Ker ka Achaar


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Ker ka Achaar

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
केर का अचार - हिन्दी में पढ़ें 

Added to 32 cookbooks   This recipe has been viewed 50914 times

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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Ker ka Achaar recipe - How to make Ker ka Achaar

Soaking time:  Overnight   Preparation Time:    Cooking Time:    Total Time:     Makes 1.25 cups (17 tbsp )
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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.
Accompaniments

Bajra Khichdi ( Rajasthani) 
Dal Ke Parathe 
Gatte ka Pulao, Rajasthani Gatte Ka Pulao 
Missi Roti, Rajasthani Missi Roti 

Nutrient values per tbsp
Energy51 cal
Protein0 g
Carbohydrates0 g
Fiber0 g
Fat5.7 g
Cholesterol0 mg
Vitamin A51.4 mcg
Vitamin B10 mg
Vitamin B20 mg
Vitamin B30 mg
Vitamin C0 mg
Folic Acid0 mcg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Sodium0 mg
Potassium0 mg
Zinc0 mg

RECIPE SOURCE : Rajasthani CookbookBuy this cookbook

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Reviews

Ker ka Achaar
5
 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