Pickle Masala also called as a Koro Shambhar or Methia Masala or Khata Athana No Masalo in GUJARATI Language. Pickle Masala is very popular in Gujarati cuisine, mostly use in different kinds of Gujarati pickles, or use as chutney. Its almost compulsory at every Home . It also tastes awesome with even Paratha , Khakhra etc.
I would like to brief here about this Pickle Masala for my friends from other part of the World. Indian cuisine is not complete without pickles. You will fine hundreds of varieties in Pickles from whole India. In Summer , generally pickles are made which one can store for years. This pickle Masala is heart of Mango Pickle.. Just keep this mix of spices handy and you can make pickle with minimum work load. Otherwise to make Pickle is not that easy 😉 😉 please check here , for detailed recipe of variety of pickles which I already posted on Blog..
Once you make Pickle Masala , you can store it up to a year in your pantry at room temperature. You can make any pickle with so much ease and can store that pickle up to years. Even instant pickle is so easy with this Masala. One can just add masala in warm oil and add your favorite pickle’s main ingredients like mango, lemon, carrot, and mix well, your favorite pickle is ready.
Here, I would love to make some notes before moving towards recipe…
- Always use Kashmiri Chili Powder for better color of the Masala.. As none love to eat /serve color less Pickle ..
- Always use strong Asafoetida. As such strong smell of it will enhance the taste of Masala.
- In recipe , Roasting Salt is not compulsory for Instant pickles-which you dont store for whole year . This way just make sure , salt is moisture free .
- Store in a clean and air tight container.
so now , lets checkout the detailed recipe of Pickle Masala..
I have used 200 ml capacity cup for measuring ..
- 1 cup Split Mustard Seeds (Rai Kuriya)
- 1/2 cup Split Fenugreek Seeds (Methi Kuriya )
- 1 cup Red Chili Powder
- 1/2 cup Salt
- 1 tsp Turmeric Powder
- 2 tsp Strong Asafoetida
- 1/2 cup Mustard Oil
First , clean split mustard seeds and split fenugreek seeds . I have used store bought . One can make at home too. Many uses Mustard Splits and Fenugreek Splits same quantity for pickle masala.. I personally , dont like the more of fenugreek flavor in my pickle.. one can use as per taste.. Now , lightly grind both splits one by one into a mixer jar. DON’T GRIND INTO POWDER.. Just grind with PULSE .. This way the particular bitter taste of splits wont be there while bite.
Now spread both the splits in a plate or a vessel. In a small vessel , heat the oil. Oil should be smoking hot.
Pour this hot oil on splits and immediately close the lid. Such way splits will be cooked. and will give lovely aroma and taste in the masala.
Dry roast Salt. Just roast the salt for 2 mins on a slow flame in a thick bottom wok..
After 3 to 4 mins , open the lid of Kuria mixture and add asafoetida , salt , red chilli powder and turmeric. Mix nicely and allow it to cool completely.
Once cooled, store in a air tight container, specifically glass jar.. Enjoy whenever needed.
Hope it will be helpful in this pickle season… Don’t forget to share your valuable comments… Enjoy Summer
Happy Cooking 🙂 🙂