Mangalorean Recipes

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Pickle Sauce

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Quantity: Measure: Ingredients: Description:
250 Ml. Vinegar  
250 Grammes Chillies Red Bedki (short variety) Roast
1 Tablespoon Dhal, Chana Roast
1 Tablespoon Dhal, Moong Roast
1 Tablespoon Jeera/Cumin Seeds Roast
3/4 Tablespoon Methi - Fenugreek Roast
2 Tablespoon Mustard Seed Roast
1 Teaspoon Pepper Corns Roast
2 Tablespoon Teel. (Sesame Seeds) Roast
1 Liter Vinegar boil masala
6 Pods (whole) Garlic For Boiling in Vinegar - Minced Masala
3 Inch Ginger For Boiling in Vinegar - Minced Masala
50 Medium Chillies Green For Boiling in Vinegar - Minced Masala
Half Kilogram Chilly Powder, Red For Mixing with Masala
1 Tablespoon Turmeric Powder For Mixing with Masala
250 Ml. Sweet Oil for tempering
2 Bunch Curry Leaves For tempering


1.  Roast the masala, and grind the roasted masala in 250 ml vinegar.   

2.  Mince green chillies, ginger, and garlic .  

3.  In liter of vinegar, boil the minced masala, then add the roasted masala, and chilly powder  and turmeric powder and  stir.  When done, put the stove off.  

4. Heat 250 ml  sweet oil, and fry curry leaves, and add it to the masala after it is cooled

Add vinegar, salt etc, to get the best taste.   Preserve as pickle.

Quantities may be reduced proportionately.

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