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-- Latha Kishore

Cabbage Pickle

Preparation time: 2days
Number of servings: 6

Cabbage Pickle is a special pickle that I learnt from one of my close friends. It is an Andhra speciality. Andhrites are famous for their spicy pickles and chutnies. this pickle is delicious and can be served with Rice and ghee.  

List of ingredients:
1 in number medium sized cabbage  
1/2 tsp turmeric powder (haldi)  
6 tsp salt  
4 tbsp red chilli powder  
1 tbsp tamarind paste  
1 lime size tamarind (break into small pieces)  
1/2 tsp methi (fenugreek seeds)  
4 in number garlic pods  
For the seasoning:
1 cup oil  
1 in number garlic clove  
2 in number red chillies  
1 tsp cumin (jeera) seeds  
8 in number methi (fenugreek seeds)  
1 tsp mustard seeds  
1 tbsp curry leaves  

Cooking procedure
Method: Step 1: Cut the cabbage into small pices. Puth the chopped cabbage in a plastic container or a glass jar. Add 2 tsp salt, turmeric powder and mix with a clean dry ladle or spoon. Close and store the container for a day in a dry place (not inside the refrigerator). Step 2: On the next day, add tamarind pieces to the cabbage and mix again with a clean dry spoon. Step 3: On the third day, to make the pickle: Add 1 tbsp of tamarind paste, red chilli powder and salt and mix. Then in apn dry roast the methi seeds and grind into a powder. Add this powder to the pickle. Make a coarse paste of the 4 garlic pods and add to the pickle. Step 4: In a pan, heat the oil, add all the seasoning ingredients and fry for 2 minutes. Cool the oil and then add to the pickle. Serve with rice and ghee.
Storage tips:
Keep in an air tight container in the refrigerator. Stores upto 4 weeks.

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