Lasura Pickle: A Tangy Delight with Rich Tradition and Flavourful Significance

 

Introduction: 

Pickles, a staple in many cultures around the world, offer an array of flavours that add zest to our culinary experiences. Among the diverse array of pickles, the Lasura pickle stands out with its unique taste, rich history, and cultural significance. This article delves into the origins, and importance, and provides a complete recipe for crafting this delectable pickle.

Origin and Significance: 

The Lasura pickle, also known as the 'Lasura' or 'Indian Wild Plum' pickle, traces its roots back to the heart of Indian culinary heritage. Native to the Indian subcontinent, Lasura is a small, round, green fruit that ripens to a vibrant shade of red or purple. The pickle-making tradition is deeply ingrained in Indian culture, not only for its mouthwatering taste but also for its medicinal properties.

In many Indian households, pickling is a way to preserve seasonal fruits and vegetables, ensuring their availability even during off-season. Lasura, with its short season, finds its way into the pickle jar, allowing its unique tangy flavour to be savoured year-round. Beyond its taste, the pickle holds cultural significance, often gracing the tables during festivals, weddings, and family gatherings.

Ingredients and Recipe: Ingredients:

• 250 grams Lasura (Indian Wild Plum)
• 2 tablespoons mustard oil
• 1 teaspoon fenugreek seeds
• 1 teaspoon fennel seeds
• 1 teaspoon nigella seeds (kalonji)
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (adjust to taste)
• Salt (to taste)
• Asafoetida (a pinch)
• 2-3 cloves of garlic (optional, for added flavour)
• 1-2 dried red chillies (optional, for extra spiciness)

Recipe:

Wash the Lasura fruit thoroughly and pat them dry using a clean kitchen towel. Once dry, prick the fruits using a fork or a small knife.

Heat mustard oil in a pan until it reaches its smoking point. Allow the oil to cool down slightly.

In a separate pan, dry roast fenugreek, fennel, nigella, and mustard seeds until they release their aroma. Grind these roasted seeds into a coarse powder using a mortar and pestle or a grinder.

In a bowl, mix the powdered spices (including the ground spice mixture), turmeric powder, red chilli powder, salt, and a pinch of asafoetida. Mix well to form a spice blend.

Stuff each pricked Lasura fruit with a small amount of the spice blend. Place the stuffed fruits in a clean, dry glass jar.

Heat the mustard oil again until it smokes. Turn off the heat and let it cool down to room temperature. This step helps remove the raw smell of mustard oil.

Once the oil is cooled, pour it over the stuffed Lasura fruits in the glass jar. Ensure that all the fruits are fully submerged in the oil.

If using, add the peeled garlic cloves and dried red chillies to the jar for extra flavour and spice.

Close the jar with an airtight lid and place it in a sunny spot for about 4-5 days. Shake the jar gently every day to ensure even distribution of the spices and oil.

After a few days, the Lasura pickle will be ready to enjoy. The flavours will have melded together, resulting in a mouthwatering and tangy pickle.

Conclusion: The Lasura pickle not only tantalizes the taste buds but also carries the essence of tradition and culture within its tangy flavours. From its humble origins to its place on the dining tables of various festivities, this pickle is a testimony to the rich heritage of Indian cuisine. By preparing this pickle and savouring its unique taste, one can truly appreciate the depth of flavours that food can bring, while also connecting with the culinary history of a diverse and vibrant culture