Mixed Vegetable Pickle : Kari Kai Oorugai

by HEMALAKSHMAN
A very tasty sweet n' sour mixed vegetable pickle
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Votes: 1
Rating: 4
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Cuisine Tamil
Prep Time 15 minutes
Servings
people
Ingredients
  • Cauliflower(cleaned and cut into small pieces ) - ½ cup
  • Carrot(outer skin scraped off, cut into small pieces ) - ½ cup
  • Fresh ginger(skin scraped off, cut into small pieces ) - 1” piece
  • Raw tender turmeric( skin scraped off, cut into small pieces) - 1” piece
  • Mango ginger(skin scraped off, cut into small pieces ) - 1” piece
  • Onion( peeled, washed and chopped ) - 1 nos
  • Lemon( extracted juice ) - 4 nos
  • Salt(for taste) -
  • Chilli powder - 2 to
  • Turmeric powder - 1 tsp
  • Asafoetida powder - 1 tsp
  • Mustard - 2 tsp
  • Cooking oil - 2 tsp
Cuisine Tamil
Prep Time 15 minutes
Servings
people
Ingredients
  • Cauliflower(cleaned and cut into small pieces ) - ½ cup
  • Carrot(outer skin scraped off, cut into small pieces ) - ½ cup
  • Fresh ginger(skin scraped off, cut into small pieces ) - 1” piece
  • Raw tender turmeric( skin scraped off, cut into small pieces) - 1” piece
  • Mango ginger(skin scraped off, cut into small pieces ) - 1” piece
  • Onion( peeled, washed and chopped ) - 1 nos
  • Lemon( extracted juice ) - 4 nos
  • Salt(for taste) -
  • Chilli powder - 2 to
  • Turmeric powder - 1 tsp
  • Asafoetida powder - 1 tsp
  • Mustard - 2 tsp
  • Cooking oil - 2 tsp
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash and drain all the cut items except onion, and put them on a sieve to drain.
  2. When most of the water has drained spread them on a four folded cloth till all the water is absorbed by the cloth.
  3. Mix all the items except turmeric, asafoetida, mustard and oil.
  4. Fry mustard in oil as the spluttering subsides add turmeric and asafoetida.
  5. Let it sizzle for a while and add to the mixed items quickly. Mix well and store in a dry container.
  6. This pickle can be used from the first day itself with chappathi, poori and the like as well as with curd-rice.
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