Jammu special Kadam ka achaar recipe | Kholrabi pickle recipe

03 Jun Jammu special Kadam ka achaar recipe | Kholrabi pickle recipe

Jammu Special Kadam ka achaar recipe | Kholrabi pickle recipe with step wise pictorial and video method.

Though botanically Kohlrabi may have European roots, but it is widely considered as native to Jammu & Kashmir, probably because it is so grossly grown here, cooked in our kitchens, loved across generations and more specifically has its own regional name “Kadam”.

Kholrabi (kadam), also called Ganth Gobi is a green leafy vegetable which has never got its due recognition and appreciation and as a result it is not popular amongst food enthusiasts.

It is evident from the fact that couple of years ago, we posted the recipe of a sabzi made with Kholrabi and we received various comments on different social media platforms where people showed their surprise to the recipe.

And again today we got an opportunity to tell that kadam is not just for making sabzi but you can prepare a tongue tickling pickle out of it.

TIPS TO MAKE PERFECT KHOLRABI PICKLE

Wash Kholrabi/kadam very well before chopping.

If any leaf of the kohlrabi is rotten, spoiled or wilted, throw it away.

Dry the kadam under the sun for a day or two. Number of days may vary depending on whether. If it’s too hot, one day is enough and if these are winters, may take more days.

Do roast carom seeds, Fenugreek seeds and mustard seeds but roasting will enhance their taste and aroma.

Put the pickle in a clean sterilized jar which must have a tight lid.

Again, once the pickle is ready, place the jar under the sun. Here too, the days may vary depending on whether.

The quantity of mustard oil may vary depending on personal choice but traditionally this recipe doesn’t call for too much oil like mango pickle.

Even after showing sun to the pickle, you need to wait for 2-3 days to eat it because pickle needs more time to get matured.

STORAGE

A neat sterilized jar, preferably glass jar is best to store any pickle. This pickle stays good for 3-4 months or even more.

Always use clean and dry spoon to take the pickle out to avoid contamination.

SERVING

This pickle can be paired so well with dal-chawal, paratha, or even as a chutney alternative.

So if you have Kholrabi or wish to have this pickle, do try this pickle which is spicy, tangy and full of that earthy flavor, Kadam is known for.

STEP WISE PICTORIAL RECIPE OF JAMMU SPECIAL KADAM KA ACHAAR RECIPE

Wash kadam so well, preferably with warm water.

Cut the stems off just above the bulb and further cut them into 3-4 inches length.

Peel the Skin of the bulbs.

Slice the bulbs preferably into wedges.

Spread everything on some clean sheet or tray and place under the sun for 1 to 2 days (depending upon whether). As we are making this pickle in extreme hot whether (June), we kept it for a day only.

Transfer the dried kadam in a big bowl.

Dry roast carom seeds, fenugreek seeds and mustard seeds on low heat for couple of seconds.

Grind them into a powder once they cool completely.

Add these powdered spices into kadam.

Also add red chilli powder, turmeric powder, salt and mustard oil.

Mix so well.

Transfer the kadam in a clean sterilized jar. Close it tightly and put the jar under the sun for a day.

Then bring the pickle back to kitchen and start using after 2-3 days.

ALSO SEE

• raisins pickle | kishmish ka achar recipe
• gajar ka achaar

JAMMU SPECIAL KADAM KA ACHAAR RECIPE – RECIPE CARD

Jammu Special Kadam ka achaar recipe | Kholrabi pickle recipe

blessmyfoodbypayal

Jammu Special Kadam ka achaar recipe is a traditional pickle made with kholrabi, offering a tangy, spicy, and flavorful delight.

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Prep Time 1 hour hr

Cook Time 5 minutes mins

Resting time 5 days d

Course Condiment

Cuisine jammu and kashmir

Servings 1 Kg

Ingredients

  

• 1 +1/2 kg Kadam/Kholrabi
• 1 tsp Mustard seeds/Rie
• 2 tbsp red chilli powder
• 1 tsp turmeric powder
• 1 tsp carom seeds/ajwain
• 1.5 tsp Fenugreek seeds
• 1.5 tbsp Salt
• 300 ml Mustard oil (uncooked)

Instructions

 

• Wash kadam so well, preferably with warm water.
• Cut the stems off just above the bulb and further cut them into 3-4 inches length.
• Peel the Skin of the bulbs.
• Slice the bulbs preferably into wedges.
• Spread everything on some clean sheet or tray and place under the sun for 1 to 2 days (depending upon whether). As we are making this pickle in extreme hot whether (June), we kept it for a day only.
• Transfer the dried kadam in a big bowl.
• Dry roast carom seeds, fenugreek seeds and mustard seeds on low heat for couple of seconds.
• Grind them into a powder once they cool completely.
• Add these powdered spices into kadam.
• Also add red chilli powder, turmeric powder, salt and mustard oil.
• Mix so well.
• Transfer the kadam in a clean sterilized jar.
• Close it tightly and put the jar under the sun for a day.
• Then bring the pickle back to kitchen and start using after 2-3 days.

Keyword kadam ka achaar recipe, kholrabi pickle recipe