Pickle Masala: Mother of Indian Pickle

Dear Foodies,

In Gujarati, this is called koro sambhar which means dry masala for pickle. This is something I keep in my pantry all the time. It is dry so it doesn’t go bad for few months. This is my mom’s recipe, I have made slight variation to the recipe to add extra flavour. Whenever I want to make pickle with carrot, mango, lemon or any vegetable, I rub this masala, add salt & oil and it is ready to go. In my house, we like to eat this as a condiment with our Indian food…..yes, we are pretty spicy eater :P. I pull out some of the masala in small container, add salt, mix and it is ready to eat.

Please note that you can see printable version at the end. You need to use chrome browser to print or save one pager copy of the recipe.

Preparation Time: 10 minutes

Cooking Time: 2-3 minutes

Ingredients:

1 cup split mustard / rai kuriya (you can find this in Indian store or pulse whole mustard seeds in blender)
1/3 cup fenugreek seeds coarsely ground or methi kuriya
1/3 cup fennel seeds coarsely ground (optional)
4 tbsp oil
Big pinch of asafoetida
1 cup red chili powder
Sambhar ingrediants

Procedure

1. Prepare ingredients as shown in the above picture.

2. Heat a wide bottom pan, add 4 tbsp oil. When oil is hot (not too much), turn down the heat and add mustard, fenugreek and fennel. Saute on low for 2-3 minutes stirring continuous. If mixture feels dry then add more oil, it should feel oily. Saute until it releases the flavour or start changing the colour (around 2-3 mins) and then turn off the heat. Then add big pinch of asafoetida and leave it on side to cool. Tip: Use low heat to saute mixture or it will burn.
Saute

3. When mixture is completely cool down, add 1 cup red chili powder and mix well. If you want spicy masala then use medium to hot chili powder or for mild taste, use Kashmiri chili powder.
IMG_7581

4. Store in airtight container and in cool dry place.

Hope you will enjoy this when you are in mood to eat some spicy food :).

Also let me know if you have any questions regarding the dish.

You can make all these pickles using this masala.
Gunda or Lasoda Mango Ginger Pickle
Chana Fenugreek Mango Pickle
Instant Cranberry Pickle
Instant Carrot Pickle
Raw Grapes Pickle

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Pickle Masala: Mother of Indian Pickle

  • Servings: Depends
  • Difficulty: very easy
  • Print

Ingredients:
1 cup split mustard / rai kuriya (you can find this in Indian store or pulse whole mustard seeds in blender)
1/3 cup fenugreek seeds coarsely ground or methi kuriya
1/3 cup fennel seeds coarsely ground (optional)
4 tbsp oil
Big pinch of asafoetida
1 cup red chili powder

Procedure
1. Prepare ingredients as shown in the above picture.
2. Heat a wide bottom pan, add 4 tbsp oil. When oil is hot (not too much), turn down the heat and add mustard, fenugreek and fennel. Saute on low for 2-3 minutes stirring continuous. If mixture feels dry then add more oil, it should feel oily. Saute until it releases the flavour or start changing the colour (around 2-3 mins) and then turn off the heat. Then add big pinch of asafoetida and leave it on side to cool. Tip: Use low heat to saute mixture or it will burn.
3. When mixture is completely cool down, add 1 cup red chili powder and mix well. If you want spicy masala then use medium to hot chili powder or for mild taste, use Kashmiri chili powder.
4. Store in airtight container and in cool dry place. Whenever I want to make pickle with carrot, mango, lemon or any vegetable, I rub this masala, add salt & oil and it is ready to go. In my house, we like to eat this as a condiment with our Indian food. I pull out some of the masala in small container, add salt, mix and it is ready to eat.

Enjoy!
https://bhavnasfoodjourney.com

Author: Bhavna's Food Journey

Welcome to Bhavna's food journey! Join me in cooking easy, simple, healthy and delicious food. I am a mother of two adult children and understand the fast life of today's adult. Hope you will enjoy and try my recipes. Looking forward to hearing from you!!

11 thoughts

    1. Hi Smita, this masala stays good for long time so if you make more then you can use later. But I would say start with 250 gms of mustard split or kuriya and then add everything proportionately. Thanks for stopping by!!

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