Vazhaipindi achar

#myrecipe

By Radha Nelanti

Jan, 28th

580

Servings

4 persons

Cook Time

20 minutes

Ingredients

9 - 11

Ingredients

Banana stem
Oil
Mustard
Ginger garlic
Curry leaves
Turmeric powder
Red chilli powder
Fenugreek
Hing
Salt
Vinegar

Instructions

Clean the banana stem and cut it into small pieces. Grind cloves of garlic and 1 piece of ginger to a fine paste. Set aside. Chop the remaining garlic and ginger. Set this aside. Heat oil in a pan. Splutter mustard seeds. Add chopped garlic and ginger. When it turns color, add banana stem pieces and ground ginger garlic paste. Stir well. Allow water to dry out. When the water is almost dried out, add chili powder, turmeric powder, fenugreek powder, asafoetida powder, curry leaves, and salt. Stir well. Lower the flame, close the pan with a lid, and cook for 2 minutes. After 2 minutes, open the lid and switch off the stove. Leave this to cool down. When it is slightly warm, but not cold, add vinegar and mix. This pickle can be served instantly.

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