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Manila Tamarind Pickle/Kodukka Puzhi pickle

tastydelightz by tastydelightz
May 28, 2017
in 30 minutes or less, All recipes
42
Manila Tamarind Pickle/Kodukka Puzhi pickle

Manila Tamarind or Kodukka Puzhi is a seasonal fruit in summer. It can be used to make curry and pickle. People have a general opinion that Kodukka Puli is to be eaten raw only. But, it can be used in making very tasty curries and pickles.

Ingredients

Manila Tamarind (Kodukka Puzhi) – 1 cup

Tamarind Pulp – 3 tbsp

Chilli Powder – 2 tsp

Asafoetida (Hing) – ¼ tsp

Turmeric (Haldi) Powder – ¼ tsp

Roasted Fenugreek (Methi) Powder – ¼ tsp

Gur (Jaggery) – 1 tsp

Salt to taste

Oil – 3 tbsp

Mustard Seed – ¾ tsp

Method:

Remove the seed from the manila tamarind (Kodukka Puli).

IMG_0652-300x258 Manila Tamarind Pickle/Kodukka Puzhi pickle

 

IMG_0667-290x300 Manila Tamarind Pickle/Kodukka Puzhi pickle

Heat the Oil in pan. Add Mustard Seeds and allow it to crackle. Add Hing.

IMG_0668-300x205 Manila Tamarind Pickle/Kodukka Puzhi pickle

Add Imli Pulp. Cook for a minute.

IMG_0669-300x202 Manila Tamarind Pickle/Kodukka Puzhi pickle

Add Chilli Powder, Haldi Powder, Roasted Methi Powder, Salt and Jaggery. Continue cooking for a couple of minutes.

IMG_0672-300x231 Manila Tamarind Pickle/Kodukka Puzhi pickle

 

Add the Manila Tamarind.

IMG_0673-300x242 Manila Tamarind Pickle/Kodukka Puzhi pickle

Cook in low to medium flame till the Manila Tamarind becomes soft.

IMG_0674-300x209 Manila Tamarind Pickle/Kodukka Puzhi pickle

Switch off the flame. Allow to cool.

Done!

IMG_0676-300x199 Manila Tamarind Pickle/Kodukka Puzhi pickle

 

Enjoy the pickle with Curd Rice, Roti, Dal Rice, Chappati etc.

It can be stored in the refrigerator for more than a month.

Related

Previous Post

Creamy Soya Chunk Curry

Next Post

Stir Fried Manila Tamarind / Kodukkai Puzhi Poriyal

Next Post
Stir Fried Manila Tamarind / Kodukkai Puzhi Poriyal

Stir Fried Manila Tamarind / Kodukkai Puzhi Poriyal

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