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Saturday, March 2, 2013

Beempuli Uppinakayi / Bilimbi Pickle

50 Beempuli / Bilimbi
1 cup of coarse Salt
1 cup Pickle Masala
1/2 tsp Mustard seeds
1/4 tsp Cumin seeds
Big pinch of Asafetida powder
1 tsp Oil

Clean and wipe the Bilimbis using a clean cotton cloth.

Cut them into medium sized pieces as shown in the picture below.

Add salt and mix them well.

Keep this aside for about 5-6 hrs until it absorbs the salt content.

Prepare the pickle masala as mentioned in "Ambate Kayi Uppinakayi" recipe.

Put the pickle masala to the vessel containing chopped bilimbi, add salt water(Boiled and cooled) if required and mix them well. Put mustard seeds, cumin seeds, oil in a pan and heat. Once it start spluttering, add asafetida powder, keep this for few seconds and add it to pickle. Mix well and transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in a refrigerator. The life time of the pickle is about 1 month. It goes well with rice, dosas, etc.

1 comment:

kitchen queen said...

Wow very innovative and superb excellent and awesome dondakaya pickle.