Скачать или смотреть Kathal ka Achaar|| Cooking with Sumati

Ingredients:

Kathal- 600 gm
Namak- 2 tbsp+ 3 tbsp
Haldi- 2 tbsp+ 2tbsp
Yellow Rai Daal - 1 cup
Jeera - 2 tbsp
Saunf 2+2 tbsp
Karayal 1 tsp
Lahsun 25-30 Kali chopped
Mustard oil 1.5 cup
Hing 1 tsp
White vinegar -2 tbsp
Red chilli powder 1 tbsp


Recipe:

First add 1.25 litre water and let it boil. When it starts boiling add haldi. Let the haldi boil for a minute or two and then add salt.

Add jackfruit and only cook around 50% and strain the water.

In a pan, dry roast Jeera, Saunf, Karayal and Methi.

Now in a blender, add Roasted Jeera, Saunf, Methi and blend it well.

Heat mustard oil and then add hing to it. Let it dissolve and mix it well. Keep aside for later.

On a big plate, add yellow mustard seeds, blended masala, leftover saunf, karayal, haldi, red chilli powder and salt.

Then add the oil to it. Mix till there are no lumps to be found.

Add the jackfruit and coat the masala well onto it.

Add chopped garlic and lastly, add vinegar to it. Mix it well and it let it rest for 4-5 hours before transferring it into a jar.

In a jar, first add mustard oil. Then add some salt over it so that the pickle doesn't go bad.

Start putting the pickle into the jar and keep pressing it down. Slowly the oil will start rising up. Cover the pickle with some extra masala and close it in an air tight box.

Keep it in the sun for a day or two and if you think the oil is less, you can always add more.

Your pickle is ready!


Recipe in Hindi:

Sabse pehle 1.25 ltr pani gas par chadhaye.
Pani boil hone lage to haldi dale. 1-2 minute tak boil hone de fir salt dale.

Fir kathal wash kar ke daal de. Kathal halka sa pak jaye to pani ko chaan le.

Ek pan main jeera, saunf, karayal aur methi ko dry roast kar le.

Fir ek blender, main roasted jeera, dhania, methi aur aadhi saunf daale aur blend kar le.

Sarson ka tel garam kare aur usme hing daal de. Tel jab thanda ho jaye tab achar me use karna hai.

Ab ek thali ya parat me rai daal le, jo masala humne peesa tha woh daale, bachi hui saunf, haldi, laal mirch powder, namak daal de.

Fir usme thanda kia hua tel daale de aur acche se mix kar le. Issi main kathal daal de aur acche se mix kar le.

Fir kuti Hui lahsun dale and white vinegar daal de. Acche se mix kare aur 4-5 ghante ke lie cover karke chodd de.

Jab jar main bharna hoga toh pehle sarson ka tel dale, uspar thoda sa namak aur daba daba ke bhare achaar ko.

Ek airtight dibbe main band kar de aur 1 din dhoop main rakhe.. agar aapko lagta hai oil kam hai toh aap upar se oil daal sakte hai.

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