Green Papaya Pickle/Raw Papaya Achar/Omakka Achar

Ingredients:-

Pappaya- 1 small or half of a medium

Garlic pods, chopped – 5-7 nos.

Ginger finely chopped – 2-3 tbsp.

Green chilli, chopped – 2-4 nos.

Mustard seed – 1 tsp.

Hing – a pinch

Curry leaves - 1 strand

Fenugreek seed – ¼ tsp.

Tamarind juice – 5-7 tbsp.

Turmeric powder – ½ tsp.

Kashmiri red chilli powder – 1 bsp

Jaggery powder – 3-4 tsp(optional)

Vinegar-1 tbsp

Salt

Oil

Directions:-

·         Remove skin of pappaya and choped into small cubes.

·         Cook pappaya with turmeric powder,salt,enough water, when it’s done. And allow it to cool.

·         Heat oil in a pan add mustard seed, when start to spluttering add garlic, ginger, green chilli,hing, fenugreek seed and sauté till garlic become lightly brown.

·         Then add turmeric powder,chilli powder,curry leaves into this mixture. And mix well and sauté for 2 minutes. Take care,put heat on low flame, otherwise powder will burn.

·         Add the cooked papaya with tamarind juice and mixwell and cook for 5 minutes.

·         Add jaggery powder and mix well.

·         Finally add 1 tbsp vinegar.

Enjoy with aloo parantha,methi parantha….

Sending thtis into WTML at Roshan's space started by Gayathri.Foodelicious only south indian.CC event Vegan Diet. srav's culinary conceptsI am the star at Rasi's space

Beet Root Pickle/Beet Root Achar

Ingredients

 Beet root – 2 medium

Turmeric powder- ½ tsp

Red chilli powder-1 tbsp

Hing- a pinch

Mustard seed- ½ tsp

Garlic pods - 6 large nos.

Green chilli chopped- 2 nos.

Tamarind paste-4 tbsp

Powdered jaggery- 1 tsp

Vinager-2 tbsp

Fenugreek seed – ¼ tsp

Salt

Water

Oil

Directions:-

·         Cut the beetroot into small cubes. And pressure cooks it with salt, water and turmeric one whistles and release pressure immediately.

·         Take a pan add  2 tbsp of oil, add mustard seed, when start to spluttering add the chopped garlic, green chilli ,sauté for 5 minutes.

·         Reduce heat, add hing,red chilli powder,fenugreek  seed and sauté for 2 minutes.

·         Add the cooked beetroot and mix well.

·         Add the tamarind paste and cook for 5-10 minutes. Add the powdered jaggery mix well.

·         Cook for 2-3 minutes and switch off heat when it became desired consistency.

·         Finally add 2 tbsp. vinegar.

·         Have with rice or chapatti

Sending this into Kerala Kitchen hosted by Prathibja,WTML at Roshan's space started by Gayathri.Food delicious  only south indian.CC event Vegan Diet. srav's culinary conceptsI am the star at Rasi's space

Coconut-Pavakka pickle/Coconut- Bitter Gourd Pickle/Thenga- Pavakka Achar

Ingredients:-

Pavakka (Bitter gourd)– 1  no. small

Coconut sliced – ½ cup (Thenga Kothu)

Garlic pods, chopped – 5-7 nos.

Green chilli, chopped – 2-4 nos.

Mustard seed – 1 tsp.

Hing – a pinch

Fenugreek seed – ¼ tsp.

Tamarind juice – 7-10 tbsp.

Turmeric powder – ½ tsp.

Kashmiri red chilli powder – 1 bsp

Curry leaves – 1 spring

Pickle  powder- 1 tbsp(optional)

Oil

Directions

·         Clean bitter gourd, scoop out seeds and cut into small pieces.

·         Fry the bitter gourd pieces and coconut slices till golden brown and keep it aside.

·          Heat oil in a pan add mustard seed, when start to spluttering add garlic,green chilli,fenugreek seedand sauté till garlic become lightly brown. 

·          Add turmeric powder,chilli powder ,pickle powder and sauted a while and add fried pavakka coconut into mixture.

·         And mix well and add tamarind juice,salt and mix well.Switch off flame when it became desired consistency.

You Can use only coconut,or pavakka  for making pickle. See Pavakka Pickle

Pavakka Achar (Bitter Gourd Pickle)

Ingredients:-

Pavakka (Bitter gourd)– 2 no. medium size

Garlic pods, chopped – 5-7 nos.

Ginger finely chopped – 2-3 tbsp.

Green chilli, chopped – 2-4 nos.

Mustard seed – 1 tsp.

Hing – a pinch

Fenugreek seed – ¼ tsp.

Tamarind juice – 7-10 tbsp.

Turmeric powder – ½ tsp.

Kashmiri red chilli powder – 1 bsp

Curry leaves – 1 spring

Jaggery powder – 3-4 tsp

Oil

Directions:-

·       Clean bitter gourd, scoop out seeds and cut into small pieces. Keep it aside.

·       Heat oil in a pan add mustard seed, when start to spluttering add garlic, ginger, green chilli, fenugreek seed and sauté till garlic become lightly brown.

·       Add hing,curry leves and chopped cut pavakka,salt and sauté till pavakka is little brown,it will take 20 minutes.Add more oil if want.

·       Then add turmeric powder,chilli powder into this pavakka mixture.And mix well and sauté for 2 minutes.Take care,put heat on low flame, otherwise powder will burn.

·       Then add tamarind juice,jaggery powder and mix well.

·       Switch off flame when it became desired consistency.

Serve with rice,roti…

Sending this to  kerala Kitchen 

                                                       

Green Olive Pickle

Ingredients:-

Pitted alcaparrado green olives- 1 bottle

Garlic,chopped – 5-10 flakes

Ginger chopped-1tbsp

Hing – a pinch

Mustard seed,crushed – 1tsp(optional)

Green chilli,chopped -1-3 nos,

Fenugreek seeds-1 tsp

Red chili powder – 1-2 tbsp

Vinager – 1bsp(optional)

Salt

Oil

Directions:-

· Heat 2tbsp oil in a pan,add garlic,ginger,green chilli,fenugreek seed,hing and stire for 2-3 minutes on low heat.

· Then add chilli powder and sauté for 1 minutes.

· Add whole green olives (or make a 2 or more slits) and mix with the masala.Take off the stove.

· Finally add crushed mustard seed,vinager and mix well.Add salt need more.

· Use after 1-3 hours.

Serve with rice or roti…..

Tomato Pickle (Thakkali Achar)

Ingredients:-

Tomatoes – 4 nos.

Tamarind paste – 3-6 tbsp

Green chilli,chopped – 2-4 nos.

Chilli powder- 2-4 tsp

Mustard seed – 1tsp

Fenugreek seed – ½ tsp

Hing powder – 1/2 tsp

Jaggery powder - ½ tsp(optional)

Garlic chopped – 3-5 cloves

Ginger chopped – ½ tsp

Salt

Oil

Directions:-

• Wash the tomatoes and put tomatoes into boiling water for 5 -10 minutes ,then put the tomatoes into cold water and the skin of tomatoes are off. Then blend to a puree in the mixer. Set aside
• In a pan heat oil,add mustard seed,when mustard seed start to pop add fenugreek seed, hing powder along with chopped garlic and chopped ginger and sauted for a minutes.Carefull don’t burn.
• Add the tomato puree along with green chilli and cook till mushy, stirring in between.Once the tomato is done cooking, add salt and stir well.
• Cook for another 2 minutes.Now, add the chilli powder,tamarind paste and jaggery powder.
• Cook on a low-medium flame till the oil separates from the pickle on the sides. Stir in between, every once in 5 minutes.
• Once ready, the pickle should have the consistency of a semi-solid paste.

Prawn Pickle (Chemeen Achar)

Ingredients:-

Prawns,Chemmeen–1/2 cup or 20-30 counts

Chopped green chilli – 2-3 nos,

Ginger, Chopped– 3-4 tsp

Garlic, sliced – 5-10 cloves

Mustard seeds – 1tsp

Fenugreek seed – 1tsp

Hing powder – 1 pinch

Fennel seeds (Perumjeerakam) – 1 tsp

Red chilli powder – 2 -3 tsp

Turmeric powder – ½ tsp

Curry leaves – 2 strands

Vinegar – 2tbsp

Salt

Oil

Directions:-

· Peel,devein and clean the prawns,Drain off water.
· Heat oil in a pan.Add mustard seed and allow to pop.
· Add green chilli,ginger,garlic and fry a minutes on low heat.
· Then add curry leaves,fennel seeds,fenugreek seeds,hing,turmeric powder and red chilli powder and fry a minutes on low heat.
· Add prawns to the masala.Stir and cook on low heat.Add salt
· Once the prawns has cooked well, add vinegar to prawns and cook for a minute.
· Take off the stove and cool.Add more vinegar for more gravy.

Enjoy with rice,chapathi…