Sri Lankan Mixed Vegetable Achcharu
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.
Forkin 的原创食谱
- 总用时
- 1小时
- 份量
- 4
- 难度
- 简单
- 每份
- 88 kcal
过敏原信息： 可能含有芥末。如有过敏，请务必查看配料包装。
备料
配料
配料
- 150 ggreen bean, trimmed, cut into 2.5cm pieces, blanched
- 150 gcarrot, peeled, cut into thin strips
- 1 个red onion, thinly sliced
- 2 个green chili, sliced lengthwise
- 3 瓣garlic clove, thinly sliced
- 1 汤匙ginger, grated
- 10 个curry leaf
dressing
- 2 汤匙mustard seed, roasted and ground
- 1 茶匙chili powder
- 0.5 茶匙turmeric powder
- 0.5 杯vinegar, distilled white or coconut
- 1 茶匙sugar
- 0.5 茶匙salt
厨具
Large mixing bowl · Small bowl · Whisk · Chef's knife · Cutting board · Medium pot · Slotted spoon · Ice bath (large bowl with ice and water)
做法
分步操作
- 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.
约 10分钟
烹饪提示： 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.
约 5分钟
烹饪提示： 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.
烹饪提示： 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.
约 3分钟
烹饪提示： 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.
约 2分钟
烹饪提示： 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.
约 30分钟
烹饪提示： 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.
每份
营养
- 热量
- 88.2kcal
- 蛋白质
- 3.1g
- 碳水化合物
- 14.5g
- 脂肪
- 2.1g
- 膳食纤维
- 3.8g
- 糖
- 6.3g
根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。
妥善保存
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.
Store leftover achcharu in an airtight container in the refrigerator.
Achcharu is best served chilled or at room temperature; reheating is not recommended as it will compromise the texture of the vegetables.