A collection of South Indian pickle recipes.
Wash and remove the skin from the beetroot. Cut it into small pieces. Sprinkle salt and mix well. Keep aside. Put little oil in a kadai and fry asafetida and fenugreek seeds slightly. Allow them to cool and grind it to a powder. Add chilli powder with the above powder […]
“Vadu Mangai” is the pickle prepared from Maavadu (tiny baby mango). Traditionally, the tiny mangoes are plucked from the stems and castor oil is applied on each mango and then it is arranged in a ceramic jar in between salt layers and chilli and mustard powder is sprinkled over it.