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Yam pickle
Category : Vegetables, Andhra recipes, Chutneys, sauces, jam and pickles
Servings : 10
Time Taken : 15-30 mins
Rating :
Method
- Peel, wash and wipe yam with a dry, clean cloth.
- Cut it into 1-inch pieces, keep them under fan to dry (for an hour).
- Add salt, turmeric and tamarind, mix well with a clean spoon.
- Keep it covered for 48 hours.
- Grind the above into a fine paste along with chilli powder and methi powder.
- Heat oil to smoking point, reduce to medium heat, add asafoetida, crushed garlic, mustard seeds, cumin and red chilles.
- Fry for 2 min, remove from fire.
- Add the kanda paste to tempering, mix well and let it cool.
- Preserve it in a clean bottle.
- Can be used for 3 months refrigerated, but the pickle may become dark if kept outside though these is no change in taste.
- Serve the pickle with hot rice and a spoonful of desi ghee; can also be served with dosa/idli.
Ingredients:
250g - red yam
200g - fresh tamarind
50g - salt
10g - methi powder (dry fry and powder)
1/8 tsp - asafoetida
15 - garlic pods (husk removed)
1 tsp - cumin
50g - chilli powder
8 to 10 - red chilli
200g - gingelly oil
1/2 tsp - turmeric
1 tsp - mustard seeds
250g - red yam
200g - fresh tamarind
50g - salt
10g - methi powder (dry fry and powder)
1/8 tsp - asafoetida
15 - garlic pods (husk removed)
1 tsp - cumin
50g - chilli powder
8 to 10 - red chilli
200g - gingelly oil
1/2 tsp - turmeric
1 tsp - mustard seeds
RECIPES BY UMA DEVI RAMACHANDRA
