I know, I know, I promised to make a pickle today and show you how easy pickling can be with the North Indian Podi for Pickles that I posted yesterday.
Its pouring in Chennai. A huge tropical storm has hit many parts of Tamil Nadu and left 32people dead, washed out many houses and devastated crops. The whole of Chennai is badly flooded. The last I remember witnessing such heavy rains in Chennai is about three years back when we had to use boats to commute in many parts of the city. With all this howling wind and heavy rain, I can almost sense the doors of my balcony coming off the walls. There’s lots of water coming into my kitchen through the exhaust – most definitely not a good time for pickling.
South Indian Pickle Podi is a spice mix that one can prepare and store for furture use while pickling in the south indian style.
Makes: approx 500 gms of the powder/spice mix used for pickling
- Fenugreek – 1/2 cup
- Mustard Seeds – 1 cup
- Turmeric – 1 tbsp
- Red Chillies – 2 cups (tightly packed)
Ingredients – photograph does not represent actual quantities needed for recipe
- Microwave fenugreek and red chillies together on high for a minute. Or dry them out in the sun – so they lose any external moisture that may be present.
- Grind all ingredients together to a powder.
Store in an air tight container. Keeps well for months. Use whenever you want to pickle anything the South Indian way.
South Indian Pickle Podi – for the Recipe Marathon
Fellow recipe marathoners:
DK, Siri, Srivalli, Ranji, PJ, Curry Leaf, Medha, Priya, Bhawna, Raaji, Ruchii
Anu, Kamala, Roopa, Divya Kudua, Rekha, Divya M, Raaga, Lakshmi Venkatesh, Sripriya, Viji, Kamalika,Pavani, Roochi, Karuna