This pickle is very tangy , healthy and mouth watering.It can be used for 3 to 4 weeks if kept in fridge.This berry is called Carisa carandas in English and it is full of medicinal benefits.This berry can be used in dals and rice preparations.It is also called Indian cranberry.
Ingredients:
Vaakkaya Washed and dried with clean cloth – 200 Gms,
Salt – 2 Tablesp,
Red chilli powder – 2 Tablesp,
Haldi – 1/2 Tsp,
Methi powder – 1/4 Tsp,
Mustard powder – 1 Tsp,
Peeled and crushed garlic cloves – 10,
Oil – 40ml, ( preferably til oil ),
Mustard seeds – 1/4 Tsp,
Curry leaves – 6 to 8,
Channa dal – 1, Tablesp ( optional ),
Red chilli – 2,
Method:
1).Cut the berry and remove the seeds Keep them aside.
2).Heat oil, add mustard seeds, channa dal, red chilli, garlic and curry leaves.Fry till mustard seeds splutter and dal changes colour.
3).Add haldi, salt, chilli powder.Stir well , add berry and let it cook for 3 minutes.( usually berry becomes soft within minutes ).
4).Remove from fire and add methi powder along with mustard powder.Mix well.
5).when it is completely cool tranfer it into a glass bottle.
6).You can preserve it for 3 to 4 weeks if refrigerated.It is a good accompaniment for curd rice.