Onion pickle is one of my favourite pickle. My mom used to make it in summer season. It could be made using both small (shallots) as well big onion. I love it when it is made using big onion. My grand mother used to make it and my dad loves it when she makes it. My mom learned from her during her and she taught me. It will be little sweetish and goes well with rasam and curd rice.
Ingredients:
Onion - 1/2 kg( Thinly sliced)
Tamarind - 1 big lemon size
Jaggery powder -1 tablespoon
Gingelly oil -5 tablespoon
Fenugreek powder - 1 teaspoon
Kashmiri red chilli powder - 1 teaspoon
Salt - to taste
Asafoetida - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Method:
1. Dry roast tamarind in a kadai and grind in a mixer to fine thick paste by adding little water and remove fiber (if any) from it.
2. Heat oil in a kadai and add onion, saute it until it turns slight golden brown colour.
3. Add tamarind paste, fenugreek powder, red chilli powder, turmeric powder, asafoetida and salt and mix well.
4. Cook the pickle until raw smell of masala vanish off and add jaggery once oil ooze out from corner.
5. Mix well until jaggery blends well with pickle then switch off the flame.
6. Once it cools off, transfer the pickle to airtight container and refrigerate it. You can use it more than a month.
Spicy, tasty and sweetish pickle is ready to be served. It goes well with curd rice.
Tips:
1. Dry roast fenugreek seeds and blend it in a mixer to a fine powder. While powdering fenugreek, dry roast minimum 50 gm of fenugreek and powder it. If we powder less quantity of fenugreek it won't blend well.
2. Dryroast the mustard seeds. Allow them to cool off and blend it in a mixer to a fine powder.
Ingredients:
Onion - 1/2 kg( Thinly sliced)
Tamarind - 1 big lemon size
Jaggery powder -1 tablespoon
Gingelly oil -5 tablespoon
Fenugreek powder - 1 teaspoon
Kashmiri red chilli powder - 1 teaspoon
Salt - to taste
Asafoetida - 1 teaspoon
Turmeric powder - 1/2 teaspoon
Method:
1. Dry roast tamarind in a kadai and grind in a mixer to fine thick paste by adding little water and remove fiber (if any) from it.
2. Heat oil in a kadai and add onion, saute it until it turns slight golden brown colour.
3. Add tamarind paste, fenugreek powder, red chilli powder, turmeric powder, asafoetida and salt and mix well.
4. Cook the pickle until raw smell of masala vanish off and add jaggery once oil ooze out from corner.
5. Mix well until jaggery blends well with pickle then switch off the flame.
6. Once it cools off, transfer the pickle to airtight container and refrigerate it. You can use it more than a month.
Spicy, tasty and sweetish pickle is ready to be served. It goes well with curd rice.
Tips:
1. Dry roast fenugreek seeds and blend it in a mixer to a fine powder. While powdering fenugreek, dry roast minimum 50 gm of fenugreek and powder it. If we powder less quantity of fenugreek it won't blend well.
2. Dryroast the mustard seeds. Allow them to cool off and blend it in a mixer to a fine powder.
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