Pickles – This condiment literally tickles my palate. I LOVE pickles of any sort – sweet pickles, sour pickles, water pickles, candied pickles, fermented pickles, spicy pickles, tangy pickles. Pickles are vegetables or fruits soaked in solutions as a preservative. Be it European pickles that is acidic like the gherkins in brine and Kosher dill pickles or Far East’s fermented pickles like Kimchi and Japanese tsukemono with complex flavors. Likewise, Indian pickles have a myriad of spices and flavors. When citrus fruits are in season I make lemon/ lime pickle and preserve for later use.
Lemon pickle is commonly used in my household. I must say I’m the only pickle lover at home. I need any pickle with thayir sadam (yogurt rice). The husband cares less. It’s time consuming (about 2-3 weeks) to yield the desired outcome, but takes less than an hour to put together. I make tonnes of pickle during summer and savor it throughout the year. Usually, I make the south Indian style pickles. Difference being the oil used for tempering and the spices used for seasoning. South Indians use sesame oil, while north Indians use mustard oil. Each impart a distinct flavor and aroma to the final output. Price wise, It costs half the price you’ll spend outside.
This is a simple stir fry with cabbage and carrot which is easily available round the year. A typical South Indian lunch platter consists of a medley of preparations with vegetable, lentils stew and curd (yogurt) served with rice, a three course meal. Poriyal is prepared with one or more finely chopped/ grated vegetables shallowed fried with few spices. With subtle variation it is called as palya in Karnataka and thoran in Kerala. I prefer to add some turmeric and asafoetida to my preparation. You may omit these and still prepare a tasty poriyal.