Cabbage Pickle Preparation

 South india is very famous for pickles especially  Gongura and mango pickles(Avakaya) born in Andhra.Many people in india start their meal with pickle(rice eating persons).Today I am  preparing different  veg pickle  that is cabbage pickle which is  nice combination  for break fast items like dosa and idli.Routine coconut and ground nut chutnies gives some boring to the children. This chutney  gives some relief in such timing.This cabbage pickle is eat not only with rice but also with dosas.Very tasty and very easy to prepare this one at home.Only take one pracaution that is do not use wet hands  and wet ingredients when you are preparing any pickle.

Ingredients

cabbage	1/4 kg
oil	100grs
fenugreek seeds	1/4 spoon
mustard seeds	1/4 spoon
garlic cloves	20
turmeric	1/2 spoon
salt	to taste(20 grs)
red chili powder	25 grs
tamarind pulp	4 spoons
chana dal	1/4 spoon
curry leaves	few
dry chillies	4

Preparation

Remove the  top 2 layer of the cabbage and cut into small pieces(finely chopped). and dry for 30 to 45 minutes.
Take a thick bottom pan and put on the flame.
Add fenugreek seeds and roast(with out oil) till fenugreek become to brown shade and gives good aroma.Then put off the flame.Keep in room temperature to cool.Then add into a mixie jar and make a fine powder.Keep aside.
Take mustard seeds in the mixie jar and make a fine powder.Keep aside.
Remove  layer of the garlic cloves and add in the mixie jar and make a paste.Keep aside.
Take crystal salt in the  mixie jar and make a fine powder.

Method

1.Take a big mixing bowl.Add red chilli powder,turmeric, crystal salt powder,femugreek seed powder,mustard seed powder and garlic paste and mix all well.Taste the paste.If salt is not enough add some crystal salt powder.or if spicy is not enough add some red chilli powder.
2.Add dried cabbage pieces and mix all well.
3.Put a pan on the flame and heat it .
4.After heating pan add oil.When oil is heated add  mustard seeds(1/4 spoon).Fry till they started crackle then add dry chillies and fry for 20 seconds.
5.Then add chana dal and fry till they become light golden colour.
6.Finally add curry leaves and put  off the flame.
7.Cool seasonings.After that add to the pickle.
8.Mix all well.and store this pickle dry and air tight container only for long last.
9.This pickle is use at break fast time also.good for dosa... 

Keep in the mind

Do not forget to dry  the  cabbage pieces.and not wash the cabbage.Only remove upper  2 layers.
Do  not roast mustard seeds .Only roast fenu greek seeds.
Add salt and red chill powder according to your taste.
Only use dried ingredients in preparation of any pickle that may not be spoil the pickle.
Do not add hot seasonings to the pickle because hot seasonings (including hot oil) should change the colour of the pickle.That gives dark red to the pickle not  retain red chilli colour.