4. Finely Chopped Mango Pickle
Common in homes across Kerala and a regular fixture in wedding menus in Tamil Nadu. This quick fix pickle – it needs just a few days for the ingredients like chilli powder, turmeric, fenugreek, black pepper, mustard to sink into the mango. This pickle needs refrigeration within a few days. (Also read : 5 Incredibly Creative Mango Recipes)
5. ThokkuA ‘cooked down’ pickle from Tamil Nadu that is versatile – makes a great accompaniment for idli or dosa and can also be mixed with rice. There are multiple variants of this pickle including Mango thokku, tomato thokku and even a prawn thokku. The tomato thokku is my personal favourite and is made with finely chopped tomatoes, onions, fenugreek powder, chilli powder and sesame oil.(Also read : 10 Best Tamil Recipes)
Almost every coastal region across Southern India has its own version of prawn pickle but Andhra’s Royyala Pachadi is particularly delicious. This pickle has a relatively short shelf life (typically a month if refrigerated) and derives its flavour from the ginger garlic paste.(Also read : 10 Best Prawn Recipes)
6. Erachi AcharKerala’s fish and prawn pickles might be very famous but it’s the state’s beef pickle that is truly unique. Tiny cubes of beef are marinated and then fried till they achieve a crisp consistency before being pickled with ginger, garlic, curry leaves and a dash of vinegar.
7. Mahali Curd PickleMahali kizhangu is the Tamil name for Indian sarsaparilla, a root vegetable rich in health benefits - it’s a blood purifier and known to cure skin ailments. It’s not easy to find this root vegetable – traditional markets like Mylapore in Chennai are usually the best bet. It’s best eaten as a pickle and the piquant odour and flavours are not for everyone. The curd mahali is a popular version where the root is added in a mixture with sour curd, turmeric, red chillies and mustard seeds. (Also read : 8 ways to Spruce Up Foods Using Hung Curd or Greek Yoghurt)
The opinions expressed within this article are the personal opinions of the author. NDTV is not responsible for the accuracy, completeness, suitability, or validity of any information on this article. All information is provided on an as-is basis. The information, facts or opinions appearing in the article do not reflect the views of NDTV and NDTV does not assume any responsibility or liability for the same.
About Ashwin RajagopalanI am the proverbial slashie - a content architect, writer, speaker and cultural intelligence coach. School lunch boxes are usually the beginning of our culinary discoveries.That curiosity hasn’t waned. It’s only got stronger as I’ve explored culinary cultures, street food and fine dining restaurants across the world. I’ve discovered cultures and destinations through culinary motifs. I am equally passionate about writing on consumer tech and travel.