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Yam Pickle (Kanda Pachadi)

Ingredients:
Yam - 1 kg
Jaggery - 200 gms
Salt - 125 gms
Red chilli powder - 150 gms
Turmeric - 1 tbsp
Tamarind - 250 gms
Fenugreek powder - 1 tbsp
Mustard Powder - 50 gms

For talimpu:
Oil - 200 gms
Red chillies - 10
Garlic Pod - 1 (crushed)
Channa dal - 2 tsp
Urad dal - 2 tsp
Mustard seeds - 2 tsp
Curry leaves - few

Method:

  • Peel and cut yam into small pieces.
  • Soak tamarind in hot water for 30 minutes.
  • Grind tamarind, salt, turmeric, chilli powder, mustard and fenugreek powder, jaggery to make fine paste. Add yam pieces and grind once.
  • Transfer to bowl.
  • Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.
  • Switch off the flame and cool.
  • Pour this over pickle.
  • Transfer to dry jar and serve after 2 days.
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4

Dondakaya Masala (Gherkins Masala) curry

Ingredients:
Dondakayalu - 250gms
Onions - 2
Oil - 2 tbsp
Cumin seeds - 1tsp
Tamarind juice - 2 tsp
Turmeric - 1/4tsp
Salt to taste


For Masala paste:
Peanuts -1 tbsp, Red Chillies - 3 no.'s, Gingely seeds - 1tbsp, Coriander seeds - 1 tbsp, coconut powder - 1tbsp,  cumin seeds - 1 tsp


Method:
Cut the onions into small pieces. Slit the dondakayalu into 4 long pieces. Dry roast all the masala ingredients and grind to make fine powder. Heat the oil add jeera when it crackles add onions. Fry onions for 5 minutes add dondakayalu, turmeric and salt. Cook for another 5 minutes the add the masala powder, tamarind juice and some water. Cook the curry till the oil floats. This curry goes well with rice and roti.