Pickles mean a whole world to us Indians and it is quite sometimes misrepresented as mere side dishes. Ain't it? With its appetising ability to turn a boring dish into a magical and finger-licking one it's indeed magical and a savoury entity in itself. The only time we cringe at having them is when we have to make and preserve them for days on end before eating.
Well, the Instant Kerala-Style Onion Pickle is the remedy for both extreme achaar cravings and long preparation time. The roasted and powdered mustard, fenugreek and cumin seeds create the base for a traditional Indian achar. On the other hand, the main ingredient, fried shallot incorporated partly in the form of a paste, and partly as whole onions making the pickle a worth-remembering inclusion to both palate and platter.
Heritage Of Spices
At the outset, pickling is the process by which pickles are made for preserving the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar. The scientific part tells that the pickles' acidic pH of 4.6 or lower helps them efficiently kill most bacteria for months. The word pickle comes from the Dutch word pekel meaning brine and the German word pokel meaning salt, both of which are crucial constituents of pickles.
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Knowing its purpose and usage, it can be easily ascertained that pickles have existed for really long, as long as 2400 BCE in ancient Mesopotamia. Archaeological evidence suggests the cucumbers being pickled in the Tigris Valley around 2030 BC. These were used before the invention of steam engines to preserve food for out-of-season use, during long journeys, especially by sea, and salt pork and salt beef used to be common pickled items for sailors. The range of food items that can be pickled includes a wide category including vegetables, fruits, meats and even dairy and eggs.
Getting deeper into the preserving properties of pickles, it's the antimicrobial herbs and spices like mustard seeds, garlic, cinnamon and cloves that help in increasing the shelf life of the ingredients. Some of the popular kinds of pickles made in India include Amla Pickle, Mango Pickle, Carrot Pickle, Mixed Pickle, Garlic Pickle and Green Chilli Pickle.
Preparation: 35 minutes
Cooking: 25 minutes
Servings: 7-8
Ingredients:
• 20-25 pearl onion
• 1 tbsp mustard seed
• 1 tbsp fenugreek
• 1 tbsp cumin seed
• 3 dry red chillies
• 1 tsp asafoetida powder
• 1 tsp turmeric powder
• 1 tbsp red chilli powder
• 32 sprigs of curry leaves
• Salt to taste
• 1 tbsp oil
Method:
1. In a pan, roast mustard, fenugreek and cumin seeds until fragrance start exuding from the spices and keep it aside. Ensure that it does not get burnt.
2. In the same pan, heat coconut oil, add pearl onions or shallots and saute well until softens and turns very light brown.
3. When the roasted spices cool down, crush them into a fine powder.
4. Then take a small part of the sauteed pearl onions and grind it into a fine paste.
5. In a small bowl add tamarind and water, and mix well to get tamarind-soaked water.
6. Then heat oil in a pan, add mustard seeds, dried red chilli, cumin seeds and asafoetida and mix well.
7. To this add powdered mustard seeds mix and ground pearl onion paste. Mix all well.
8. Then introduce the fried pearl onions and add turmeric powder, red chilli powder, curry leaves, and salt and mix well.
9. Cook for 5-10 minutes and turn off the flame.
10. Serve with meals and enjoy the taste of onion pickle.
Instant Onion Pickle can act as a complete sabzi but is best enjoyed as a pickle. It simply tastes great with a moderate and right blend of spices. Include it in your meals with rice or paratha and sabzi. You can skip coconut oil in case it is unavailable and if you prefer the flavour of mustard oil more.
