Kallummakkaya (Cleaned, boiled & shell removed)
Garlic Sliced Thinly
Green chilies sliced round...
Ginger Sliced Thinly
Red Chili Powder
Turmeric Powder
Vinegar (approx. 1 cup)
Mustard seed
Kayam podi
Curry Leaves

Marinate the boiled kallummakkaya with turmeric powder, chili powder and salt for a while and shallow fry till colour change. Since I don't like it crispy, I dish it out while still soft.
Boil the Vinegar and 1 cup water & allow to cool.
Fry the curry leaves & keep it aside
Splutter the mustard seeds, fenugreek, kayam podi and add garlic & sauté. Next goes in the ginger & green chili
Make a paste of chilli powder+water, add to this and saute again.
Add the fried Kallummakkaya, mix well & keep stirring for another few minutes.
Off the gas, pour the cooled vinegar & throw in the fried curry leaves. Mix it well.
Check the salt & store in an airtight glass bottle when its perfectly cooled.
Wait patiently for 3-4 days before using.
Recipe courtesy
(slightly altered to the taste)

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