Sem Aur Aloo Ka Achar: A Tangy Indian Pickle Recipe
25 minutes
1326 reads
About Sem Aur Aloo Ka Achar: A Tangy Indian Pickle Recipe
Experience the vibrant flavors of Uttar Pradesh with this authentic Sem Aur Aloo Ka Achar recipe! This unique Indian pickle combines the delightful crunch of white beans (sem) and tender baby potatoes, creating a captivating medley of textures.A balanced blend of red chili powder, coriander, and other warming spices delivers a tangy and spicy kick that's perfect for adding zest to any meal. This homemade achar is a memorable addition to your breakfast or lunch, offering a taste of regional Indian cuisine.Easy to make and even easier to enjoy, this recipe is perfect for pickle lovers of all skill levels. Get ready to savor the authentic tastes of India!
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹399.
Recipe Time & More
Prep15 minutes
Cook10 minutes
Total25 minutes
Ingredients
Vegetables
- 500 gm Beans sem/fali, white
- 500 gm Baby Potatoes
Spices
- 2 tbsp Salt adjust to taste
- 4 tsp Chili Powder adjust to taste, red
- 1 tbsp Coriander Powder dhania
- 1 tsp Turmeric Powder haldi
- 1 tbsp Mustard Powder
Oil & Other
- 2 tbsp Mustard Oil or other high-heat oil
- 1/2 tsp Asafoetida hing
- 1 tbsp Oil for frying the beans and potatoes (optional)
Instructions
Preparation
- Wash and clean the white beans and baby potatoes thoroughly. Boil them separately in water for 5 minutes. Drain well.
Removing Bean Stems
- Remove the stems from the white beans.
Mixing the Ingredients
- In a large bowl, combine the boiled and drained potatoes and beans, salt, red chili powder, coriander powder, turmeric powder, mustard powder, mustard oil, and asafoetida. Mix everything thoroughly until the vegetables are well coated with the spice mixture.
Optional Frying Step
- (Optional) Heat 1 tbsp of oil in a pan. Add the bean and potato mixture and fry lightly for 2-3 minutes. This will add a nice texture and flavor.
Sun-Drying the Pickle
- Transfer the mixture to a clean, air-tight glass jar. Leave the jar in direct sunlight for 2-3 days, or until the pickle reaches your desired consistency and flavor. Stir occasionally to ensure even sun exposure.
Storage and Serving
- Once the pickle is ready, store it in a cool, dark, and dry place. Your Sem Aur Aloo Ka Achar is now ready to serve! Enjoy!
Recipe Notes
Expert Tips for the Best Sem Aur Aloo Ka Achar
- For a spicier pickle, increase the amount of red chili powder according to your preference.
- Ensure the jar is completely dry before adding the pickle mixture to prevent mold growth.
- If you don't have direct sunlight, you can use a food dehydrator on a low setting to dry the pickle.
- This pickle will improve in flavor over time. It's best to let it age for at least a week before consuming for optimal taste.
Related Posts You May Like
Recipe Nutrition
Calories: 53kcalCarbohydrates: 7gProtein: 1gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gSodium: 570mgFiber: 1g
Hem Lata Srivastava
Articles: 200
4 Comments
Leave a Reply
You must be logged in to post a comment.
This looks so tasty! Thank you.
Such a great recipe! Can’t wait to try it.
What a flavorful dish! Thanks for sharing.
This is awesome! Can’t wait to cook it.