{"id":120665,"date":"2020-09-02T20:09:48","date_gmt":"1970-01-01T00:00:00","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=4128"},"modified":"2020-09-02T20:09:48","modified_gmt":"1970-01-01T00:00:00","slug":"pachai-podi-serndha-kadumangai","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=120665","title":{"rendered":"Pachai Podi Serndha Kadumangai"},"content":{"rendered":"\n

Urgayum Vatralgalum (Pickles)<\/strong><\/p>\n\n\n\n

Pickling is a process by which a specific food\u2019s shelf life is extended by using preserving ingredients such as salt, chillies, fenugreek seeds, turmeric, oil, etc. In India, there are a humungous variety of pickles, mango pickle being the most popular and favored one. However, perishable vegetables of different kinds, are also pickled to be preserved for several months, and sometimes even years. Pickles are stored in special jars called jadi as also earthen pots. Pickles (urgayum) are used as a complementary side dish and eaten with curd rice, conjee. Pickles are prepared once a year, especially when a particular vegetable or fruit is in season. For e.g. the period of March-April, which is the months when raw mangos begin to sprout on their trees, is busy month to prepare the mango pickle. A wide variety of mango pickles are
made such as the vada manga (tender mango), cut mango, shredded mango (from large raw mangoes), etc.<\/p>\n\n\n\n

India is credited to being the first place in the world where pickling food began 1000s of years – going by the Bhaga Shastra, pickles are known to Indian civilization atleast from 60,000 years ago! \u201cThe Indian food scientist K. T. Achaya explains in his A Historical Dictionary of Indian Food that pickling is cooking without fire. He further adds that the Hindu text the Linga Purana (variously dated from 5th to 10th\/15th CE) in Kannada language by Gurulinga Desika provides 50 pickle recipes, and achar also finds mention in the King of Keladi “Basavappa Nayaka” (r. 1697\u20131714 CE) work \u015aivatattvaratn\u0101kara.\u201d<\/p>\n\n\n\n

Ingredients<\/strong><\/p>\n\n\n\n

India has a large variety of pickles (known as achar in Nepali, Assamese, Bengali, Hindi, Punjabi, Urdu, uppinakaayi in Kannada, lonacha in Marathi, uppilittathu or achar in Malayalam, urgayam in Tamil, ooragaya in Telugu), which are mainly made from varieties of mango, lemon, lime, goongura (a sour leafy shrub), tamarind and Indian gooseberry (amla), chilli. Vegetables such as eggplant, carrots, cauliflower, tomato, bitter gourd, green tamarind, ginger, garlic, onion, and citron are also occasionally used. These fruits and vegetables are generally mixed with ingredients like salt, spices,
and vegetable oils and are set to mature in a moistureless medium. <\/p>\n\n\n\n

Preparation<\/strong><\/p>\n\n\n\n

Different regions of the country use different methods of preparing the pickle – however, some ingredients that are common across regions, used in pickling are edible oil (such as sesame oil, mustard oil, coconut oil, etc.), salt, turmeric powder, fenugreek seeds (methi), chillies (coarse or finely ground).<\/p>\n\n\n\n

This comes as complementary or side-dish when you mix rice with thogayal or curd. This is mostly done once in year and used for the rest of time in that year. The pickle is stable for long time because of the ingredients added such as chilli, salt, Vendhayam (Fenugreek seeds), turmeric, nalla ennai (oil), karayam, and in this salt, nalla ennai, turmeric can be added more always. If you done add more of these ingredients, the pickle won\u2019t be soft and will become black. Take out the seeds of chilli from the chilli powder and these seeds are the reason for the insects to come. The Jadi is the best option to keep the pickles. Also, pickles are kept in sand vessels and stone vessel. If you are putting the pickles in sand-vessel, you have to apply kungaliyam in the inner walls of the vessel for using and the insects won\u2019t come. The process
to make the sand or rock-vessel ready for pickle is,<\/p>\n\n\n\n

1) Keep a new sand vessel on stove and heat. After it is heated, pour 5 palam nalla ennai on the hot vessel (some people use candle instead of nalla ennai) . After it is boiled nicely, powder 1 palam kungaliyam and put it in the hot oil. Immediately wrap a cloth on a stick and stir the stick such a way it touches the inner walls of the vessel. Later you can use the same cloth for covering the mouth of the vessel.<\/p>\n\n\n\n\n

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Pachai Podi Serndha Kadumangai<\/h2>\n\t\t

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Ingredients:<\/h3>\n

Mango \u2013 (100 pieces)<\/p>\n

Salt \u2013 2.5 padi,<\/p>\n

Chilli powder \u2013 1 padi,<\/p>\n

Mustard powder \u2013 0.5 padi,<\/p>\n

Turmeric powder \u2013 0.25 padi.<\/p>\n

Kayam \u2013 2 Palam<\/p>\n

Gingelly oil \u2013 20 palam<\/p>\n

Raw groundnut \u2013 0.25 padi<\/p>\n

Raw fenugreek seed<\/p>\n

Method:<\/h3>\n

\u25cf Mango \u2013 (100 pieces) Each piece is cut into 8 portions with the seed and, clean and soak in some water.<\/p>\n

\u25cf Filter the water and place all mango pieces in a plate.<\/p>\n

\u25cf Salt \u2013 2.5 padi, Chilli powder \u2013 1 padi, Mustard powder \u2013 0.5 padi, Turmeric powder \u2013 0.25 padi. In this, take salt, chilli, mustard, turmeric dry it separately and grind to powder like Kunkumam and keep separately.<\/p>\n

\u25cf Kayam \u2013 2 Palam. Grind kayam into powder and mix it with the things in the previous paragraph, and keep it in a moram. After that, Gingelly oil \u2013 20 palam . Mix the gingelly oil with the mixture prepared above in moram. After that take a handful of powder in moram and spread it in the vessel and then take a handful of mango pieces and spread on it, continue with the next handful of mixture and followed by handful of mango pieces and complete it.<\/p>\n

\u25cf Raw groundnut \u2013 0.25 padi \u2013 Raw fenugreek seed – Mix both groundnut and fenugreek seed and spread over on the mango in vessel. Do the same steps for the rest of mango and mixture, one handful each time mango and then mixture. After that, Gingelly oil \u2013 40 palam. Pour the gingelly oil in the mango and cover the vessel with a cloth. After 3 days shake the vessel \/ pot upside down. Like this for a month, take the vessel shake up and down and This mango pickle is very tasty and very nutritious and it won\u2019t decay from the day it is made to the day it is used completely. This is highly prepared by people living in telugu areas such as Vishakapatinam and Kanjam.<\/p>\n\t<\/div>\n<\/div>\n\n","protected":false},"excerpt":{"rendered":"

Urgayum Vatralgalum (Pickles) Pickling is a process by which a specific food\u2019s shelf life is extended by using preserving ingredients such as salt, chillies, fenugreek seeds, turmeric, oil, etc. In India, there are a humungous variety of pickles, mango pickle being the most popular and favored one. However, perishable vegetables of different kinds, are also […]<\/p>\n","protected":false},"author":19,"featured_media":4129,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[727,729,757,758,747],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120665"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/19"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=120665"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/120665\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/4129"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=120665"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=120665"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=120665"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}