Pickle Masala: Mother of Indian Pickle

Dear Foodies,

In Gujarati, this is called koro sambhar which means dry masala for pickle. This is something I keep in my pantry all the time. It is dry so it doesn’t go bad for few months. This is my mom’s recipe, I have made slight variation to the recipe to add extra flavour. Whenever I want to make pickle with carrot, mango, lemon or any vegetable, I rub this masala, add salt & oil and it is ready to go. In my house, we like to eat this as a condiment with our Indian food…..ya, we are pretty spicy eater :P. I pull out some of the masala in small container, add salt, mix and it is ready.

Preparation Time: 10 minutes

Cooking Time: 2-3 minutes

Ingredients:

1 cup split mustard / kuriya (you can find this in Indian store or pulse whole mustard seeds in blender)
1/3 cup fenugreek seeds coarsely ground
1/3 cup fennel seeds coarsely ground (optional)
4 tbsp oil
Big pinch of asafoetida
1 cup red chili powder
Sambhar ingrediants

Procedure

1. Prepare ingredients as shown in the above picture.

2. Heat a wide bottom pan, add 4 tbsp oil. When oil is hot (not too much), turn down the heat and add mustard, fenugreek and fennel. Saute on low for 2-3 minutes stirring continuous. If mixture feels dry then add more oil, it should feel oily. Saute until it releases the flavour or start changing the colour and then turn off the heat, add big pinch of asafoetida and leave it on side to cool. Tip: Use low heat to saute mixture or it will burn. Saute

3. When mixture is completely cool down, add 1 cup red chili powder and mix well. IMG_7581

4. Store in airtight container and store in cool dry place.
Dry Masala

When you want to make mango pickle, cut mango in cubes, add this masala, salt and oil. Mix and it is ready to eat.

Hope you will enjoy this when you are in mood to eat some spicy food :).

Also let me know if you have any questions regarding the dish.

More Indian pickle recipes.
Gunda or Lasoda Mango Ginger Pickle
Chana Fenugreek Mango Pickle

Thank you for visiting my blog. Until next time!

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11 comments

    • Hi Smita, this masala stays good for long time so if you make more then you can use later. But I would say start with 250 gms of mustard split or kuriya and then add everything proportionately. Thanks for stopping by!!

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