Mahani kizhangu
MK – 700 gms
Curd -2 – 3 cups
Mustard – 2 tsp
Turmeric powder – ½
tsp
Red chillies – 8
Wash, peel and split open the MK to remove the thick
stem inside.
Chop them to desired
size.
Grind mustard,
turmeric, red chillies, salt to a paste & mix it with curd.
Drop the MK to this
prepared curd. See to it that the pieces are coverd with curd
If the curd is not
sour enough you can add lime juice or vinegar.
Keep mixing it every
day for 3 – 4 days.
Pickle will be ready.
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