Dabbakaya pokkadam (chakotara/lemon sweet and sour pickle)

Dabbakaya is a citrus fruit/vegetable as big as a grapaefruit. It has thicker skin and flavor different from lemon. Chakotara, gal gal nimbu etc. are almost like dabbakaya. This sweet and sour temporary pickle is very tasty and is a good side dish for rice, roti, idli and dosa. I tried using the large size lemons available in USA and the taste is almost like dabbakaya. I made this dish using chakotara, small oranges also.

Ingredients:

•      2 cups dabbakaya/chakotara/lemon pieces
•      3 to 4 green chiles (less spicy and according to taste)
•      1/4 Tsp. turmeric powder
•      1 Tsp. methi seeds
•      1 Tsp. mustard seeds
•      4 to 5 Tbsp. jaggery
•      3 Tsp. rice flour or corn flour
•      Pinch of hing (asafetida)
•      Salt to taste

Directions:

1.      Wash and cut dabbakaya/chakotara/lemon into 1 cm cubes.
2.      Let the seeds be there.
3.      Wash and cut green chiles into big pieces.
4.      Roast methi seeds without oil, for 1 or 2 minutes.
5.      Roast mustard seeds also without oil for a minute, till they splutter.
6.      Grind methi mustard to a fine powder.
7.      Take a deep pan and place chakotara and chile pieces.
8.      Add turmeric powder, salt, methi mustard powder and jaggery.
9.      Add a few spoons of water to the mixture and heat.
10.      Mix rice flour in a little cold water and add it to the boiling mixture.
11.      Keep stirring while the mixture is cooking.
12.      Cook for 3 to 5 minutes.
13.      Pieces of chakotara need not be very soft.
14.      Take the pan off the heat and transfer to a dry jar.
15.      Place it in refrigerator.
16.      Can be kept in refrigerator for a few months.

This is a great side dish for idli, dosa, daddhojanam (yogurt rice) or parathas.

 

 

 

 

 

Small oranges pickle (Chinese oranges or kumquat pickle)

Chinese oranges or ornamental oranges are originally from China. From there they were introduced to Europe and North America. Small orange plant symbolizes good luck in China and other Asian countries. The plant and fruits are given as gifts during Chinese Lunar New Year.

In India, small round orange color variety are available. These fruits have a sweet edible skin and tart flesh.  The fruits are eaten raw in salads. In USA they are called Kumquats and are oval in shape. In India, the small orange plant is grown as an ornamental plant in pots for bonsai etc. and also in gardens. You can grow the plant in a pot in your balcony and harvest the fruits for pickle or marmalade! I could not find what these oranges are called in India. In North India, the fruits are available.

These oranges are mostly used in making marmalade. But, we can make very nice spicy pickle with them. Kumquats are a very good source of vitamins, calcium, magnesium, sodium etc. They are  known to help to reduce aging, improve lung health etc. and improve wound healing. Kumquats are mostly used in salads in USA.

I had a chance to get some oranges from a friend. I tried this pickle, which I believe, is very tasty. I made the same pickle using kumquat in USA. If you prefer, you may add some jaggery and make a sweet and sour pickle. In the sweet variety, you have to keep the bottle in sun for 3 to 4 days, so that the jaggery melts.

Ingredients:

•      Large bowl of small oranges (about 50 oranges)
•      1/4 cup chili powder
•      1/4 cup salt
•      1/2 cup oil
•      1/4 Tsp. turmeric
•      1/2 Tsp. mustard seeds
•      Pinch of hing (asafetida)
•      1/2 cup sugar (optional)

Directions:

1.      Wash and clean oranges
2.      Dry them over a clean cloth.
3.      Make a plus sign cut, so that the fruit is not fully cut.
4.      Add turmeric, salt and chili powder.
5.      Heat oil in a pan.
6.      Add mustard seeds and when seeds are spluttering, add hing.
7.      Pour the hot oil over the oranges and cover.
8.      After sometime transfer the pickle to a bottle and save.
9.      If preferred, you may add half cup sugar.
10.      Keep the bottle in hot sun for 3 or 4 days, so that the sugar melts.
11.      It is a temporary pickle and stays for a few months, if refrigerated.