Ker ka Achaar


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Ker ka achaar, dried ker is used to make this flavourful pickle, in which all the ingredients are blended together to create a simple but delicious pickle.

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Ker, a berry exclusive to Rajasthan, is used in many interesting ways in the cuisine of that region. Ker ka Achaar is one such delicious preparation of ker pickled in mustard oil spiced up with a variety of seeds, so aromatic and appetizing that just a sniff of it will make you hungry.

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Soaking time:  Overnight
Preparation Time: 
Cooking Time: 
Makes 1.25 cups
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Ingredients

Method
  1. Heat the mustard oil in a deep non-stick pan for approx. 3 minutes or till it is red hot. Keep aside and allow it to cool completely.
  2. Combine the split mustard seeds, split fenugreek seeds, chilli powder, crushed fennel seeds, turmeric powder, dried mango powder, salt and mustard oil in a deep bowl and mix well.
  3. Add the ker and mix well.
  4. Transfer into a sterilized jar and store in a cool dry place.

Handy tip

  1. This pickle can be stored for upto a year if kept refrigerated in a clean, dry glass jar.
RECIPE SOURCE : Rajasthani CookbookBuy this cookbook
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 on 07 Apr 15 02:16 PM


I am not very fond of ker, but as it is easy to make and my family likes it , I make it often...The main taste lies in the rai na kuria and methi na kuria