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Biryani achar.

Malabar style beetroot and dates pickle served with biryani.
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Prep Time 10 minutes
Cook Time 10 minutes
Course Pickles
Cuisine Fusion, gluten free, Indian, Kerala, Malabar, One pot, South indian

Equipment

  • frying pan

Ingredients
  

  • 1 cup beetroot julliene
  • 1 inch fresh ginger root julliene
  • 5-6 cloves garlic sliced
  • 4-6 dates pitted
  • 1 teaspoon cooking oil
  • 5-10 curry leaves I have used 1/2 tsp dried powder
  • 1/2 teaspoon mustard seeds
  • Rock salt
  • 1 teaspoon red chili powder
  • 2-3 tablespoon vinegar

Instructions
 

Prep the ingredients

  • Julliene the beetroots, ginger, garlic and set it aside.
  • Pit the dates and slice them.
  • Brush the frying pan with oil, Srt on medium heat and add the mustard seeds.
  • As they splutter add the ginger, garlic, curry leaves and saute well.
    beetroot pickle making
  • After a couple of minutes add the beetroot.
    beet root pickle
  • Just as the beets start to sweat remove from heat.
  • Add the dates, rock salt, redchilli powder and mix well
    making biryani achar
  • Add the vinegar and mix well.
  • Spoon the mix into a clean dry glass bottle.
    beetroot achar
  • Let the mix cool well and then cover and set aside for a day.
  • The pickle will be ready the next day for use.
    biryani achar , pickled beetroot and dates .
Keyword Indian vegetarian dinner
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