Soya granules – 1 cup
Oil – 1/2 cup
Roasted coriander powder – 4 tbsp
Red chilli powder – 5 tbsp (Adjust according to your spice level)
Salt – 2 to 3 tbsp
Clove powder-1/4 tsp
Oil – 3/4 cup
Mashed garlic cloves -15
Cumin seeds – 1tsp
Broken red chillies -1/4 cup
Curry leaves – 1/2 cup
Lemon juice – 4tbsp
- Boil soya granules in hot water for 5 minutes and strain it. Wash it well. Squeeze and keep it aside.
- Heat oil in a kadai, add squeezed soya granules and fry on medium flame for 5 to 6 minutes.Switch off the flame and cool it.
- Add salt, coriander powder, red chilli powder and clove powder. Mix well and keep it aside.
- Heat oil in a large kadai and add cumin seeds and crushed garlic. Fry for 1 to 2 minutes.
- Add red chilli and curry leaves. Fry on high flame till the garlic turns into golden brown.
- Switch off the flame and add lemon juice. Mix well and cool it.
- Add the talimpu to soya masala and mix well. Check out the seasonings.
- Serve hot with hot rice.
Green chillies – 1cup [ cut into 1 inch pieces ]
Finely chopped ginger – 1tbsp
Fresh lemon juice – 1/2 cup
Salt – 1/8 ts
Oil – 1/2 cup+ 2 tbsp
Mashed garlic – 10 to 12 cloves
Pickle powder masala – 1/2 cup [check out my previous posts ]
- Rinse and dry the green chillies well. Remove heads and chop the green chillies to 1 inch pieces.
- Marinate green chillies with salt , finely chopped ginger and lemon juice for 5 to 6 hours.
- After 6 hours, mix well and add pickle powder, oil and mashed garlic.
- Mix well and check out seasonings. You can keep chilli pickle in room temperature for 2 days and then in fridge.
- Goes well with rice and roti.
Raw firm sour mangoes – 5
Red chilli powder – 1/2 cup
Mustard powder – 1 tbsp
Fenugreek powder – 2tbsp
Cumin seeds – 1/2 tsp
Fenugreek seeds – 1/2 tsp
Garlic – 8 with out skin
Garlic – 8 mashed with skin
Salt -3 tbsp
Oil – 1 1/2 cup
The taste and texture of this pickle when mixed with hot rice, mudda pappu and ghee is just wonderful. Buy medium sized mangoes which are deep green and firm.
- Wash and wipe the mangoes with a soft dry cotton cloth.
- Peel the mangoes and cut into thin long 2 inch strips. Remove the seeds .In this pickle you can use inner shell called tenka in telugu along with mango pieces .
- Spread the mango pieces on a clean plastic sheet and dry it in sun for one complete day.
- In the evening, take a wide bowl and add oil, sun dried mango pieces and mix well .
- Then add mashed garlic and peeled garlic cloves. Mix well.
- Then one by one add all the dry ingredients. Mix well and store in a clean jar.
- Keep it aside in a dry place for 3 days. After 3 days if you see the oil floating on the pickle up to 1/2 inch then, it is perfect. If not, add 2 to 3 tbsp of oil.
- Mix well. Check out the seasonings. This pickle needs 2 to 3 days to get marinated and ready to use.
- This stays good for over an year. Serve it with hot rice, ghee and dal.
Magaya pickle – 3 tbsp
Curd – 3 tbsp
Finely chopped onions – 2 tbsp
Finely chopped coriander – 2 tbsp
Finely chopped green chillies – 1
Salt – a pinch
- Put all the ingredients into a blender. Blend to a coarse paste.
- Do not grind into a smooth paste.
- Goes well with bonda and bajji.
You can also use chintakaya pachadi or avakaya instead of magaya.