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Saturday, March 8, 2014

Southekayi Uppinakayi / Cucumber Pickle

3 medium sized Tender Cucumbers / Ele Mullu Southe
1/4 cup of  Salt
1 cup Pickle Masala
1/2 tsp Mustard seeds
Big pinch of Asafoetida powder
1/2 tsp Oil

Wash the cucumber and wipe it using a clean cotton cloth and make sure that there is no water content.

Cut the cucumber, remove the innermost part and chop it into small pieces as shown in the picture below. Put chopped cucumber, salt in a vessel and keep them aside by covering a lid for about 8 hrs.

Prepare the pickle masala as mentioned in Mavina Midi Uppinakayi recipe.

Add the prepared pickle masala to the vessel containing chopped cucumber and mix them well. Put 1/2 tsp mustard seeds, 1/2 tsp oil in a pan and heat. Once it starts spluttering, add big pinch of asafoetida powder, keep it for few seconds and then add it to pickle. Mix well before serving. Store this in a refrigerator. It goes well with rice, dosas, etc.


Navya said...

How long can we keep this pickle? Or is this instant

Krishnaveni Nalka said...


If you don't refrigerate, it will remain fresh only for 2-3 days. In refrigerator, it can be used up to 1-2 months.

Navya said...

Thank you Krishnaveni... I will make this and let you know how it turned out..