No Indian meal is complete without Achar or Pickle. There are a lot of ways to make pickles and they can be made using a variety of fruits and vegetables. Most home-made pickles are made in the summer and kept in the sun so that they are fermented.
In this article we will post a recipe for pavakka achar. If you have any doubts about its bittnerness, do not worry, the recipe has the right ingredients such as salt and vineger which will reduce the bitterness and you will definitely enjoy it!
We recommend Eastern Curry Powder for your preparation.
Ingredients
Pavakka – 1300 grams (1.3 kg)
Green Chilli – 20 nos (about 150 grams)
Chilli Powder – 1 tsp
Turmeric Powder – 1 tsp
Shallots (Chuvannulli)– 200 grams
Ginger – 50 grams
Garlic – 50 grams
Curry Leaves – 10 sprigs
Oil – 12 tbsp
Mustard Seeds – 1 tbsp
Fenugreek Seeds – 1 tsp
Vinegar – 90 ml
Salt – to taste
Clean and cut Pavakka into 2×1/2 inch strips. When cleaning, look for
black marks; gouge out the seeds.
• Finely slice Shallots.
• Chop Ginger and Garlic finely.
• Cut the Green Chillies lengthwise.
• Clean, sterilise and dry one glass bottle with 500 grams capacity.
1. Mix the Karela slices with Salt and Turmeric powder. Transfer to a non-stick deep bottomed pan an cook uncovered on high flame for 15 mins. till all Water starts leaving.
2. Now lower the flame cook uncovered, till all Water dries-up.
As Water is the biggest enemy of Pickles this step is a must:
1. Pre-heat oven for 15 mins on Mark 6 at 250 degrees Celsius temp.
2. On a baking tray, spread the Pavakka strips and allow to dry for 35
minutes, stirring occasionally. (Increase the time as per requirement)
The end result should not be like dried strips. If you are living in hot
countries like Asia and Africa, you could leave it in the Sun for about 10
hours or more.
3. Heat a non-stick pan with 5 tbsp Oil, add Pavakka in 2 batches or more
depending upon the size of the pan you use. Fry on low flame till crisp.
Add more Oil if required.
Stage Two – Preparing the Masala
1. Heat 2 tbsp Oil in a non-stick pan, add Mustard seeds and allow to pop.
2. Add Fenugreek seeds and Curry Leaves sauté for a minute.
3. Add Shallots, Green Chilli, Ginger and Garlic; sauté till golden
brown(about 10 mins on low flame)
4. Add Chilli powder, sauté for 30 seconds till the raw flavour leaves it.
Stage Three – Packing
1. Mix Stage 1 and 2.
2. Add Vinegar, mix well.
3. Pack in the sterilized, glass bottle, label and store.
STORAGE:
Keeps safe in the fridge upto 4 months or upto 1 month outside fridge.
Is ready to use immediately.
Check http://www.eastern.in/ for a wide range of their products.
