Many types of health problems are faced during the rainy season. Health experts say that if the immunity is strong, no such problems will occur. Let's learn how to make some immunity-boosting pickles.
Orange leaf chutney
Ingredients
Orange leaves-6,
Coconut husk- one cup,
Red chili-4,
Tamarind- quantity of small amla,
Ajwain- quarter teaspoon,
Salt- sufficient
Preparation Method
Roast coconut and red chili separately in a pan. Wash the orange leaves well and remove the pips. For these leaves, add the roasted coconut husk, red chili, tamarind, and ajwain in a mixer and grind it finely. Add enough salt. This vegetable is rich in Vitamin C. This pickle is very good with curd rice.
Amaranth stalks chutney
Ingredients
Peeled Amaranth stalks- one cup (chopped into small pieces),
Firm tomatoes- one (chopped into small pieces),
Urad dal- 2 tea spoons,
Chana dal- 2 teaspoons,
Grated coconut- half cup,
Red chili-5,
Tamarind- the amount of a big amla,
Salt- sufficient.
Preparation Method
Fry urad dal, chana dal, and grated coconut in a bowl. Add asparagus stalks and tomato pieces and mash them. After mixing well - add red chilies and tamarind to this mixture in a mixer and grind it well. Finally, add enough salt. You can also add seasoning for taste. This pickle is good in hot rice.
Saraswati leaf is green chutney
Ingredients
Saraswati leaves- one cup,
Urad dal- 2 teaspoons,
Tomatoes- 3 (chopped into small pieces),
Tamarind- one big amla quantity,
Red chili – 6,
Gram flour- 2 teaspoons,
Oil- 1 teaspoon, spoon
Jaggery powder- 1 teaspoon,
Salt- sufficient
Preparation Method
Put oil in a bowl, add Urad dal, chana dal, and red chili, and roast it. Add tomato slices to this and let it simmer until the green smell disappears. After that, Saraswati leaves should be added to the mixture and boiled. After mixing well, tamarind and jaggery powder should be added. Cool this mixture, and mix it into a paste. You can also add seasoning for taste. This pickle is good in doshas and idlis and removes all the cough problems in the body.
Big amla roti chutney
As we all know amla is the number one food that contains more vitamin C than any other seasonal food. Its medicinal properties are not so good for human beings. Whenever amla is available, it is good to use it for something like this. Amla can be sliced and dried and eaten throughout the year or added to curries. Amla works as an immunity booster for us.
Ingredients
Big amla pieces – 100gms
Dry Chillies – 5 or 6
Groundnuts: 50 grams
Coriander – one tablespoon
Urad dal(black gram) – one tablespoon
Fenugreek – one teaspoon
Cumin – one teaspoon
Mustard – one teaspoon
Chives – a little
Curry leaves – a little
Turmeric - a little
Preparation Method
First, we have to take peanuts and roast them in a pan with a low flame and keep them aside. Roast the amla pieces till the rawness goes away and keeps aside, And take a little fenugreek, mustard seeds, urad dal, coriander seeds, cumin seeds, and a little butter in a pan, slightly warmed pan, and let it cook for a while. Add dry chili or green chili to it and roast it. A little turmeric should also be applied. Now put them in a mixer and grind them. It should be broken rather than soft and add to that mixer the peanuts and amla pieces that we fried earlier and grind them in a mixer.
Tempering
We have to add tempering(Tadka) to this. How to do that, put a pan on the stove and add a little mustard, cumin, urad dal, and a little bit of butter. If you want, you can also add garlic. Some people don't like garlic. Place the curry leaves also. Asafoetida powder should be applied. Some people use asafoetida in roti pickles some people do not use it. Now your favorite immunity-booster amla roti pickle is ready.