What is the best way to preserve vegetables and fruits year-round? Pickling them. Unlike the Western practice of keeping veggies in brine, pickling for Keralites is an elaborate practice where raw or shallow fried edible items are bottled alongside salt, spices and some condiments.
Now, the ultimate symbol of Kerala cuisine is coconut! Coconuts are everywhere. Be it in grated, ground, sliced, chopped, stir fried or even oil form. How about we pair up of two of the best things from Kerala's food habits? And that is coconut pickle for you. Coconut shards pickle is an item that was commonly made in Kerala households in the olden times. Here is how to make it at home.
Ingredients
1 coconut
4 tsp garlic
4 tsp ginger
4 tsp green chillies
4 tsp curry leaves
1 tsp turmeric powder
3 tsp chili powder
2 tsp cumin
10 dried chilies
1 ½ tsp asafoetida powder
1 tsp fenugreek seeds
Salt as required
¼ tsp coriander powder
¼ cup water
250 gm sesame oil
Vinegar (optional)
Preparation
Cut the coconut into thin shards and wash them
Toast the dried chillies, fenugreek seeds, cumin and curry leaves in a hot pan
Grind these in the mixer jar
Heat sesame oil in a pan
Sauté ginger, garlic and green chillies
When they begin to change colour, add curry leaves
Add the coconut shards too
Sauté until the coconut shards are nice and brown
Now add turmeric powder, chilli powder, coriander powder and asafoetida powder
Add salt as required
Mix well
Pour in some water
Cook until the pickle thickens and oil begins to separate
You could add a tablespoon of vinegar if required
Coconut pickle could be enjoyed with rice or with idly/dosa
As sesame oil is added, the pickle could be stored in an air tight jar for longer.
