Monday, July 14, 2014

Kadheko Tarkariharu ko Achar (Mixed Vegetables Pickle) Recipe!!

Back home, my mother used to pickle many different kinds of fruits and vegetables. Now that I miss all of her cooking here in the States, I literally was counting name of pickles she used to make from various fruits and veggies. It looks like, I am on a mission to at least make half of what mommy used to make ;) After receiving so many good feedback from Khadeko Mula ko Achar (Recipe Here), I decided to make this easy (only takes about 30 mins to prepare) yet extremely delicious and my personal favorite Khadeko Tarkariharu ko Achar (Mixed Vegetables Pickle). Here you go guys, I am drooling as I am typing this post :x
Yumtastic ;;)



Prep time: 30mins Cook time: 0min(s) Total time: 30 min(s)  

Things you will need:
  1. Serrano Pepper/Green Chilies (7-8, sliced in half)
  2. Raw black Mustard Powder (1 cup)
  3. Turmeric powder (1/2 table spoon)
  4. Salt (According to taste)
  5. Cumin Seeds (1/2 tablespoon)
  6. Fenugreek Seed (1 teaspoon)
  7. Fennel Seed (1/2 tablespoon)
  8. Red Chili Powder (2 table spoons)
  9. Oil (1 and 1/2 cups)
  10. Carrots (4 medium size, thinly (not super thin though) sliced)
  11. Coriander Powder (1 table spoon)
  12. Cauliflower (1 small size, thinly (not super thin though) sliced)
  13. Green Onions (2 bunches, cut in 1 inches)
  14. Cloves (6-7)
Directions:
  • Heat pan and roast cumin, fennel, cloves, and fenugreek seeds.
  • Once seeds are roasted, grind it into fine powder.
  • On a large bowl, combine cauliflower, carrot, green onion, and Serrano pepper.
  • On top of vegetables, add mustard, salt, turmeric, red chili, and coriander powder. Also, add powder made from roasted seeds in step 2.
  • Add oil. Mix well and start bottling. The mixture in the bottle should fit tightly. There should not be any gap. Therefore, press hard as you put the mixture inside the bottle.
  •  Once bottling part is done, put the bottle outside in the sun or wherever in the kitchen for a week or two. 
  • After 2 weeks, refrigerate it for 1-2 days before you actually eat. I use this technique because these kind of pickle can get overly sour if just let outside. Refrigerating the pickle makes the taste fresh as well as sourness is maintained at the optimum level. Also, this technique is good for those who have throat issues. 
  • Kadheko Tarkariharu ko Achar (Mixed Vegetables Pickle) is ready to eat. >:D<


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