Naravalli Pickle

Ingredients

• • Naravallikkai - 2 liters
• • Fenugreek - 3 tablespoons
• • Coriander seeds - 2 tablespoons
• • Mustard seeds - 1 tablespoon
• • Salt (powdered) - 6 tablespoons
• • Red chilly powder - 5 tablespoons
• • Sour mangoes (grated) - 2 (optional)
• • Asafoetida powder - 1 teaspoon
• • Oil - ½ liter

Method

• 1. Wash naravalli, cut into 2 pieces, remove the inner seeds with the help of a small stick (or toothpick)
• 2. Soak it in rice washed water for 24 hours.
• 3. Next day, drain the water and pour fresh rice washed water.
• 4. Third day, drain well, keep it under running tap water. Wash well and spread over a cloth to remove excess moisture.
• 5. Dry fenugreek, mustard and coriander seeds under hot sun and powder together in a mixie.
• 6. Heat measured oil in a pan, season mustard, remove from fire, add salt, Red Chilly powder and other powdered ingredients.
• 7. Add grated sour mango. Mix well.
• 8. Spread handful of Naravalli in a dry bottle or in a jar. Sprinkle little of the prepared powder on top. Repeat the layers. Cover and tie with a clean cloth on top.
• 9. Next day, mix well with the handle of a ladle.
• 10. Mix well daily by using spatula for 10 or 12 days. Serve after it is soaked well. (Approximately 12 to 15 days.)