Easiest Way to Make Appetizing Yam Pickle

Ivan Ortega
Recipe
Share on Tumblr
Share on Pinterest
Share on WhatsApp
Easiest Way to Make Appetizing Yam Pickle
Page content

Easiest Way to Make Appetizing Yam Pickle Delicious, fresh and tasty.

Yam Pickle. हिन्दी में पढिये : Yam Pickle - Yam Pickle Recipes. Peel jimmikand and chop into ½ - ½ inch chunks. Peel, wash and wipe yam with a dry, clean cloth.

Most of the people deserving spicy Yam Pickle to avail the taste from AthithiGruha.

Suran (elephant yam) pickle — sindhu.

Suran goes by a variety of names in India.

You can have Yam Pickle using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Yam Pickle

  1. Prepare 500 grams of Yam.

  2. Prepare 1.5 tsp of Salt.

  3. Prepare 2 tbsp of Fenugreek powder.

  4. It’s 2 tbsp of Yellow mustard seeds (coarsely ground).

  5. You need 2-3 pinches of Asafoetida.

  6. Prepare 1 tsp of Turmeric powder.

  7. You need 1/2 tsp of Carom seeds.

  8. You need 1 tsp of Red chilli powder.

  9. It’s 3 tbsp of Vinegar.

  10. You need 1/4 cup of Mustard oil.

  11. You need 1/2 tsp of Black pepper (freshly ground).

It is Suran in Maharashtra, Jimikand in UP, Chena in Kerala and Ool (like "sole") in Bihar.

NET library for Python's pickle serialization protocol.

Pickle is written by Irmen de Jong (irmen@razorvine.net).

This is a feature complete pickle protocol implementation.

Yam Pickle instructions

  1. 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..

  2. 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 its own.

  3. 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..

  4. Now heat a pan,add mustard oil.Heat the oil to remove it’s raw smell.Allow to get cold..

  5. 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..

  6. 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..

Japanese pickles—known collectively as tsukemono—can easily go unnoticed as part of a washoku (traditional Japanese) meal.

Yet they've rightfully earned their place as a cornerstone food because.

Korean pickles - called jangajji (장아찌) - are usually brined quickly in soy sauce and make a perfect side dish with rice.

The keep for a long time and their character changes as.

How to Make Yam Ricotta Dumplings. by Outerlands SF.