BIRDS EYE CHILLI PICKLE/VELLA KANTHARI ACHAR

VELLA KANTHAARI ACHAR

This recipe was adapted from my mother in law when she came to Dubai for the first time with us. I must say that she is a very good cook especially with Achars and Namkeens :).

Ingredients:
Birds Eye Chilli/Kanthari Mullakku - 145 pieces ( I forgot to see the weight so ended up counting them)
Small Lemons - 6 nos
Garlic - 1 full head ( I had around 11 cloves)
Ginger - approx. length of your palm
Turmeric Powder - <1 p="" tsp="">Kayam/Asoefetida - 2 big pinch
Fenugreek Seeds - 1.25 tsp
Mustard Seeds - 2 tsp
Sesame Oil - 200-250 ml
Vinegar - 5 tbsp.
Warm Water - 1/4 cup
Salt


Preparation:

Steam the lemons in a steamer till they are soft. Dry them and slice them in four and again into half. If you cut a lemon by this method, you will get 8 pieces.

Wash the chillis and dry them properly. Slit them through the middle keeping the head of the chilli intact. This is to make the spiciness seep through the oil liquids.

Wash, dry and slice in strips, the garlic and ginger.

Heat oil in a kadai/cheenachatti. Once hot, add in the mustard seeds. Once they splutter, add in the fenugreek seeds and kaayam. As soon as seeds change slightly in color add in the sliced ginger garlic and saute till they wilted slightly. Then add in the slit chillis and turmeric powder and saute in oil for about 5-7 mins. You can see that chillis gets bigger in size (more like swelling). Add in the sliced lemons and saute further for 5 mins. Switch off flame and add salt, vinegar, water. Once cooled store in a tight container and can be used after a week. Enjoy with kanji, rice or even rotis :)

Cheers,
Neetz ;)

Notes:
There is basically not much right or wrong about this pickle. You can add in the ingredient quantities according to your wish if you have made achars before. Beginners, you will get there for sure :)
 

PAVAKKA ACHAR (BITTERGOURD PICKLE)

Bitter Gourd Pickle

I used to hate bittergourd..my hubby being a bittergourd lover, i was forced to make several times as he loved it..but now i m glad i forced myself to make it coz now i too am in love with bittergourds now :).... this is one way i found that i could make myself eat more of it without the sour taste and i promise you its even tastier than what u think :)..

Ingredients:
Bittergourd : 3 medium cut into small pieces
Lime - 1 medium
Turmeric powder - 1/4 tsp
Salt
Garlic - 12 cloves sliced
Ginger - one 1/2" sliced
Mustard seeds - 1.5 tsp
Fenugreek seeds - 1 tsp
Curry leaves - 3-4 twigs
Chilli Powder - 1.5 tbsp
Asofetida powder - 1 tbsp
Vinegar - 2 cap
Water- 4 tbsp
Sugar - 2 tsp
Salt - 1/2 tsp
Oil - 1/2 cup
Preparation:

Marinate bittergourd pices with lime, turmeric powder and salt overnight or atleast of 4-5 hours in fridge. once done, squeeze the bittergourds so that all the water comes out and keep aside.

Mix water, salt and sugar in a bowl and keep aside.

Heat a pan, add oil. Once oil is hot fry the garlic and ginger togther and remove. then in same oil fry the squeezed bittergourds in batches and remove. Dont make it too black in color.

In another pan, add bit oil and add in the mustard and fenugreek seeds. Once it starts spluteering add in the curry leaves and saute for 2-3 sec. Add in the chilli and asofetida powder and saute for 3-4 sec. Add in the water solution and let it boil. then add in the fried ginger, garlic and bittergourd pieces and mix well. Allow it to cook for about 2 mins. Add little more water if u need to mix properly the masalas. Pour in vinegar. measure the 2 caps of the vinegar bottle and pour. switch of flame and its ready to use :).. Serve with hot steaming rice and payar :)

Cheers,
Neetz ;)