Food Adventures
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Methi ko Achaar

My mum is currently over in Australia living with us for a few months. And while she is having a ball taking care of her first granddaughter, I am trying to take advantage of her presence in my kitchen and take note of any of her Nepalese/Newari cooking. This particular pickle doesnt just burst with flavours, it literally explodes! And a big hit on the table. As with most of the Nepalese recipes on this site, I warn you, its not for the faint hearted as this one is spicy!  (My Nepalese brothers and sisters craving for more spice, you are welcome 😀 )

Here we go:

Roast & grind the seeds:

1 tablespoon fenugreek seeds
1/2 teaspoon thyme seeds
1/2 teaspoon sesame seeds
Roast them all and grind them in a pestle

Methi ko achaar

Heat 1 tablespoon oil in frying pan. To that, add in 3 cloves of garlic and about a 1cm of garlic sliced, 3 dried chillies broken into small pieces, a pinch of turmeric. Remove from heat, once the garlic is slightly charred. (Keep your exhaust running! The room could get smokey). Once done, pour the oil mixture into a jar. Add in 1/2 of a medium size lemon. Add 1 teaspoon of salt. Add 1/4 cup water to make a paste. Add in more water and salt as required.

Mix the roasted ingredients into the oil mixture. Wait for couple of hours before serving.

DSC_0165

Perfect accompaniment to a nepalese ‘daal bhaat’ meal. So yumm, it will take you to spice heaven and back!

The amount that this recipe makes may not sound much but believe me, all you need is about 1/2 to 1 teaspoon with every meal and the pickle keeps for days. Win, Win! AND its so easy to prepare. Win, Win, Win!

The Daily Post : Focus

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