Veluthulli Achar / Garlic Pickle

Garlic Pickle is very good for digestion and can be prepared very easily.

INGREDIENTS:

• Garlic Pods - 15 nos
• Nicely sliced Ginger - 1 tsp
• Gingely Oil - 3 tbsp
• Chilly Powder - 2 tsp
• Mustard seeds - 1 tsp
• Fenugreek powder - ¼ tsp
• Asafoetida Powder - ¼ tsp
• Lemon Juice - 1 tbsp or  Vinegar - ½ tsp
• Salt to taste

PREPARATION METHOD:

• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add sliced Ginger and Garlic and saute for 5 minutes.
• Add Salt and mix well.
• Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
• Add Vinegar or Lemon juice to it and mix well.

Recommended Combination: Serve with Rice / Chappathi / Dosa.

Apple Achar / Apple Pickle

Pickles can be prepared using both vegetables and fruits. Green crispy apple is one such fruit which can be used to prepare the pickle.

INGREDIENTS:

• Chopped Apple - 1 nos
• Gingely Oil - 2 tbsp
• Chilly Powder - 2 tsp
• Mustard seeds - 1 tsp
• Fenugreek powder - ¼ tsp
• Asafoetida Powder - ¼ tsp
• Salt to taste

PREPARATION METHOD:

• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
• Add this Oil and Salt to chopped Apple and mix well.

Recommended Combination: Serve with Rice / Chappathi / Dosa.

Naranga Achar / Lemon Pickle

Lemon Pickle is a popular variety of pickle across India.
The sour taste gives this pickle its distinctness.
Lemon Pickle or Naranga Achar can be made very easily.

INGREDIENTS:

• Lemon / Naranga / Lime - 5 nos
• Chopped Ginger - 1tbsp
• Garlic(sliced)- 10 nos
• Chilli powder - 2 tbsp
• Fenugreek powder - ¼ tsp
• Asafoetida Powder - ¼ tsp
• Mustard seeds - 1 tsp
• Gingely oil -¼ Cup
• Salt to taste

PREPARATION METHOD:

• Wash and cut each lemon into 4 pieces.
• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add Ginger and Garlic and saute well.
• Add Chilly powder to the hot Oil and saute for a minute.
• Add Lemon pieces and saute well for 5 minutes.
• Add Salt and 2 tbsp water to it and mix well.
• Cook Lemon on medium heat till water dries up and oil oozes out from it.
• Add Fenugreek powder and Asafoetida Powder and mix well.
• Remove from fire and allow to cool.

Recommended Combination:Lemon pickle can be served with Rice and Curd / Biriyani / Curd Rice / Kanji

Nellikka Achar / Gooseberry Pickle

Gooseberry or Nellikka Pickle is yet another popular variety of pickle across India. This pickle can be made very easily as described below.

INGREDIENTS:

• Nellikka/ Gooseberry - 20 nos
• Chopped Ginger - 1 tbsp
• Garlic(sliced)- 10 nos
• Chilli powder - 4 tbsp
• Fenugreek powder - ¼ tsp
• Asafoetida Powder - ¼ tsp
• Mustard seeds - 1 tsp
• Gingely oil - ½ Cup
• Salt to taste

PREPARATION METHOD:

• Cook Nellikka / Gooseberry in steam(using steamer).
• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add Ginger and Garlic and saute well.
• Add cooked Nellikka and saute well for 5 minutes.
• Add Chilly powder and Salt to it and mix well.
• Sprinkle water and cook in low flame.
• Saute Nellikka till oil oozes out from it.
• Add Fenugreek powder and Asafoetida Powder and mix well.
• Remove from fire and allow to cool.

Recommended Combination: Gooseberry pickle / nellikka achar can be served with Rice and Curd / Curd Rice / Kanji

Kadumanga / Mango Pickle

Kadumanga, is another name for a special preparation of Mango pickle. It is prepared using cut raw mangoes with chilly powder and oil.

INGREDIENTS:

• Unripe mango (large) - 3 nos
• Fenugreek powder - ¼ tsp
• Asafoetida Powder - ¼ tsp
• Mustard seeds - 1 tsp
• Salt to taste
• Chilli powder - 6 tsp
• Gingely oil - ½ Cup

PREPARATION METHOD:

• Remove skin and seed of Mango and cut it into small pieces.
• Mix the mango pieces with the salt and set aside for about 30 minutes.
• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
• Add this Oil to Mango and mix well.

Recommended Combination: Serve hot with Rice and Curd.

Inji Curry / Ginger Curry

Pulinji is a traditional dish that comes in the same category as Pickle which is served during Sadya or with Rice.
Pulinji is prepared using Fried Ginger powder cooked with Tamarind juice.

INGREDIENTS:

• Ginger (peeled and cut into small pieces) - 1 cup
• Roundly cut green Chilly - 1 tsp
• Chilly powder - 1 tsp
• Corriander powder - ½ tsp
• Turmeric Powder - ¼ tsp
• Fenugreek powder -¼ tsp
• Tamarind - 1 lemon size
• Mustard seeds - ½ tsp
• Coconut Oil - ¼ cup
• Curry leaves- few
• Salt - to taste
• Jaggery syrup(optional) -3 tbsp

PREPARATION METHOD:

• Soak Tamarind in water for some time and extract the juice by squeezing it.
• Heat oil in a pan and add the chopped ginger pieces till it turns brown and crisp.
• Remove it from the Oil, let it cool.
• Grind the ginger into a fine powder.
• Heat 1 tsp oil in a pan, splutter mustard and curry leaves.
• Add green chilli and fry it.
• Add Chilli powder, Corriander powder and ginger powder and saute.
• Add Tamarind juice ,Turmeric powder and salt and let it boil.
• (optional - for sweetness add Jaggery syrup and boil for few minutes.)
• Sprinkle fenugreek powder, mix well and remove from fire.

Recommended Combination: Serve with Rice

Adamanga Achar / Dried Mango Pickle

Adamanga is prepared using dried raw mango slices (also known as 'Erumanga') in oil.

INGREDIENTS:

• Dried Raw Mango Slices - 1 cup
• Mustard seeds - 1 tsp
• Chilli powder - 1 tsp
• Fenugreek powder - a pinch
• Asafoetida Powder - a pinch
• Gingely oil - ½ Cup

PREPARATION METHOD:

• Soak the Dried Mango slices in water for 1 hour.
• Heat Oil in a pan.
• Put Mustard seed into the Oil and let it splutter.
• Add Chilly powder, Fenugreek powder and Asafoetida Powder to the hot Oil and remove Pan from fire.
• Add this Oil to Mango and mix well.

Recommended Combination: Serve hot with Rice and Curd.