Kachalu Pickle
by sweetsmartspicy chef
03 May 2013
This recipe has been viewed 11413 times
Kachalu refers to big size arbi.It is used in making vegetable as well pickle made with kachalu is awesome in taste.It has shelf life of just 2-3 weeks.
Kachalu Pickle recipe - How to make Kachalu Pickle
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
500 gms colocassia
1/2 cup mustard (rai / sarson) oil
3 to 4 tbsp vinegar
1 to 2 pinch asafoetida (hing)
1/2 tsp fenugreek (methi) seeds
1/2 tsp nigella seeds (kalonji)
1/2 tsp carom seeds (ajwain)
2 tsp mustard seeds ( rai / sarson) powder
1 tsp salt
1 tsp turmeric powder (haldi)
1 tsp chilli powder
Method
Handy Tip
- Method
- Boil kachalu on medium flame for 6-8 minutes.Turn off the gas and when all pressure escapes take them out.
- Cool, peel and cut them into medium size pieces.
- Take mustard oil in a pan and let it get heated completely. Turn off the gas and the oil get cool down a bit.
- Now on a slow flame add carom seeds, kalonji, fenugreek seeds in the oil and saute for a few seconds.
- Also add kachalu pieces, asafoetida, turmeric powder, chilli powder, mustard powder and salt, mix well.
- Stir for two minutes and then turn off the gas.
- When pickle cools down add vinegar and mix well.
- It gets ready in three days.
Handy Tip
- Handy Tip
- Stir the pickle daily with a clean and washed spoon before taking out as all spices and oil settles at the bottom of the container and upper layer remains dry.This increases the shelf life of the pickle.
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