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Spicy hot and sour pickle
Published On: 02 May 2011
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
for more details, click the name of the ingredient
Bengali: Laban / Noone
English: Asafoetida / Devils Dung
telugu: Inguva / Ingumo
kannada: Hingu / Ingu
Konkani: Heengu / Ing
Kashmiri: Yang / Sap
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
Cut one dozen lemons into pieces(each four pieces). Peel three lemons and cut each into 4 pieces. Take juice from the three remaining lemons.
Cut the green chillies, each into two inch pieces.
Add the lemon and green chilly pieces to a jar along with peeled lemon pieces and lemon juice.
Add red chilly powder, turmeric powder and salt. Mix well
Add the mustard powder and fenugreek powder and mix again.
Add half of the oil and mix.
Take remaining oil into a frying pan and heat. Add hing. Splutter mustard seeds and finally add red chillies and fry.
Add this to the pickle and thoroughly mix, up and down. Store in a clean and dry jar.
Allow to settle at least for two days before use.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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