Beetroot pickle

Ingredients:

Beetroot - 2 medium
Green chilly -  12- 14
Turmeric powder - 1 tsp
White Vinegar - 1/4 cup
Oil - 2 tbsp
Curry leaves - 2 sprig
Salt to taste


Method:

1. Wash and peel the beetroots. Thinly slice the beetroot and cut the green chilly into 2-3 pieces.

2. Heat oil in a pan. Fry the green chilly for 3-4 minutes. Then add curry leaves and fry for a minute.
3. Add the sliced beetroot pieces and fry for 2 minutes. Then add turmeric powder and salt and saute for a minute.
4. Finally add vinegar and boil for a minute. Switch of the stove.
5. Keep aside for 5-10 minutes.

Serve with rice!!

Mango pickle/ Manga achar

Ingredients:

Mango - 1 , chopped
Red chilly powder - 1 1/2 tbsp
Turmeric powder - 1/2 tsp
Fenugreek powder - 1/4 tsp
Asfoetida - 2 pinch
Water - 1/3 cup
Garlic - 1 tbsp, chopped finely
Salt - 3 tbsp
Sesame oil - 2 tbsp
Mustard seeds - 1 tsp
Curry leaves - 1 sprig
Dried Red chilly - 2

Method:

1.  Add salt to chopped mango and mix well. Store it in airtight container in refrigerator for atleast 24 hours.
2. In a small bowl, mix together turmeric powder, red chilly powder, fenugreek powder, asfoetida and water. Keep aside.
3. Heat oil in a pan and add mustard seeds and red chilly. When the mustard seeds splutter, add curry leaves followed by garlic. Saute it for a minute.
4. Now add the mango pieces and red chilly paste. Mix well so that the mango pieces are coated with spices. Allow it to boil for a minute and then switch off the heat.
5. Allow it to cool completely and store it in an airtight container. Keep refrigerated.

Jalapeno pickle

Ingredients:

Jalapeno - 15
Garlic - 1 clove, peeled and smashed
Water - 1 cup
Vinegar - 1 cup
Salt - 1 tbsp

Method:

1. Thinly slice the jalapenos into small rings.
2. In a large sauce pan, add water, vinegar, garlic and salt. Bring it to boil .
3. Then add the sliced jalapeno and turn off the stove.Slightly press the jalapenos down so that all the pieces are immersed in the liquid. Let it sit there for about 15 minutes.
4. Transfer the jalapenos to a clean jar and then pour the liquid over it. Allow it to cool to room temperature before covering it with the lid.
5.  You can refrigerate and use for a long time.

Puli Inji or Inji curry

Ingredients:

Ginger - 3 cups chopped and minced finely
Tamarind- 1 big lemon size
Green chilly - 15 (finely chopped)
Jaggery - 3 cubes
Chilli powder - 1 tblsp

Asafoetida- a generous pinch

Fenugreek powder - a pinch

Salt to taste


To Temper:

Coconut oil - 4 tbsp

Mustard seeds - 1 tbsp

Red chilly -2( broken into pieces)

Curry leaves - 1 sprig

Method:

 1. Soak tamarind in hot water for half an hour. Squeeze the tamarind and extract the tamarind juice and filter it. The tamarind extract should be around 4 cups

2. Take a heavy bottomed vessel and  pour 4 tbsp of oil, add mustard seeds and red chilly . Once the mustard seeds splutter, add curry leaves . Then add the minced ginger . Fry till the water content of the ginger gets reduced and then add green chilly and fry till the colour of ginger turns brown and it becomes dry.

3. Boil the tamarind juice extract . Once it boils for sometime, add the fried ginger and let it boil for another 5 minutes.

4. Now add red chilly powder, asfoetida and salt  and mix well. Boil it in low flame till the ginger cooks well and the mixture reduces to half. It will take about half an hour - 45 minutes.

5. Now add jaggery cubes and boil in low flame till the jaggery melts and the whole mixture becomes thick and pulpy . This will take another half an hour to 45 minutes.

6. Add the fenugreek powder.Mix well and remove from heat. Cool it and transfer it to a bottle and allow it to settle.


Note:
- Puli inji is an important part of Onam sadya.
- It tastes good after 1-2 days. So prepare it in advance before sadya.