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 porsjoner
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 fedd garlic clove thinly sliced; 1 ss ginger grated; 2 ss mustard seed roasted and ground; 1 ts chili powder; 0,5 ts turmeric powder; 0,5 kopp vinegar distilled white or coconut; 1 ts sugar; 0,5 ts 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 oppskrift av Forkin

Total tid: 1 t
Porsjoner: 4
Vanskelighetsgrad: Enkel
Per porsjon: 88 kcal

VeganskVegetariskGlutenfri

Allergeninformasjon: kan inneholde sennep. Kontroller alltid ingredienspakningen hvis du har en allergi.

Forberedelser

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 feddgarlic clove, thinly sliced
1 ssginger, grated
10 stk.curry leaf

dressing

2 ssmustard seed, roasted and ground
1 tschili powder
0,5 tsturmeric powder
0,5 koppvinegar, distilled white or coconut
1 tssugar
0,5 tssalt

Utstyr

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

Fremgangsmåte

Trinn for trinn

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.
Omtrent 10 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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 tips: 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.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 30 min
Kokkens tips: 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.

Per porsjon

Næringsinnhold

72%Poengsum

Kalorier: 88,2kcal
Protein: 3,1g
Karbohydrater: 14,5g
Fett: 2,1g
Fiber: 3,8g
Sukker: 6,3g

Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.

Hold den god

Kokkens tips:

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.

Oppbevaring

Store leftover achcharu in an airtight container in the refrigerator.

Oppvarming

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