Category Archives: dips

Sweet and sour Brinjal Pickle recipe / Kathirikai Urugai Recipe / Eggplant Pickle Recipe – Pickle recipe

Sweet and sour Brinjal Pickle recipe / Kathirikai Urugai Recipe / Eggplant Pickle Recipe – Pickle recipe

Usually pickles come with little spicy and tangy flavor, and goes out well with curd rice or any rice and sometimes with idli also. But this Brinjal pickle is completely different, as it has sweet, tangy and spicy flavor in it. Also, this pickle goes out well with any variety rice, briyani, chapathi, tortillas and so on. This sweet and sour brinjal pickle can be prepared in bulks and as it stays fresh for more than 5 months in room temperature. But store in an air tight container, use dry spoon to remove pickle.

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Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

CLICK HERE for Chutneys, Spice powders / Podi, Dips, Pickle recipes

Sweet and sour Brinjal pickle or Kathirikai Urugai is easy and simple to prepare with very ingredients, which has tangy, sweet and spicy taste in it. This pickle is a multipurpose, as it can be served with chapathi and rice. Also, the main advantage in this urugai is, because of its unique taste, this would be like by everyone right from the kids till the elder people. Let me share the recipe…

Taking this to Fiesta Friday #184 hosted by Angie@thenovicegardener.

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Sweet and Sour Brinjal Pickle recipe / Eggplant Pickle recipe / Kathirikai Urugai Recipe

Ingredients:

  • Brinjal / Kathirikai / Eggplant – ½ kg
  • Turmeric powder – ¼ tsp
  • Dry Red chillies – 7 nos (byadgi or Kashmiri – 3 nos and regular ones – 4 nos)
  • Cumin seeds / Jeeragam – ¾ tsp
  • Mustard seeds / Kadugu – ¾ tsp
  • Garlic – 4 cloves
  • Ginger-garlic paste – 1 ½ tbsp
  • Fenugreek / Vendayam / Methi seeds – ¼ tsp
  • Curry leaves – 2 sprigs
  • White vinegar – 1 cup
  • Sugar – ¼ cup
  • Sesame oil (gingelly) / Any cooking oil – 1 ½ cup
  • Salt – 2 tbsp + ¼ tsp

Preparation:

  • Wash the brinjals/eggplant, wipe it with a dry cloth, slice them into thin pieces.
  • Take the sliced brinjals in a large plate, sprinkle 2 tbsp of salt, mix it well and let it rest for 30 mins.
  • Dry roast red chillies for 2 mins and make sure not to burn it. Remove it from fire and transfer it to a plate
  • Dry roast cumin seeds, fenugreek, garlic and mustard all together for few mins or until they turn the color.
  • Remove it from fire and transfer it to a plate.
  • Take all the roasted ingredients in a mixer jar, add 2 to 4 tbsp of vinegar little by little and grind it to a fine paste.
  • Heat 2 tbsp of oil in a kadai, roast the brinjal or kathirikai, until it turns golden brown.  Drain the oil and remove it from fire.
  • Heat the leftover oil along with the roasted oil, add ginger-garlic paste, cook for few mins or until they turn golden brown in color.
  • Add curry leaves and pour in the ground spice paste, followed by turmeric powder and pour the leftover vinegar.
  • Cook for few mins or until the raw smell goes off and the oil starts floating on the top.
  • Add sugar and cook until it dissolves.
  • Add the roasted brinjal, cook for few mins or until the brinjal becomes soft.
  • Remove it from fire, let it rest for 30 mins or until it comes to room temperature.
  • Transfer it to a bowl or bottle, make sure to cover it only when it room temperature.

Serve at room temperature.

Note: Stays for more than 5 months, when stored in room temperature. Use only dry spoon to remove pickle from the jar, cover the lid only when it room temperature, keep away from water else the pickle will be spoilt.

Aamras / Mango Puree / Home made Aamras for poori – Mango Recipes

Aamras / Mango Puree / Home made Aamras for poori – Mango Recipes

Aamras is one such delicious and a must dish when you collect Mango recipes, easy, simple and delicious dish. This can also be added to dishes where you feel like inducing the flavor of mango. Most commonly this is served along with Poori and also it goes well with any Indian flat bread.

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Aamras / Mango Puree / Aamras for Poori

The color and taste of the dish depends on the taste and color of the mangoes, but well-ripen mangoes are most recommended for the dish. Let me share the recipe…

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Ingredients:

  • Mangoes – 2 nos
  • Dry Ginger powder – ¾ tsp
  • Sugar – 4 tsp

Making of Aamras –

Preparation:

  • Peel and roughly chop the mangoes.
  • Take mangoes and sugar together in a blender and grind it to fine paste. (sprinkle little water while you grinding).
  • Transfer it to a bowl, sprinkle dry ginger powder (sukku podi) and whisk it well, so that it blends well with the dip.
  • Transfer it to a bowl and refrigerate as it stays fresh for 2 to 3 weeks.

Note: You can also substitute water with milk while grinding, but the shell life will be for few days.

Avacado Spread / Guacamole Spread

Avacado Spread / Guacamole Spread

Avacado is not something but very new to me, when I saw few avocado spreads, I was much excited and tempted to prepare avocado dishes. This is my first attempt and also it came out well, everyone loved it. Kids loved it a lot. Use completely ripen avacados.

Health Benefits of Avacado: Avacados are one of the most nutrient rich foods, with a creamy and satisfying taste. This fruit is available all over the year with some incredible nutritional properties. Also it’s the only food with high fat but reduces weight. It also helps in regulating blood sugar, blood pressure and good for digestion.

Also check out my other dips in this link: https://madraasi.com/recipes/chutneys-dips/.

Let us move on to the recipe…

Avacado Spread

Avacado Spread

Ingredients:

  • Avacado – 2 nos
  • Spring onions – 5 stalks
  • Sugar – 2 tsp
  • Lemon – 1 no
  • Salt to taste

Preparation:

  • Halve the avocado, run the knife throughout avocado, twist and open the avocado.
  • Take out the seed and scoop out the flesh of the avocado with a spoon.
  • Clean and finely chop the spring onions.
  • In a bowl, take the chopped spring onions, lemon juice, sugar and mix it well.
  • Mash the scooped avocado and mix it with the spring onions.
  • Refrigerate it.

Serve chilled.