Namasthe to all...
We can't think of Onam festival without Sadya..
While making sadya this time, I thought of giving a sadya series for my viewers.
But this sadya differs from region to region.
Whereas it is same in Trivandrum and Kanyakumari districts.
I am going to present Travancore Sayda Series...
Pickle plays a vital role in sadya.
In this series, I will show 3 pickles of sadya.
 
 
 
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For ginger pickle, I took 250 gms of ginger, skin removed.
Let's slice it and bring.
I sliced like this.
Let's fry it.
A kadai kept for heating.
Added 150 ml of coconut oil.
Oil is hot, we'll add ginger.
Let's mix it well.
Will get fried in 10 minutes.
Half done now.
It's crispy and fried now.
It took 10 minutes
Will take out from oil.
This is small gooseberry size tamarind.
Will make tamarind solution in half glass water.
Let's grind fried ginger, almost finely.
It is powdered finely.
A pan kept for making inji curry.
Adding one tablespoon gingelly oil.
Always gingelly oil preferred for pickles.
I'm adding 2 normal green chillies, finely grated.
Also adding 2 sambar chillies too.
Spice level you can adjust.
Once this is roasted, we shall add other ingredients.
It's almost roasted.
I'm going to add 1/4 tsp of turmeric powder.
2 teaspoons coriander powder.
3 teaspoons chilly powder, [kashmiri & normal]
Spice level is your choice.
Do this in slow flame.
Let's add tamarind solution.
I prepared in half glass of water.
Mixing it well.
Now for sweetness, I'm adding 1.5 tablespoon jaggery.
We got a mix of spicy, sour and sweet taste.
Let's add 3/4 teaspoon of salt too.
Mixing well.
Adding powdered ginger.
It became thick.
Will add water for required dilution.
I'm adding half glass water only.
See, the required thickness has come.
When we serve in leaf, it wont spread much.
Transferring to a bowl.
We made to this consistency.
Ginger curry has all the spicy, tangy and sweetish taste.
We do tempering and pour over this.
Kadai kept for tempering.
Added one tablespoon gingelly oil.
Putting 1 teaspoon mustard.
Adding 2 red chillies.
Few curry leaves too.
This is ready.
Let's switch off and pour into the curry.
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