Dates Pickle In Malabar Style

The mild dates pickle is used as an accompaniment for ghee rice and biriyani.

Dates Pickle In Malabar Style

The mild dates pickle is used as an accompaniment for ghee rice and biriyani.

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By Mia Varghese

Published On: 07 Jun 2010

Rating: 3
15 Votes, 2 Reviews
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30 Minutes
Served : 6
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Dates Pickle In Malabar Style Dates Pickle In Malabar Style By Mia Varghese Dates Pickle In Malabar Style Published: The mild dates pickle is used as an accompaniment for ghee rice and biriyani. 3 stars based on 2 reviews Total time: Yield: 6 servings Serving size: 1 medium slice Calories per serving: 250 cal Fat per serving: 12 g Ingredients:
Dates(whole and deseeded) : 250g
Ginger : 1 1/2 inch piece(chopped)
Garlic : 1 pod(crushed)
Green chillies : 2 nos(chopped)
Split mustard seeds(Kaduku parippu) : 1 tbsp
Tamarind pulp(Puli) : 1 tbsp
Vinegar : 1 cup
Dry red chillies(whole) : 7 nos
Poppy seeds(Kashakasha) : 1 tsp(soaked in water)
Raisins(Unakka munthiri) : 15g
Jaggery(Sharkara) : 1/2 cup(grated)
Nutmeg powder(Jatikka) : A pinch
Sugar : 1/4 tsp
Curry leaves : 1 sprig
Salt : As reqd
Directions:
1. Wash and drain the dates. Slice into halves. 2. Grind the red chillies with vinegar to a smooth paste and keep aside. 3. Grind together poppy seeds, raisins, jaggery and tamarind pulp to a smooth paste. 4. Add the jaggery paste to the previously prepared vinegar paste and stir well. 5. Add dates, ginger, garlic, green chillies and and curry leaves. Mix gently. 6. To the above mixture, add nutmeg powder, split mustard seeds, sugar and required salt. 7. Stir the dates pickle and cover with a tight lid. Keep aside for two days. 8. Dates pickle in malabar style is ready and enjoy with ghee rice or biriyani.

Ingredients

Directions

Step 1

Wash and drain the dates. Slice into halves.

Step 2

Grind the red chillies with vinegar to a smooth paste and keep aside.

Step 3

Grind together poppy seeds, raisins, jaggery and tamarind pulp to a smooth paste.

Step 4

Add the jaggery paste to the previously prepared vinegar paste and stir well.

Step 5

Add dates, ginger, garlic, green chillies and and curry leaves. Mix gently.

Step 6

To the above mixture, add nutmeg powder, split mustard seeds, sugar and required salt.

Step 7

Stir the dates pickle and cover with a tight lid. Keep aside for two days.

Step 8

Dates pickle in malabar style is ready and enjoy with ghee rice or biriyani.

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Reply
anna

This should be mixed cold..thanks

user
Reply
Smitha

The recipe looks like the one I have tasted on special occasions as a side for biriyani. Is the mixing of different pastes to be done on a heated pan or is it meant to be mixed cold without any heating up involved?

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