KADAM KA ACHAAR one of the favorite tasty pickle from the state of Jammu and Kashmir.
- 1 kg Kadam / Ganth Gobhi (kholrabi).
- salt to taste.
- 1/4 tsp methi seeds DRY ROASTED
- 1 tsp rai powder
- 1 tsp ajwain (carom seeds).
- 1 cup mustard oil.
- 1/4 tsp hing (asafoetida).
- 2 tsp Kutti laal mirch powder (red chilly powder).
- 1 tsp haldi
- 1 glass jar of 1.5 kg capacity.
1.Peel and cut the bulbs of kholrabies/ Kadam into pieces of your choice, clean the leaves and cut the clean leaves into halves.
2.Wash the vegetable properly and drain off the water.
3.Dry the vegetable on a cloth /Plastic sheet in the sun for one day.
4.After one day rub the leaves in between your palms and spread on the cloth in the room for another two days till it dries properly.
5.Make a paste of above mentioned ingredients in oil
6.Mix the vegetable in the paste in such a way so the it is covered properly with the spices.
7.Put it in the jar and cover the mouth of jar with cotton cloth.
8.Close the jar tightly with the lid.
9.Put it in the sun for seven days
10.Pickle is ready to USE.
Source/Adopted from: Monica Gupta