Saturday, October 13, 2012

Carrot Pickle

Carrots-4-5, medium sized
Green chilly-10
Ginger-1 " piece, sliced lengthwise
Garlic-8-10 cloves, sliced lengthwise
Turmeric powder-1/2 tsp
Powdered/ crushed fenugreek (ഉലുവ)-1/2 tsp
Mustard seeds-1 tsp
Curry leaves-2 sprigs
Asafoetida (കായം)-1 pinch
Vinegar-1 tbsp
Any vegetable oil- 1 tbsp

  1. Clean and peel carrots.Cut  them into  long and thin strips. Slice ginger and garlic and green chilly.
  2. Warm up a pan and pour oil, splutter fenugreek, mustards followed by curry leaves. Add ginger, garlic and green chillies, saute till their raw smell has gone. Add turmeric powder, stir in carrots and saute until the carrots are soft. Reduce the flame and add a pinch of asafoetida, salt and vinegar. Mix everything together and turn off the flame. Let it cool and pack it in a glass jar with an air-tight lid. Pickle will be ready to use within 2-3 days
You can refrigerate it up to 1 month.

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