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If pickle is served with meals then it increases your hunger.
It also helps in enhancing the food that we eat.
Eating different types of pickles then the food tastes great.
Today we will prepare Lasore ka Achar.
This pickle is largely made in U.P and Rajasthan.
Ingredients required:
Lasore/Boonda (bird lime), it is used to make pickle mainly in U.P and Rajasthan.
Turmeric powder - 1 tsp
Salt - 1 1/2 tsp
Red chilly powder - 1/4 tsp
Black/yellow mustard powder - 2 tsp
Mustard oil - 2 tbsp
Heeng (asafoetida) - 1 pinch
Firstly we will boil the Lasore before preparing the pickle.
Take water in a utensil (enough to submerge all of the Lasore).
Turn on the gas and let the water boil.
Water is boiling so put the Lasore in boiling water.
Cover the utensil and allow the Lasore to cook for 3-4 minutes then turn off the gas.
After the estimated time, turn off the gas.
Do not boil Lasore to the extent that they break open, only its color needs to change.
The Lasore are boiled, cover them and turn off the gas.
Leave the Lasore covered in this manner for 10 minutes so that they become softer.
Check to see if they have turned soft.
Lasore seem to have become slightly soft, which is what we need.
Take Lasore out of the water.
We need to keep in mind that Lasore should not tear.
Now we will make pickle out of these boiled Lasore. Fill them in a container.
Initially, we need to make Lasore ki Kanji/Lasore with water to prepare pickle with whole Lasore.
When the Lasore start to release a sticky substance only then we will add oil and spices.
Right now we will prepare Lasore ki Kanji.
Now that Lasore are filled in the container, let us add the spices.
Add salt, turmeric powder, red chilly powder, heeng, mustard seeds and oil.
Mix all of the ingredients gently because all the spices will get mixed once we add water.
Add 1 liter water.
We can also add 2 liters, but then we have to increase the amount of spices too.
boil water and cool it before adding it to Lasore.
Stir the ingredients.
Close the container and keep aside. After 4 days the Kanji will become very sour and tasty.
We can also drink this Kanji.
Lasore become very delicious after 8-10 days and the sticky substance released also disappears.
Then Lasore along with Kanji can be had.
Lasore ka Achar can be had with Kanji.
Later when Kanji is over and we want to preserve Lasore ka Achar for a long time then.
Take out the Lasore; keep them in oil and spices.
This will elongate their shelf life for a year.
Here we have prepared Lasore Kanji.
In the next step, when it is prepared then we will make Lasore with oil and spices.
Keep this Lasore Kanji aside.
After 10 days when Lasore become tasty then we will turn it into a pickle that can be kept for a long time.
The lasode have been in the water for 10 days, they have become sour and yellowish in color.
We can prepare the pickle now.
We can’t keep the lasode in the water for too long otherwise they will go bad.
The kaanji from the water should also be finished in 12-15 days.
But the lasode pickle can be used for the entire year because they will be dipped well in oil and spices.
So let’s take the lasode out of the kanji.
Make sure you take out only the lasodas and bring no water content from the kanji.
The lasoda’s are out, and the kanji is ready for serving too.
Here are the ingredients needed to make lasoda pickle.
1 raw mango
1 tsp red chilli powder
1 tsp turmeric powder
3 tbsp coarsely ground yellow mustard.
2 tbsp coarsely ground fenugreek seeds.
Less than 1/4 tsp heeng (asafetida) powder
2 tsp salt
1/2 cup mustard oil
First peel the mango and grate it.
Till then we can also heat the oil in a pan till it starts emitting smoke.
The grated mango is ready, and the oil is also heated.
Shut down the gas stove and let the oil cool a bit.
The oil is cooler now.
Add the mango pulp because we will need to cook the mango a bit.
Now add methi seeds, heeng, turmeric powder, red chilli,
mustard seeds powder and salt, and mix it well.
Add the lasoda to the masala now and mix till the spices cover all the lasodas well.
The mango that we grated by hand can also be ground using a mixer.
All the spices are now mixed well with the lasodas.
Let’s take them out in a bowl.
The whole lasoda pickle is now ready.
This pickle can be eaten instantly, but it will taste awesome after 3-4
days when the entire flavor from the spices makes its way into the lasodas.
Till then make sure to stir the lasodas daily using a spoon.
Do take precautions whil emaking this pickle.
Make sure the vessel you use to make the pickle is dry and clean.
It should not have nay moisture.
Keep the pickle in an air-tight container.
Clean the container with boiling hot water before you put the pickle in it.
Always take out the pickle with a dry and clean spoon.
This pickle can be kept for only a month in this manner.
If you want to keep it longem heat mustard oil fill it gives smoke properly and then cool it.
Do make lasode ka whole achar and share your experiences with us.
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