Kachalu ka achar | How to make Kachalu ka achar

By Sujata Limbu  |  7th Sep 2015  |  
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  • Kachalu ka achar, How to make Kachalu ka achar
Kachalu ka acharby Sujata Limbu
  • Prep Time

    0

    mins
  • Cook Time

    15

    mins
  • Serves

    8

    People

115

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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 is a popular aromatic and delicious dish. You can try making this amazing Kachalu ka achar in your kitchen. This recipe requires few minutes for preparation and 15 minutes to cook. The Kachalu ka achar by Sujata Limbu has detailed steps with pictures so you can easily learn how to cook Kachalu ka achar at home without any difficulty. Kachalu ka achar is enjoyed by everyone and can be served on special occasions. The flavours of the Kachalu ka achar would satiate your taste buds. You must try making Kachalu ka achar this weekend. Share your Kachalu ka achar cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Sujata Limbu for inputs. In case you have any queries for Kachalu ka achar you can comment on the recipe page to connect with the Sujata Limbu. You can also rate the Kachalu ka achar and give feedback.

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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