This pickled item innovatively prepared from the popular Kerala fruit is sure to add a hot and spicy flavour to your meal.
1. Idichakka–1 small one 2. Gingely oil -1/4 cup 3. Salt – to taste 4. Turmeric powder – ½ teaspoon 5. Chilli powder – ½ teaspoon 6. Garlic – 15 flakes 7. Mustard powder - ¼ teaspoon Cumin seeds (Roasted & powdered)- ¼ teaspoon 8. Fenugreek seeds (Roasted & powdered) - 1/4 teaspoon 9. Ginger(Cut into elongated pieces) – ½ teaspoon 10. Curry leaves – 20 nos 11. Green chiles (Cut into round pieces) – ½ teaspoon
1.Cut the idichakka into round pieces. 2. Peel off the outer skin and inner core. 3. Wash the pieces well. 4.Add turmeric powder,chilli powder & salt and cook till soft. 5. Dry the pieces completely under the sun. 6.Fry them in gingely oil. 7. When cooled, add cumin, mustard, fenugreek, ginger, curry leaves, green chillies and garlic, and mix well. 8. Transfer the pickled dish into a bottle and use after two days.