South Indian Pickle Powder
Pickles are very famous in India. There is a variation between the pickles made in different parts of India. Pickling is a family ritual. It is done during summer. We would sit around my grandmother to watch her clean, wash and cut vegetables into small chunks. Every family carries a recipe of their own. Learned and evolved from one generation to the next. We make instant pickles with raw green mango, lemons and cucumber (called dosakkai). All it takes is to chop the vegetable into bite sized cube and a simple dressing is made with hot sesame oil.
- 1 tbsp turemeric powder
- 30 - 40 dry red chillies
- ¼ cup fenugreek seeds
- ½ cup mustard seeds
- 2 tsp Asafoetida powder
- Salt to taste
- Cooking spray to roast dry red chillie
Heat oil in a saucepan and roast the dry red chillies until they turn crispy, about 5-8 minutes.
Dry roast fenugreek seeeds for couple of minute. Make sure you don’t burn it.
Dry roast the mustard seeds until they pop. It takes around 3-5 minutes. Keep an eye to avoid burning.
Dry roast the cumin seeds
Cool and grind them to smooth powder. Add in the turmeric and asafoetida powder.
If using asafoetida chunks, roast them in 1 teaspoon oil and grind it along with other roasted ingredients.
Add salt. Mix well to combine. Store in airtight container.