Dabbakaya Pickle Recipe
Dabbakaya Pachdi is traditional South Indian traditional Pickle dish preferred in most South Indian homes especially in Andhra Pradesh. Pickle/ Pachadi is normally consumed as first mudda. A typical Andhra meal would be incomplete without pickle / chutney.
This Dabbakaya chutney is traditionally eaten with hot rice and a dollop of ghee. This famous traditional pickle “Dabbakaya Pachadi/Citron Pickle”. “Dabbakya” is a very famous Andhra fruit which 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 sour taste. The skin will be in bright yellow colour and is very rough and thick.
Dabbakaya fruit is also called Indian grape fruit and the pickle is closer to lemon pickle. Very few of this generation known about this dabbakaya fruit and pickle we are showing. Pachadi is traditional South Indian traditional dish preferred in most South Indian homes especially in Andhra Pradesh.
Pickle/ Pachadi is normally consumed as first mudda. A typical Andhra meal would be incomplete without pickle/ chutney.
|Dabbakayalu||2 (normal size)|
|Turmeric powder||1/4 table Spoon|
|Mustard seeds||1 Table spoon|
|Cumin seeds||1 Table Spoon|
|Red Chilly Powder||150 Grams|
|Oil||5 Table Spoon|
Cut Dabbakaya into Small to medium Pieces
Add some Salt
Add Turmeric to Dabbakaya pieces
Mix Well and keep it for 2 Days in a glass Container
After 2 Days
Add Chilly Powder and Salt
Add cumin Seed Powder
Add Oil as Per Requirement
Transfer this pickle into a air tight glass or plastic container.
Serve it with hot hot rice and ghee.
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