5 Ways to Eat Pickles (That Aren’t Just With Rice)

Pickles and South Indian cuisine go hand-in-hand. Be it spicy avakaya or tart gongura, no full meal becomes complete without a serving of spicy pachadi on the side. Yet, where most of us enjoy our pickles with steaming hot rice and a helping of ghee, what if we tell you there are many fresh ways to make use of the flavor bombs in our day-to-day cooking? Well, here are five fresh ways to enjoy pickles—well beyond the tried-and-tested mix-it-in-rice recipe.

1. As a Spread for Dosas and Sandwiches

Rather than bland chutney or butter, try a thin smear of mango or ginger pickle on your dosa before it’s folded. It gives a spicy, tangy boost—ideal for masala dosas or pesarattu. When it comes to sandwiches, a thin spreading of tomato or mixed vegetable pickle can be a quick flavor booster and a decent choice for lunch boxes or teatime snacks.

2. Accompanying Upma and Pongal

Pongal and upma go best with coconut chutney or sambar. If you are a hot and spicy kind of person, have them with a spoonful of garlic or tamarind pickle. The punch of the pickle gets into the soft, bland material and renders a bland breakfast tasty. A delicate lemon pickle does the trick for khichdi or ven pongal too.

3. With Curd or Buttermilk Rice

Whereas curd rice and mango or lime pickle is a classic combination for south India, do not stick strictly to the above types. Experiment with sweet bellam magai or tindoora pickle for a different textural experience. You can even include the bitter gourd pickle for the touch of crunch and the balance of bitter and spice which goes well with the cooling curd rice.

4. Toppings for Paratha or Roti Rolls

If you’re packing lunch or hosting simple tiffins, parathas or rotis which have a layer of pickle and some sliced onions rolled up are a quick, tasty snack. You can particularly utilize mutton or chicken pickles as they provide protein and a spicy bite. Utilize grated cheese or a hard-boiled egg for a Indo-fusion twist which can be had even by teenagers.

5. As a Cooking Ingredient

Another under-rated use of pickle is for real cooking. You can add a teaspoon or so of tomato or red chilli pickle to your sabzis for instant flavour without resorting to a bunch of masalas. Adding a spoonful of sorrel (gongura) pickle to stir-fried vegetables or even paneer gives it a tart-hot flavour. Hotel-Style Andhra curry gravies depend on such shortcuts and rarely spend time but keep the flavour fiery.

Conclusion

The above Pickles are more than sidekicks for the rice they’re a bottle of emotion, a spoonful of childlike memories, and a day-to-day indulgence for most South Indian homes. Your Ammamma’s homemade avakaya or the store-buyed drumstick pickle—these little wonders need a lot more attention in your plates. Be experimental and indulge the tastes—they’ll never let you down.