VIDEO
STEP BY STEP KADARANGAI OORUGAI
INGREDIENTS:
Kadarangai - 2
Gingelly oil - 1 cup
Red chili powder - 1/4 cup
Turmeric powder - 1 tsp
Asafoetida - 1 tsp
Roasted fenugreek powder - 1 tsp
Jaggery - 1 tsp
Mustard seeds - 1/4 cup
Salt - to taste
HOW TO MAKE:
Wash kadarangai and wipe well without any moisture. Cut into small pieces or desired size and remove all the seeds.
Heat oil in a big pan splutter mustard seeds add asafoetida. Add kadarangai pieces.
Add red chili powder, turmeric powder and needed salt. Mix well and cook until oil separates. Do not cover and cook as it may form water inside the lid and the pickle may get spoil. This will take approximately around 20 to 25 minutes. Stir occasionally to avoid sticking at the bottom.
When oil separates add a tbsp of jaggery and mix well. Adding jaggery is optional. Cook for 5 more minutes. Add roasted fenugreek powder and mix well.
When the pickle leaves the kadai that means the pickle is ready. Turn off the stove. Cool down completely. Do not cover the lid while cooling down. Once cooled down store in a bottle or in a pickle jar. Keep under the sun weekly once gives more life to the pickle.
Kadarangai Pickle is ready. Serve with Sambar Sadam, Rasam Sadam, Thayir Sadam and Rotis 😋
TIPS:
Make sure there is no moisture in the kadarangai. Even a drop of water may spoil the pickle.
Do use dried spoon each time and do not keep spoon inside the pickle. Use fresh dried spoon each time.
Gingelly oil is the best for making pickle and adding more oil gives more life to the pickle.
Have added 1/4 cup of red chili powder, adjust the spice level according to your taste.
Adding jaggery absolutely optional and this step can be skipped.
Roasted fenugreek powder gives nice flavor and do not add more than a tsp as it may give more bitterness as the kadarangai has the bitter taste too.
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