Authentic Kerala Dishes with my personal Touch 😍
Ingredients
Irumban Puli - 3 cups
Garlic - 4 pods
Oil -4-5 tbsp
Salt -
Mustard seeds -1tsp
Dry Red Chilli -3
Curry leaves -few
Chilli Powder -1 1/4 tbsp
Kashmiri chilli Powder -1tbsp
Turmeric Powder -1/4tsp
Fenugreek Powder-1/4tsp
Asafoetida Powder -1/4 tsp
Sugar -1/2tsp (opt)
Hot Water -1/2 cup
Vinegar -4tbsp (opt)
Method
Cut the Irumbanpuli into small pieces add some salt and leave it in the fridge for some time.i have taken 3 cups of cut Irumbanpuli. For making the pickle we need to use gingely oil. You can also use coconut oil. When the oil is heated up add some mustard seeds.when it splutters add whole red chilly and some curry leaves.Add some garlic. I don’t add ginger in this recipe. When the garlic is fried well add the cut irumbanpuli. Mix well till the pulp becomes tender. All the masala powder should be dry roasted before adding it to the cooked irumbanpuli mix.stir continuously. Add the roasted powders to the cooked irumbbanpuli. If you don’t want the gravy you can end the cooking here. If you want to keep for few days add some vinegar. Mix well. Check the salt and spices. If you want gravy add some hot boiling water. Add a pinch of sugar. After few mins you can turn off the heat. Store it in the fridge in the glass jar for long lasting pickle.
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12 янв 2021
