For many, a delicious and filling meal isn't complete without a spoon of pickle on their plates. Though there are hundreds of varieties of pickles, the classic mango and lime pickles hold a special position in Kerala cuisine.
These pickles are also celebrated in the traditional sadya (feast) that is elaborately served on a plantain leaf. Kuriakku Thomas, owner of a catering service based in Chalakkudy, Varantharapilly and Vasupuram areas in Thrissur shares his recipe of a special pumpkin pickle that has become a hit at events lately.
Ingredients
1 small pumpkin (peeled and cut into small pieces)
1 tsp fenugreek
1 tsp mustard seeds
10 dried chillies
½ cup garlic
1 big piece ginger (finely chopped)
4 green chillies (finely chopped)
1 cup dry fruits
Curry leaves as required
2 tsp turmeric powder
4 tbsp Kashmiri chilli powder
2 tbsp coriander powder
1 tsp asafetida
1 cup vinegar
1 cup coconut oil
Salt as required
Preparation
Marinate the pumpkin pieces with salt and vinegar as required
Keep them aside for at least half an hour
Heat coconut oil in a pan and splutter the mustard and the fenugreek seeds
Now add the dried seeds, ginger, garlic and curry leaves
Sauté well
Into it add turmeric powder, coriander powder, Kashmiri chilli powder, green chillies and asafetida
Mix everything well
Now add the marinated pumpkin pieces
Add salt as required
Mix well
Pour vinegar as per your taste
Add the dry fruits and cook for a minute
Store in glass jars after the pickle has cooled down.
