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Today we are going to make the pickle of Kundroo.
The dish of kundroo is also very tasty,
but it's pickle is much more delicious.
So come, let's prepare the pickle of kundroo.
Kundroo - 200 grams
Salt (Namak) - 1 tsp
First cut the kundroo and put salt on it.
Then put it in the sunlight for 3-4 hours.
When the juice will come out from it then we will make it's pickle.
So let's cut the kundroo.
Cut and remove the stems from the kundroo.
Cut the kundroo lengthwise into 4 parts this way.
Some kundroos are red from inside while others are green.
But you don't have to worry as both are good.
So cut all the kundroos similarly.
Our kundroos are now cut.
Now add salt to it and put them in a bowl.
Wash and dry the kundroos beforehand.
Now add salt to the kundroos and mix thoroughly.
Do not mix too much, the salt
will get absorbed on it's own.
We have mixed the salt.
Now cover the bowl and keep it in sunlight for 3-4 hours.
We will make the pickle when the juice comes out from it.
We had kept the kundroo out in sunlight so the
juice has come out, now we will make the pickle.
Filter the juice from the kundroo.
Vinegar (Sirca) - 2 tbsp
Mustard oil (Sarson) - 1/4 cup
Salt (Namak) - 1.25 tsp or more than 1 tsp
Asafetida (Hing) - 2 or 3 pinch
Red chilli powder (Lal mirch powder) - 1 tsp
Turmeric powder (Haldi powder) - 1/2 tsp
Mustard seeds (Yellow sarson) - 2 tsp
Fennel seeds (Saunf) - 2 tsp
Fenugreek seeds (Methi) - 2 tsp
To make the pickle, first we'll separate the
juice that has come out from the kundroo.
Filter the juice using a filtrate this way.
We have kept the kundroo in sunlight, if this option is not available
then add salt to it and keep the kundroo inside for onvernight
Then we will prepare the pickle.
To make the pickle, first we'll have to grind the masala.
Before grinding these, we'll roast them a little.
Add fenugreek seeds, fennel seeds and mustard seeds to the pan.
Roast them a little for about 1 or 2 minutes so
that there is no humidity is found in these.
Roast it on low flame.
Make sure that there is no change in
colour, only remove the humidity.
Our masala is now roasted.
Turn off the flame.
Take out the masala in another bowl
so that they cool down quickly.
Once the masala get's cool, we will grind them.
The masala is now grounded.
Now we will prepare the pickle.
Heat a pan.
Add oil to it.
Heat the oil till smoke is seen to be coming from it.
Heating mustard oil too much will
remove all the bitter taste from it.
We can see smoke coming from the oil.
Turn off the flame.
Now add the kundroo that we had separated
from the juice in this hot oil.
Now add the grounded masala, asafetida, red
chilli powder, turmeric powder and salt to it.
Mix everything well.
The masala is coated properly on top of the kundru.
Now put the pan down from the flame. Vinegar will be added to the pickle right in the end.
Now mix everything thoroughly.
Our kundroo pickle is now ready.
Take out the pickle in a plate.
The pickle of kundroo is now ready.
Delicious pickle is prepared.
You can eat the pickle direct after making.
But you will get the actual taste of the pickle after 2 days
when all the masala gets absorbed inside the kundroo pieces.
Store the pickle of kundroo in a glass or
plastic jar and enjoy eating it for 2 days.
Make sure to keep moving the pickle
up and down in the jar using a spoon.
Store the pickle of kundroo in a glass or
plastic jar and enjoy eating it for 2 days
Make sure to keep moving the pickle
up and down in the jar using a spoon.
It is very important to keep mixing the masala
otherwise it will remain at the bottom of the jar.
Wash the container where you will store the pickle well with boiled water and keep it in sunlight so that it gets dried completely.
No humidity should remain inside the container.
Whenever you wish to eat it, take out the
pickle using a clean and dry spoon.
No humidity or dirt should go inside the
pickle, otherwise the pickle will spoil soon.
Kundroo pickle when stored in the
refrigerator can be eaten for 10-12 days.
Enjoy eating kundroo pickle for a week when kept outside.
Make kundroo pickle, eat it and share your experiences with us.
We will meet soon with a new recipe at Nishamadhulika.com
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