Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, green chillies and tamarind pickle. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look 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. Incredibly simple Green Chilli recipe that is Spicy and a bit Tangy in taste.
Green Chillies and Tamarind Pickle is one of the most popular of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Green Chillies and Tamarind Pickle is something which I have loved my entire life.
To begin with this particular 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 can achieve that.
The ingredients needed to make Green Chillies and Tamarind Pickle:
- Prepare Green chillies
- Make ready Mustard Oil
- Get Salt
- Get Mustard seeds roasted
- Take Cumin seeds roasted
- Make ready Fenugreek seeds roasted
- Take Coriander seeds roasted
- Make ready Fennel Seeds roasted
- Make ready Turmeric powder
- Make ready Asafoetida
- Get Curry Leaves
- Take Tamarind paste
My husband loves it to the core and demands making this almost twice a month. Ensure that you pour hot oil over the green chillies and spice mixture. Leave it uncovered till the pickle cools down completely. Spicy green chillies, Tangy tamarind, Healing asafoetida, Sea-fresh rock salt.
Instructions 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!
Leave it uncovered till the pickle cools down completely. Spicy green chillies, Tangy tamarind, Healing asafoetida, Sea-fresh rock salt. Milagai Curry is a product that is particularly dear to Girija Paati. It is one of the first products that she innovated on her own as a young bride (of course based on a recipe she remembers making with her mother). Marinate the chillies in salt for at least two hours.
So that’s going to wrap it up with this special food green chillies and tamarind pickle recipe. Thank you very much for your time. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
