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Instant grapes pickle -quick 5 minutes south Indian style picked with sour grapes
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Tips for the best Grape ooruga
- Always dry grapes well before chopping
- Prepare oorugai immediately after chopping
- Always use only sour grapes
Why Grapes for the south Indian pickle variety?
Many times we might end up with a sour batch of grapes. During those times instant grape pickle is the perfect way to finish the grapes.
Can I use regular chilly for Grapes oorugai?
Yes, you can use regular chilli powder but adjust the quantity accordingly. Personally, I prefer Kashmiri chilli powder because of the color.
How long does the grape urugai taste fresh?
After the pickle is completely cool store it in a glass/ pickle container. Always use a clean dry spoon. Pickle stays good for 3-4 in the fridge. Avoid plastic containers for storing pickles. pickle tastes best after a few hours.
How can I serve grape uruga?
In our home, we like pickles with curd rice, curd semiya. It also goes well with Avocado paratha, paneer paratha, idli dosai tiffin varieties, and other breakfast/ dinner varieties.
For the Instant grapes urugai video recipe
Ingredients
Wash and dry
- 2 cups sour grapes
- Water to wash
Pickle mix
- 1 + 1/2 teaspoon salt
- 1/4 teaspoon turmeric powder
- 1/2 tablespoon Kashmiri chilli powder
- 1/8 teaspoon fenugreek powder
To temper
- 1 + 1/2 tablespoon sesame oil
- 1/2 teaspoon mustard seeds
- Quick mix
- 1/2 teaspoon Kashmiri chilli powder
- Asafoetida around 1/2 tsp
Instructions
- firstly wash grapes in a colander then shake well to discard the excess water
- Place the grapes on a towel and let them dry completely
- Chop the grapes and prepare the pickle immediately
- Add salt, turmeric powder, Kashmiri chilli powder, and fenugreek powder to the grapes and mix well
Tempering
- Add oil to a tadka pan and heat
- When oil turns hot add mustard seeds and splutter
- Turn off the stove
- Add Kashmiri chilli powder and asafoetida; quick mix
- Transfer it to the pickle and mix well
- Keep the pickle uncovered till the tadka comes to temperature
Video
Notes
- Always dry grapes well before chopping
- Prepare oorugai immediately after chopping
- Always use only sour grapes
- You can use regular chilli powder but adjust the quantity accordingly. Personally, I prefer Kashmiri chilli powder because of the color
- After the pickle is completely cool store it in a glass/ pickle container. Always use a clean dry spoon. Pickle stays good for 3-4 in the fridge. Avoid plastic containers for storing pickles. pickle tastes best after a few hours
Ingredients
Wash and dry
2 cups sour grapes
Water to wash
Pickle mix
1 + 1/2 teaspoon salt
1/4 teaspoon turmeric powder
1/2 tablespoon Kashmiri chilli powder
1/8 teaspoon fenugreek powder
To temper
1 + 1/2 tablespoon sesame oil
1/2 teaspoon mustard seeds
Quick mix
1/2 teaspoon Kashmiri chilli powder
Asafoetida around 1/2 tsp
How to make Instant grapes oorugai with step-by-step pictures
- firstly wash grapes in a colander then shake well to discard the excess water
- Place the grapes on a towel and let them dry completely
- Chop the grapes and prepare the pickle immediately
- Add salt, turmeric powder, Kashmiri chilli powder, and fenugreek powder to the grapes and mix well
Tempering
- Add oil to a tadka pan and heat
- When oil turns hot add mustard seeds and splutter
- Turn off the stove
- Add Kashmiri chilli powder and asafoetida; quick mix
- Transfer it to the pickle and mix well
- Keep the pickle uncovered till the tadka comes to temperature
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