Mixed Vegetable Pickle | Kaikari oorugai

Mixed vegetable pickle, also known as Kaikari Oorugai, is a flavorful and traditional South Indian pickle that’s made with a variety of vegetables. This versatile dish can be prepared using a wide range of vegetables, allowing you to customize it based on your preferences. You can make it using locally grown country vegetables like brinjal (eggplant), drumsticks, ladies’ finger (okra), bitter gourd, elephant yam, and broad beans (avarakkai), or you can opt for more common vegetables like carrots, cauliflower, peas, potatoes, and beans. The beauty of this pickle lies in its flexibility—whether you use seasonal or regional vegetables, the end result is always delicious.

The process of making Kaikari Oorugai is quite simple and involves the same procedure, regardless of the vegetable mix you choose. The vegetables are typically cut into bite-sized pieces and then mixed with a variety of spices, including mustard seeds, fenugreek, turmeric, red chili powder, and salt. The mixture is then soaked in oil, which helps preserve the pickle and enhances the flavors. The pickling process usually takes about 3-5 days, allowing the spices to infuse the vegetables and create that signature tangy, spicy, and savory flavor that makes this pickle a favorite accompaniment to rice, dosa, or curd rice.

One of the best things about mixed vegetable pickle is its long shelf life—when stored properly in an airtight container under hygienic conditions, it can last up to a year, making it a great addition to your pantry. For a tastier pickle, ensure that the vegetables are dry before mixing them with the spices, and use a clean, dry spoon every time you take some out to avoid contamination.

Tips for making mixed vegetable pickle:

• Ensure that the vegetables are completely dry before mixing them with spices, as moisture can reduce the shelf life of the pickle.

• Use a high-quality, preservative-free oil (like sesame oil) for better flavor and preservation.

• Always store the pickle in an airtight container in a cool, dry place to maintain its freshness.

• Allow the pickle to sit for at least 3-5 days before consuming, as this will allow the spices to fully blend and enhance the taste.

This, mixed vegetable pickle (Kaikari Oorugai) is a flavorful and versatile dish that can be made with various vegetables, offering a perfect balance of spices. With proper storage, it can last up to a year, making it a great addition to any meal. Enjoy its tangy, spicy kick and the satisfaction of homemade tradition!

Ingredients

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

Method

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  .

Variation-

✍️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.