Ayurvedic Carrot Pickle is one of the easiest pickles to make and can be prepared at home. The ingredients required for making ayurvedic carrot pickle comprise of fresh carrots, oil, hing, black mustard seeds, masala powder and salt. It usually accompanies the main course and therefore not more than one or two teaspoon is to be taken as it may exacerbate Pitta dosha. Ayurvedic carrot pickle can be served with roti, paratha, or even with various rice preparations.
Ingredients of Ayurvedic Carrot Pickle
•Two carrots
•Three tablespoon of oil
•A pinch of hing
•One teaspoon of black mustard seeds
•One teaspoon of masala powder
•Two pinches of salt
Method of Preparing Ayurvedic Carrot Pickle
•To make the ayurvedic carrot pickle, first wash the carrots, peel and finely chop it.
•Heat oil in a small pan on medium flame and add mustard seeds and hing. Stir gently until the seeds pop.
•Cool that and pour over the carrots.
•Add the pickle masala powder and salt to make ayurvedic carrot pickle lot more delicious.
•Cover the preparation and keep it in a refrigerator.
Another method of preparing ayurvedic carrot pickle with slight change in the ingredients:
Ingredients of Ayurvedic Carrot Pickle
•1 cup carrot, cut into thin slices
•2 tsp split fenugreek seeds
•1/2 tsp nigella seeds
•1/4 tsp asafoetida
•1/4 tsp turmeric powder
•2 tsp split mustard seeds
•1 tsp chilli powder
•1 1/2 tbsp oil
•Salt to taste
Method of Preparing Ayurvedic Carrot Pickle
•Firstly, combine all the ingredients, except the oil, in a bowl and mix well. Keep aside.
•Then heat the mustard oil in a small pan, add it to the carrot mixture and mix well.
•Now serve.
Note: It is recommended that wet spoon should not be put inside the ayurvedic carrot pickle as it may cause fermentation and spoil the pickle. It is ideal to consume the pickle the day it is prepared. It is advisable to store the pickle in the refrigerator to make it last for few days.
