Side DishSnack

Sri Lankan Mixed Vegetable Achcharu

Name: Sri Lankan Mixed Vegetable Achcharu
Prep time: 25 min
Cook time: 5 min
Total time: 1 h
Yield: 4 portioner
Cuisine: sri_lankan
Ingredients: 150 g green bean trimmed, cut into 2.5cm pieces, blanched; 150 g carrot peeled, cut into thin strips; 1 stk. red onion thinly sliced; 2 stk. green chili sliced lengthwise; 3 fed garlic clove thinly sliced; 1 spsk. ginger grated; 2 spsk. mustard seed roasted and ground; 1 tsk. chili powder; 0,5 tsk. turmeric powder; 0,5 kop vinegar distilled white or coconut; 1 tsk. sugar; 0,5 tsk. salt; 10 stk. curry leaf

This vibrant Sri Lankan Mixed Vegetable Achcharu is a tangy, spicy, and crunchy pickled salad, bursting with the bold flavors of mustard, vinegar, and aromatic spices. It's a refreshing side dish that beautifully balances heat and acidity, perfect for cutting through rich curries or adding a zesty kick to any meal.

En original opskrift af Forkin

Tid i alt: 1 t.
Portioner: 4
Sværhedsgrad: Nem
Pr. portion: 88 kcal

VeganskVegetariskGlutenfri

Allergenoplysninger: kan indeholde sennep. Kontrollér altid ingrediensernes emballage, hvis du har allergi.

Klargøring

Ingredienser

150 ggreen bean, trimmed, cut into 2.5cm pieces, blanched
150 gcarrot, peeled, cut into thin strips
1 stk.red onion, thinly sliced
2 stk.green chili, sliced lengthwise
3 fedgarlic clove, thinly sliced
1 spsk.ginger, grated
10 stk.curry leaf

dressing

2 spsk.mustard seed, roasted and ground
1 tsk.chili powder
0,5 tsk.turmeric powder
0,5 kopvinegar, distilled white or coconut
1 tsk.sugar
0,5 tsk.salt

Udstyr

Large mixing bowl · Small bowl · Whisk · Chef's knife · Cutting board · Medium pot · Slotted spoon · Ice bath (large bowl with ice and water)

Fremgangsmåde

Trin for trin

1
Prepare the vegetables: Trim the green beans and cut them into 1-inch pieces. Peel and julienne the carrots into thin strips. Thinly slice the red onion, green chilies, and garlic cloves. Grate the fresh ginger.
Ca. 10 min.
Kokkens note: For uniform cooking and presentation, ensure all vegetables are cut to a similar size and thickness.
2
Blanch the green beans: Bring a medium pot of salted water to a rolling boil. Add the cut green beans and blanch for 2-3 minutes, until they are tender-crisp and bright green.
Ca. 5 min.
Kokkens note: Blanching helps retain the vibrant color and slight crunch of the green beans while making them more palatable.
3
Shock the green beans: Immediately transfer the blanched green beans to an ice bath using a slotted spoon to stop the cooking process. Drain thoroughly and set aside.
Kokkens note: This step is crucial for preserving the beans' crisp texture and bright color.
4
Combine the vegetables: In a large mixing bowl, combine the blanched green beans, julienned carrots, sliced red onion, sliced green chilies, sliced garlic, and grated ginger.
5
Prepare the dressing: In a separate small bowl, whisk together the ground mustard seeds, chili powder, turmeric powder, vinegar, sugar, and salt until the sugar and salt are fully dissolved.
Ca. 3 min.
Kokkens note: For the most pungent and authentic flavor, use freshly roasted and ground mustard seeds. You can lightly toast them in a dry pan before grinding.
6
Dress the vegetables: Pour the prepared dressing over the vegetables in the large mixing bowl. Add the fresh curry leaves.
7
Mix thoroughly: Using clean hands or a large spoon, mix all the ingredients thoroughly, ensuring every piece of vegetable is evenly coated with the vibrant dressing.
Ca. 2 min.
Kokkens note: Wearing food-safe gloves can prevent your hands from staining, especially when working with turmeric and chili.
8
Marinate the achcharu: Cover the bowl tightly and refrigerate for at least 30 minutes to allow the flavors to meld and deepen.
Ca. 30 min.
Kokkens note: For an even richer and more complex flavor profile, let the achcharu marinate for several hours or even overnight.
9
Serve: Stir the achcharu well before serving as a tangy and refreshing side dish.

Pr. portion

Næringsindhold

72%Score

Kalorier: 88,2kcal
Protein: 3,1g
Kulhydrat: 14,5g
Fedt: 2,1g
Kostfibre: 3,8g
Sukker: 6,3g

Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.

Bevar den gode smag

Kokkens note:

This achcharu is incredibly versatile. Serve it alongside traditional Sri Lankan curries like dhal or chicken curry, or as a vibrant accompaniment to grilled fish or roasted meats. For a slightly different flavor profile, you can add a pinch of fenugreek seeds to the dressing. While delicious immediately, the flavors truly deepen and meld after a few hours or overnight in the refrigerator.

Opbevaring

Store leftover achcharu in an airtight container in the refrigerator.

Genopvarmning

Achcharu is best served chilled or at room temperature; reheating is not recommended as it will compromise the texture of the vegetables.