When I was in the market I have seen these NARINJA KAYALU with our plantain leaf seller and bought them to prepare pickle. These are called Indian Grape Fruit. Very sour in taste with green and yellow outer layer and pink/white inside.
During our childhood my grandmother brought these narinja kayalu from her mother's place which is Arani, Chengalpat Dist. Tamilnadu. She prepared pickle out of these. Nice flavor and very tasty.
Ingredients
- Narinja Kayalu 6 nos
- Salt
- Turmeric powder
- Wash and dry pad Narinja kayalu with kitchen towel.
- Cut them into small chunks.
- Add turmeric powder and required salt and transfer them into glass jar or bowl.
- Leave it like like that for 6 to 7 days.
- Give it a good mix with dry wooden spoon daily.
- See it leaves nice juice as we add salt.
- Keep it in the hot sun for 1 day.
- Store it air tight bottle or jadi.
- Whenever you want, take handful of pickle in the bowl.
- Dry roast each 1/2 spoon of mustard seeds, cumin seeds and fenu greek seeds, let them cool and make it nice powder with dry grinder.
- Take 3 tbsp of oil, let it heat, add mustard seeds let them pop and add pinch of hing.
- Switch of the stove and let it cool.
- Then add this oil and prepared powder and 2 tbsp of red chilli powder in handful of narinja pickle. Give it a nice stir and cover it.
- Enjoy the aroma of pickle that fills in the kitchen.
Mix well and see the taste with your fingertips. Yummy Yummmmmmmy. A piece of narinjakaya with curd rice everyday. Wonderful!!!
My Note
- For sharp variation you can add sliced green mirchi also. Green mirchi absorbs sourness and tastes good.
- As a guideline, for any this sort of pickle, first I measure the chunks with small cup or bowl.
- If there are 3 cups of chunks add 1 cup of salt. Require salt plays an important role and improves age of pickle.
Nutritional info
- High with Vitamin 'C'.
- High enzymes which burns fats.
- Having water content.
- Regular intake is linked with prevention of number of health conditions.
No comments:
Post a Comment