Banana Tree Stem & Mango Pickle

Notes:

Serves - 4

Ingredients: 

1. Banana Tree Stem (Valathandu)-1/4 Kg
2. Green Mango - 1/2 portion
3. Green Chilli -2
4. Coconut Oil - 2 tsp
5. Mustard Seeds - 1/4 tsp
6. Red Chillies -3
7. Curry Leaves - 8
8. Fenugreek seeds - 4
9. Salt - 1/4 tsp
10. Lime - 1/2
    

Directions: 
Cut banana stem in to round slice and remove the excess fibers.
Dice the green mango in to small pieces (same size as banana stem)
Cut the green chillies in to small pieces.

Mix them together and add salt as needed.

Add water until the contents are immersed and boil it together.

Note: Store in Refrigerator
============================================================================

Carrot & BeetRoot Pickle

Notes:

Serves - 4

Ingredients: 

1.  Carrot - 2
2. Beet Root - 1/4 portion
3. Green Chilli -2
4. Coconut Oil - 2 tsp
5. Mustard Seeds - 1/4 tsp
6. Red Chillies -3
7. Curry Leaves - 8
8. Fenugreek seeds - 4
9. Salt - 1/4 tsp
10. Lime - 1/2
    

Directions: 
Dice the carrot and beetroot in to small pieces.
Cut the green chillies in to small pieces

Add diced carrots. beetroot and green chillies  in a pan.
Add salt and squeeze the lime juice in to the pan.
Add water until the contents are immersed and boil it together.

Heat coconut oil in a seperate pan and season with mustard seeds, red chilies, fenugreek seeds and curry leaf.
Wait until the mustard seeds pop and then add the seasoning to the boiling contents in the pan.

Remove from heat and transfer it to a bowl.

Note: Store in Refrigerator
============================================================================

Green Chilly Pickle

Notes:

Serves - 4

Ingredients: 

1. Green Chilli - 10
2. Gingelly Oil - 2tsp
3. Mustard Seeds - 1/4 tsp
4. Asafoetida (perungayam) - 1/4 tsp
5. Curry Leaves - 8
6. Turmeric Powder - 1/2 tsp
7. Salt - 1/4 tsp
8. Lime - 1/2

Directions: 
Do not remove the stem of the Green Chilli.

Heat gingelly oil in a pan and season with mustard seeds, asafoetida and curry leaf.
Add green chillies and saute until the green color of the chillies are gone.
Add turmeric powder, salt, 1/2 cup of water (or until the contents are immersed) and let it boil.

Remove from heat and transfer it to a bowl.
Squeeze the lime in to the bowl.

Note: Store in Refrigerator
============================================================================