Kair Ka Achaar
Desert caper berry pickle in mustard oil with fennel and nigella. Thar desert preservation specialty — tangy and pungent.
Ise ker ka achar, kair achar, ker pickle naam se bhi khoja jata hai.
Ingredients
- kalonji seeds — 5 g
- Ker (Dried Desert Berries) — 150 g
- Fennel Seeds — 15 g
- yellow mustard seeds — 10 g
- salt — 25 g
- amchur powder — 10 g
- methi seeds — 5 g
- Mustard Oil — 120 g
- Red Chilli Powder (Lal Mirch) — 15 g
- Asafoetida — 2 g
- Turmeric Powder — 5 g
Method
- Soak ker in water for 8 hours, changing the water twice.
- Boil ker for 5 minutes, drain and dry fully on a cloth.
- Lightly roast fennel, methi and mustard seeds; crush coarsely.
- Heat mustard oil till it smokes, then cool fully.
- Mix ker with crushed spices, kalonji, chilli, turmeric, hing, amchur and salt.
- Pour the cooled oil over and mix well.
- Fill a dry glass jar and keep in the sun for 5 days.
Common questions
- Kair Ka Achaar ko English mein kya kehte hain?
- कैर का अचार ko English mein Kair Ka Achaar likhte hain.
- Ek plate Kair Ka Achaar mein kitni calories hoti hain?
- 216 kcal per plate.
- Kitna time lagta hai?
- 30 min lagta hai.