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Tuesday, 5 May 2015

Aloo Ko Achar / Spicy Potato Salad- Nepalese Cuisine

Aloo ko Achar / Spicy Potato Salad - Nepalese cuisine

A week after the devastating Earthquake , along with prayers and thoughts for the ones going through trying times, would like to share a dish from Nepalese cuisine as a small tribute .

Nepalese cuisine is simple , subtle and satisfying . It is not only rich in taste but also reflects wide variety of culture and tradition. Pickle is an integral part of Nepali cuisine with lots of variation consisting of different flavors, textures and ingredients. Allo ko Achar or Spicy Potato Salad is a popular Nepali side dish and serves as an appetizer. It has a nutty flavor due to addition of roasted Sesame seed powder  and is tangy as it is marinated in lemon juice.

  • Chopped Boiled Potatoes  - 2 cup
  • Chopped Onion- 1/2 cup
  • Thinly chopped Cucumber- 1/2 cup
  • Thinly chopped Carrot -1/2 cup
  • Slit Green chilies - 3-4
  • Sesame seeds- 3 tsp (toasted and finely grounded)
  • Timur (Sichuan Pepper) - 1/2 tsp
  • Red Chili powder - 1 tsp
  • Turmeric powder-1/2 tsp
  • Garam Masala powder - 1/2 tsp
  • Cooking oil - 3 tsp
  • Mixed spices for seasoning- 1 tsp ( Mustard seeds, fenu greek seeds, Cumin seeds)
  • Salt to taste
  • Lemon juice 3-4 tsp
  • Finely chopped Coriander for garnishing. 

  1. Add all the above ingredients except mixed spices and oil , in a big bowl and mix well.
    2.  In a pan heat 3 tsp oil over high flame and add the spices , once the spices are golden brown, put off the flame and pour it over the ingredients in the bowl . 

    3.   Mix properly and adjust the salt and lemon juice , if needed. Garnish with fresh finely chopped Coriander  Serve. 

  • You may add any salad of your choice in this pickle. 
  • Adjust the spice level as per taste.
  • Generally made fresh , though may last for 1 -2 days on refrigeration.
  • Timur (Sichuan pepper ) is a spice used in many of the Nepalese dishes. I did not get it here, so not used in this dish. 

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