Ingredients:

Irimbampuli                         : 2 cups
Kashmiri chilli pdr               : 1 tbsp
Chilli pdr                              : 1 tbsp
Fenugreek seeds                   : 1/4 tsp
Asafoetida  powder              : 1/4 tsp
Salt to taste
Garlic(optional)                   : 6 cloves
Gingelly oil                         : 2 tbsp


Method:

Wash and clean irimbampuli well. If it is big size, cut it into four(lengthwise).
Dry roast fenugreek seeds and powder it.
I'm using kashmiri chilli pdr also to get red colour for the pickle.
Heat oil in kadai and add the irimbampuli, saute well till it changes colour.
Saute garlic in a pan and add this.
Add salt, both the chilli pdrs, fenugreek powder and asafoetida pdr. Mix well and remove from fire.
Use it next day itself and keep it in fridge. 

Ingredients:

Dates                             : 15 nos
Chilly pdr                      : 2 tbsp
Fenugreek seeds            : 1/4 tsp
Asafoetida  pdr              :  1/4 tsp
Mustard seeds               : a pinch
Green chillies                :  2 nos
Ginger                           : 1/2 " pc
Salt to taste
Vinegar                          : 3 tbsp
Gingelly oil                   : 3 tbsp

Method:

Deseed the dates and cut into small pieces.
Grind it with vinegar coarsely.
Roast fenugreek seeds and powder it.
Heat oil in a kadai and add mustard seeds, when it splutters add chopped ginger and chopped green chillies. Saute it and reduce the flame, add chilli pdr and the dates paste. Add salt and mix well. Finally add the fenugreek pdr and asafoetida pdr and mix well. Remove from fire. After cooling it keep refreigerated. A nice combination with biryanis.......!

നാരങ്ങ കറി

Ingredients:

Lemon                             : 5 nos
Salt as required
Chilli pdr                         : 4 tbsp
Fenugreek seeds              : 1/4 tsp
Asafoetida pdr                 : 1/4 tsp
Gingelly oil                     : 4 tbsp

Method:

Heat 1 tbsp of oil in a kadai and put the lemons on whole and saute till the colour changes and the juice starts oozing out. Cool it and wipe it with a dry cloth.
Or Put the lemons in a steamer and steam it for 5 to 10 mins.
Cool it and cut each lemon into 8 pieces. Add salt and mix well. Keep it ina glass jar for 2 days, stirring it everyday with a dry spoon.





Roast fenugreek seeds and powder it.  Heat the remaining oil in a kadai remove from fire and add the chilli pdr,  fenugreek pdr and asafoetida and finally add the lemon pieces in this and mix well.  Keep it in a jar. Never put a wet spoon in it. The pickle will be ready after 4 days. If you keep it in fridge then it will last longer. A best combination for curd rice or parathas!!!