Kachalu Pickle Recipe
Kachalu pickle is called a taro pickle in english. Spiced with garlic, ajwain and chili pepper, the kachalu pickle or taro pickle is simple and savory and goes well with all sorts of meals.
Ingredients
| Kachalus 1/2 kg | ||
| Garlic | 15 Clove (5gm) | |
| Ajwain | 1/2 Teaspoon | |
| Dry orange colour 1/2 tsp | ||
| Red chilli pepper 1/2 tsp | ||
| Salt | 1 Teaspoon | |
| Mustard oil | 1 1/2 Cup (16 tbs) | |
| All the spices of the 'Arbi Pickle' | ||
Directions
1) Cut the lightly tendered kachalus into thick and round pieces.
2) Grind garlic and ajwain and make a thin paste with red chilli pepper, salt and orange colour.
3) Coat the kachalu pieces with the paste and fry in oil.
4) Remove from the oil, add all the ingredients of the 'arbi pickle' and follow the same procedure.
2) Grind garlic and ajwain and make a thin paste with red chilli pepper, salt and orange colour.
3) Coat the kachalu pieces with the paste and fry in oil.
4) Remove from the oil, add all the ingredients of the 'arbi pickle' and follow the same procedure.
Chef
