Hello everybody, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, yam pickle. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Yam Pickle is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Yam Pickle is something which I’ve loved my entire life. They are fine and they look fantastic.
Peel jimmikand and chop into ½ - ½ inch chunks. Wash thoroughly and place them in pressure cooker. Turn off the flame and take out jimmikand from pressure cooker.
To get started with this particular recipe, we have to first prepare a few components. You can have yam pickle using 11 ingredients and 6 steps. Here is how you can achieve that.
The ingredients needed to make Yam Pickle:
- Get 500 grams Yam
- Get 1.5 tsp Salt
- Prepare 2 tbsp Fenugreek powder
- Take 2 tbsp Yellow mustard seeds (coarsely ground)
- Take 2-3 pinches Asafoetida
- Make ready 1 tsp Turmeric powder
- Get 1/2 tsp Carom seeds
- Take 1 tsp Red chilli powder
- Take 3 tbsp Vinegar
- Take 1/4 cup Mustard oil
- Make ready 1/2 tsp Black pepper (freshly ground)
Relish the exquisite and unique taste of yam enriched with the finest traditional Indian spices. This spicy mixture is sure to turn up the heat and get you drooling for more. It is an authentic recipe from the foothills of Himalayas - very popular with the local pahadis. Jimikand Achar Recipe - Yam Pickle Recipes Yam pickle is the crunchy and delicious pickle which will make your meal more delightful.
Steps to make Yam Pickle:
- Grease the hands with some oil and peel the yam with a knife then chop it into ½ to 1 inch thick long pieces. Wash the yam chunks with water and put them in a pressure cooker.
- Pour a cup of water into the cooker, put the lid on and cook the yam until a whistle is released. After that, reduce the flame to low and cook it for 2 to 3 minutes more. Later, turn off the flame and let the pressure settle on it's own
- When pressure has escaped completely, take off the lid and transfer the yam on a sieve placed over a bowl so that the water gets drained out. Spread the yam by separating the chunks on clean muslin cloth, keep it under direct sunlight or under fan for 2 hours so that they dries out completely.
- Now heat a pan,add mustard oil.Heat the oil to remove it’s raw smell.Allow to get cold.
- After two hours, yam chunks have dried out completely. Transfer them in a big bowl and add salt, fenugreek powder, yellow mustard powder, asafoetida, turmeric powder, carom seeds, red chilli powder, vinegar, crushed black pepper and mustard oil into the yam. Mix all the ingredients really well until the yam chunks gets nicely coated with the masala. Yam pickle is now ready.
- Serve this yummy and tangy,and lip-smacking yam pickle as a side assortment with any meal. Store the pickle in airtight glass container and relish eating for a month. Keep the pickle inside the refrigerator and enjoy it for up to 3-4 months.
Yam is one of those vegetable that everyone pinch their nose at. But its spicy pickle will make them go wow for sure! Simillarly cut ginger and green chillies into rough medium size pieces. Allow yam, ginger and chillies to […] Yam/ Sooran/Elephant Foot as it is called in India is used to make a variety of dishes. Posting a pickle of the same today.
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