February 05, 2013

Dondakaya Nilava Pachadi (Gherkin Pickle)

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 


  • 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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