Wednesday, March 13, 2013

Pickle Mania#3 - KeerlAmbade Nonche/ Bamboo shoots and Amberella pickle

Keerlu Ambade Nonche/ Bamboo shoot and Hog Plums(amtekayi) Pickle 
Nonche/Pickle……this word always remembers us about Amma. There r no words to explain how it tastes…… Amma is a great cook I must say. May be it from the starting pickle to the end of a dessert she is just cooks delicious yummy scrumptious….no words to explain. She is so good at taste tht u just give her the dish she tells whts there in it :). Amma prepapres varieties of pickles…. My mouth waters when ever I think of pickles. U kno I still have the pickle amma sent wards with Guru(b4 marriage)… Its almost a yr nd still tastes the same. Any time my hubby calls amma he has to say Mayi ur pickle was awesome….. I still relish it :). 
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Not only my hubby even my FIL loves Amma’s pickle. Some of our family frenz also ak amma to pack pickles for them nd she does it happily. Ok now after all praises il come down to the recipe. This nonche stays for more than 4-5 months. Actually small ambado or amtekayi is used for this pickle… but I as we don’t get it here I m using big ambado. 
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In the olden days Handi (Red or Black clay pottery), or Imrit-Baan /Bharni(in Konkani)(Glazed Porcelain Jars) were used to store pickles in dry cool and dark place. In United Stated, you can use Pickling Crocks made of stoneware. 
The jars must be opaque, it prevents discoloration of pickles by sun-light. 
The jars should have a well fitted lid. 
Store in a dry cool and dark place. Moisture is the main cause for spoilage. 

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We need 
Keerlu – diced into small pieces – 1/4th cup 
Ambado(in konkani)/Amte Kayi(in kannada)/Ambhazanga(In malayalam)/Hog Plums into small pieces – 1/4th cup 
Red chillies – 25-30 ( adjust according to spice) 
Salt – use acc to taste ( I used 1/4th cup) 
Mustard seeds – 1 tsp 
Haldi – ½ tsp 
Juice of 3 lemon (use 5 if they r small in size) 
Method: 
Add 1 cup of water for for 1/4th cup of salt and boil it until it gives gud bubbles. Once it cools down add bamboo shoots (if u r using fresh onces then dice nd keep it in water for 2 days as the smell has to go off…if u use canned one then just wash them no need to soak in water) and ambado. 
Rest it for more than 2 hrs 
Now grind red chillies, mustard seeds, haldi, into a very fine paste (add the salt water itself to grind). 
Now add the paste in the bamboo shoot nd ambado. 
Add lime juice and mix well. 
Allow it to rest at room temperature for 2 days…then u can store it in the fridge. (make sure u don’t put we hands in the pickle…bcoz if u do so pickle myt spoil soon). 
U can store it for long long time. 
Amma used to store it in Glazed porcelain jar. 

I also heard that amtekayi is also cald as hog plums. 

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Signing of 
 

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