Unde(Chendu) Huli Uppinakayi(Pickle)

Ingredients:
5 medium sized Unde(Chendu) Huli / Kette Huli / Artocarpus Lacucha / Monkey Jack
3/4 cup of coarse Salt

3 cups(around 50) Red Chillies 

Grape sized Asafetida or 1/2 tsp Asafetida powder

1 tsp Cumin seeds

1.5 tsp Fenugreek seeds

10 - 12 Black Pepper

3 - 4 tsp Mustard seeds (Preferred: Small one)

Few pieces of dried Turmeric or 1 tsp Turmeric powder

Recipe:
Clean and wipe the unde huli using a clean cotton cloth.

Remove the inner part, seeds and cut them into medium sized pieces as shown in the picture below.

Put around 3 cups of water, 3/4 cup of salt in a vessel and bring it to boil. Add chopped unde huli, bring it to boil.

Put around 3 cups of water and around 2 cups salt in another vessel, bring it to boil and keep it aside until it comes to room temperature. (This can be kept for a year and can be used while preparing pickles)

Drain the water content as shown in the picture below.

Put fenugreek seeds in a pan and dry roast it until it becomes very dark in color. Add cumin seeds, black pepper, mustard seeds, turmeric pieces. (If turmeric powder, add it at the end along with asafetida.) Fry them for about 1-2 min until they give nice aroma. Add asafetida and fry them for about 1 min in medium/low flame.  Put red chillies, 1 tsp oil in a pan and fry them in medium/low flame for about 5 mins. Keep this masala aside until it comes to room temperature.

Put this fried masala in a mixer/grinder and powder them as shown in the picture below.

Add sufficient amount of prepared salted water and grind them to smooth paste as shown in the picture below. (The mentioned ingredients in the recipe will make around 2 cups of ground masala)

Transfer this ground masala to a vessel, add the cooked unde huli, required amount of salt water and mix them well.

Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, dosas, etc.

Chinese Orange Tokku

Ingredients:
15-20 medium sized Chinese Orange
15 - 20 Green Chillies
1/2 cup Table Salt
1 tsp roasted Fenugreek seeds powder
1/4 tsp Asafoetida powder or grape sized Asafoetida
1/4 tsp Turmeric powder
1 tsp Mustard seeds
1/2 tsp Cumin seeds
3 tsp Oil
1 - 2 broken Red Chillies

Recipe:
Clean and wipe the chinese oranges, green chillies using a clean cotton cloth.

Cut the chinese oranges into two halves, remove the seeds. Put this and gree chillies in a mixer and crush them as shown in the picture below. Dry roast the fenugreek seeds until it turns dark brown color. Once its cooled to room temperature, put this in a mixer and make fine powder as shown in the picture below. Mix the crushed ingredients, salt, fenugreek powder, asafotida powder, turmeric powder in a vessel.

 

Put cumin seeds, mustard seeds, oil, broken red chillies in a pan and heat. Once they starts spluttering, add pinch of asafoetida powder, keep it for few seconds and then add it to pickle.
Mix them well and store it in an airtight container. It goes well with Rice. Refrigerate for longer shelf life.

Pappaya & Chinese Orange Pickle

Ingredients:
1/2 medium sized Raw Papaya
5 - 6 Chinese Orange
1 cup coarse Salt + 4 cups of water for cooking
12 - 15 Red Chilies
5 tsp Mustard seeds (Preferred: Small one)
1/4 tsp Asafoetida powder
3/4 tsp Black Pepper
1.5 tsp Cumin seeds
2 tsp Fenugreek seeds
2 tsp Tamarind powder
1 - 1.5 cups salt water

Recipe:
Remove the skin and inner part, seeds of Raw papaya and cut it into medium sized pieces as shown in the picture below. Cut the each chinese orange into 4 pieces and remove the seeds.

Put around 4 cups of water, 1 cup of salt in a vessel and bring it to boil. Add chopped papaya, bring it to boil and cook well. Add chopped chinese orange, bring it to boil, switch off the flame.

Drain the salt water and keep it aside.

Put red chillies, black pepper, fenugreek seeds, cumin seeds, turmeric pieces, mustard seeds in a pan and dry roast them in medium/low flame for about 3-4 mins. Add asafoetida and fry them in low flame until they give nice aroma and fenugreek seeds turn golden brown in colour.(If turmeric powder, add it along with asafoetida.) Add tamarind powder, mix them well and switch off the flame. Keep this masala aside until it comes to room temperature.

Put this fried masala in a mixer and make medium fine powder as shown in the picture below.

Add this powder to the vessel containing cooked papaya, add required amount of salt water (To prepare the salt water, put around 1.5 cups of water and around 1 cup salt in another vessel, bring it to boil and keep it aside until it comes to room temperature.) and mix them well. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Store this pickle in refrigerator for longer use. It goes well with rice, dosas, etc.

Gongura(Sorrel Leaves) Tokku

Ingredients:
1 bunch of Sorrel Leaves /  Gongura Soppu (Around 4-5 cups chopped leaves)
Small lemon sized Tamarind
Salt to taste (Around 3-4 tsp)
5 - 6 tsp Red Chilly powder
1/2 tsp Fenugreek seeds
1.5 tsp Coriander seeds
2 - 3 cloves of Garlic
2 - 3 broken Red Chillies
1 tsp Mustard seeds
1/2 tsp Cumin seeds
1/4 tsp Asafoetida powder
1/2 tsp Turmeric powder
2 strands of Curry leaves
1/2 cup Oil

Recipe:
Wash and chop the sorrel leaves into medium sized pieces as shown in the picture below.

Put 2/3 amount of oil in a heavy bottomed vessel and heat. Add the chopped sorrel leaves and saute it in medium/low flame until it is cooked as shown in the picture below.

Dry roast the coriander and fenugreek seeds in low flame until it gives nice aroma.

Once its cooled, put it in mixer, add chilly powder, salt and make fine powder as shown in the picture below.

Remove the outer cover of garlic and chop it into medium sized pieces. Put 1 tsp mustard seeds, 1/2 tsp cumin seeds, remaining oil, broken red chillies in a heavy bottomed vessel and heat. Once they start spluttering, add asafoetida powder, chopped garlic, curry leaves, keep it for few seconds.

Add the cooked sorrel leaves, prepared masala mix and mix them well. Keep this in low flame for about 3-4 mins.

Once its cooled to room temperature, store it in an airtight container. It goes well with Rice. For longer shelf life store it in a refrigerator. I tried this recipe from Vahrehvah. Thanks Sanjay for the recipe.

Mavinakayi (Raw Mango) Tokku

Ingredients:
10 cups of grated Raw Mango
2 tsp Fenugreek seeds
1/4 cup of Mustard seeds
2 tsp Dry Turmeric slices
1/2 tsp Cumin seeds
1 tsp Mustard seeds
4 - 5 broken Red Chillies
3 - 4 strands of Curry leaves
1 - 1.5 cups Red Chilly powder
1/4 tsp Asafoetida powder / Small grape sized Asafoetida
1 tsp Kasuri Methi / Dried Fenugreek leaves (optional)
1.25 cups Salt
1 cup Oil

Recipe:
Wipe the mangoes in a dry cotton cloth.

Grate them using a grater as shown in the picture below.

Dry roast 1/4 cup of mustard seeds, fenugreek seeds, turmeric slices & asafoetida separately in low flame until it gives nice aroma.

Once its cooled, put it in mixer and make fine powder as shown in the picture below.

Put 1 tsp mustard seeds, 1/2 tsp cumin seeds, around 1 cup of oil, broken red chillies in a heavy bottomed vessel and heat. Once they start spluttering, add asafoetida powder, curry leaves, dried fenugreek leaves, keep it for few seconds.

Add the grated mango and cook them well.

Add salt and mix them well. Keep this in low flame for about 3-4 mins.

Add prepared masala powder, red chilly powder and mix them well.

Keep this in low flame for about 4-5 mins.

Once its cooled to room temperature, store it in an airtight container. It goes well with Rice. For longer shelf life store it in a refrigerator.

Nimbe Hannu(Lemon) Tokku

Ingredients:
10 medium sized Lemon / Nimbe Huli
10 - 12 Green Chillies
3/4 cup Table Salt
1.5 tsp roasted Fenugreek seeds powder
1/4 tsp Asafoetida powder or grape sized Asafoetida
1/4 tsp Turmeric powder
1 tsp Cumin seeds
3 tsp Oil
1 - 2 broken Red Chillies

Recipe:
Clean and wipe the lemons, green chillies using a clean cotton cloth.

Remove the seeds, chop the lemon into medium sized pieces as shown in the picture below. Cut the green chillies into medium sized pieces. Add salt and mix them well.

Keep this in an airtight container and mix this once in a day using a dry spatula for next 1 week.

Put this in a mixer and grind them coarsely without adding any water as shown in the picture below.

Put cumin seeds, oil, broken red chillies in a heavy bottomed vessel and heat. Once they starts spluttering, add asafoetida powder, turmeric powder, keep it for few seconds and then add the crushed lemon pickle, mix them well bring it to boil. Add dry roasted fenugreek seeds powder and mix well.

Once its cooled to room temperature, store it in an airtight container. It goes well with Rice.

Nellikayi Uppinakayi / Gooseberry Pickle

Ingredients:
25 - 30 Gooseberry / Nellikayi
1 cup Coarse Salt
1.5 cups Pickle Masala

Recipe:

Clean and wipe the gooseberries using a clean cotton cloth.

Remove the seed from each gooseberry and chop it into medium sized pieces as shown in the picture below. Remove the seed.

Put chopped gooseberries, salt in a vessel and keep them aside by covering a lid for about 1-2 days.

Prepare the pickle masala(Around 1.5 cups masala) as mentioned in Mavina Midi Uppinakayi recipe.

Transfer this ground masala to a vessel containing gooseberry pieces and mix them well. Add the salt water if required. Transfer this pickle to another clean porcelain/glass/plastic airtight jar. Add little amount of ground masala on top of it. Add little amount of salt, cover the lid tightly. This can be used after a day. For longer shelf life store it in a refrigerator.