw mango at home. He said, let’s try with onions. It came out too good.
Thanks to my husband for the recipe.
This pickle can be made within 15 mins of time and stored in fridge for abo
Ingredients:
  • Onions – 5 medium size
  • Gingely oil – 5 tsp
  • Mustard seeds – 1 tsp
  • Chili powder – 1.5 tbsp (can be altered according to ur taste)
  • Turmeric powder – 1 tsp
  • Asafetida – ½ tsp
  • Tamarind – 1 big lemon size
  • Water for soaking tamarind – 1 cup.
  • Salt as required.
To dry roast and grind:
  • Mustard seeds – 1 tsp
  • Fenugreek seeds – 1 tsp
Preparation:
Soak tamarind in warm water and extract thick juice from it.



Dry roast Mustard and fenugreek seeds in a pan and powder it.
Finely chop onions and keep it aside.
Method:
Heat 5 tsp of oil in a pan.

Once oil is heated, add mustard seeds. Let it splutter.


Add onions, fry till it becomes soft.



Add chili powder, turmeric powder and Asafetida. Stir for couple of mins.


Add the extracted tamarind juice. Nearly 1 cup of juice.


Add salt.


Keep stirring now and then and cook it the oil oozes out from the pickle.


Finally add the roasted and powdered mustard + Fenugreek seeds, mix well and switch off the stove.


Once it is cooled down, store it in a dry jar.
This is instant pickle so it holds up well only for 3 to 4 days if stored in fridge.
Too good with curd rice, idli, dosa and rotis too.


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