Name: Rajasthani Ker Ka Achaar recipe by Vandana Jangid at BetterButter
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 10
Ingredients: 2 Cup - Ker; 3/4 Cup - Mustard oil; 2 tbsp - Mustard seeds; 1 tbsp - Fenugreek seeds; 2 tsp - Chilli powder; 1 tbsp - Crushed fennel seeds; 1/2 tsp - Turmeric powder; 2 tsp - Salt

ABOUT Rajasthani Ker Ka Achaar RECIPE

Ker ka achaar is very delicious and tangy goes perfect with parantha, puri. Ker is specially found in Rajasthan and available in summer season.

Ingredients Serving: 10

2 Cup - Ker
3/4 Cup - Mustard oil
2 tbsp - Mustard seeds
1 tbsp - Fenugreek seeds
2 tsp - Chilli powder
1 tbsp - Crushed fennel seeds
1/2 tsp - Turmeric powder
2 tsp - Salt

Instructions

Wash ker and boil in water till it becomes slightly soft. Drain out the water and placr ker in a plate under a fan to dry it completely.
Meanwhile, heat mustard oil in a pan on low flame. Once it smokes allow it to cool completely on the counter.
Crush ker in a mortar. In a bowl combine all the mentioned spices with crushed ker and add mustard oil.
Ker pickle is now ready. Transfer it into a sterilized jar and store in a cool dry place.

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