Kunduru ka Achaar

Time: 15 to 30 Minutes

Necessary ingredients for Kunduru ka Achaar:

200 gms Kunduru
2 tablespoons vinegar
1 cup mustard oil
Pinch of dough
1 teaspoon red chilli powder
1 teaspoon turmeric powder
2 teaspoons yellow mustard
1 teaspoon fennel
1 teaspoon fenugreek seeds
Salt to taste

Method of Kunduru ka Achaar:

First wash the Kunduru thoroughly and remove its stalk and cut it into four parts in length.
Mix the kunduru with salt in a bowl and keep it in the sun for 3 to 4 hours.
After a fixed time, mix the Kunduru again and thoroughly, and filter all the juice. (Bhujia of Kunduru)
Place in a low flame to heat a pan. (Pickle pickle)
Once the pan is heated, add fenugreek, fennel and yellow mustard and fry the dry and put the flame in a vessel and keep it cool. (Acharya Kunduru)
After the spices are cooled, mix them in a mixer jar and grind the hawkers. (Kunduru’s spicy sauce)
Now put the medium heat in a pan to heat the oil.
– Put the pieces of Kunduru as the oil becomes hot. (Potato pickle)
Add the spices, asafoetida, red chilli powder, turmeric powder and salt and mix all the ingredients well and close the flame. (Non-greasy mango pickle)
– Ready-made pickle. Eat with paratha or whole.

Kunduru ka Achaar
Prep Time
10 mins
Cook Time
14 mins
Total Time
24 mins
 
Course: Appetizer
Cuisine: Indian
Author: Hitesh Jain
Ingredients
  • 200 gms Kunduru
  • 2 tablespoons vinegar
  • 1 cup mustard oil
  • Pinch of dough
  • 1 teaspoon red chilli powder
  • 1 teaspoon turmeric powder
  • 2 teaspoons yellow mustard
  • 1 teaspoon fennel
  • 1 teaspoon fenugreek seeds
  • Salt to taste
Instructions
  1. First wash the Kunduru thoroughly and remove its stalk and cut it into four parts in length.
  2. Mix the kunduru with salt in a bowl and keep it in the sun for 3 to 4 hours.
  3. After a fixed time, mix the Kunduru again and thoroughly, and filter all the juice. (Bhujia of Kunduru)
  4. Place in a low flame to heat a pan. (Pickle pickle)
  5. Once the pan is heated, add fenugreek, fennel and yellow mustard and fry the dry and put the flame in a vessel and keep it cool. (Acharya Kunduru)
  6. After the spices are cooled, mix them in a mixer jar and grind the hawkers. (Kunduru's spicy sauce)
  7. Now put the medium heat in a pan to heat the oil.
  8. - Put the pieces of Kunduru as the oil becomes hot. (Potato pickle)
  9. Add the spices, asafoetida, red chilli powder, turmeric powder and salt and mix all the ingredients well and close the flame. (Non-greasy mango pickle)
  10. - Ready-made pickle. Eat with paratha or whole.
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