Monday, 17 October 2016

Ker Sangri ka Achaar #sikandalouscuisine



Thank you Sangeeta Agarwal for the Sangri and the recipe ! I took your advice and added Mango pickle masala at the end as I had no raw mangoes -What a delicious saag (?) this is ! The recipe in Sangeeta's words- I made it to eat and not to pickle so used less oil !
Ker Sangri ka Achaar
1.5 Cups Sangri
1/2 Cup Ker ( as desired) - Didn't have so didn't use.
100 Grams Ginger julienne.
1 .5 Cups Mustard Oil.
Green chillies
3 Tablespoons Red chilli Powder.
1/2 Tablespoon Haldi.
3 Tablespoons Rai Powder.
1.5 Tablespoons Fennel Powder.
Heeng
1 large raw mango peeled n diced
2 Tablespoons Salt.
Soak the sangri overnight in very thin butter milk (1/2 cup curd n 4 cups water)/ the whey left from the malai after making butter.
Next day drain and wash the the sangri thoroughly. Boil in salt water 1 tbsp salt 4 cups water for 3 whistles. Drain an wash once again so as to get rid of all the grit. Dry on a clean cloth till no moisture remains
Heat the oil in a wok add the heeng, remove. While still a little warm add the green chillies.ginger Red chilli pwd, haldi, rai Kuria saunf . Add the sangri and ker. If using dried ker. Soak n boil mix now add the n salt mix it well take it off the heat n transfer to a bowl . Cool n keep it in a jar. It is ready to eat after 3-4 days.  If you want it to last for a few months. Cover it with oil properly
This Achaar can Made even if mangoes are not in season by adding Amchoor

Founding Member ,Delhi Gourmet Club
DirectorAsian Hawkers Market Pvt. Ltd.
​ #asianhawkersmarket​

Administrator  & Owner Sikandalous Cuisine https://www.facebook.com/groups/325180622895/
More About My Work At , http://sikandalous-cuisine.blogspot.in/

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