Dabbakaya Pachadi/Pickle with Indian grapefruit

Indian grapefruit or Dabbakaya is a seasonal fruit. It comes generally in September and October months. It belongs to the citrus class. It looks like a lemon in a very big size. It has sour taste like any other citrus fruit. The skin will be in bright yellow colour and is very rough and thick. 

We normally make rice with this fruit and pickle. This pickle can be stored for one month. It can be consumed with hot rice.

Ingredients:

Dabbakayalu/Indian grapefruit - 2 
Salt - to taste
Red Chillie Powder - 4 tbsp or according to our taste
Jaggery - 2 tbsp
Fenugreek Powder - 1 tsp
Oil - 3 tbsp
Mustard Seeds - 1 tsp
Black Gram - 1 tsp
Asafoetida - 1 tsp
Turmeric Powder - 1 tsp

Procedure:

Cut dabbakayalu to make them small pieces. Do not remove the skin. 

Add salt, turmeric powder and a little water and pressure cook for two to three whistles. 
Heat oil in a deep frying pan. Add mustard seeds, black gram and asafoetida. Once they start crackling add fenugreek powder, red chilli powder, jaggery. Add the above cooked dabbakaya mukkalu to it. Allow this to boil for three to four minutes. Or till the consistency of the pickle becomes thick. That's all tasty, spicy and tangy dabbakaya pachchadi ready to serve. Allow this to cool and keep it in a air tight jar. Serve it with hot rice and desi ghee.