chikkudikaya pickle (చిక్కుడికాయ ఊరగాయ)

Description

chikkudikaya pickle

Chikkudikaya pickle (also known as Cluster Bean pickle) is a popular Indian pickle, especially in regions like Andhra Pradesh and Telangana. It is made from cluster beans, which are small, tender green beans with a slightly bitter taste. The pickle is a deliciously tangy, spicy, and savory condiment that pairs well with rice, roti, or even snacks. Here’s a detailed description:

Ingredients:

• Chikkudikaya (Cluster Beans): These beans are the main ingredient. They are typically chopped into small pieces, though some recipes may use whole beans.
• Mustard seeds: Ground or whole, mustard seeds add a sharp, tangy flavor to the pickle.
• Fenugreek seeds: These seeds have a slightly bitter flavor and add depth to the pickle’s taste.
• Chili powder: Red chili powder is used for the spice and heat in the pickle.
• Turmeric powder: For color and a mild, earthy flavor.
• Salt: Enhances the flavor and helps preserve the pickle.
• Tamarind or vinegar: This adds acidity and tanginess, balancing the bitterness of the cluster beans.
• Oil: Typically sesame oil or mustard oil is used, which adds richness and helps preserve the pickle.
• Garlic and ginger (optional): These ingredients may be added to enhance the flavor profile of the pickle.

Preparation:

1. Prepping the beans: The cluster beans are washed, chopped, and lightly boiled or sautéed to remove any bitterness.
2. Spice preparation: Mustard seeds, fenugreek, and other spices are typically roasted and ground into a coarse powder.
3. Mixing: The beans are mixed with the spice blend, tamarind or vinegar, and salt. Oil is then added to the mixture.
4. Maturing: The pickle is left to mature for a few days to allow the flavors to develop. The oil helps in preserving the pickle for longer periods.

Flavor Profile:

• Tangy: The tamarind or vinegar provides a strong tanginess.
• Spicy: The red chili powder and sometimes green chilies give it a spicy kick.
• Slightly bitter: The natural bitterness of the cluster beans comes through, balanced by the acidity of the tamarind/vinegar and the spices.
• Savory: The roasted mustard and fenugreek seeds give a deep, savory flavor.

This pickle is often enjoyed with rice, dal (lentils), roti, and can also serve as a great side dish or accompaniment to various Indian meals.