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Showing posts with label PICKLE. Show all posts
Showing posts with label PICKLE. Show all posts

June 11, 2014


Neer nellikai
I learnt this from my MIL. As I mention in all my posts,she is an expert in making pickles. She is my inspiration to try oorugai on my own and that too this neer nellikai is very easy to prepare. Even a beginner who has zero knowledge in making pickles can make it easily. As you all know, gooseberries has innumerable health benefits. So we include it in our food regularly either as pachadi or pickle. Do include gooseberries in any form in your regular diet.It will really do wonders. Lets see how to make this easy nellikai oorugai ..
Neer nellikai

Gooseberry pickle

Gooseberry pickle Gooseberry pickle recipe
Cuisine: Indian
Category: Pickle
Serves: 12nos
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes


  • Gooseberry - 12 nos
  • Cooking oil – 1 tbsp
  • Red chillies - 10 nos
  • Asafetida/Hing - 1/4 tsp
  • Turmeric powder - 1/4 tsp
  • Crystal salt - as needed
  • Water - 2.5 cups
Dry roast n grind
  • Fenugreek seeds - 1 tsp
To temper
  • Sesame oil - 2 tsp
  • Mustard seeds - 1/2 tsp

  • Dry roast methi seeds till golden brown and remove.In the same pan,heat oil in a pan.Saute gooseberries in oil for 2-3 minutes till it shrinks a bit.It helps the gooseberries to soak faster. 
  • Grind red chillies,methi seeds,salt & turmeric powder coarsely.
  • In a wide bowl, take the sauteed gooseberries.Add water to cover it.Add the ground powder.Mix well.Check for taste.Add more salt & chilli powder if necessary.
  • Temper all the ingredients & add to gooseberry.U can taste it on the same day.It will taste spicy n bitter.U will get the actual taste only after 3-5 days.
U can refrigerate & store for months.It stays fresh & good !


  • Sauting gooseberries are optional but we usually do this for quick soaking.
  • Adjust the quantity of chilli powder as per ur taste buds.
Enjoy n have a healthy side dish for curd rice.
Gooseberry pickle
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May 7, 2014


Vengaya oorugai
Basically I love pickles a lot. I can have it with paruppu sadam and lemon rice too. I need to have minimum one pickle as a side dish for curd rice. But Sendhil is just opposite to me. He don’t like pickle as well as papad. So i always buy varieties of pickles from stores only for me. Also I never try to attempt on my own except instant mango pickle though I know pickles are very easy to prepare .

Whenever my MIL visits my place, I tell her to make some pickle for me as she is an expert in making it. She happily prepares it for me. This time I requested her to make South indian style chinna vengaya oorugai / Onion pickle (also called as Madras onion pickle or sambar onion pickle) as I love it from my childhood. She made it in no time following my friend Shalini’s recipe. 

We enjoyed with curd rice,  idli & dosa. I loved it absolutely and all the pickle vanished within two days. Try this recipe, you’ll make it often. Soon I’ll share a post for onion thokku/Vengaaya thokku which is a great side dish for roti/Chapathi. Lets see how to make this easy onion pickle recipe.

Vengaya oorugai recipe

Onion pickle recipe/Vengaaya oorugai

Onion pickle recipe/Vengaaya oorugai Easy onion pickle recipe-Great accompaniment for curd rice, idli, dosa
Cuisine: Indian
Category: Pickle
Serves: 1 cup
Prep time: 15 Minutes
Cook time: 20 Minutes
Total time: 35 Minutes

1 cup - 250ml
  • Small onions/Chinna vengayam/Shallots - 2 cups
  • Tamarind - Big lemon size
  • Red chilli powder – 1.5- 2 tsp
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
  • Roasted methi seeds powder - 1/4 tsp
  • Jaggery - 2 tsp (use 1 tsp for mild sweetness)
  • Hing - 1/4 tsp
To temper
  • Gingely oil – 3 tbsp
  • Mustard seeds - 1 tsp
  • Urad dal - 1/2 tsp

    Wash and peel the small onions. Immerse in water till use. Chop them very finely and set aside. Soak tamarind in enough water till you chop the onions. Then take the tamarind extract and keep aside.

    Heat a kadai with gingely oil and splutter mustard seeds,urad dal.
    Add chopped onions with required salt. Saute well till it turns transparent and shrinks in quantity. Add turmeric powder& saute for few seconds.

    Now add the tamarind extract, red chilli powder, hing, jaggery and boil for few minutes till onions gets cooked well. Mash it with the back of the ladle every now and then so that onions will give a togetherness to this pickle.

    Pickle will thicken. Check for taste. Add more chilli powder & salt if it tastes too tangy OR add little more tamarind juice with salt if the pickle tastes more spicy. Now add the roasted methi seeds powder, saute for a minute and switch off the flame.

    Remove and store in a box after it cools down completely.
    Use a clean spoon for use. Refrigerated and enjoy for a week.


  • Chop the onions very finely. It is mandatory otherwise pickle won't give a togetherness.
  • Adjust the quantity of chilli powder based on its spiciness. Start with one spoon and add more if necessary.
  • Gingely oil and mustard acts as preservative. So never skip it.
  • Jaggery helps to balance the spicy & tangy taste in pickle. But never add more as it makes the pickle sweet.

Tastes great with curd rice,idli,dosa & roti !!
Onion pickle recipe

Enjoy ! 
Onion pickle recipe
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February 7, 2014


Tomato thokku is my favourite side dish for idli,dosa. Usually my mom makes thokku with onions.My MIL makes it like tomato pickle adding roasted methi seeds powder.I’ll soon post that version here.But this recipe is very simple one without onion, garlic. Last month, my sister was telling about her sis-in-law’s tomato thokku recipe. She told it tastes very good and it can be used as tomato rice paste ,side dish for idli,dosa and chapati. It is ideal for travel too. So I wanted to try it badly. Immediately I called her SIL Mrs.Thangam and tried it.Yes,as she said it tasted great with everything. I had as an accompaniment for curd rice too. This is a very simple recipe with three major ingredients.I am very thankful to her for teaching me this yummy recipeSmile.To make it easier,u can also grind the tomatoes and proceed as mentioned..

Easy tomato thokku

Easy tomato thokku Easy tomato thokku recipe - Yummy side dish for idli,dosa and chapati.Tastes great when mixed with rice too !!
Cuisine: Indian
Category: Side dish
Serves: 1/2 cup
Prep time: 5 Minutes
Cook time: 20 Minutes
Total time: 25 Minutes

To saute
  • Gingely oil - 3 tbsp
  • Mustard seeds-1/2 tsp
  • Ripe tomatoes - 5 nos(medium)
  • Red chilli powder – 2-3 tsp
  • Turmeric powder - 1/8 tsp
  • Salt& water - as needed

  • Wash and chop tomatoes finely.
  • In a kadai,heat 1 tbsp of gingely oil.Splutter mustard seeds.Add tomatoes and salt.Saute till all the water content evaporates.
  • When it becomes thick,add red chilli powder,turmeric powder.Add 2 tbsp of oil again.Saute for few minutes till raw smell leaves it.Check for taste.No problem if spicy taste is more because,it gets balanced the next day.
  • Stir now and then so that it won’t get burnt.
  • Add little water(say 3 tbsp) and allow it to boil for few minutes.After all the moisture is absorbed,it starts to ooze out oil in the sides. After it becomes a shining thick paste,remove from the flame. The total process takes 15-20 mins in medium low flame. 
  • Let it cool and then store in an air tight container.Use a clean spoon every time.It stays good for one month too if refrigerated.
  • Nalla ennai/Gingely oil is mandatory for this recipe.Please do not replace it.
  • The method i have shared here is the original recipe given by my relative.For variations,u can replace red chilli powder by sambar powder+red chilli powder combination.Also u can add a pinch of jaggery.
  • This recipe gives u mildly spiced thokku.U can add 2 tsp more for super spicy thokku.
  • Stays good for one month when refrigerated.Use a dry,clean spoon always.

Serve with idli,dosa,chapathi,curd rice ! Stays good for a month!

Very good recipes Tags: , , , ,
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December 26, 2013


maa--inji pickle 
I love maa inji a lot. Basically I love ginger based recipes like ginger pachadi,Puli inji(kerala style) very much. So this mango ginger is no exception. Actually I wanted to post maa inji thokku, but before that I thought of sharing this simple & easy maa inji pickle, my MIL’s version. I tried two different methods and shared the same.Try whichever u like.Both can be made easily with simple ingredients.Its a great accompaniment for curd rice and dal rice

Maa inji pickle

Maa inji/Mango ginger pickle

Maainji recipes  Easy,instant maa inji pickle for curd rice
Cuisine: Indian
Category: Pickles
Serves: Serves 2
Prep time: 5 Minutes
Cook time: 3 Minutes
Total time: 8 Minutes

Version 1
  • Mango ginger/Maa inji - 100 gms ( 5 big finger sized pieces)
  • Lemon juice - 1 tbsp
  • Green chillies - 2-3 nos
  • Hing/Asafetida - A pinch
  • Salt - as needed
Version 2
  • Maa inji - 100 gms
  • Lemon juice - 1 tbsp
  • Red chilli powder- 1 tsp
  • Hing/Asafetida - A big pinch
  • Dry Roasted & powdered methi seeds-1/4 tsp
  • Salt - as needed
To temper(for both versions)
  • Gingely oil - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Hing - A pinch

  • Wash and peel the skin of mango ginger.Chop into small roundels(u can also chop it finely).
  • To this add finely chopped green chillies,hing,salt and lemon juice.Mix n serve !
Version 2
  • Wash and peel the skin of mango ginger.Chop into small roundels.
  • Add the chilli powder,salt,methi powder,lemon juice..
Maa inji uruguai
Finally temper for both the versions.Give a standing time of 30 minutes before serving.

Serve with curd rice and enjoy !
mango ginger red

For variations,u can chop mango ginger finely. Tempering is also optional.

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June 28, 2013


garlic pickle image copy

I love garlic pickle & onion pickle a lot. Yesterday I told my MIL to prepare this garlic pickle ( Poondu oorugai in Tamil) for me. She made it instantly. Its very easy to do. I stood nearby and noted down all the ingredients with measurements. Hope i’ll try this on my own very soon. We made in very less quantity (1/2 cup) and i finished all the pickle in one go...Now u know how much i loved this pickle & how tasty it was Winking smile. It was tasting great for curd rice & roti..Thank u Aunty ( this is how i call my MIL) Smile..  As my MIL says , next to red chilli powder ,3 ingredients are most important for any pickle .They are fenugreek seeds , turmeric powder & hing (ie . vendhayam , manjal , perungayam in tamil).. These 3 ingredients are responsible for taste & flavour of the pickle.Other than these , some pickles may need tamarind paste too..So beginners , making pickle is really an easy job. Storage has also become easier because of refrigerator..So don’t panic and go ahead trying this easy pickle recipe.U’ll succeed Smile
garlicpickle image
1 cup - 250ml
  • Garlic cloves – 1/2 cup ( 2-3 bulbs)
  • Red chilli powder – 1.5 tsp
  • Turmeric powder – 1/4 tsp
  • Hing – 1/4 tsp
  • Grated jaggery – 3/4 tbsp
  • Tamarind – Big gooseberry size
  • Roasted & ground methi seeds – 1/4 tsp
  • Cooking oil – 1 tbsp
  • Salt & water – as needed
To temper
  • Sesame oil / gingely oil – 2 tsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1/2 tsp

  • Peel the skin of garlic , dry roast & grind the methi seeds & powder them. set aside.
  • In a kadai , heat 1 tbsp of cooking oil and saute garlic cloves till golden brown. Then add 1 cup of tamarind extract and allow it to boil till the garlic is cooked well.Now add salt , red chilli powder, turmeric powder , hing and mix well.
garlic pickle tile1
  • Finally add the grated jaggery and methi seeds powder. Mix well till jaggery melts.Allow it to boil for few minutes.
garlic pickle tile2
    • U’ll get a thick paste. Switch off the flame and temper the above said ingredients..Mix well and serve with curd rice !!
garlic pickle tile3

garlic-pickle image

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May 29, 2013


mango pickle -1
This is my mom’s recipe. I like this pickle more than the instant version.. My mom calls this as “Vathakina manga oorgai” means “Sauteed mango pickle” .This tastes in between a thokku & oorgai.. It can be done very quickly and it tastes great for curd rice ...Do try this pickle & let me know ur feedback Smile..
Do visit my MIL’s version of Mango thokku, Neer mangai ,Ripe mango gravy , Raw mango kuzhambu if interested ..

curd rice pickle

1 cup - 200ml
  • Raw mango – 1 cup ( Chop into small pieces)
  • Red chilli powder – 1 tsp (adjust)
  • Hing – A big pinch
  • Salt – As needed
To temper
  • Oil – 2 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chop the mango into small pieces..In a kadai , heat oil & temper mustard seeds . After it splutters completely , add the urad dal . Saute till dal turns golden brown.
Mango pickle tile1
  • Now add the mango pieces & saute in low flame by adding the required salt. Saute till it turns soft & shrinks a bit..Make sure u don’t burn them.
mango pickle tile2
  • Switch off the flame. Transfer to a bowl and add red chilli powder, hing & mix well.Leave it for 30 minutes and serve ..

NOTE: Red chilli powder should be added after switching off the flame. If u add while sauting , the mango pieces & chilli powder get burnt & taste may differ. Also saute the mangoes in low flame..Stir every now & then..Adding salt helps quick sauteing..

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May 30, 2012


neer mangai

This is the easiest pickle which we can make in no time and enjoy with curd rice. Though it may take 2-3 days time for all the tastes to be incorporated, you can enjoy it instantly too. We can use the same method for making pickles with Vadu maangai ( Baby raw mango), Nellikai ( gooseberry)  & even strawberries. Try this, you’ll love its taste.


  1. Raw mango – 1 ( medium sized)
  2. Chilli powder – 1 tbsp or Red chillies (long) – 10 –12 nos ( grind coarse)
  3. Crystal salt – As needed ( table salt is also ok )
  4. Turmeric powder – 1/2 tsp
  5. Hing/ Asafetida – 1/4 tsp
  6. **Roasted fenugreek seeds powder – 1/2 tsp
  7. Water – Just to immerse the mango pieces. ( around 2 - 2.5 cups)
To temper
  1. Gingely oil – 1 tbsp
  2. Mustard seeds – 1/2 tsp
  3. Urad dal – 1/2 tsp

  • Cut the raw mango into bite sized pieces.
  • Take an air tight container or bottle in which you are going to store the pickle.
  • Add all the mango pieces into it. Then put the chilli powder/coarsely powdered red chillies, turmeric powder, Roasted fenugreek seeds powder, Hing, required salt & water.  As I mentioned the water level should be little above the immersed mango pieces.
  • Finally temper in gingely oil/Sesame oil and preserve it.
After the given soaking time, you’ll get a soft, juicy mango pieces ready to taste with curd rice !!

Tips :It stays good for long period when refrigerated. But please use a clean ladle every time to take the pickle. Also dont forget to stir the pickle everyday for all the powders to get mixed otherwise it will settle down and the taste won't get blended quickly. If you are patient enough, start using the pickle after 2-3 days of preparation.  Hing , roasted fenugreek seeds powder are the star ingredients. Please dont reduce the quantity or avoid it. They are the flavouring agents !!
If you wish to make the same with gooseberries, just saute the gooseberries in little oil before adding. This makes quick absorption of water into gooseberries. We call this as “Neer nellikai” ..

.** For roasted fenugreek seeds powder, dry roast fenugreek seeds in a kadai and powder them nicely. Store it in a box and use it for future. U can use it in idly sambhar , pickles and even for  coffee while making decoction.

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April 23, 2012


My mom makes this instant raw mango pickle for my dad . A very simple yet delicious pickle that goes well with curd rice & dal rice( paruppu sadam). I hope most of u make this kind of pickle at home Smile . A simple , easy to make pickle for beginners.Here comes the recipe..

    • Raw mango – 1 no (medium size)
    • Red chilli powder – 1-1.5 tsp (adjust)
    • Hing / Asafetida – 2 pinches
    • Roasted & powdered methi seeds - 1/4 tsp (optional , I dont add)
    • Salt – As needed
    To temper(optional)
    • Sesame oil - 2 tsp
    • Mustard seeds – 1/4 tsp
    • Urad dal – 1/2 tsp
    • Curry leaves -  few

    • Chop mango into very small pieces.Add salt and hing.
    • Mix well and allow to sit for 30 mins.. The mango and salt leaves water and it gets soaked well.
    • Now add the red chilli powder ,mix well..
    • Finally temper with the above said ingredients if desired.Usually I do it. But this step is completely optional as my mom don't do the tempering every time.

    1. My MIL also makes an instant version in which she mixes finely chopped green chillies & salt along with raw mango pieces . Keep it for 10 mins , mix well and enjoy.. This also tastes equally good as the above said pickle. Try this too.
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    February 17, 2011


    Though i have posted some pickles from my MIL’s hand , I feel this post is somewhat special as i made it on my own using less oil for first time.The result was completely satisfactory.Click here to see another healthy , quick side dish  for rice using gooseberry if u r interested..

    gooseberry pickle


    • Big gooseberry  - 12 nos
    • Red chillies – 8 –10 nos (Long variety , adjust )
    • Turmeric powder – 1/4 tsp
    • Asafetida / hing – 1/4 tsp
    To dry roast
    • Methi seeds – 1 tsp
    • Cooking oil – 1.5 tbsp
    • Mustard seeds –1 tsp
    • Urad dal – 1/2 tsp
    To temper
    Sesame oil – 1 tbsp
    • Dry roast methi seeds in a kadai till it turns brown with a nice aroma.Powder it along with asafetida and turmeric powder.Set aside.
    • Grind the red chillies to a coarse powder. Keep aside.
    • In a pressure cooker or in an idly pot ,steam cook the whole big gooseberries without adding water.After it cools down ,cut the gooseberry into bite sized pieces .( It will come off easily when u press it with ur fingers.)
    • Then in a wide mouthed kadai add a tbsp of oil and temper the items given above.Add the gooseberry pieces and the coarse red chilly powder.
    • Mix well for few minutes till raw smell disappears.Add the salt and toss well.
    • After sometime , add the ground methi seeds mixture and mix well .
    • Make sure everything gets combined well.
    • Keep in medium flame for 2-3 minutes .Finally add the sesame oil , mix well.
    • Switch off the flame. Let the pickle cool down .
    • Transfer it to an air tight container.
    • Tastes best the next day !!
    Enjoy with curd rice !!

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    August 28, 2010


    I am a big fan of this pachadi..I learnt this from my MIL.She makes it very nicely. . Thanks to my MIL for preparing this just for me …Here comes the ingredients with a picture ..
    naarthangai pachadi 1`

    • Tamarind – Big lemon size
    • Salt – 2-3 tbsp
    • Jaggery – 1 tbsp
    • Water – As needed.
    To temper :
    • Cooking Oil – 3 tbsp
    • Mustard seeds – 1 tbsp
    • Urad dal – 1 tsp
    • Hing /Asafetida– 1/2 tsp
    • Green chilly – 15 – 20 nos
    • Curry leaves – 1 sprig
    To dry roast & grind :
    • Fenugreek seeds – 1 tbsp
    • Turmeric powder – 1 tsp
    • Asafetida – 1/2 tsp
    Method :
    • Soak tamarind in warm water for half an hour and extract the juice from it.
    • Slice the narthangai or kolingikai into concentric circles and cut into small cubes by removing the seeds.
    • Make sure u deseed properly becoz it may induce bitterness.
    • In a kadai dry roast the methi seeds till golden brown and Grind it to a fine powder along with turmeric powder & hing.
    • In the same kadai add 3 tbsp of oil and temper mustard seeds , urad dal , curry leaves , slit green chilly and 1/2 tsp of hing in the same order.Saute very nicely such that the skin of the green chillies gets shrunken & change into white color .
    • In a cooker vessel take the narthangai pieces , tempered items & tamarind extract , salt , powdered items, jaggery & required water(add the water to cover the narthangai completely).
    • Pressure cook and remove..( If u feel there is excess water , allow it to boil for sometime..)
    Enjoy with curd rice :)
    naarthangai pachadi

    NOTE : We dont get naarthangai all round the year but we easily get kadaarangai and kolingikai .So follow the same procedure and make pachadi with these veggies ..U can see the picture of narthangai below :)
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    April 27, 2010

    Easy Mango Thokku Recipe - Raw Mango Pickle Recipes

    Mango thokku recipe

    Mango thokku is a very simple yet finger licking and delicious side dish for curd rice. I learnt this recipe from my MIL. Before marriage, I had tasted Andhra mango thokku recipe from my friends. But after marriage, when I saw my MIL making homemade mangai thokku very easily and quickly with less oil, I was amazed. But its of Tamil nadu style. Its a great side dish for curd rice and even chapathi too. This is one of the must try Mango recipes in this season. 

    Roasted and powdered methi seeds and Asafetida/Hing are the star ingredients for any pickle recipe. So don’t skip it. Try this authentic Tamil nadu style mango thokku recipe and relish it with curd rice. I have also uploaded a full video recipe below. Please check it. Lets see how to make this delicious Raw Mango thokku recipe.

    Mango thokku

    Mango thokku recipe-Mangai Thokku

    Mango thokku recipe-Mangai Thokku Easy mango thokku recipe - Best side dish for curd rice
    Cuisine: Indian
    Category: Pickle
    Serves: 1 cup
    Prep time: 10 Minutes
    Cook time: 15 Minutes
    Total time: 25 Minutes

    1 cup - 200ml
    • Raw mango – 1/2 kg ( I used 1 big sized mango of 1/2 kg) OR Grated raw mango - 2.5 cups
    • Red chilli powder - 2.5 - 3 tsp
    • Methi seeds – 1 tsp ( dry roast & grind to a powder)
    • Turmeric powder – 1/2 tsp
    • Hing / Asafetida – 1/2 tsp
    • Jaggery – Big gooseberry size (adjust based on tanginess of mango)
    • Salt – As needed
    To temper
    • Sesame / Gingely oil – 4 tbsp
    • Mustard seeds – 1 tsp
    • Wash the raw mango. No need to peel the skin. Grate the mango using a grater. Set aside.

    • Dry roast the methi seeds in a kadai till it turns golden brown and powder it nicely.
    • In a wide mouthed kadai,add 3 tbsp of sesame oil. Put the grated mango & required salt to it. Saute well till it becomes soft. Cover and cook the mangoes for sometime in very low flame.

    • After the mango is cooked well,add the turmeric powder, red chilli powder, hing/Asafetida and jaggery. Mix well and saute for sometime till raw smell goes off. As you mix, thokku will start to leave the sides of kadai.
    • Lastly add the roasted methi seeds powder, mix it and switch off the flame.
    • Temper with mustard seeds using a tbsp of sesame oil. Once the thokku cools down, store it in an air tight container. Refrigerate and preserve for months.
    Enjoy with curd rice !

    Enjoy this finger licking mango thokku with curd rice. Tastes yummy !

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