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Kasrod (Fiddlehead Fern) Pickle
Richa Gupta
Kasrod pickle is very famous Jammu delicacy which is usually made in dogri homes. It can be eaten with chapatti or paratha or bread.
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Prep Time
10
minutes
mins
Cook Time
10
minutes
mins
Total Time
20
minutes
mins
Served As
Dinner
,
Lunch
Recipe Cuisine Type
Indian
Servings
8
Calories
35
kcal
Ingredients
1x
2x
3x
250
gm
Kasrod
2
tablespoon
Mustard oil
1.5
teaspoon
Salt
½
teaspoon
Red Chilli powder
1.5
teaspoon
Mustard seeds powder
Turmeric Powder
As per taste
Instructions
Pre preparation of Kasrod
Shave off the skin of the kasrod with light hands.
Cut into small pcs and then
blanch
then in boiling water with little turmeric powder. Once blanched wash the pcs atleast 3-4 times to remove the dirt.
Then spread the kasrod pcs to dry off. Once dried, add all the spices and mustard oil.
Mix well and transfer the pickle in glass jar. Keep it in sunlight till the mustard seeds powder gets fermented.
Once the required sourness is achieved, serve with chapatti or bread.
Video
Nutrition
Calories:
35
kcal
Fat:
4
g
Saturated Fat:
1
g
Polyunsaturated Fat:
1
g
Monounsaturated Fat:
2
g
Sodium:
436
mg
Potassium:
1
mg
Calcium:
1
mg
Iron:
1
mg
Keyword
pickle
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