Dondavakai / Tindora Pickle

Learnt From: My Sister-In-Law (Lakshmi)

Ingredients:

Tindora / Dondakayalu --- 20 no.
Salt --- 1 tblsn
Red Chilly Powder --- 1 tbsln
Mustard Powder --- 1 tblsn (Grind raw-mustards to a fine powder)
Oil --- 2 ½ tblsn

Process:

Clean tindora thoroughly. Wipe the tindora with a paper towel. Keep them on a paper towel for half an hour to one hour and make them dry completely. Not only tindora but also cutting pad, knife, and a bowl & spoon.


Make sure ur hands are also dry. Then cut the tindora into tiny pieces. Add 1 tblsn of salt, red chilly powder, mustard powder & 2 ½ -3 tblsn of oil.


Mix well.


Rest it for one full day & night.
Have it with rice or curd rice.
Keep it in the fridge. Good for a week or more.

Note:

Don’t take full tblsn … take till the edges of the spoon.

If you can’t eat very hot then reduce the quantities (salt, red chilly powder & mustard powder)from 1 tblsn to ¾ th tblsn to a tsp. If you reduce one, reduce all in the equal ratio. Because salt, red chilly powder & mustard powder should be in equal ratio.

Coriander Pickle / Kothimera Pachadi

Ingredients:

Fresh Coriander --- 3 bunches

Tamarind
Red chilly powder
Salt

For Seasoning:

Oil --- 10 Spoons
Whole red chilies --- 4
Mustard seeds --- 3/4th spoon

Process:

Pluck the coriander leaves.

Clean the leaves and keep them in a colander to drain the water.


Dry the leaves on a piece of paper to absorb the water. (This step is essential to preserve the pickle for a long time) (If you are preparing small quantity for 2 days like that you can skip this step)
In the meanwhile, clean the tamarind without any seeds and stings.
Clean the tamarind with water.
Heat the tamarind by adding a little water.
Let it cool.
By adding a little water into the tamarind … take a thick juice from it.
In a blender jar add the coriander leaves, tamarind juice and salt.

Grind them to a paste.
Heat oil in a pan.
Toast whole red chilies and mustard seeds.
Add the ground paste.

Add red chilly powder to the paste.

Stir it continuously with small breaks.
In the meanwhile, taste the paste and adjust it accordingly.
All the paste comes together.


Turn off the flame and transfer the pickle to a serving bowl.


Take it with rice and ghee.
Definitely you will like it.