Herale kayi uppinakayi and uppinakayi pudi (citron lime pickle and pickle powder)

Ingredients for making uppinakayi pudi( pickle powder)

Bydagi red chillies—1/4 kg or 2 cups chilli powder.

Menthya seeds//methi dana//fenugreek seeds——1/4 cup

Mustard seeds (sasive)—1 heaped tablespoon 

Hing (asafoetida)—ssp special or any other—-small piece 

Arisina kombu//turmeric stick—1 small piece or 1 tablespoon powder 

Herale kari is Citron lime

Method

Dry roast mustard seeds,menthya seeds,asafoetida, turmeric stick together in a pan on medium heat till mustard seeds starts spluttering and menthya seeds turns brown in colour.

Take out of fire and keep aside to cool .

Fry red chillies adding a teaspoon of oil till chillies are crisp on medium flame. Once done cool . Firstly  grind the red chillies in a mixer grinder to powder and then add all other roasted cooled spices and grind to fine powder.

Cool and store in air tight container.

This powder can be used for making lemon,herale kayi,hagala kayi (bitter gourd),ginger and mixed   uppinakayi.

Ingredients for herale kayi uppinakayi 

Herale kayi—6

Iodine free salt —little less than 1/2 cup

Asafoetida—2 to 3 tablespoon 

You also need a glass or a porcelain jar or bottle with  tight lid.

Parchment paper or plastic sheet, wooden spoon.

Method  for making herale kayi uppinakayi 

Wash and wipe the herale  Kayi. First cut them into halves and then to small pieces.

Now take a clean glass bottle,sprinkle 1 tablespoon of salt and little asafoetida at the bottom of bottle. Now add some herale kayi pieces

Again sprinkle some salt and add one more layer of herale kayi. Repeat this process till rest of the  herale  kayi pieces are over.

Lastly sprinkle 1 tablespoon of salt and asafoetida on top. Cover with a parchment paper or plastic sheet, close the lid and keep in dry place.

Keep stirring everyday with a clean wooden spoon or dry spoon for 3 to 4 days.

Pickle pieces change colour to light brown and salt would have dissolved and mixed with herale kayi pieces.

Now empty the bottle into a clean dry bowl ,add  2 tablespoon  of Uppinakayi  powder and mix well with a wooden spoon. Transfer the pickle back to jar.

Secure the mouth of the bottle with plastic sheet or parchment paper and close the lid.

Keep in Dry place for 4 to 5 days. Now pickle is ready.

If pickle is refrigerated remains good for years. Pickle tastes good with curd rice,plain rice,idli etc.

Note

I have used rock salt,the quantity of the salt may vary if you are using powdered salt.

You can also increase the quantity of pickle powder if you want spicy hot pickle.

The quantity and harele kayi will vary depending on the size and juice content.

Same procedure is followed for all other pickles.