Curd Brine Pickle

Recipe PREP 10 min FERMENT 24 to 48 hours

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Curd Brine Pickle

PREP 10 min FERMENT 24 to 48 hours

Description

This yogurt-based pickle is inspired by the South Indian recipe mahali kizhangu thayir urugaai made with young sarsaparilla roots. The brine, made with dahi (Indian yogurt), creates a sharp, pungent, probiotic-rich ferment. Fermentation boosts the absorption of antioxidants, vitamin C, and beta-carotene, while improving the bioavailability of calcium, iron, and magnesium in carrots and radishes.

Ingredients

1 1/2 cups (350 g) MAKES

½ Tbsp (5 g) black mustard seeds
4 Kashmiri red chiles, broken
1 Tbsp (15 ml) lemon juice
1/2 cup (120 g) dahi or yogurt
A pinch of asafetida
1 Tbsp (16 g) Indian black salt
1 medium (100 g) carrot, cut into thick batons
1 medium (100 g) radish, cut into thick batons

Directions

Step 1

Soak the mustard seeds and red chiles in lemon juice in a bowl for 10 minutes then coarsely pound the mixture in a mortar.
Step 2

Transfer the mixture to a large glass or ceramic mixing bowl. Add the yogurt, asafetida, and black salt. Mix well.
Step 3

Pour the mixture into a clean, dry glass jar, then add carrot and radish. Close the jar and shake well to coat the batons in the yogurt mixture.
Step 4

Cover loosely with a lid and place the jar in a cool, dry place for 24 to 48 hours. Taste for salt and spices; if the brine is too strong for your taste, dilute it with a spoonful of yogurt. Cover and refrigerate. This pickle keeps well for up to 1 month.

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About the author

Sadaf Hussain

Sadaf Hussain is a food columnist, cookbook author, and chef who has been a MasterChef India finalist and a TedX speaker. As a travel enthusiast he loves to explore the intersection between cooking, culture, and food lore.

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