Gajar Aloo Mooli Ka Paani Wala Achar

Gajar ,aloo mooli ka Paani wala achar- Carrot,potato and radish pickled in Fermented mustard water-

I am sure most of us know about kanji which is specially made during winter season when we get purple carrots or fresh red carrots .I always make a big batch of Gajar ki Kanji as soon as fresh purple carrots start coming in the market .The kanji is served as a drink or can be used as a side dish with rice, khichdi or parathas.

Kanji vada is a must have on the festival of Holi ,though it is a specialty from Rajasthan but is now popular in all the Northern states of India .My Mother used to make  Aloo gajar ka rai wala achar and this paani wala aloo ,gajar ,mooli ka achar to serve with stuffed parathas like Aloo methi paratha , Methi thepla , Green Moong Daal Khichdi etc .This paani wala rai ka achar stays good for a week at room temperature and then it is better to keep it refrigerated else it becomes too sour to drink.

I have added potato,carrots and radish but you can substitute radish with turnip ,if you dint like the smell of radish in the pickle.You can also add boiled yam/suran ,sweet potato/shakarkand and kachalu in it.

I have used raw carrots and radish as I like the crispness of the vegetables but you can blanch them before adding in the water if you wish. Usually the pickle gets ready in 3-4 days but the fermentation also depends on the heat in the climate, so it may take 3-6 days to mature.You can keep it in sunlight for few hours daily to speed up the process.

Gajar Aloo mooli ka paani wala achar Carrot,potato and radish pickled in Fermented mustard water

• CoursePickles/Achar
• CuisineUttar Pradesh Cuisine

Prep Time

15minutes

Prep Time 15minutes

Ingredients

• 3liter Water / Paani
• 4tbsp Mustard Seeds / Rai *coarsely ground
• 2tsp Red Chilli powder / Laal mirch powder
• 1tsp Black Salt / Kala Namak
• salt to taste
• 1/4tsp Asafoetida / Hing powder
• 1/2tsp Turmeric Powder / Haldi Powder
• 3 Carrot / Gajar
• 3 Radish/ Mooli
• 4 Potatoes / Alooboiled
• 8 Green chilies/hari mirch
• 150gms Yam/suranboiled

Instructions

1. wash scrape and slice carrots and radish in roundels or batons.
2. Peel and chop boiled potato and yam in medium sized pieces.
3. Wash green chilies and chop in big pieces
4. Take a sterilized big glass or ceramic jar and add water ,mustard seed powder ,salt ,chili powder,asafoetida and turmeric and mix well
5. Now add all the sliced and chopped vegetables into it and mix well.
6. cover the mouth of the jar with a muslin cloth and keep in a warm spot of your kitchen counter or keep for few hours in sun light.
7. After 3 - 4 days the water will become sour and then you can start using the pickle.
8. Keep it refrigerated after a week else it may become too sour to drink.

Recipe Notes

Note-

1. I have used  yellow rai kuria as it gives a nice color to the pickle but if you dint have rai kuria then can use black mustard seeds .
2. you can adjust the quantity and ratio of vegetables as per your choice ,but the water level should be at least 1 inch above the vegetables.
3. Can add raw carrots and radish or can blanch them if you wish .
4. You can also add boiled suran/yam , shakarkand/sweet potato,and kachalu in this pickle.
5. Turnip can be added instead of radish.

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