How to make Surti Papadi Pickle Recipe
Wash and dry the sem thoroughly. Remove the stalk from both ends. If you see threads on the ends of phalli, remove it as well. Now cut phalli in 1 to ¾ inch chunks.
Take 3 to 4 cups of water in a vessel and place it on flame for boiling. When water starts boiling, place the chopped sem phalli into it, cover and cook for 3 minutes. After this take them out from water.
Place Sem over a muslin cloth and dry under sunlight for 2 to 3 hours (if there is no sunlight then dry them under sunlight). When sem phalli dries up completely, place it in a big bowl. Add yellow mustard powder, fenugreek seeds powder, fennel powder, salt, turmeric powder, red chilly powder, freshly grounded peppercorns, asafoetida, mustard oil and vinegar into it.
Cover and keep the pickle aside for 3 days and stir 1 to 2 times daily. Consume the pickle on third day. Delicious pickle is ready.
Make sure that you’re using dry and clean vessels for making pickle. Any kind of moisture and dirt can spoil the pickle. Wash container with boiling water and dry under sunlight completely. Containers can be dried in oven as well.
Use clean and dry spoon for taking out pickle from the container. With this pickles have long shelf life.