Drumstick Root Pickle {Adhiya Ka Achaar} | How to make Drumstick Root Pickle {Adhiya Ka Achaar}

By Neha Sharma  |  17th May 2017  |  
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  • Drumstick Root Pickle {Adhiya Ka Achaar} , How to make Drumstick Root Pickle {Adhiya Ka Achaar}
Drumstick Root Pickle {Adhiya Ka Achaar} by Neha Sharma
  • Prep Time

    30

    mins
  • Cook Time

    8

    mins
  • Serves

    10

    People

1

0





About Drumstick Root Pickle {Adhiya Ka Achaar} Recipe

Very healthy but season/region specific achar.

Drumstick Root Pickle {Adhiya Ka Achaar} , a deliciously finger licking recipe to treat your family and friends. This recipe of Drumstick Root Pickle {Adhiya Ka Achaar} by Neha Sharma will definitely help you in its preparation. The Drumstick Root Pickle {Adhiya Ka Achaar} can be prepared within 30 minutes. The time taken for cooking Drumstick Root Pickle {Adhiya Ka Achaar} is 8 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Drumstick Root Pickle {Adhiya Ka Achaar} step by step. The detailed explanation makes Drumstick Root Pickle {Adhiya Ka Achaar} so simple and easy that even beginners can try it out. The recipe for Drumstick Root Pickle {Adhiya Ka Achaar} can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Drumstick Root Pickle {Adhiya Ka Achaar} from BetterButter.

Drumstick Root Pickle {Adhiya Ka Achaar}

Ingredients to make Drumstick Root Pickle {Adhiya Ka Achaar}

  • 6-8 - Drumstick root
  • 1 tsp - Methi
  • 3 tsp - Musturd seeds
  • 1/4 tsp - Asafoetida
  • 1 tbsp - Turmeric powder
  • 2 tbsp - Vinegar
  • 2 tsp - Red chilli powder
  • Salt to taste
  • Mustard oil - as required

How to make Drumstick Root Pickle {Adhiya Ka Achaar}

  1. Scrape the root of drumstick cleanly after washing thoroughly. Dry under the fan so that all the moisture gets removed then steam for five minutes.
  2. Heat oil add ground ingredients like heeng, salt and haldi. Mix well add drumstick root.
  3. Cook on low flame for 5 minutes. Let it cool on the counter then add vinegar. Mix and transfer it to clean jar.

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