Vakkaya Pickle

Ingredients:
Vaakaya 1 cup
Mustard seeds 2 tbsps
Fenugreek Seeds 1 tsp
Red Chilli Powder 2 tbsps
Turmeric powder a big pinch
Salt 2 tbsps
Oil 3-5 tbsps
Poppu:
Chana Dal 1 tsp
Mustard Seeds 1/2 tsp
Asafoetida a big pinch
Oil 1 tsp
Method:
Heat pan on medium flame, add fenugreek seeds and roast them until golden brown.
Cool and grind fenugreek seeds into fine powder along with mustard seeds.
Wash and pat dry vaakkaya.

Halve and deseed vaakkaya (seeds are quite bitter).
In a mixing bowl, add chopped vaakkaya, red chilli powder, ground fenugreek mustard powder, turmeric powder and salt.
Heat oil in a small pan on medium flame, add all talimpu ingredients in order.
When chana dal changes color, add this to above pickle bowl.
Mix thoroughly and store tight in a jar for 1 or 2 days for all flavors to develop.
Serve with rice, roti, idly…
Notes: Store tight and refrigerate this vakkaya pickle to increase shelf life.