Hyderabadi Pickle Recipe of the Reddys

This is a Recipe for Hyderabadi Reddy Lokanche Lonche or Hyderabadi Pickle Recipe of the Reddys of the former state of Andhra Pradesh, now Telangana and Seemandhra. The Marathi version of the same recipe is given below for the benefit of Maharashtrian readers.

Ingredients
25 Raw Mangoes
½ Kg Red Chili Powder
350 Gram Turmeric Powder
3 Tablespoon Sesame Oil
8-10 Garlic Petal (crushed)
1 Teaspoon Fenugreek Seeds (crushed)
1 Teaspoon Coriander Seeds (crushed)
250 Gram Salt
2 Tablespoon Chickpea (half boiled)
2 Teaspoon Cumin Seeds (crushed)
2 Tablespoon Asafoetida
2 Tablespoon Mustard Seeds
1 Tablespoon Mustard Seeds (dal)

Preparation
Wash and wipe the Raw Mangoes and cut into medium size pieces. Heat the Oil, add Garlic, Asafoetida, Fenugreek Seeds, Mustard Seeds, Mustard Dal, Cumin Seeds, Coriander Seeds, Red Chili Powder, Turmeric Powder, and Salt, and then mix it well.

When it cools down add the Raw Mango Pieces, Chick Pea and mix it well.

Then store the Pickle into a fully dry glass jar.

After fifteen days, the Pickle become ready to eat.

हैद्राबादी रेड्डी लोकांचे लोणचे
साहित्य : २५ कैऱ्या, ५०० ग्राम लाल तिखट, ३५० ग्राम हळद, ३ टे स्पून तिळाचे तेल, ८-१० लसून पाकळ्या (चेचून), १ टी स्पून मेथी दाणे (भरडून), १ टी स्पून धने (भरडून), २५० ग्राम मीठ, २ टे स्पून चणे (अर्धवट उकडून), २ टे स्पून जिरे (भरडून), २ टे स्पून हिंग, २ टे स्पून मोहरी, १ टे स्पून मोहरी डाळ

कृती : कैऱ्या धुवून कोरड्या करून त्याच्या मध्यम आकाराच्या फोडी करून घ्या. काढई मध्ये तेल गरम करून त्यामध्ये लसून, हिंग, मेथी दाणे, मोहरी, मोहरी डाळ, जिरे, धने, लाल मिरची पावडर, हळद, मीठ घालून चांगले मिक्स करून घ्या. मग त्यामध्ये कैरीच्या फोडी व चणे मिक्स करून एका कोरड्या काचेच्या बरणीत भरून १५ दिवस ठेवा. १५ दिवसांनी मग वापरायला घ्या.

About Sujata Nerurkar (1982 Articles)

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

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