Thursday, January 31, 2013

Pudiye Nonche - 1

 "Pudiye Nonche" can be translated as the pickle made from powders. This unique South Canara pickle needs the pickle masala to be made from scratch. I make this pickle powder ready and store in a clean, dry glass bottle. I later use this pickle powder as needed. Traditionally, the porportions given below are for one time pickle making.
Pudiye Nonche - 1
Raw Mango Pickle
50 byadgi chilies
1/4 cup black mustard seeds
1 tbsp asafoetida
1 tsp fenugreek seeds
1 tsp turmeric powder
1/4 cup salt
Oil as needed to roast
1. Roast byadgi chilies in a spoonful of oil. Set aside to cool down.
2. Roast all the remaining ingredients  separately. We even need to roast salt.
3. After the ingredients are cooled to the room temperature, powder them.
4. Now rinse, dry 1 raw mango. Cut into very small pieces.
5. Mix in pickle powder as needed. {You will not need all the pickle powder}
6. Let it marinate for few hours.
7. Serve as an accompaniment
Note -
1. Store in the refrigerator.
2. Traditionally, dried turmeric root (haLkunDa) is used instead of the turmeric powder.
3. Traditionally, each ingredient is roasted separately and powdered separately and then mixed together.

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