Carrot Pickle

Ingredientsfor 10 servings

• 1/2 kg Carrots peeled and — cut into lengthwise pieces
• 2 nos Onions made into a coarse paste
• 1/2 tbsp Ginger garlic paste
• 2 nos Red chillies (Kollamulaku)
• 2 tsp Coriander powder
• 1 tsp Mustard powder
• 1/4 tsp Fenugreek powder (Uluva)
• 1/2 tsp Cumin powder (Jeerakam)
• 11/2 tsp Jaggery powder (Sharkkara)
• 3 tsp Lemon juice or vinegar
• 2 tsp Chilly powder
• 1/4 tsp Mustard seeds
• 1/4 tsp Cumin seeds (Jeerakam)
• 1/4 tsp Black gram (Uzhunnuparippu)
• 1/4 tsp Fenugreek seeds (Uluva)
• Asafoetida A pinch (Kayam)
• Turmeric powder A pinch
• 1 cup Cooking oil
• Curry leaves A stem
• Salt, to taste

Preparation

1. Step 1

   Set a wok over medium heat and pour in the oil.

2. Step 2

   Add mustard seeds, cumin seeds, fenugreek and blackgram.

3. Step 3

   Once the seeds allow to crackle, add asafoetida, broken red chillies and curry leaves.

4. Step 4

   Add onion and ginger garlic paste.

5. Step 5

   Fry till it goes golden brown. Turn off the heat and allow it to cool.

6. Step 6

   Along with the carrot pieces, add all the powders, salt and lemon juice to the wok.

7. Step 7

   Stir everything together thoroughly.

8. Step 8

   Store in an air tight bottle.