T raditional recipes of Pickles belonging to Kerala are simple.The blend of ingredients in each pickle is simple, yet universal. The process of making these preserves at home has turned out lesser these days, due to busy lives of the working women.After all who wants to stress and strain wasting time on these while you have a wide choice in the market? Thanks to the village lives where women can afford more time for home made snacks and preserves.
The Arusuvai ingredient from Sayantani!
The original recipe calls for 2 tsps of split mustard seeds/kaduku parippu.I used a tsp of it and substituted the mustard powder fro the other half, the Arusuvai ingredient. Again, if you cannot get hold of small whole pearl onions, you can use the regular small onions each cut into 4 pcs.The pickle keeps well under refrigeration.