November 20, 2013

Regi Pallu Pachadi (Indian Jujube Pickle)

Regi pallu - 1 kg (ripe)
Pandu mirapakayalu (ripe red chillies) - 300 gm or chilli powder - 200 gm
Salt - 200 gm
Turmeric - 2 tsp
Oil - 200 gm
Mustard seeds - 2 tsp
Fenugreek seeds  - 1 tsp
Asafoetida  -  1/4 tsp
Tamarind - 50 gm
Oil -  200 gm
 Red chillies - 2 (broken)

  • Wash and dry regi pallu with dry cloth.
  • Separate peel and seeds and keep them in separate bowls.
  • Grind red chillies, tamarind, salt to make paste. Mix this paste with peels and turmeric.
  • Put it in glass jar  and close with lid. Keep aside for 3 days.
  • Powder half  of the fenugreek seeds and mustard seeds.
  • On 3rd day grind peels mixture,then transfer to larger bowl.
  • Add powder, seeds to the the pickle and mix well.
  • Heat oil in pan, add red chillies, mustard, fenugreek seeds and asafoetida. Fry till mustard crackles.
  • Let it cool and pour this over pickle. Mix well.
  • Store in airtight container.Store this up to one year.

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