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Ingredients
250g Kachchi (Raw) Haldi
20g Rai (Mustard Seeds)
10g Methi Dana (Fenugreek Seeds)
20g Saunf (Fennel Seeds),
20g Red Chilli Powder,
1 tsp hing Powder,
3 lemons
2 tbsp Oil
salt to taste (around 30g)
Method
1. Wash the haldi roots and keep it for drying
2. Peel off the skin from haldi and cut it into small julienne strips.
3. Now in a pan dry roast the mustard seeds, fennel seeds and Fenugreek Seeds for 2-3 min
4. After raosting, coarsely grind the mixture.
5. Now in a bowl mix the haldi strips with this mixture. Add salt as per your taste. Preferably around 30 g.
6. In another pan take some oil and make a tadka using Rai and Hing powder.
7. Add the takda to the bowl and mix well
8. Now add the lemon juice to the mixture.
9. Keep this mix in a container for 2-3 days. After 2-3 days your Haldi ka Achar is ready to eat.
**This recipe is also selected to be featured in the Tarla Dalal website : http://www.tarladalal.com/Kachchi-Haldi-ka-Aachar-38246r
