Date fruit and Beetroot pickle (Eenthapazham achar)
Sadya – festive food
Eenthapazham – Date fruit – Khajoor
Achar – pickle
What is the fond memory of beetroot that is common to every woman during their childhood? - a dash of Magenta on the lips when mommas used to chop beetroot for some dish. I see these days, two year olds also licking on mom’s lipstick. Personally, i never liked the taste of beetroot, but, I always liked cutting, with all that bright purple color smearing the hand.
Till i attended my sister in law’s wedding at our house in kannur, all i knew with beetroot is some dry fry – palya and some soup though never tried. In wedding lunch, I could barely make out this licking sensation sitting in the corner of plantain leaf, with all those 12 – 14 variety of dishes that usually covers up the leaf leaving behind no gaps in between them, except the combined taste that goes as tradition in any wedding sadya in kerala. To a meager eater the set up on the leaf looks belly full even before starting the meal. But this achar once t(a)ested has to be hint of every bite you take from that leaf till you complete the sadya.
The preparation of pickles happens almost a week before the sadya and stored to get ‘that’ taste that goes along with every bite. Of course any taste changes if prepared in large quantity. Here goes the smaller version of Eenthapazham- beetroot achar.
What do you need
Date fruit – 250 gms de-seeded and chopped lengthwise
Beetroot – 1 cup grated long (~ 200 gms)
Ginger – 1tbsp grated
Garlic – one small bulb – slit into halves
Green chilies – 4 long ones – 1tsp – chopped
Curry leaves – 1 big string
Vinegar – 150 ml
Pickle masala powder – 3 tbsp ( I prefer Eastern pickle powder)
Salt – adjust to the taste
Sugar – 2tsp
Method:
Mix all the Ingredients mentioned above nicely, preferably with the help of a masher, so that all the ingredients blend with each other. The main part of preparation is adjusting the taste. The tanginess or the saltiness can be varied by the addition of salt and vinegar depending on the taste that is liked. 
This can be stored for a month. Color of the pickle changes as it gets older but the taste almost remains the same. Make sure to store it in a clean and dry bottle.
while chopping Date fruit, smear the knife with little bit of oil so that it does not get sticky.
I just wanted to say that I’m overall happy I took the time to read this blog. I was actually just about to click ‘back’ before I read your third sentence. It offered a interesting, understandable, and, best of all, a different viewpoint of approaching the situation. Kudos bro!
You know, I have to tell you, I really savour this blog and the useful insight. I find it to be refreshful and very enlightening. I wish there were more blogs like it. Anyway, I finally decided to write a comment on Bhakshanam » Date fruit and Beetroot pickle (Eenthapazham achar) – I just wanna say that you did a sweet job on this. Cheers dude!
aparna: Hey thanks!!
Dear Aparna,
How r u? I don’t like dates at all.But when my mamma made this pickle i had finished half of the pickle . I love u
Aparna: Nice to know that somebody really makes this pickle
hi’
It is very very tasty .I love it .If u have more recipes like this .please send to me .
Aparna: Sure adwaith! I will post it
Hi , I want to try this.. But i dont understand what is pickle masala powder. is it available in chennai?
Aparna: Hi Rajee, Do try this. This is an age old recipe. As i have mentioned its EASTERN Pickle powder i use. Its product from Kerala and it should be available in chennai. Try in any super market. There is another powder which can be made at home. I will blog it soon. But nothing can be compared to Eastern pickle powder.
The topic is quite trendy in the net at the moment. What do you pay the most attention to while choosing what to write about?
Wow….the picture really tempting….can’t wait to make this…me hail from Chennai…..recently came to U.S…..uphere in U.S. i always have a hard time trying to find ingredients…one of my friend introduced me to a great resource http://www.myethnicworld.com and i thought that i can pass great along as well.
Aparna: Hi sampada, i did check the website, its cool one.
The picture tempts me to try the recipe. waiting one week to taste seems to be a long time…..
same here generally we don’t wait for one week.
But any way definitely i will taste this…
Aparna:
Hi I have a doubt, we dont have to heat it all? all seems raw like beet, ginger, and garlic? I wanted to make it I have the kept the ingredients ready then this doubt cropped up..hope you will help me out.
Thanks in advance
Aparna: Sorry to reply late Liza! time runs. Hope you have not still tried it out. You absolutely dont have to cook, coz moisture after cooking will spoil the pickle. After mixing the ingres, pickle atleast for a week and then try the taste.
Hi,
Your dates beetroot pickle is absolutely new to me. The picture in your post tempts me to try out the recipe
Loved browsing thru foood blog. Let me introduce myself. I am Anu, a novice blogger from My Scrawls.
Do visit my blog (Anu’s Kitchen) when u get time. Would be happy to receive your comments
Aparna : Welcome to blog world! me too not very experienced.. its good to keep it going without a break, as long as time permits.
Hi Aparna!
Visiting your blog for the first time.. love it.. Me hail from Bangalore.. loved your post on Raggi mudde and Bassaru!
Aparna : Thanks Smitha! did you try the recipe.. ? i want to link easier preparation of Ragi muddey soon.
HI Smitha, Great to know you are from bangalore, we got to share lot of food stuffs. BTW did you prepare this?
Aparna, is this you in this lovely new website!? I really like what you did with the design, and the beet-date pickle sounds good
Aparna: Love to hear from you Linda after long time!!
and you still remember me:)
love the picture!!!! making pickles with beets is new to me… Hope you had a wonderful Sankranti!!
Aparna: Hi Ramya, Did you try pickle… let me know!!
If one has to really relish beetroot, it has to be really cooked well. Pickle seems to be a great idea to savour beetroots.
Nice recipe! But from the readings of it this should be prepared 1 week before. But this is a great recipe. If you have some time to drop by at Foodista.com you could share this recipe to our site. For more info about what’s in store for you if you add a recipe check this out http://www.foodista.com/drawing/.