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Hello Mom, hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, green chillies and tamarind pickle. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.
Mulaka Pachadi is an authentic dish of Kerala. It is a sweet and sour dish made of tamarind,green chilli,jaggery etc. It is an essential dish for Ona Sadhya.
Green Chillies and Tamarind Pickle is one of the most well liked of current trending foods in the world. It’s easy, it is fast, it tastes yummy. It is appreciated by millions daily. Green Chillies and Tamarind Pickle is something which I’ve loved my whole life. They’re nice and they look wonderful.
To begin with this recipe, we have to prepare a few ingredients. You can have green chillies and tamarind pickle using 12 ingredients and 3 steps. Here is how you cook it.
What needs to be prepared of Green Chillies and Tamarind Pickle:
- Get 200 gm Green chillies
- Prepare 1 cup Mustard Oil
- Get 1 tsp Salt
- Take 1 tbsp Mustard seeds roasted
- Get 1 tsp Cumin seeds roasted
- Make ready 1 tsp Fenugreek seeds roasted
- Take 1 tsp Coriander seeds roasted
- Take 1 tsp Fennel Seeds roasted
- Get 1 tsp Turmeric powder
- Make ready 1/8 tsp Asafoetida
- Make ready 2 Springs Curry Leaves
- Take 4-5 tsp Tamarind paste
Cut the Chillies length wise so that they are stuck on one side. Put Jeera and Methi in a hot pan(tawa) and gently fry them. Pickled green chili is a popular condiment that accompanies many Southeast Asian street food and Asian noodle dishes. Have these for your guest for your Chinese New Years Hi my pickled chillies go soft not crunchy.
How To Make Green Chillies and Tamarind Pickle:
- Wash and pat dry all the Chillies. I have used a very few Red chillies too as they were included in that when I bought them. You can omit them if desired. Chop them into two halves. Dry roast all the spices on a low heat and make a coarse powder out of them. Add this powder to the chopped Chillies. Use gloves when you handle them.
- Heat Oil on a low heat and shallow fry all the Chillies. Add Asafoetida and Curry Leaves too. Add Tamarind paste too and let it cook until the raw smell fades away for about 10-12 minutes. Let it cool down before storing in an airtight container in the refrigerator. It stays good for a month. Use a clean and a dry spoon when handling it. Enjoy!
- An easy peasy chilli and tamarind pickle from my maternal home. The tanginess of the tamarind actually helps to counter strike the spiciness of the chillies. It is a pickle that goes well with ghee rice and raita. Looks gorgeous too and stays good for a long time because of tamarind. Try this out for your loved ones and friends. Happy Pickling!
Is that because I didn't blanch them in hot water before pouring the vinegar. Pickle Looks Spicy N Yummy. green chilli pickle recipe, a simple, tasty north indian style preparation with long green chillis, Indian spices & mustard oil. Ensure that you pour hot oil over the green chillies and spice mixture. Leave it uncovered till the pickle cools down completely. There should be no trace of moisture and do dry the.
Do not neglect to exercise the recipes over, to consume with family in your home. Try to compare it with the dish you have. Is it better or less. Please mix it to make it taste much better.
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