Sem Ka Achar Recipe – Broad Beans Pickles

    sem achar recipe

    Sem Ka Achar Recipe – Broad Beans Pickles -Surti Papadi Pickle Recipe

    Sem phali or Broad Beans Pickle is a devouring and unique pickle recipe where the sem phali is mixed with desi pickle spices and making this pickle at home is really easy as well. Pickles are not only a good and delicious add on to our meals but also provide some or the other health benefits as well. Mango pickle, lemon pickle, sweet lemon pickle, turmeric pickle, dried mango pickle and so on are some of the pickles we all relish the most. But have you ever tried making pickles with Sem phalli? NO, then this recipe is for you. I am sharing a easy and instant method of making Sem phalli pickle, today.

    Beans and vegetables have a shorter life but they taste scrumptious and have a unique flavor. So, I decided to make Sem pickle for you all. This pickle keeps good for up to a month. I find it a healthier alternative to regular pickles. Try making this yummy Sem pickle at your home today and I am sure everyone will like it for sure. Enjoy!

    Directions

    Getting ready:

    Start with rinsing the sem thoroughly and then dry them through.

    sem pickle

    Now remove the stalk from both ends and cut them in 1 to ¾ inch chunks.

    sem pickleMaking:

    Take 3 to 4 cups of water in any vessel and keep it on flame to simmer.

    sem pickle

    To it add chopped phallis, cover and let it simmer in water for 3 minutes.

    sem pickle

    Strain the water through a colander.

    sem pickle

    Place the phalli chunks on a muslin cloth under sunlight for 2-3 hours or else place them under ceiling fan. Let the chunks dry up completely.

    sem pickle

    When these phallis are dried thoroughly. Transfer them to a mixing bowl then add sem phalli chunks, yellow mustard seeds, fenugreek seeds powder, fennel powder, salt, turmeric powder, red chilly powder, freshly ground peppercorns, asafoetida, mustard oil and vinegar. Mix everything really well.

    sem pickle

    Cover the prepared pickle mix and keep aside for 3 days. Stir the pickle once or twice daily with a clean spoon. Zingy sem pickle is ready.

    Serving:

    Serve this spicy and finger-licking sem pickle with your meals. This pickle goes well with a plain parantha or poori as well. Store the remaining pickle in an airtight container.

    Suggestions

    • Make sure that every utensil used in this recipe is clean and dry thoroughly. No dirt or moisture should enter the pickle.
    • Sterilize the container in which you are storing the pickle. Dry it under the sun or in the oven.
    • Always use clean and dry spoon to have pickle from the jar.
    Sem Ka Achar Recipe - Broad Beans Pickles Sem Ka Achar Recipe - Broad Beans Pickles
    Author: 
    Recipe type: Pickle recipe
    Cuisine: Indian
    Prep time: 
    Cook time: 
    Total time: 
    Serves: 4
     
    Ingredients
    • Sem – ½ kb (500 grams)
    • Yellow mustard – 2 tbsp (coarsely grounded)
    • Fenugreek seeds – 2 tbsp (coarsely grounded)
    • Fennel powder – 2 tbsp (coarsely grounded)
    • Salt – 3 tsp or as per taste
    • Turmeric powder – 1 tsp
    • Red chilly powder – 1.5 tsp
    • Black pepper – ½ tsp (freshly grounded)
    • Asafoetida – 2 pinch
    • Mustard oil – ½ cup
    • Vinegar – 3 tbsp
    Instructions
    1. Start with rinsing the sem thoroughly and then dry them through.
    2. Now remove the stalk from both ends and cut them in 1 to ¾ inch chunks.
    3. Take 3 to 4 cups of water in any vessel and keep it on flame to simmer.
    4. To it add chopped phallis, cover and let it simmer in water for 3 minutes.
    5. Strain the water through a colander.
    6. Place the phalli chunks on a muslin cloth under sunlight for 2-3 hours or else place them under ceiling fan. Let the chunks dry up completely.
    7. When these phallis are dried thoroughly. Transfer them to a mixing bowl then add sem phalli chunks, yellow mustard seeds, fenugreek seeds powder, fennel powder, salt, turmeric powder, red chilly powder, freshly ground peppercorns, asafoetida, mustard oil and vinegar. Mix everything really well.
    8. Cover the prepared pickle mix and keep aside for 3 days. Stir the pickle once or twice daily with a clean spoon. Zingy sem pickle is ready.
    9. Serve this spicy and finger-licking sem pickle with your meals. This pickle goes well with a plain parantha or poori as well. Store the remaining pickle in an airtight container.

     

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