Monday, 7 July 2014

Kayal Adai Pickle

 Ingredients
Lemon 10
Coarse Salt – As required
Coconut Water – 1Glass
Method:
*Just slit the lemon into four parts, stuff the salt and press it tightly.
*Likewise do for all the lemons and put them in a clean,dry tight glass/plastic container.
*Everyday keep this container in the bright daylight sun for few hours and shake them well.
*The colour of the lemon starts changing after three days and after this for each day while exposing to the sun add little coconut water and mix them.
*In order to prevent fungal formation avoid touching in fingers.
*By following the same procedure for 15 days the lemon pieces changes to a golden soggy and syrupy texture.
Tempering:
*Remove the seeds and separate the pickle into pieces.
*Heat 1/2 litre refined oil in kadai. Add mustard seeds and fenugrrek seeds,let them splutter.Now add crushed garlic and fry them.Switch off the flame.
*After it gets cool down tip in  4Tbsp - Kayal Keerai Podi and mix well.
*Add this mixture to the pickle ,then give it a good mix.
Important Tip -
*When the oil is hot if u add Keerai Podi, it gets charred and when this mixture is poured onto the pickle it'll spoil by tasting bitter.
*Pickle has a long shelf life if its left untouched with fingers.

No comments:

Post a Comment