Friday, 26 December 2014

Homemade Pickle Powder Recipe

Posted by Veena Karanth at 23:25:00
Pickles, which usually accompanies curd rice, gruel riceparathas, dosa, idli etc can act as a substitute for many dishes. Usually, pickles in India are made during summer season since it is the season of mangoes and, above all, unlike winter season, there are no chances of damp weather which will lead to formation of fungus in the pickles. Pickles can be prepared using many different ingredients like mangoes, lemon , amla, mixed vegetable, tomatoes and so on. In olden days, preparing pickles was a common practice but now since many manufacturers have converted this into a business, different types of pickles are reigning the markets. Also, preparing this pickle in an old traditional way is really a tedious process which requires a lot of caution and patience. The pickle powder which I am publishing today is a simple and easy one.You can prepare this powder in advance, and later on, you can mix it with any vegetable of your choice

Homemade Pickle Powder

How To Prepare Pickle Powder at Home.

The time required to prepare this powder is around 20 minutes.

Ingredients For Home Made Pickle Powder.

  • Red chillis ( Byadige ) - 20.
  • Guntur red chillis - 20.
  • Mustard seeds - 1 / 2 cup.
  • Fenugreek seeds ( methi seeds ) - 1 tsp.
  • Jeera seeds ( cumin seeds ) - 2 tsp.
  • Salt - as required.
  • Asafoetida - 1 pinch.
  • Oil - 3 tbsp.
  • Turmeric powder - 1 / 2 tsp.

Method To Make Home Made Pickle Powder.

  • First of all, you have to dry both the types of chillis subsequently for 5 days directly under the sun.
  • Later on, take a  mixer which is absolutely dry and powder the red chillis until you obtain a smooth consistency.
  • Meanwhile, dry roast the other ingredients like jeera, mustard seeds, and methi seeds.
  • Powder these ingredients along with the chilli powder.
  • Mix it well.
  • You red hot spicy pickle powder is ready.
  • Store it in an air tight bottle and use when required.

Kitchen Masti Points

  1. The intention of using both the types of red chillis is that the guntur chilli is meant for spiciness and the red ( byadige ) chillis are responsible for the bright red color of the pickle.
  2. You can alter the consistency of the chillis as per your requirements. More spiciness would mean adding more guntur chillis.

Also Read : 

mango pickle

groundnut chutney powder

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