Sardine fish pickle and chammanthippodi
Preparation
Sardine Pickle (Mathi Achar):
Small sardines are cleaned, cut, and marinated with chili powder, turmeric, salt, and sesame oil . They are then deep-fried in sesame oil until crisp . The remaining oil is used to temper mustard seeds and sauté ginger, garlic, green chilies, and curry leaves . Spices (chili powder, turmeric, optional pickle powder) are added off the flame , followed by vinegar, which is brought to a boil . The fried sardines are added, gently combined with fenugreek and asafoetida powder The pickle is cooled completely before storing in a dry, airtight glass bottle and can be refrigerated for five to six months .
Sardine Chammanthipodi (Sardine Chutney Powder):
Small sardines are cleaned, scored, and marinated with chili powder, turmeric, and salt . They are fried in coconut oil with curry leaves , along with dried red chilies . In the same pan, grated coconut, shallots, ginger, black pepper, and curry leaves are roasted .Tamarind is added at the end . The fried sardines are cut into smaller pieces and combined with the roasted ingredients and fried red chilies .This mixture is then ground in a mixer grinder without water until it forms a fine powder . This chutney can be eaten with rice .
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