Kachalu ka achar | How to make Kachalu ka achar

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BySujata Limbu
Created on 7th Sep 2015
  • Kachalu ka achar, How to make Kachalu ka achar
Kachalu ka acharby Sujata Limbu
  • Kachalu ka achar | How to make Kachalu ka achar (34 likes)

  • 0 reviews
    Rate It!
  • By Sujata Limbu
    Created on 7th Sep 2015

About Kachalu ka achar

Kachalu ka achar is a very tasty and alternate option for pickles that can last upto 2 weeks.

Kachalu ka achar, a deliciously amazing recipe to treat your family members. This recipe of Kachalu ka achar by Sujata Limbu will definitely help you in its preparation. Surprisingly the preparations for Kachalu ka achar can be done within few minute. Isn't it interesting. Also, the time taken for cooking Kachalu ka achar is not very much. With such flavoursome ingredients, the dish is definitely going to come out superb! This recipe is almost perfect to serve 8 people.A lot of times making Kachalu ka achar can be quite tricky, so the recipe in Better Butter can help you in making it. The aroma which arises while cooking Kachalu ka achar is just too tempting. Cooking Kachalu ka acharat home might be a little tedious but when your whole family would enjoy the meal, all your efforts would be totally worth it. The recipe can be turned and twisted in a lot of ways to make it more interesting. This recipe of Kachalu ka achar is so simple and easy that even beginners can try it out. So, the next time you have a party at home do not forget to check out the recipe ofKachalu ka achar from Better Butter.

  • Prep Time0mins
  • Cook Time15mins
  • Serves8People
Kachalu ka achar

Ingredients to make Kachalu ka achar

  • 500 grams of Kachalu (Taro root)
  • 1/4 teaspoon orange colour
  • 1 teaspoon red chilli powder
  • 2 teaspoon methi seeds powder
  • 4 teaspoon aniseed powder
  • 4 teaspoon garam masala powder
  • 1/2 teaspoon of ajwain
  • 375 ml Mustard Oil
  • 375 ml Vinegar
  • Freshly squeezed juice of 2 lemons
  • Salt according to taste

How to make Kachalu ka achar

  1. Wash the kachalus thoroughly, peel and then cut them into thick square pieces.
  2. Next, grind the ajwain, garlic,orange colour, red chilli powder and salt together to form a thin paste.
  3. Take a small bowl, put in the kachalu pieces along with the paste and mix well so that they are properly coated.
  4. Then heat oil in a pan and fry these coated kachalu pieces for 2-3 minutes.
  5. Now, transfer the kachalus to a plate and add in the garam masala powder, vinegar, lemon juice, methi powder, aniseed powder, salt according to taste and blend it together.
  6. Put this kachalu mixture back into the pan and let it cook till it separates from the oil.
  7. Once the desired result is achieved, let it cool off then put this achar in a clean jar and cover with a tight lid.
  8. It is best to let this achar marinate for 2-3 days. This achar can last for 2 weeks when refrigerated.
  9. Serve alongside hot paranthas or poha for best taste.

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