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Instant crunchy cucumber pickle
Category : Vegetables, Andhra recipes
Servings : 25
Time Taken : 30-45 mins
Rating :
Method
- Cut cucumber into 1-inch to 1&1/2-inch cubes, along with skin.
- Mix salt, chilli powder, turmeric powder, coriander powder, mustrad powder and garlic in a clean bowl with a wooden spatula.
- Add cucumber pieces, mix thoroughly,
- Heat oil to smoking point, cool and add this to the above prepared pickle.
- Again mix well and bottle it.
- Keep aside for 2 hours.
- Can be used instantly, keeps well for 10 to 15 days.
- If you refrigerate, it will keep for 1 month and will remain crunchy till it is over.
- Best served with curd rice.
Ingredients:
1 medium-sized/300/350gms - yellow curry variety cucumber
1&1/2 tbsp - salt (preferably crystal salt, powdered)
2 tbsp - red chilli powder
10 - cloves peeled garlic (lightly crushed)
3/4 tbsp - coriander powder, (dry fried & powdered)
1 tbsp - mustard powder
1 tsp - turmeric powder
150ml - gingelly oil/groundnut oil
1 medium-sized/300/350gms - yellow curry variety cucumber
1&1/2 tbsp - salt (preferably crystal salt, powdered)
2 tbsp - red chilli powder
10 - cloves peeled garlic (lightly crushed)
3/4 tbsp - coriander powder, (dry fried & powdered)
1 tbsp - mustard powder
1 tsp - turmeric powder
150ml - gingelly oil/groundnut oil
RECIPES BY UMA DEVI RAMACHANDRA
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