Chettinad pala oorugai | vegetable pickle recipe

Chettinad pala oorugai | vegetable pickle recipe is common in chettinad area, where we make a pickle with different vegetables of different colours immersed in lemon juice and salt, which will be very attractive and tasty. Here we can use tender sundaikkai, murungaikkai, vellai milagai, poondu, carrot, inji, green chilly, cluster beans (seevarangai) and other vegetables of your choice.

We have already prepared few pickles such as Manjal kizhangu OorugaiNaarthangai Oorugai Nellikkai oorugaiMaavadu Oorugai Cut Mango Pickle , Lemon pickleOrange peel pickle Garlic Pickle and many more.

Chettinad pala oorugai recipe – Ingredients:- (200 ml cup used)

  • tender sundaikkai – 1 cup
  • tender murungaikkai / drumstick – 20 number
  • garlic / poondu – 1 cup
  • carrot – 1
  • vellai milagai / white chilly – 12 number (if you do not get white chilly you can use green chillies)
  • tender cluster beans / seeni avarangai – 1 cup
  • lemon juice – as needed (around 6 – 10 fruits)
  • salt – as needed
Tender sundaikkai
Tender sundaikkai
Tender drumstick / murungaikkai
Tender drumstick / murungaikkai
Chopped poondu
Chopped poondu
Lemon juice
Lemon juice

Chettinad pala oorugai recipe – Method:-

1. First of all remove half of the stalk of sundaikkai leaving the base portion along with the fruit, as shown in the photo below and put it in water.

Chopped sundaikkai in water
Chopped sundaikkai in water

2. Secondly wipe the fruit with a cloth without any water in other words make it dry and place above a tissue for one hour.

3. Then chop tender drumstick into 3/4 inch pieces.

Chopped tender drumstick
Chopped tender drumstick

4. On the other hand remove skin and chop garlic into small pieces.

Chopped poondu
Chopped poondu

5. Scrap the skin of carrot and chop into small long pieces as shown in the photo below. Let it dry in shade for one hour in a tissue.

Chopped carrot on a tissue
Chopped carrot on a tissue
Chopped carrot
Chopped carrot

6. Make slight cut in vellai milagai or white chilly. Put all the chopped vegetables in lemon juice and add required salt. Keep it in sunlight after closing it with a muslin cloth for one day. You can also put vegetables in lemon juice individually and mix finally. Next day you can add boiled and cooled water upto the level of the vegetables. Again keep it in sunlight for one more day.

Sundaikkai and murungaikkai in lemon juice and salt.
Sundaikkai and murungaikkai in lemon juice and salt.
Vellai milagai / white chilly in lemon juice and salt
Vellai milagai / white chilly in lemon juice and salt
Chettinad pala oorugai | vegetable pickle recipe
Chettinad pala oorugai | vegetable pickle recipe

7. Serve as side dish along with curd rice.

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