South Indian Style Mango Ginger Pickle

  

Made with the unique aroma of mango ginger (amba haldi), this spicy-tangy pickle brings together heat, sourness, and earthiness in every bite. A staple in many South Indian households, it pairs perfectly with rice, dosa, idli, or even simple curd meals, instantly elevating everyday dishes with its vibrant taste.

Ingredients: 

1 cup chopped mango ginger, 

1 lemon, 

2 tsp red chilli powder, 

¼ tsp mustard seeds, 

¼ tsp hing, 

salt to taste.  

 Til oil 3 tbsp +

Instructions 

Rinse the mango ginger and grate it. Then, mix it with red chilli powder, turmeric powder, and salt.

Next, heat some oil and add mustard seeds. When the seeds splutter, add hing and mix well. 

In the hot mixture, add grated mango ginger and lemon juice and allow it cool. 

Best enjoyed in small portions, this pickle should be stored in a clean, airtight glass jar and kept in a cool, dry place to preserve its freshness and flavour for longer. 

 

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Poondu Kuzhambu / Garlic gravy

  

Ingredients

25 Cloves Garlic  

small ball of Tamarind soaked in 1½ cups warm water

10 small Onions (shallots), peeled 

1 medium Tomato, chopped

1/2  tsp Mustard seeds 

1/2 tsp Fenugreek seeds

1/4  Cup Curry leaves  

1 1/2 tsp Sambar powder

1/2  tsp Red chili powder  

1/2 tsp Turmeric powder

1/2 tsp Black pepper powder  

pinch of Asafoetida (hing)

3 tbsp til oil  

Salt to taste

 

Preparations

Soak tamarind in warm water for 10 minutes. Squeeze and extract the juice. Set aside.

Heat til oil in a wide pan. Add mustard seeds, fenugreek seeds and asafoetida. Let them splutter.

Add curry leaves, shallots and garlic. Fry on medium heat until golden brown — about 5 minutes.

Add chopped tomato. Cook until mushy, about 3 minutes.

Add sambar powder, red chili powder and turmeric. Stir on low heat 1 minute.

Pour in tamarind extract and salt. Bring to a boil, then reduce the heat.

Simmer uncovered on low heat 15 minutes until oil surfaces and curry thickens.

Add jaggery and pepper powder. Stir and simmer 2 more minutes.

Serve hot with steamed rice and a drizzle of sesame oil.

 

 

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Veppampoo Sadam

  

Ingredients

1 Cup Raw rice, cooked and cooled  

1 tbsp Dried neem flowers

1 tbsp Chana dal 

1 tbsp Urad dal

3  Dried red chilies 

2 tbsp Grated fresh coconut

1/2 tsp Mustard seeds  

10 leaves Curry leaves

pinch of Asafoetida (hing)  

1 tbsp til oil (Sesame oil)

1 tsp Ghee  

Salt to taste

 

Instructions

 Cook rice and spread it out to cool. Each grain should be separate.

Dry roast chana dal, urad dal, dried red chilies and coconut in a pan on low heat until light golden and fragrant. Cool and coarsely grind without water. Set aside.

In the same pan, heat ghee on a low flame. Add dried neem flowers and fry gently until golden brown and crisp — about 1 minute. Do not burn. Remove and set aside.

Heat til oil in the pan. Add mustard seeds and let them splutter.

Add curry leaves and asafoetida. Fry 15 seconds.

Add the ground spice powder and stir for 30 seconds on low heat.

Add cooled rice and salt. Gently mix to coat every grain.

Add the fried neem flowers on top. Toss lightly and serve immediately.

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BRINJAL/ AUBERGINE PICKLE

INGREDIENTS

brinjal  1 kg small round variety
garlic  60 gm
vinegar  500 ml
chilli pdr.  2 tbsp
ginger  30 gm
green chillies   125 gm
til oil  250 gm
cumin seeds  1 tbsp
salt  30 gms
jaggery/ gur  250 gm
turmeric pdr.  1/2 tsp

METHOD

slit brinjal in quarter.
soak in cold water.
slice 1/2 the garlic finely, grind the rest along with ginger, chilli pdr., turmeric, little vinegar.
make a paste of the ground spices with  vinegar.
wash the green chillies, dry both chillies & brinjal on a towel.
cut chillies into 1" pieces
heat oil till it smokes, cool, add cumin, methi seeds, fry for few minutes.
add sliced garlic, when it starts to change colour, add ground spices, fry till oil floats on top.
mix jaggery with rest of the vinegar, add to the spices along with salt.
fry for a few minutes, add brinjal & green chillies, bring to a boil, then simmer until the brinjals are slightly soft.
store in the fridge once cooled in a dry, sterilised bottle.

GREEN CHILLI PICKLE

INGREDIENTS

green chillies   250 gm
lime    12
salt    1-2 tbsp
sesame/ til oil   125 gm
methi seeds   2 tsp
turmeric pdr  1/2 tsp
hing  1/4 tsp

METHOD

cut chillies into 1/4" pieces.
squeeze the lime juice, soak chillies in it with salt for an hour.
heat oil, cool it. take 1 tbsp of the same oil, fry  1  tsp. methi seeds, hing, cool & grind with turmeric pdr.
dry fry the remaining balance methi seeds & grind.
add the masalas, oil to the chillies & lime juice.
bottle in a clean dry bottle.

ps- this pickle can be eaten at once. later store in the fridge.