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Showing posts with label SIDE DISH FOR RICE. Show all posts
Showing posts with label SIDE DISH FOR RICE. Show all posts

August 26, 2021

Southekayi Palya – Cucumber Poriyal | Vellarikka Poriyal Recipe

southekayi palya

Cucumber (Southekayi in Kannada, Vellarikai in Tamil, Vellarikka in Malayalam, Dosakaya in Telugu, Kheera in Hindi) is a super healthy vegetable that is usually consumed as a salad. We eat it as such or add in Kosmbari or green gram carrot salad. But this time, I tried a simple, Karnataka style palya / poriyal/ curry with cucumber. Generally people in Karnataka use Mangalore Cucumber also known as Sambar Cucumber for making side dishes. But I used the salad Cucumber today.

This Cucumber poriyal is a no onion no garlic recipe. Its so easy to make and its cooking time is very less because of its water content. Sendhil and Raksha couldn’t make out its cucumber curry. It was so tasty and flavorful. Friends, if you are bored of making salad with Cucumber, try this palya. You will love it.

Lets see how to make Karnataka style Southekayi palya recipe with step by step pictures.

southekayi palya


Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe


Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe

Southekayi palya recipe / Cucumber curry / Vellarikai poriyal recipe for rice


 
Cuisine: Karnataka
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Cucumber / Southekayi / Velarikkai - 2
  • Turmeric powder - 1/4 tsp
  • Salt - as needed
To Temper
  • Coconut oil or cooking oil - 1 tbsp
  • Mustard seeds - 1 /2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Red chilli - 1 or 2
  • Asafetida / hing - 2 pinches

  • Grated coconut - 1/4 cup
  • Coriander leaves - to garnish
HOW TO MAKE SOUTHEKAYI PALYA
  1. Wash and peel the skin of Cucumber. Chop into small cubes.
  2. Heat oil in a kadai. Splutter mustard seeds, Urad dal, Chana dal, curry leaves, red chilli and hing.
  3. Add chopped Cucumber pieces, turmeric powder and salt. Mix well.
  4. Cover and cook in medium flame till Cucumber becomes soft.
  5. If there is water, boil for few minutes to drain.
  6. Lastly add the grated coconut and coriander leaves. Mix well.
  7. Serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of Cucumber/ Southekayi. Trim the ends, chop into small cubes. Set aside.
    • southekayi palya
  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.

  • Add the Cucumber pieces, turmeric powder and salt. Mix well and cover cook in low to medium flame till Cucumber turns soft. No need to add water because the water content in Cucumber is sufficient to cook. (If needed sprinkle little water)
  • southekayi palya
  • Stir the curry once or twice in the middle. Once its cooked, add grated coconut, chopped coriander leaves and mix well. Cook for a minute and switch off the flame. 
  • southekayi palya
    Enjoy with rice !

Note

  • No need to add water for cooking this vegetable. If necessary, just sprinkle little water. Say few tbsp.
  • For variations, you can add sambar powder instead of red chilli.
  • If you wish, you can grind coconut, one green chilli, 1/2 tsp cumin seeds, 2 small onion coarsely and add to cucumber once its cooked. It gives a nice flavor to poriyal more like Kerala style thoran.


Easy, yummy Karnataka style Cucumber palya is ready to serve !

cucumber poriyal



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August 10, 2021

Cabbage Carrot Poriyal – Muttaikose Carrot Poriyal

Cabbage carrot poriyal

Cabbage carrot poriyal (Muttaikose carrot poriyal) is one of the poriyal recipes I make at least once in a week. This tastes similar to Kerala style cabbage carrot thoran. Addition of coconut, cumin seeds, chilli, garlic and curry leaves makes the difference from regular cabbage carrot poriyal. We all loved this side dish for sambar and vatha kuzhambu rice.

For variations, you can skip the grinding part and saute all the spices. But its a simple version. Soon I will try to share that here. You can also add frozen peas along with carrot cabbage to make a tricolor poriyal. Today lets see how to make this yummy carrot cabbage poriyal for rice. If you like, you can mix this poriyal with rice adding ghee or sesame oil. It also tastes great. Do try this poriyal recipe and share your feedback with me.

Check out my other cabbage recipes below

Cabbage poriyal with moong dal

Cabbage thoran

Cabbage masala poriyal

Cabbage sambar

Cabbage vada

Bachelors style cabbage stir fry

Cabbage green peas biryani

Cabbage kootu

Cabbage kurma kuzhambu

Purple cabbage poriyal

Purple cabbage salad

cabbage carrot poriyal

Cabbage carrot poriyal recipe


Cabbage carrot poriyal recipe

Cabbage carrot poriyal recipe / Muttaikose carrot poriyal


 
Cuisine: Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Chopped cabbage - 2 cups
  • Carrot - 2 (big sized)
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Red chilli - 1
  • Turmeric powder - 1/2 tsp
  • Salt & water - as needed
  • Coriander leaves - to garnish
To grind
  • Grated coconut - 1/4 cup
  • Green chilli - 1 to 2 (I used 1)
  • Cumin seeds - 1/2 tsp
  • Garlic cloves - 4
  • Curry leaves - 5
HOW TO MAKE CABBAGE CARROT PORIYAL
  1. Wash and peel carrot, chop finely. Wash and chop cabbage.
  2. Grind all the ingredients given under “to grind” to a coarse paste.
  3. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chlli and curry leaves.
  4. Add the chopped cabbage and carrot. Saute for few minutes. Add salt, turmeric powder. Mix well.
  5. Add little water and cover cook till the vegetables are cooked soft.
  6. Add ground coconut paste and mix well. Cook in low flame for few minutes till raw smell goes off.
  7. Switch off the flame and garnish with coriander leaves.
  8. Serve with sambar, vatha kuzhambu and plain rice. 
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of carrot. Chop finely. Wash and chop cabbage finely. Set aside.

  • Grind all the ingredients given under “to grind” to a coarse paste without adding water. Keep it aside.

  • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, red chilli, curry leaves. Add the chopped cabbage and carrot.
  • cabbage carrot poriyal
  • Saute for few minutes and add salt, turmeric powder, mix well for few minutes.
  • cabbage carrot poriyal
  • Now add some water and cover cook in low flame till carrot and cabbage is cooked soft. Open the lid and mix gently.

  • After all the water is absorbed, add the ground coconut paste. Mix in low flame till its raw smell goes off. Switch off the flame and garnish with finely chopped coriander leaves.cabage carrot poriyalcabage carrot poriyal  
  • Add some lemon juice and add mix well. Serve hot with sambar, vatha kuzhambu and plain rice mixing with ghee or sesame oil.

  • Enjoy !

Note

  • You can skip garlic while grinding.
  • You can also add frozen green peas and make it colorful.


Try this easy, yummy cabbage carrot poriyal. You will love it.

cabage carrot poriyal


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August 4, 2021

Ponnanganni Keerai Thogayal Recipe / Dwarf Copperleaf Chutney Recipe

Ponnanganni keerai thogayal

Recently I got a bunch of Sigappu Ponnanganni keerai (Seemai ponnanganni)/ Dwarf copperleaf (in English, Honagone soppu in Kannada, Ponnangannicheera in Malayalam, Ponnagantikura in Telugu, Gudari Saag in Hindi) from my in-laws house backyard in Salem. We all know Ponnanganni keerai is good for eyes but it has lots of other health benefits like its good for arthritis pain, contains more calcium and beta carotene, good for liver and relieves constipation. Usually I make sambar with that keerai as its our family favorite. This time I tried this Ponnanganni keerai thogayal / chutney for rice.

I followed the recipe from Madhu samayal YouTube channel but I reduced the quantity of chilli and other ingredients based on our taste. It came out so well. We all loved it. Sendhil and Raksha happily had it with plain rice. They also suggested me to make it often.

I had this chutney with dosa as well. It was good. But do not consume this chutney at night because it may create bloating and gas problems in stomach. Friends, do try this easy and yummy Ponnanganni keerai thogayal / Dwarf copper leaf chutney recipe for rice. You will love it.

Check out my Ponnanganni keerai sambar recipe.

ponnanganni keerai chutney

Ponnanganni keerai thogayal recipe


Ponnanganni keerai thogayal recipe

Ponnanganni keerai thogayal recipe for rice and dosa


 
Cuisine: South Indian
Category: Side dish
Serves: 4
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Dwarf copper leaf / Ponnanganni keerai - 1 cup (loosely packed)
  • Ghee or sesame oil - 1 tbsp
  • Urad dal - 1 tbsp
  • Chana dal - 1 tbsp
  • Small onion - 5
  • Garlic cloves - 4
  • Red chilli - 1
  • Green chilli - 1
  • Tamarind - small gooseberry size 
  • Curry leaves – 5
  • Grated coconut – 1/4 cup
  • Salt & water - as needed
To Temper
  • Ghee - 1 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1/2 tsp
HOW TO MAKAE PONNANGANNI KEERAI CHUTNEY
  1. Wash and clean ponnanganni keerai and discard the stem part.
  2. Heat oil in a kadai. Saute urad dal, chana dal, chillies, onion, garlic.
  3. Add curry leaves, washed keerai. Saute till it shrinks in quantity.
  4. Add required water and cook till keerai becomes soft and well cooked.
  5. Do not cover cook the keerai. Lastly add the tamarind, salt, coconut and switch off the flame. Let it cool down.
  6. Grind to a smooth paste adding required water.
  7. Temper in ghee and add to chutney. Mix with plain rice and enjoy !
METHOD - STEP BY STEP PICTURES
  • Remove the ponnanganni keerai leaves from stem and discard the stem part. Wash the leaves thrice to remove the impurities.
  • ponnanganni keerai chutney
  • Heat oil or ghee in a kadai. Saute urad dal, chana dal, red chilli, green chilli till dal turns golden in color. Now lower the flame and add small onion, garlic and saute till onion turns transparent.
  • ponnanganni keerai chutney
  • Lastly add the washed keerai, curry leaves and saute till it shrinks in quantity. Add required water and cook in open pan till keerai becomes soft and well cooked. It takes 10 to 15 minutes in medium flame. Do not cover cook the keerai.
  • ponnanganni keerai chutney
  • Add the tamarind, required salt, grated coconut and mix well. Switch off the flame and let it cool down.
  • ponnanganni keerai chutney
  • Grind to a smooth paste adding required water. Temper mustard seeds, urad dal in ghee and add to thogayal.
  • Mix well and serve with plain rice adding ghee.
    Enjoy !
    ponnanganni keerai chutney

Note

  • Adjust the quantity of green chilli and red chilli as per your taste.
  • Do not skip tamarind. You can use 2 tomatoes if you want to skip tamarind.
  • If you are making for idli dosa, you can add more coconut.

Try this healthy Ponnanganni keerai thogayal for rice and dosa. You will love it !

ponnanganni keerai chutney

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July 27, 2021

Padavalanga Thoran | Kerala Style Snake Gourd Thoran Recipe

Padavalanga thoran recipe

Today’s recipe is an easy, yummy Kerala style snake gourd curry which is known as Padavalanga thoran in Malayalam. Basically I love Kerala thoran recipes. I used to make cabbage thoran at home regularly. This time I used Snake gourd for a change. It came out so well and flavorful. We all loved it. I am happy that I got a choice of thoran for my next Onam sadya menu. For variations, you can add payaru along with snake gourd. I also saw few recipes with eggs. 

Friends, do try this Kerala style Padavalanga thoran recipe. You will love it like us.

Check out my other KERALA RECIPES too. 

Kerala style snake gourd curry

Kerala style Snake gourd curry / Padavalanga thoran recipe


Kerala style snake gourd curry / Pavadalanga thoran recipe

Kerala style snake gourd curry / Padavalanga thoran recipe for rice


 
Cuisine: Kerala
Category: Side dish
Serves: 3
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS

  • Snake gourd – 2
  • Toor dal or Chana dal – 2 tbsp ( I dint use it)
  • Turmeric powder- 1/4 tsp
  • Salt & water - as needed
To grind
  • Grated coconut – 1/2 cup
  • Small onion - 2
  • Green chilli – 1
  • Cumin seeds – 1/2 tsp
To Temper
  • Cooking oil - 1 tbsp
  • Mustard seeds – 1/2 tsp
  • Urad dal – 1 tsp
  • Chana dal – 2 tsp
  • Curry leaves – few
  • Red chilli – 1
HOW TO MAKE PADAVALANGA THORAN
  1. Wash and peel the skin of Snake gourd. Chop finely.
  2. Grind coconut, green chilli, cumin seeds and onion coarsely.
  3. Heat oil in a pressure cooker. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
  4. Add the chopped snake gourd and dal. Pressure cook toor dal or chana dal along with snake gourd.
  5. Cook for 2 whistle in high flame. Remove and drain excess water.
  6. Add ground coconut and mix gently.
  7. Cook for few minutes and switch off the flame. Serve hot with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of snake gourd. Trim the edges. Remove the soft portion in the middle and chop finely.

  • Padavalanga thoran
  • Grind coconut, green chilli, cumin seeds and onion coarsely without adding water. Set aside.

  • Padavalanga thoran
  • Heat oil in a pressure cooker base. Splutter mustard seeds, urad dal, chana dal, red chilli and curry leaves.
  • Add the chopped snake gourd, chana dal or toor dal , salt and mix well. Add little water and pressure cook in high flame for 2 whistles. Switch off the flame and release the pressure naturally.
    Padavalanga thoran
  • Open the cooker and boil till the excess water drains off. Add the ground coconut paste and mix gently.

  • Padavalanga thoran
  • Cook for few minutes in low flame. Switch off the flame and serve hot with rice.
    Enjoy !

Note

  • You can skip the dal and cook snake gourd alone.
  • Adding more coconut gives a nice flavor and taste.
  • You can skip onion while grinding coconut.


Try this easy, yummy Kerala style Snake gourd curry / Padavalanga thoran recipe and enjoy !

Padavalanga thoran recipe


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July 12, 2021

Sorakkai Poriyal / Bottle Gourd Curry recipe

sorakkai poriyal

Recently I started experimenting varieties of recipes with Sorakkai / Bottle gourd. Usually I make sorakkai sambar or sorakkai dosa at home. This time I wanted to try lauki paratha and lauki curry for rice. I learnt this easy and yummy Sorakkai verkadalai poriyal / bottle gourd poriyal with peanuts from my neighbor. Bottle gourd with peanut combo tastes so good with rice. You can make this poriyal in a kadai as bottle gourd cooks quickly. No need to use pressure cooker.

For variations, you can use grated coconut instead of roasted peanuts powder. Also you can use green chilli or sambar powder as per your taste. Friends, do try this easy and tasty sorakkai poriyal. You will love it.

Sorakkai Sambar

Sorakkai kootu

Sorakkai dosai

Sorakkai sweet kootu and paal kootu

bottle gourd curry

Sorakkai poriyal recipe / Bottle gourd curry


Sorakkai poriyal recipe / Bottle gourd curry

Sorakkai poriyal recipe / Bottle gourd curry for rice


 
Cuisine: Tamil nadu
Category: side dish
Serves: 2
Prep time: 10 Minutes
Cook time: 20 Minutes
Total time: 30 Minutes
 


INGREDIENTS
1 cup = 250ml
  • Bottle gourd / Sorakkai - 1 (finely chopped)
  • Big onion - 1 (-do-)
  • Green chilli or Sambar powder - 2 (slit) / 1 tsp
  • Turmeric powder - 1/2 tsp
  • Roasted peanuts - 1/4 cup
  • Salt & water - as needed
  • Grated coconut - 2 tbsp
  • Coriander leaves – to garnish
To temper
  • Coconut oil - 1 tbsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 2 tsp
  • Curry leaves - few
  • Hing / Asafetida - 1/4 tsp

HOW TO MAKE BOTTLE GOURD CURRY / SORAKKAI PORIYAL
  1. Wash and peel the skin of bottle gourd. Chop finely.
  2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves.
  3. Add onion, green chilli, hing and saute till transparent. Add chopped bottle gourd.
  4. Add required salt, turmeric powder and mix well. Cover cook till it becomes soft.
  5. Roast peanuts and powder it. Add peanut powder , grated coconut once bottle gourd is cooked well.
  6. Mix well and garnish with coriander leaves. Serve with rice.
METHOD - STEP BY STEP PICTURES
  • Wash and peel the skin of bottle gourd. Cut vertically and remove the sponge / soft part. Chop into small pieces and set aside. Roast peanuts till its skin crackle. Grind to a coarse powder.
  • sorakkai poriyal
      sorakkai poriyal
    • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal, curry leaves and hing. Add onion, green chilli and saute till transparent.
    • sorakkai poriyal
    • Add the chopped bottle gourd pieces and saute for few minutes. Add turmeric powder, sambar powder and salt. You can add green chilli instead of sambar powder. 
    • sorakkai poriyal
    • Mix well and add 1/4 cup of water. Cover cook till it becomes soft but looks firm in shape. 
    • Lastly add the roasted peanut powder, grated coconut and mix well. Serve with plain rice, sambar and vatha kuzhambu rice. Enjoy !
    • sorakkai poriyal

    Note

    • Bottle gourd cooks quickly. So cover cook in the kadai till its done.
    • For variations, you can use either peanut powder or grated coconut. 


    Try this easy, simple and healthy bottle gourd poriyal. You will love it.
    bottle gourd poriyal



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    June 25, 2021

    Kovakkai Poriyal Recipe / Tindora Curry Without Coconut

     Kovakkai poriyal

    I learnt this easy and simple Andhra style Kovakkai poriyal / Tindora curry without coconut from my School moms group friend Megha. I tried this poriyal at home after tasting it in her house. It was so good and easy to make too. But one thing you need to make this curry is patience. Yes, you need to chop the tindora into thin roundels and cover cook in low to medium flame for 15 to 20 minutes. For variations, you can add roasted peanut powder or grated coconut at the end. But I made it without coconut and peanut powder. Friends, do try this easy Kovakkai poriyal recipe for rice and enjoy ! You will love it like me.

     Kovakkai poriyal

    Kovakkai poriyal recipe / Tindora curry recipe


    Kovakkai poriyal recipe / Tindora curry recipe

    Kovakkai poriyal recipe / Tindora curry recipe


     
    Cuisine: Andhra
    Category: Side dish
    Serves: 3
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS
    1 cup = 250ml
    • Kovakkai / Tindora / Dondakaya - 2 cups (chopped)
    • Cooking oil - 3 tbsp
    • Mustard seeds - 1/2 tsp
    • Urad dal - 1 tsp
    • Chana dal - 2 tsp
    • Cumin seeds – 1/2 tsp
    • Big onion - 1 (finely chopped)
    • Curry leaves - few
    • Turmeric powder - 1/4 tsp
    • Red chilli powder - 3/4 to 1 tsp
    • Salt & water - as needed
    HOW TO MAKE KOVAKKAI PORIYAL
    1. Wash and chop kovakkai / tindora into round, thin pieces.
    2. Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal.
    3. Saute big onion, curry leaves. Add thinly sliced kovakkai, salt and turmeric powder.
    4. Saute in medium flame till it shrinks in quantity. Cover cook in low flame till it turns soft.
    5. Sprinkle a tbsp of water and cover cook if needed. Once its cooked, add red chilli powder.
    6. Saute for few minutes and switch off the flame. Serve with rice and enjoy !
    METHOD - STEP BY STEP PICTURES
    • Wash and chop Kovakkai into thin round slices. Chop onion finely.

    • Heat oil in a kadai. Splutter mustard seeds, urad dal, chana dal and cumin seeds. Saute onion and curry leaves till transparent.
    • Kovakkai poriyal
    • Add sliced kovakkai pieces, salt and turmeric powder. Mix well in medium flame till it shrinks in quantity.
    • Kovakkai poriyal
    • Lower the flame completely and cover the kadai with the lid. Allow the kovakkai pieces to cook in the heat for 10 to 15 minutes or till it becomes soft.
    • Kovakkai poriyal
    • Add red chilli powder and mix well to coat it. Let it cook for few minutes. Then switch off the flame and garnish with coriander leaves if you wish. Serve the poriyal with rice. Enjoy !Kovakkai poriyal

    Note

    • Adjust the quantity of chilli powder as per your taste.
    • You can also add little garam masala powder for more flavor.
    • You can add roasted and powdered peanuts at the end. It gives a nice flavor and taste.
    • You can also use grated coconut at the end.


    Try this delicious Kovakkai poriyal for rice and enjoy !

    Tindora curry


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    June 16, 2021

    Instant Lemon Pickle Recipe / Elumichai Oorugai

    instant lemon pickle

    Instant lemon pickle was in my try list for long time. I make pickles on my own very rarely because every time I go to Salem, my MIL gives me some pickle varieties like lemon, narthangai (citron), mango, garlic etc. So I never got a chance to make pickles on my own. Due to this pandemic, Its been months I visited Salem.

     

    All the pickles are out of stock now. So I had to try some pickle for our regular use. Today I tried this instant lemon pickle for the first time. I asked my MIL for the recipe and also referred Yogambal Sundar’s Youtube channel for the recipe. I tweaked the recipe slightly as per my MIL’s suggestion and tried it. It came out so well. This is basically Tamil nadu style pickle. So I haven’t used mustard seeds. If you like, you can add it while tempering or you can also dry roast and powder it.

     

    My MIL makes traditional lemon pickle by stuffing salt in lemon, soak for months together to make it soft and add spices before use. As this is an instant version, I was afraid of bitter taste in lemon. But the right amount of red chilli and salt helps to balance the taste and reduce its bitterness. Also If you try to consume the pickle on the same day, it tastes bitter. My MIL told me to rest the pickle for 2 days before consumption. It also helps to infuse all the taste in the lemon and reduce its bitter taste. Overall I am so happy that my maiden attempt in making this instant lemon pickle is a hit.

     

    Friends, do try this easy, yummy instant lemon pickle / elumichai oorugai recipe and enjoy !

    Elumichai oorugai

    Instant lemon pickle recipe


    Instant lemon pickle recipe

    Instant lemon pickle recipe / Elumichai oorugai under 30 minutes.


     
    Cuisine: Indian
    Category: pickle recipes
    Serves: 1 cup
    Prep time: 10 Minutes
    Cook time: 20 Minutes
    Total time: 30 Minutes
     


    INGREDIENTS

    • Lemon / Elumichai / Nimbu - 5
    • Red chilli – 15 to 20 
    • Methi seeds / Fenugreek seeds - 1/2 tsp
    • Asafetida / Hing - 1/2 tsp
    • Sesame oil / Gingely oil - 1/4 cup
    • Salt - as needed
    • Water - 1 cup
    HOW TO MAKE INSTANT LEMON PICKLE
    1. Wash and pressure cook lemon in high flame for2 whistles.
    2. Chop into cubes and remove the seeds.
    3. Dry roast red chilli, asafetida and methi seeds.
    4. Grind to smooth powder adding salt required for pickle.
    5. Add this powder to the chopped lemon cubes. Mix gently.
    6. Heat oil adding a pinch of asafetida powder. Add oil to the lemon pickle.
    7. Mix gently and store the pickle in a glass bottle.
    8. Keep it outside at room temperature for 2 days
    9. Then you can start to consume it and store in refrigerator
    10. You can store and use it for 2 weeks.
    METHOD - STEP BY STEP PICTURES
    • Wash the lemon and take in a pressure cooker. Cook in high flame for two whistles. Open the cooker after the steam is released.  Chop into cubes.
    • instant lemon pickle
    • Dry roast red chilli, hing and methi seeds in low flame. Cool down and grind to fine or coarse powder.
      • instant lemon pickle
    • Take the chopped lemon in a bowl. Add the ground red chilli powder and mix gently.

    • Heat oil in a kadai in low flame and add the hing. Add to the pickle and mix well. Cool down and store the pickle in a glass bottle.
    • instant lemon pickle
    • Keep the pickle outside at room temperature for 2 days. You can start to consume it after 2 days because all the taste will infuse by this time.

    • After 2 days, store the pickle in refrigerator and use it up to 2 weeks.

    • Enjoy with curd rice, paratha !

    Note

    • Adjust the quantity of red chilli as per the tanginess of lemon.
    • You can add more red chilli powder and salt if required.
    • Do not saute the pressure cooked lemon. It may increase the bitterness.
    • Instead of pressure cooking the lemon, you can also boil it in open pot for 15 to 20 minutes till it becomes soft.
    • You can use red chilli powder instead of roasted red chillies. You can use 2 tbsp of red chilli powder.


    Try this easy, instant lemon pickle and enjoy with curd rice.

    Instant lemon pickle


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