How about having a tongue tickling spicy and sweet pickle as a starter for your meal? Hmmm..I can see everyone slurp..:)
I have had umpteen number of sadhyas and this pickle is an inseparable part of it. Just look around and everyone is just enjoying the pickle. Like we say kuch katta kuch meetta. This is served on the left side corner of the plantain leaf/Vazhayila.
Its a breeze to prepare and is best when prepared the day before use. In one hour time itself the pickle starts emanating that nice aroma and tastes delicious. I have always loved the taste of this pickle but never had a chance to try it. Just loved making it.
Ingredients
Beetroot - 2 cups grated
Carrot - 2 cups grated
Red Chilly powder - 2 tbsp ( alter it as per your spice level)
Sugar - 2 tbsp
Salt - 1 1/2 tbsp
Vinegar - 500 ml
Garlic - 1 cup chopped lengthwise (thin long slivers)
Green Chilli - 4 chopped
Dates - 300 gms
Fenugreek Powder (Uluva podi) - a pinch
Asafoetida (kaayam podi) - a pinch
Split mustard seeds (Kaduku parippu)- 2 tbsp
METHOD
In a bowl place the garlic.
Pour the vinegar on top. Close the bowl with a lid for 5 minutes.
Add the grated beetroot.
Add the grated carrot. Close it with a lid every time you finish adding an ingredient.
Add all the ingredients one by one - chilly, chilly powder, salt, sugar, dates, fenugreek, asafoetida and split mustard seeds.
Mix well.
Close the lid and keep aside for an hour. Check the taste and add salt, chilly if required.
Use it the next day.
Tips:
You can add more chilly powder or chilly if it is less spicy after 1 hour.
Use very dark crimson beetroots for best results
Do not forget to close the jar with a well covered lid as the aroma should not escape.
If you would like to check out my other Onam Sadhya Vibhavangal please click on the links below
1. Puli Ingi
2. Olan
3. Kalan
4. Pineapple Pachadi
5. Kumbalanga Pachadi
