Sem Ka Achar Recipe – Broad Beans Pickles -Surti Papadi Pickle Recipe
Welcome to nishamadhulika.com We often make lemon and mango pickle but today we’ll make Sem Pickle. Sem is usually used to make sabzi, but pickle made out of it taste even more delicious and tempting. Let’s start with the procedure of making Sem pickle. For this we have taken 500 grams (½ kg) sem. Try selecting the best quality sem without any marks. So, we have selected good quality sem, washed it thoroughly and dried. First, cut the sem. So, let’s start with cutting the sem. Remove the threads from sem like this from both ends. First, remove threads from all the sem likewise. After this, cut them in 1 to 0.75 inch chunks. If the sem in unripe, then the thread is not very long. And if the sem is soft and you get no thread to pull out, then use it as it is. Clean them like this and cut into pieces. Likewise cut all sem. We need boiling water to blanch the sem, so place some water over flame for this. So, take any vessel and add 3 to 4 cups of water so that sem is drenched into it nicely. We have taken water in a vessel, cover and turn on the flame so that water starts boiling quickly. And meanwhile continue with chopping the sem. We are done with chopping the sem and water has also started boiling. Place sem in boiling water, cover and keep then as it for 3 minutes. After 3minutes, drain the water. It’s been 3 minutes; now take out sem from water. We just need to blanch the sem.
Don’t cook it. Place it boiling water, cover and keep it as it for 3 minutes on high flame. Now turn off the flame. Take out the sem and place it over a sieve so that extra water drains out. We are done with blanching the sem and is greener in color. Now place them over a cloth, spread above a tray. Spread the sem over a cloth. You can place the sem under sunlight for 2 to 2.5 hours or under fan for same duration to dry them. After this start with making pickle. So, we are placing the sem under sunlight. We kept the sem under sunlight for 2 hours and are dry completely. Sem appear fresh and green, but make sure there is no water in them. You can even dry them under fan. We are done and sem is now dry. Now let’s start with making pickle. Take sem in bowl and mix pickle spices into it. We have taken 2 tbsp yellow mustard powder (coarsely grounded), 2 tbsp fenugreek powder (coarsely grounded), 2 tbsp fennel powder (coarsely grounded), 2 tsp salt, 1 tsp turmeric powder, 1 tsp red chilly powder, ½ tsp freshly ground black pepper powder. You can even crush the peppercorn coarsely using Ihe mortar pestle. Also we have taken 2 pinch asafoetida powder and ¼ cup mustard oil. We have taken oil with room temperature to give it a pungent flavor. If you don’t like the pungent flavor of the mustard oil, then heat for while and then add in pickle. I am adding the oil without heating it up to enhance the flavor of pickle. Also, we have taken 2tbsp vinegar, add it as well. Mix all the ingredients really well. We have nicely mixed the spices and sem is coated well with the spices. Now cover it and within 3 days this pickle can be consumed when all the spices will be absorbed in the sem. Stir the pickle daily with help of a spoon so that the juice and spices settled at the bottom of bowl mixes well. Store the pickle in a container. Make sure you wash the container with boiling water first and then dry it under sunlight. Any kind of dirt and moisture should not be present in the container. Use a clean and dry spoon for taking out the pickle. Pickles have longer shelf life and this sem pickle can be consumed for upto a month or so. Try making this recipe at your home and share your experiences with nishamadhulika.com See you soon with another delightful recipe.
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