Cuisine: Tamilnadu state of India
Ingredients:
Karonda / Bakery cherry pieces – 2 ½ cups
Coconut oil – ½ cup
Mustard seeds – 1 ½ tablespoons
Fenugreek seeds – 1 tablespoon
Cumin seeds – 1 teaspoon
Chilli powder – 3 teaspoons
Turmeric powder – 1 teaspoon
Salt – as required
Method:
Wash the karonda / bakery cherries and wipe them with a cloth to remove all the moisture. Then chop them into half vertically and remove the seed. Then heat a kadai/pan and dry roast mustard seeds, fenugreek seeds, and cumin seeds. Roast them until mustard seeds splutter and a nice aroma rises. Remove them from the kadai/pan and let them cool completely. Then grind them into a fine powder. Now heat oil in the kadai/pan and add chopped karonda / bakery cherries into it. Sauté until the cherries become soft. Turn off the flame and add salt and turmeric powder. Mix and add chili powder and the ground powder. Mix well and let the pickle cool. Store in a glass or ceramic jar. This Kalakai urugai / Karonda pickle is a temporary pickle. It can be stored for a week without refrigerating.
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