Name: Mixed Vegetable Pickle : Kari Kai Oorugai
Prep time: 15 min
Total time: 15 min
Ingredients: ½ cup Cauliflower (cleaned and cut into small pieces ); ½ cup Carrot (outer skin scraped off, cut into small pieces ); 1” piece Fresh ginger (skin scraped off, cut into small pieces ); 1” piece Raw tender turmeric ( skin scraped off, cut into small pieces); 1” piece Mango ginger (skin scraped off, cut into small pieces ); 1 nos Onion ( peeled, washed and chopped ); 4 nos Lemon ( extracted juice ); Salt (for taste); 2 to Chilli powder; 1 tsp Turmeric powder; 1 tsp Asafoetida powder; 2 tsp Mustard; 2 tsp Cooking oil

Mixed Vegetable Pickle : Kari Kai Oorugai

By HEMALAKSHMAN

• August 24, 2014

Mixed Vegetable Pickle : Kari Kai Oorugai

A very tasty sweet n' sour mixed vegetable pickle

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Prep Time 15

Total Time 15

Cuisine Tamil

Servings people

Ingredients

½ cup Cauliflower cleaned and cut into small pieces
½ cup Carrot outer skin scraped off, cut into small pieces
1” piece Fresh ginger skin scraped off, cut into small pieces
1” piece Raw tender turmeric skin scraped off, cut into small pieces
1” piece Mango ginger skin scraped off, cut into small pieces
1 nos Onion peeled, washed and chopped
4 nos Lemon extracted juice
Salt for taste
2 to Chilli powder
1 tsp Turmeric powder
1 tsp Asafoetida powder
2 tsp Mustard
2 tsp Cooking oil

Instructions

Wash and drain all the cut items except onion, and put them on a sieve to drain.
When most of the water has drained spread them on a four folded cloth till all the water is absorbed by the cloth.
Mix all the items except turmeric, asafoetida, mustard and oil.
Fry mustard in oil as the spluttering subsides add turmeric and asafoetida.
Let it sizzle for a while and add to the mixed items quickly. Mix well and store in a dry container.
This pickle can be used from the first day itself with chappathi, poori and the like as well as with curd-rice.