Ke Lubica Achar Kerala Style | Lololikka Achar recipe | Loovikka Achar Recipe | How To Make Indian Scam Plum Pickle At Home F

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Lubica Achar Kerala Style | Lololikka Achar recipe | Loovikka Achar Recipe | How To Make Indian Scam Plum Pickle At Home


Lubica Achar Recipe Kerala Style | Lololikka Achar Recipe Kerala Style | Loovikka Achar with detailed photos and video, is a delectable Kerala style condiment. This Kerala pickle is sour, spicy as well as salty in taste. Let's us learn today how to prepare the lubica achar at home.

    What is lubica?

    We have already discussed a few recipes with lubica. This small cherry like fruit is so versatile that you can make so many dishes with it. I have given a detailed note on this fruit. So I don't wish to repeat the same here. If you are interested to know more about lubica, please visit my previous posts, lubica uppilittathu and unakkachemmen chammanthi with lubica.

    Lubica achar - About

    Lubica achar is a spicy condiment of Kerala, India. The word achar means pickle and lubica stands for Indian scam plum. So Lubica achar is the pickled Indian scam plum. Pickling is a very popular preservative method we follow to preserve fruits and vegetables. 

    In this pickle recipe, the steam cooked lubica is sautéed in chili, asafoetida and other spices. Salt, gingelly oil and vinegar are used for preservation. It is then stored in airtight dry containers for later use. This recipe needs a resting time of one week so that the lubica absorb all the spices and turn soft. 

    Lubica pickle - Expert's tips 

    1. For making lubica pickle, try to use fresh and ripe lubica for longer shelf life and taste. 
    2. I have used a small quantity of water in order to balance the consistency. Always tried to use boiled and cooled water. Using normal water will make a bed for the growth of microbes. 
    3. To store the pickle, you can use one sundried glass or ceramic bottles. The lubica is sour in taste, so plastic or aluminum vessels are not recommended for storage and cooking. 
    4. Refrigerate the pickle when completely cool or put an oily cotton cloth on top of the pickle. Both will increase the shelf life of the pickle and will prevent the growth of microbes. 
    5. For longer shelf life, gingelly oil is the best option. But you can try the recipes with coconut oil. With time, coconut oil will leave a bad taste and flavor to the pickle. If using coconut oil for cooking, make in small quantities and refrigerate it. 

    Lubica achar - Serving suggestions

    Lubica achar is a spicy condiment, you can serve it as a side dish for rice, dosa etc.

    Lubica Achar Kerala Style | Lololikka Achar recipe | Loovikka Achar Recipe | How To Make Indian Scam Plum Pickle At Home

    Pickled Indian scam plum

    Preparation time: 15 minutes | Cooking time: 10 minutes | Total time: 20 minutes


    • 250 gm lubica / loovikka / lololikka / Indian scam plum
    • 3 green chilies
    • 1 small bulb of garlic
    • 1.5 tsp Kashmiri red chili powder
    •  3/4 to 1 tsp hot red chili powder
    • 1/2 tsp fenugreek powder
    •  1/4 tsp asafoetida
    • 1/4 cup gingelly oil
    • 1/4 cup vinegar
    • 1/4 cup boiled water
    • 1/2 tsp mustard seeds
    • Salt to taste

    How to make lubica achar - Video

    Lubica achar preparation with step by step photos. 

    1. Wash the lubica thoroughly with fresh water to remove the dirt and debris. Remove the rotten plums if present.

    2. Transfer the cleaned lubica into a steamer and steam for three to four minutes over high flame. Do not overcook the lubica. You have to leave a slight bite in lubica. When done switch off the flame and set aside. Let it cool down a bit. 

    3. Meanwhile, heat one kadai over high heat. When the pan turns hot, pour gingelly oil.

    4. Once the gingelly oil turns hot, put mustard seeds. The mustard seeds will start crackling instantly. 
    5. As soon as the mustard seeds crackling stopped, reduce the flame to medium. Put curry leaves, green chilies and garlic cloves.

    6. Sauté till the garlic cloves loose its raw taste and attain a light pink color on the edges.

    7. Reduce the flame to low and put Kashmiri red chili powder, red chili powder, turmeric powder, fenugreek powder and asafoetida.

    8. Sauté till the raw smell vanishes.
    9. Further pour vinegar, boiled water and salt.  Let it boil.

    10. Put the steamed lubica (Indian scam plum) and mix well. 

    11. Let it cook over medium low heat till the lubica absorb all the spices and the oil separates.

    12. Store in dried and clean glass or ceramic bottles. Enjoy.

    Happy cooking



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