Ingredients
1/2 kg arbi
2 teaspoons ground menthi seeds
4 1/2 teaspoons ground spices
4 teaspoons ground aniseed
3 teaspoons Red chili
4 teaspoons Salt
1 1/2 cups Vinegar
juice of 2 Lemons (nimakai)
1 1/2 cups Mustard Oil (Aava nooni)
1/4 teaspoon nutmeg (jajikai)
1 small piece masala leave ( tej patta)
Method
Boil the chamadumpa in salted water until nearly tender.
Drain and cool.
Peel and press a little.
Fry the chamadumpa in hot oil until brown.
Remove from the fire, add vinegar, ground spices, aniseed, Red chili pepper , menthi, salt, lemon juice.
Grated nutmeg, masala aaku and cook till it leaves its oil.
Cool and put in an airtight jar. Serve after two days.
This pickle can be kept for 15 days in summer and two months in winter.
hello....was looking for a colocasia pickle recipe and found only yours....looks quite interesting though i have one question when you mention ground spices, which all spices do you include....could you pls veryify
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