Hyderabadi Tarkari ka Achar/Vegetable Pickle with Raw Tamarind

Name: Hyderabadi Tarkari ka Achar/Vegetable Pickle with Raw Tamarind
Total time: 1800 s
Yield: 50 servings
Cuisine: Indian
Ingredients: 1 cup thinly cut long strips Carrot; 1 cup thinly cut strips French Beans; 1 cup thinly cut strips Cluster Beans; 1 cup cut pieces Flat Beans; 1 cup Green Peas; 1 cup thinly cut strips Ivy Gourd; 1 cup thinly length wise cut Potatoes; 1 cup thinly cut strips White Radish; 1 cup thinly cut strips Turnip; 1 cup length wise cut Brinjals; 2 tbsp Coriander seeds; 1 tbsp Cumin seeds; 1 tbsp Black Mustard seeds; 1 tsp Fenugreek seeds; 1/2 tsp Black seeds or Kalonji; 500 ml Oil; 2 tbsp Salt or to taste; 200 gm chopped Fresh Tamarind; 2 tbsp Sesame seeds; 120 gm Green Chillies; 15-20 whole cloves Garlic; 6-7 tbsp Oil; 1 tsp Cumin seeds; 1 tsp Black Mustard seeds; 6-7 dry Red Chillies; 8-10 whole cloves Garlic

ZMA @zesty5

#cookpadindia
#newrecipe
#Hyderabadi
A mouthwatering and a perfect Winter special Pickle from my City Hyderabad Deccan. It's known as Tarkari ka Achar. The best ever easiest Pickle with an array of colourful Vegetables. This one is especially done with Fresh Tamarind called as Kachchi Imli. This has to be experienced to actually know about it's taste, texture and flavour.

You will just fall in love with this amazing Vegetable Pickle or Tarkari ka Achar. Nothing much complicated at all. Simple and easy steps that can be followed even by a novice. The choice of Vegetables can be one's own and you can include or exclude any of it accordingly.
It tastes absolutely delicious with some freshly made steaming hot plate of simple boiled Rice and Ghee alongside on any day. It's a great option at mealtimes and can be enjoyed or relished on a daily basis. It's that yummy. Oil can be adjusted as well. Pickles usually require a good amount of it. Lemon juice also can be added if desired. Let's get down to the actual preparations.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

25-30 minutes

50 servings

1 cupthinly cut long strips Carrot
1 cupthinly cut strips French Beans
1 cupthinly cut strips Cluster Beans
1 cupcut pieces Flat Beans
1 cupGreen Peas
1 cupthinly cut strips Ivy Gourd
1 cupthinly length wise cut Potatoes
1 cupthinly cut strips White Radish
1 cupthinly cut strips Turnip
1 cuplength wise cut Brinjals
FOR THE PICKLE MASALA -
2 tbspCoriander seeds
1 tbspCumin seeds
1 tbspBlack Mustard seeds
1 tspFenugreek seeds
1/2 tspBlack seeds or Kalonji
500 mlOil
2 tbspSalt or to taste
FOR THE FRESH TAMARIND OR KACHCHI IMLI PASTE -
200 gmchopped Fresh Tamarind
2 tbspSesame seeds
120 gmGreen Chillies
15-20whole cloves Garlic
FOR THE FINAL TEMPERING -
6-7 tbspOil
1 tspCumin seeds
1 tspBlack Mustard seeds
6-7dry Red Chillies
8-10whole cloves Garlic

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Steps

25-30 minutes

1

Wash and pat dry all the vegetables. Cut, chop and slice them as required. Heat oil in a kadai. Fry all the vegetables few at a time and set aside until use.
2

Meanwhile make a paste of fresh tamarind as directed under it's heading. Set it aside.
3

Also dry roast all the pickle spices or the achari masala spices on a low heat taking care not to burn them. Grind them to a powder and set it aside as well.
4

In the same kadai in which all the vegetables were fried, add all of them to it. Also add in the fresh tamarind paste and the achari or pickle masala to it as well. Mix with light hands. Cook on a low heat until the tamarind gets done for about 5-6 minutes.
5

Now comes the final part of the pickle which is the tempering. Prepare the tempering with all the ingredients as mentioned. Pour it immediately on the vegetable mix when it's still hot and sizzling. That's it. Take it off the heat. Give it a final mix.
6

Mouthwatering homemade and fresh pickle is absolutely ready. Fill it up in clean and sterilised bottles after it comes down to the room temperature. Keep refrigerated and use for 2-3 months or even more.
7

Serve it alongside steaming hot plate of simple boiled Rice and Ghee. Enjoy!

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ZMA @zesty5

on February 13, 2024 23:17

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.