Hey Folks,
Vazhapindi Achar is a pickle that I tasted first time in my life during the lockdown period. Many pickles were tried during that time and Pindi Achar hit the spot. I will be sharing the quick recipe for Vazhapindi Achar.
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| Vazhapindi Achar - The Perfect Cook Book |
INGREDIENTS:
- Vazhapindi (Banana Stem) - 2 cups
- Kashmiri Chilli Powder - 1/2 tbsp
- Pickle Powder - 1 tbsp
- Fenugreek Powder - 1/2 tsp
- Turmeric Powder - 1/4 tsp
- Asafoetida Powder - a pinch
- Salt - to taste
- Ginger - 2 tbsp
- Mustard Seeds - 2 tsp
- Vinegar - 2 tbsp
- Water - as required
- Gingelly Oil / Nallenna
PREPARATION:
Clean the vazhapindi and slice it into dice. Soak in water and use your fingers to rotate in between to remove excess fibre.
In a pan add water, salt, turmeric powder, and the vazhapindi / banana stem and cook well.
The moisture should be removed completely and keep it aside.
In a Cheenachatty, add gingelly oil and pop the mustard seeds. Add sliced ginger, kashmiri chilli powder, pickle powder, fenugreek powder, and asafoetida powder. Saute well until the raw smell goes off. Now add the cooked vazhapindi to it and saute well in the masala mixture. Now add an adequate amount of water and 2 tbsp vinegar to it. Cook in simmer until it starts to boil well. Adjust the salt and vinegar according to your preferences.
Let the pickle sit for one day so that the masala gets absorbed into it well. And it is ready to be served.
Have it with rice curd rice or plain rice and share the recipe with your friends.
See you all in my next cooking blog!
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