Ingredients:
Gherkins - 1 kg
Red chilli powder - 100 gms
Salt - 100 gms or little more
Turmeric - 1 tsp
Tamarind - 250 gms
Garlic pods - 2
Fenugreek seeds - 1/2 tbsp
For Talimpu:
Oil - 250 ml
Dry red chillies - 6-8
Channa dal - 2 tsp
Urad dal -2 tsp
Mustard seeds - 2 tsp
Fenugreek seeds - 2 tsp
Asafoetida - a pinch
Garlic Pod - 1 (crushed)
Curry leaves
Method:
Gherkins - 1 kg
Red chilli powder - 100 gms
Salt - 100 gms or little more
Turmeric - 1 tsp
Tamarind - 250 gms
Garlic pods - 2
Fenugreek seeds - 1/2 tbsp
For Talimpu:
Oil - 250 ml
Dry red chillies - 6-8
Channa dal - 2 tsp
Urad dal -2 tsp
Mustard seeds - 2 tsp
Fenugreek seeds - 2 tsp
Asafoetida - a pinch
Garlic Pod - 1 (crushed)
Curry leaves
Method:
- Wash and wipe gherkins with dry cloth.
- Trim the edges and cut them into small pieces.
- In a mixing bowl, put gherkin pieces, salt and turmeric and mix well. Keep aside for 6 hours.
- In the mean time soak tamarind in warm water.
- After six hours, dry roast fenugreek seeds and grind them along with garlic cloves to make paste.
- Now grind tamarind and red chilli powder to make paste.
- Mix these paste and fenugreek paste to gherkins.
- Mix well and add salt if required.
- Heat oil in kadai, add all talimpu ingredients, fry till mustard crackles. switch off the flame.
- Add pickle to talimpu and mix well.
- Cool and transfer to dry jar.
- Gherkin pieces in this pickle are crunchy and goes well with steamed rice and ghee.
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