Citron Pickle (Dabbakaya Pachadi)

Hello Foodies, today my special recipe is South Indian famous traditional pickle"Dabbakaya Pachadi/Citron Pickle". "Dabbakya" is a very famous fruit that tastes similar to Lemon. This is a seasonal fruit, mostly in the month of August-November. It belongs to the citrus family. It looks like a lemon, but big in size. It has a sour taste. The skin will be in bright yellow color and is very rough and thickI used to try different varieties with this fruit like Dabbakaya rice(Dabbakaya Pulihora with dabbakaya juice), Dabbakaya tokku pachadi, Dabbakaya rasam. This pickle is traditionally eaten with hot rice and a dollop of ghee. Let us see the ingredients required and the procedure to make this Pickle.


Ingredients:
Citron fruit   - 4 big sized -for chunks
Citron fruit - 2 big size - for juice
Salt -250gms
Red Chilli Powder- 250 gms
Turmeric powder-1 tbsp
 Ajwain   -  1 1/2 tbsp
Fenugreek seeds    - 3 tbsp
Mustard seeds        - 1 tbsp

Procedure :
1. Wash the Citron fruit thoroughly and dry them.
2. Cut them into chunks of medium size(or your choice).
3. Take 2 big Citron fruit, cut into 2 big halves, squeeze the juice into a bowl.
4. Now add cut chunks of Dabbakayalu into a big plastic bowl.
5. Add salt and turmeric powder, ajwain, and the juice squeezed,
    mix them properly.
6. After mixing thoroughly,  transfer these contents into a tightly covered container and leave at least 7 days before you start using them.
7. After 7-10 days, take the pachadi from the container, add red chilly powder, mix them properly.
8. Heat a pan, add 3 tablespoons of fenugreek seeds, 1 spoon of mustard seeds, fry them separately until a nice aroma comes out, transfer this to a mixie jar and grind it into a fine powder.
9. Now add this powder to the above Dabbakaya Pachadi mix. Mix all the ingredients thoroughly with the help of hands.
10. Transfer this pickle into an air-tight glass or plastic container.
11. Serve it with hot rice and ghee.
  
Health Note :
Take tender dabbakaya leaves, tear them, mix these leaves into buttermilk, add salt, a pinch of black salt now mix thoroughly all the ingredients and keep aside for a few minutes. A very refreshing, cooling "Dabbakaya Buttermilk" is ready which is good for health in hot summer.

Hope you all enjoyed my spicy, tangy "Dabbakaya Pachadi"!! Please leave your comments here.



Comments

  1. Whether you've used Papnas in this pickle recipe. I'm not sure, but here (Maharashtra) we call it is as Papnas.

    Very much loved your innovative pickle recipes. Looking lip smacking and yum..

    ReplyDelete
    Replies
    1. Thank you Deepa!! For this lovely feedback😊

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    2. We call papanas as "pampara panasa" in telugu, that's different Deepa..Dabbakaya is different, it is rough lime in english

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    3. Thank you so much dear, if possible please upload the image of main ingredient.

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    4. Posted Dabbakaya image in my post, please check😊

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  2. Thanks a lot for your lovely feedback Meenakshi😃😊

    ReplyDelete

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