Spicy Kachalu Achar (Taro Pickle) Recipe
35 minutes
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About Spicy Kachalu Achar (Taro Pickle) Recipe
Discover the vibrant flavors of Kachalu Achar, a unique and easy-to-make Indian pickle featuring taro root (also known as kachalu or colocasia). This recipe delivers a delightful balance of spice and tang, perfect as a condiment or side dish.Unlike many complex pickle recipes, this one requires minimal effort while maximizing taste. The sun-ripened process intensifies the flavors, resulting in a truly unforgettable achar.Prepare to impress your family and friends with this authentic and flavorful homemade pickle!
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Recipe Time & More
Prep15 minutes
Cook20 minutes
Total35 minutes
Ingredients
Taro Preparation
- 250 gm Taro Root (kachalu or colocasia); peeled and cut into small, bite-sized pieces
Spice Blend
- 1 tsp Mustard Seeds (rai)
- 1 tsp Fenugreek Seeds (methi dana)
- 1 tsp Turmeric Powder
- 1-2 tsp Chili Powder adjust to your spice preference, red
- 1-2 tsp Salt adjust to taste
Other Ingredients
- 3-4 Chilies finely chopped; adjust quantity to your spice preference, green
- 1 Lemon juiced
- 3/4 cup Mustard Oil
Instructions
Prepare the Taro
- Boil the taro root until tender. Peel and cut into small, bite-sized pieces. Set aside.
Temper the Spices
- Heat mustard oil in a non-stick pan. Add mustard seeds and fenugreek seeds. Allow them to splutter.
Combine and Cook
- Add the turmeric powder, red chili powder, salt, and green chilies to the pan. Stir well and cook for 30 seconds.
- Add the prepared taro pieces to the pan. Cook for 2-3 minutes, stirring occasionally, until the taro is heated through and the flavors have melded.
Finish and Cure
- Remove from heat and let the mixture cool completely. Stir in the lemon juice and mix thoroughly.
- Transfer the Kachalu Achar to a clean, dry glass jar. Seal tightly.
- Place the jar in direct sunlight for 1-2 days to help the pickle ferment and develop its characteristic flavor. Then store in a cool, dry place at room temperature.
Enjoy!
- Your delicious Kachalu Achar is ready to be enjoyed! Serve as a condiment with rice, roti, or as a side dish.
Recipe Notes
Expert Tips for the Best Kachalu Achar
- For a spicier pickle, add more green chilies and red chili powder.
- Ensure the taro is completely dry before adding it to the spiced oil to prevent the pickle from becoming watery.
- Sterilize your glass jar before storing the achar to prevent spoilage.
- Adjust the amount of salt to your taste preference. Remember, the salt acts as a preservative.
Recipe Video
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Recipe Nutrition
Calories: 185kcalCarbohydrates: 10gProtein: 1gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gSodium: 284mgPotassium: 188mgFiber: 2gSugar: 1gVitamin A: 81IUVitamin C: 8mgCalcium: 17mgIron: 0.5mg
Richa Gupta
Articles: 214
5 Comments
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Just wow
What a flavorful dish! Thanks for sharing.
Looks so delectable! Thanks for posting.
Absolutely fantastic! Thanks for the recipe.
Such a beautiful dish! Can’t wait to try it.