MIXED VEGETABLE OORAGAYA PACHADI is a flavor packed instant pickle, made with crunchy vegetables and pickling spices. A dish that was born out of the need to invent something tasty and quick.
Pickles are a must have side dish in every South Indian house, that not only completes the meal yet can bring out the flavors of any dish. There are a variety of pickles that are made in different styles and have different shelf lives. This scrumptious Mixed Vegetable ooragaya pachadi adds a crunchy and flavorful notes to the meal.
A pickle tray is an integral part to any South Indian meal, its contents are so powerful both in terms of taste and complex flavors. The taste of just a tablespoon of any pickle, is enough to brighten the simplest of meals. While the summer pickles/Aavakayalu, prepared and store for annual consumption are bright red and drowned in lots of oil, the winter pickles made with the seasonal fresh crunchy vegetables that are vivid in colour, coated with mustard seed powder and preserved with lemon juice.
If you are someone who loves pickles, trust me you will love this pickle recipe. This Telangana style recipe can be prepared easily at home with cauliflowers, carrots and Tindora, Green chillies along with a melange of spices. Normally, pickles need a few days to get ready but this easy recipe will be ready in just a day. Also, you can store it in the refrigerator to make it last for up to a month. You can find this lip smacking pickle in many Occasions like buffets and kitty parties in Telangana region.
What is ooragaya pachadi ?
Ooragaya is a Telugu term for Pickle and pachadi refers to fresh pickle which is served as a side dish. When it comes to making the lip smacking pickles be it the year long mango pickles or instant fresh pachadi south Indians have the vast and delicious range.
Whenever a fresh veggies pickled with freshly grind spices and lemon juice they are referred as ooragaya pachadi. Crunchy vegetables like cabbage or cauliflower, carrots etc are ideal for these pickles.
What is MIXED VEGETABLE OORAGAYA PACHADI ?
Most of the times the mix vegetables in Telangana household goes into making Pappu charu, Pappula pulusu, Kallegura etc., and this delicious recipe is born out of the need to invent something tasty and quick.
In many south Indian households, the regular meal is accompanied by a lot of pickles and yogurt. During winters even the pickle scene is bursting to its seams. As in winter the fresh produce thrive and the arrival crunchy carrots, cauliflowers, tindora etc., these pickles are made. These are not the ones we would preserve for a long time, made in smaller quantities to be consumed in few days. As the sour Lemon juice acts as preserving agent, it also helps in gaining the immunity which is much needed in winter for fighting cold and chilly winters.
One such omni present pickle is the Mixed vegetable ooragaya pachadi. The mildly hot green chillies, tindora, cauliflower, carrots are marinated in salt+turmeric+lemon juice and mixed into mustard seed powder, roasted methi seed powder, cumin powder and sesame seed powder. The pickles goes best with curd rice, hot plain rice or jonna rotte we roll out whole year.
Where have I learnt this recipe?
The recipe I shared with you today is our family heirloom recipe. Pickling the crunchy vegetables is a versatile recipe, as it is with such traditional recipes each household and family has its own distinct way adapted to suit the palate of the family.
Let’s get into the recipe but before that Checkout more traditional and vegetarian Telangana recipes here.
MIXED VEGETABLE OORAGAYA PACHADI
Ingredients
- 3 Carrots
- 15 Tindora
- 2 cups Cauliflower
- 10 Green chillies
For the masala
- ½ cup Mustard seed powder
- 1 cup Roasted sesame seed powder
- 1 cup Salt
- 1 tsp Cumin powder
- 1 tsp Fenugreek seed powder
- 1 cup Lemon juice
- 1 tsp Turmeric powder
- 15 Garlic cloves
For tempering
- 1 tbsp Oil
- 1 tsp Mustard seeds
Instructions
Prepping
- Wash and chop the veggies into 1 inch vertical strips.
- Dry roast the sesame seeds and blend them to a fine powder.
- Dry roast the fenugreek seeds and cumin seeds and blend/pound them to a fine powder.
- Cut the lemons and extract the juice and keep aside.
Mixing the pickle
- In a mixing bowl add cut mix veggies, slit green chillies,peeled garlic cloves, sesame seed powder, fenugreek seed powder, cumin seed powder, salt, turmeric powder and give everything a good mix.
- Add lemon juice and give it a good stir.
- Make the tempering, heat a pan add oil, once it's hot add mustard seeds and let it splutter.
- Now add the tempering to the pickle mix, stir until everything is incorporated properly.
- Transfer the pickle to a clean and dry airtight glass jar and stays good for a month in refrigerator.
- Let the pickle rest and infuse the spices into veggies. Later serve the chilled pickle with hot rice or curd rice or rotis.
Notes
- You can add in more firm vegetables like cabbage, green peppers/capsicum, beans etc.,
- Always store the pickle in airtight glass/ceramic jar, other containers might leach metallic taste into the pickle with the acidic property of lemon juice.
- You could also skip adding garlic cloves to make jain version/no onion no garlic pickle.
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