Mixed Vegetable Pickle | Kaikari Oorugai

Mixed Vegetable Pickle | Kaikari oorugai

Mixed vegetable pickle / kaikari oorugai

Mixed vegetable pickle /Kaikari oorugai is a very traditional pickle variety made with vegetables of your choice .You can make the pickle using entirely country veggies (naattu kaikari) like brinjal, drumsticks,ladiesfinger,bittergourd ,elephant yam ,avarakkai (broadbeans) etc or you can make them with carrot,cauliflower,peas,potatoes,beans etc ,it is up to your taste preference. The procedure is the same for both and both varieties will taste absolutely delicious.It has a shelf life for 1 year if used under proper hygienic conditions.


Mixed vegetables (carrot,beans,peas,potatoes,cauliflower,broad beans,raw plantain,bittergourd)-1 1/2 cups
Raw mango -1/4 cup chopped
Lemon-1 big chopped
Lemon juice -1/2 cup
Red chilly powder -6 tsps or as required
Green chillies -2 nos slit
Turmeric powder-1 tsp
Powdered Rock salt-1/2  cup or as required
Powdered fenugreek seeds -1 tsp
Powdered Mustard seeds-1 tsp
Gingelly oil-3/4 cup
Asafetida -1/4 tsp
Mustard seeds -1 tsp
Cumin seeds - 1 tsp
Curry leaves few


Pre preparation-

👉Wash the vegetables thoroughly and dry them in a clean kitchen towel without any moisture,cut all the veggies to 1 inch pieces.

👉Cut the mango and lemon.
👉Powder the Rock salt in the mixie.set aside.
👉Dry roast and powder the fenugreek seeds and mustard seeds separately.Set aside.
👉Keep the lime juice ready.
👉Wash and sterlize the urugai jaadi /bottle /utensil in which you are going to mix the pickle.Dry them thoroughly, keep it ready.
👉Heat 1/2 cup gingelly oil and keep it ready by the side.
👉Keep a clean dry ladle ready for mixing.

Pickling Process

👉Transfer the veggies, mango, lemon pieces into the mixing bowl, add chilly powder mix well.
👉Next add powdered rock salt mix well.
👉Add lime juice mix well.
👉Add fenugreek powder,mustard seeds powder mix well.
👉Add slightly hot gingelly oil 1/2 cup
mix well.

👉Now heat the remain gingelly oil add mustard seeds, cumin seeds, curry leaves allow them to crackle and pour it over the pickle and mix well.

👉Allow the pickle to cool a bit ,cover it and set aside for a day without disturbing it.
👉Next day gently mix it .Check whether there is enough oil in the pickle if not warm little gingelly oil and pour it on top of the pickle mix well (Note -there should be a layer of oil on top of the pickle).
👉Transfer it to clean pickle jar/bottle .
👉Use a clean dry spoon  .


✍️You can skip adding red chilly powder and use only  green chillies (6-8 nos slit ),this pickle will be in slight yellow colour and will be less spicy.

No comments:

Post a Comment

Thank you for visiting Divya's Nalabhagam.Comments and feedbacks are always welcome. Please don't spam with links.