Chumanulli also known as pearl onion or shallots is usually used for preparing gravies and chutneys in kerala. I wanted to try a innovative pickle recepie so i chose to make a traditional kerala style pickle using pearl onion and raw black pepper.

We use strands of raw black pepper which is grown in our kitchen garden to make fish gravies, here i have added it i to give perfect spice to my pickle.

You can store this pickle in refrigerator for 2 to 3 weeks .

Preparation time: 15 mins

Cooking time: 20 mins

INGREDIENTS:

• Chumanulli / pearl onion: 1/4 kg
• Pachakurumulagu / raw blackpepper : 3 to 4 strands
• Kanthari mulagu / birds eye chilli: 3 to 4 slit
• Garlic cloves : 3 to 4 sliced
• Red chilli powder: 2 tbsp
• Turmeric powder: 1/2 tsp
• Tamarind pulp: 1/4 cup
• Jaggery: 1 tbsp grated
• Vinegar: 1 tbsp
• Oil: 1/2 cup (gingelly/ vegetable oil)

For pickle powder:

• Cumin seeds: 1 tbsp
• Mustard seeds: 1 tbsp
• Fenugreek seeds: 1 tsp

For seasoning:

• Mustard seeds: 1 tsp
• Dry red chilli: 2
• Curry leaves: few
• Urad dal : 1 tsp
• Hing powder: 1/2 tsp

PREPARATION:

• Dry roast cumin seeds, mustard seeds and fenugreek seeds.
• Grind it into fine powder and keep aside.

• Heat oil in a kadai, add chumanulli/ pearl onions and fry for 2 to 3 mins till it changes colour.
• Switch off the flame and remove onions from oil.
• Keep few onions aside and grind the remaining onions into fine paste.

• Switch on the flame and to the same oil add mustard seeds, dry red chilli, curry leaves, garlic , kanthari mulgau , urad dal and hing powder.
• Fry for a minute.

• Now add the ground onion paste , crushed green pepper (pachakurumulagu )and the whole onions kept asidse into kadhai. Cook for 5 mins. Keep stirring.

• Add red chilli powder, turmeric powder and salt and mix well.

• Now add pickle powder,tamarind pulp, jaggery and vinegar and mix.

• Cook on low flame for another 5 to 6 minutes.

• Let it cool and store in an air tight container.