Gonkura Thokku

Wash the gonkura leaves and dry them on a sheet of paper. Cut into fine pieces.To 5 spoons of oil, add mustard seeds, fenugreek seeds, asafoetida, and add 1 cup of chopped leaves. Fry with constant stirring.Add 1 tsp salt, 2 tsp red chillie powder and cook until it becomes a non-sticky paste.

Mango pickle

sour mango pieces(medium sized)- 5 cups
mustard seed powder - 1 cup
red chilli powder - 1 cup
salt - 1 cup
turmeric powder- a pinch,  fenugreek seed powder - little
mix the above ingredients and add 3 cups of sesame oil.
Store it

Tender mango pickle

Grind mustard seeds, crystalline salt, whole red peppers and turmeric powder- a pinch into a thick paste.Wash the tender mangoes and spread the ground paste on it.

Tamarind pickle

coriander seeds (Dhaniya), fenugreek seeds, sesame seeds - each 1 spoon
asafoetida - 1/4 spoon
Slightly roast the above without oil and grind into fine powder. Pour 3 spoons of oil in a fry pan and add some gram dal and whole red peppers and fry slightly.
Add tamarind juice to this and bring it to boil.Add salt and heat with constant stirring until the mixture becomes thick. Now add the ground powder and stir constantly with heating until it becomes a non-sticky paste.Store in refrigerator.

Ginger Pickle

Grate ginger finely.Take oil and add mustard seeds.When it splatters, add fenugreek seed powder an asafoetida. Add  grated ginger and fry well till the moisture is gone and it becomes a non-sticky paste.

Lime pickle

Fresh lime(large size, thin skin, ripe) - 6
Cut into medium pieces.(Preseve the juice while cutting).Add salt- 4 spoons,red chilli powder - 4 spoons, asafoetida - 1/2  spoon and mix well. Next day add 1/4 cup of sesame oil and leave it aside.
Next day, add mustard seeds to 4 spoons of oil and when it splatters add fenugreek seeds and asafoetida.Add this to the poickle and mix.Store in refrigerator.

Tomato pickle

Cut the tomatoes into large pieces.Add red chilli powder,  a small piece of tamarind and salt.  Grind it in a blender to make it into a thick juice.Pout 5 teaspoons of oil in a frypan. Add mustard seeds,fenugreek seeds, and asafoetida. When the mustard splatters,add the tomato mixture and fry at low heat with constant frying until it becomes a thick paste.

This will taste great with curd rice.