Aadu Lassan Keri Nu Athanu
by Radha Hoizal
26 Apr 2013
This recipe has been viewed 15434 times
Make this different styled pickle.
Aadu Lassan Keri Nu Athanu recipe - How to make Aadu Lassan Keri Nu Athanu
Preparation Time: Cooking Time: Total Time:
Makes 1 jar
2 cups sesame (til) oil
5 whole dry kashmiri red chillies
1 tsp mustard seeds ( rai / sarson)
3 tbsp ginger-garlic (adrak-lehsun) paste
1 tsp asafoetida (hing)
150 gms split mustard seeds (rai na kuria)
75 gms fenugreek seeds (methi) powder
5 tbsp chilli powder
1/4 tsp turmeric powder (haldi)
4 tbsp cumin seeds (jeera) powder
5 tbsp salt
250 gms chopped raw mangoes
oil as required
Method
- Method
- Heat the til oil and add red chillies, mustard seeds, ginger-garlic paste, asafoetida and saute for 5 mins and remove from the flame.
- Add the mustard powder, fenugreek seeds powder and mix well.
- Add chilli powder, turmeric powder, cumin seeds powder,
- salt and mix well.
- Cool the mixture for 10-15 minutes and add mango pieces and mix well and fill in a glass jar.
- After one day put heated and cooled til oil upto the brim.
- After 1 or 2 days take the pickle and serve with parathas
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