BM # 74 Week 1
Theme : Festival recipes
Recipe : Lime pickle/Cherunaranga achar/Elumpimichampazha oorga
When we think of festival dishes, we often think of sweets or main courses that are usually made to celebrate any festival. However, a little-mentioned yet very important role is played by the condiments which are usually served as an accompaniment to any meal.
In Kerala, the cherunaranga (lime) pickle holds an important place in any sadya. Vishu/Onam and even weddings see this bitter-sour-spicy pickle make an appearance. The traditional method of making this pickle is time consuming. However, if you've been following my blog for a while now, you know that quick, easy and no-compromise-on-taste are mantras that I follow. This recipe is one that was shared on a Food Group that I belong to. It is a One Pot One Shot recipe that has been developed by Mr. Ramakrishnan and is being shared here with his permission. The terms OPOS and One Pot One Shot are registered trademarks owned by Mr. Ramakrishnan.
What you need:
Lime - 6, cut into 8 pieces each (approx. 3 cups)
Red chilli powder - 2 tsp
Pickle masala - 2 tsp (optional - If not using, add another tsp of red chilli powder)
Sesame oil - 5 tsp
Salt - 3 tsp
Asafoetida - a generous sprinkle
Add oil as the bottom layer in a pressure cooker. Spread the limes evenly over this. Add the salt, red chilli powder, asafoetida and pickle masala. Cover and cook for two whistles. Once the pressure settles, open the pan and mix well. The mixture will seem quite watery, but will thicken as it cools.
In a separate pan, heat a tsp of sesame oil. Add a tsp of mustard seeds and some curry leaves. When the seeds pop, pour this over the pickle. When the pickle cools completely, transfer to a glass jar and refrigerate.
This pickle is ready for consumption almost immediately, but the flavor deepens with time. It is initially quite bitter, but after about a week, the bitterness reduces and the flavor is intensified.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74
Theme : Festival recipes
Recipe : Lime pickle/Cherunaranga achar/Elumpimichampazha oorga
When we think of festival dishes, we often think of sweets or main courses that are usually made to celebrate any festival. However, a little-mentioned yet very important role is played by the condiments which are usually served as an accompaniment to any meal.
In Kerala, the cherunaranga (lime) pickle holds an important place in any sadya. Vishu/Onam and even weddings see this bitter-sour-spicy pickle make an appearance. The traditional method of making this pickle is time consuming. However, if you've been following my blog for a while now, you know that quick, easy and no-compromise-on-taste are mantras that I follow. This recipe is one that was shared on a Food Group that I belong to. It is a One Pot One Shot recipe that has been developed by Mr. Ramakrishnan and is being shared here with his permission. The terms OPOS and One Pot One Shot are registered trademarks owned by Mr. Ramakrishnan.
What you need:
Lime - 6, cut into 8 pieces each (approx. 3 cups)
Red chilli powder - 2 tsp
Pickle masala - 2 tsp (optional - If not using, add another tsp of red chilli powder)
Sesame oil - 5 tsp
Salt - 3 tsp
Asafoetida - a generous sprinkle
Add oil as the bottom layer in a pressure cooker. Spread the limes evenly over this. Add the salt, red chilli powder, asafoetida and pickle masala. Cover and cook for two whistles. Once the pressure settles, open the pan and mix well. The mixture will seem quite watery, but will thicken as it cools.
In a separate pan, heat a tsp of sesame oil. Add a tsp of mustard seeds and some curry leaves. When the seeds pop, pour this over the pickle. When the pickle cools completely, transfer to a glass jar and refrigerate.
This pickle is ready for consumption almost immediately, but the flavor deepens with time. It is initially quite bitter, but after about a week, the bitterness reduces and the flavor is intensified.
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#74
10 comments:
Yes very true. Kerala sadya is incomplete without lime pickle. And this method is new to me... Very interesting. Will try ofcourse..
Yes indeed, when you talk about festival dishes, we end up planning on sweets. This is a good one.
This is one of my favourite pickles. Looks superb. I am just craving for some curd rice and this pickle..
Instant pickles are so good , lime pickle normally takes really long and truly a test of patience . Good one .
Delicious Lemon pickle..
That is just finger licking good.
Tongue tickling pickle, all time favourite.
Wow love it. It's true we do think of sweets when we think of festivals but condiments play a huge role.
Interesting to know that the pickle is such an important part of the festive meal. This one looks amazing!
Love this yummy homemade lemon pickle.
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