Name: Kachalu ka achar recipe by Sujata Limbu at BetterButter
Cook time: 15 min
Total time: 15 min
Yield: 8
Ingredients: 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

Ingredients Serving: 8

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

Instructions

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

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