My home state Andhra Pradesh is well-known for eating hot and spicy food particularly pickles. We generally make large amount of pickles by making use of veggies which are mainly eaten within two days. I have used ridge gourd or beerakaya to make pickle. This can be eaten with hot rice or like a great side dish for dosa.
Pickling can also be among those enchanting preservation techniques that expands the food’s shelf-life but additionally consider its tastes all over the world. There are a number of foods in Indian dishes which are pickled. Green Mangoes, Gooseberries (amla) and lemons are the popular foods which are pickled in Indian delicacies and a lot Indian homes.
The majority of the Indian families their very own distinctive pickle and chutney recipes which are handed down from one generation to another. Other frequent and important things that are utilized in pickling are edible oils such as sesame oil, mustard oil and various Indian seasonings like asafetida, turmeric powder, red chilli powder, fenugreek and lots of salt.
There are several areas specializing in pickling meats, fish and prawns. Veggies may also be mixed in pickles to create mixed veggie pickle. Some types of vegetables and fruit are sufficiently small to get used whole.
In south India, most veggies are sun dried with spices and pickled. Veggies which may be sun-dried and pickled consist of amla (gooseberry), unripe mango, lime, garlic, ginger, chillies, tomatoes, onions, gongura (sorrel leaves), mixtures of these, cilantro, brinjal (eggplant), bitter gourd and many others. Aside from these pickles, Tamilians in southern India sundry green chillies filled with salted yogurt, causing this to be a dry condiment popularly known as Mor Molagai. This is later deep-fried and frequently consumed with hot rice or curd rice.
North Indian style of pickling differs from the south Indian. North Indian use unripe mangoes, lemon, green chillies, gunda (cordial) and kerda are the essential ingredients in Gujarati delicacies. Most Indian food lover’s, start their meal with little hot rice, ghee and pickle. This is simply incredible, heavenly and very delicious.
Beerakaya or Ridge gourd or Turai are all same names of one vegetable commonly known as Chinese Okra in other parts of the countries. This vegetable is popular in Asia and Africa. This vegetable is believed to have originated in the Arabic desserts, and has spread throughout the world. It is a dark green, ridged vegetable having white pulp with white seeds embedded in spongy flesh.
Beerakaya is abundantly used in Indian cooking for making different chutneys, curries, dal or sambar and many more. We mostly peel off the skin and use only the inner parts of the vegetables while cooking. In the case of ridge gourd especially, most of the nutrients are present in its skin.
Beerakaya is extremely versatile as it can absorb the flavors of other ingredients that it comes in contact and can be cook in various ways. Some of the very popular dishes made with this vegetable are: Beerakaya-Mulakkada Kura, Ridge Gourd Skin Chutney, Turai Beerakai with Milk, Beera kaya pottu podi curry and so on. Ridge gourd is also cooked in combination with prawns and eggs or with fresh fenugreek leaves to make it healthy, nutritious and delicious.
Ridge gourd has many health benefits and nutritional values and highly recommended by doctors. It contains high in dietary fiber; it becomes the ideal choice for anyone who wishes to lose some weight quickly. It also has very high water content, making it a very low calorie vegetable. It is a good source of vitamin C, zinc, thiamine, iron, riboflavin, magnesium and manganese. The juice prepared from ridge gourd is a natural remedy for jaundice. It also helps as blood purifier, lowers the blood sugar levels and is good for stomach and also awesome for skin care.
Ridge gourd or beerakaya pickle pickle is regarded as the popular pickles you can found in the South Indian houses. Without preparing the curries the meal will go off with only this pickle. This will give a good side dish in breakfasts. Lets learn how to make ridge gourd pickle..