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