1 ½ cups of cherries pitted and split in half
1 Green bell pepper diced (Optional)
1 tablespoon raisins (Optional)
1 tablespoon urad daal
1 tablespoon white sesame seeds
½ teaspoon cumin
1 tablespoon coconut
½ teaspoon fenugreek seeds
4 dry red chillies
1 small lime size ball of tamarind juice extracted
1 inch piece of jaggery
1 tablespoon oil
¼ teaspoon mustard
Few curry leaves
A pinch of Asofotedia
Dry roast urad daal, sesame seeds, cumin, fenugreek seeds and red chillies separately. Once they are cool. Grind with water (1 cup) and set aside.
In a heavy bottom pan, add cherries, bell pepper and raisins with tamarind pulp. When the liquid is almost ready to boil, add the ground mixture, jaggery and salt as per taste. Switch of the heat when you see the first signs of boiling. This is to maintain the texture of cherries, else they become mushy.
Temper with oil, mustard, curry leaves and asofotedia.
Serve with hot rice and papad
Monday, June 04, 2007
1 cup Strawberry - Firm unripe ones, spilt in half and caps removed
¼ teaspoon corriander seeds
¼ teaspoon fennel seeds
¼ teaspoon turmeric
¼ teaspoon chilli powder
½ teaspoon kalongi (Nigella)
¼ teaspoon Oil
Roast corriander seeds and fennel seeds. Pound them and set aside.
In a clean container, add strawberries, turmeric, chilli powder and salt.
With the ¼ teaspoon of Oil, provide a tempering of kalongi and asofotedia and mix well.
This a quick and easy pickle and can be consumed after an hour of preparation. Shelf life is 1 day and Fridge life is 3 days.