Harad ka achaar | हरड़ का अचार By Mrs. Dharma Devi

हरड़ सेहत के लिए बहुत फायदेमंद है, कब्ज़, पेट की गैस, छाती की जलन और बवासीर के लिए रामबाण है, हरड़ के अचार के सेवन से इन सभी परेशानियों से आराम और छुटकारा मिल जाती है।

कुकिंग विथ पूजा चैनल, श्रीमति धर्मा देवी जी का बहुत आभारी है, की उन्होंने अपनी ज्ञान वर्धक और सेहत वर्धक हरड़ का अचार बनाने की विधि, हम सभी के साथ साँझा की
धन्यवाद

Super spicy and delicious: Harad ka Aanchar!

Many of you must be wondering what exactly is Harad; well it is an ayurvedic fruit which is known by many names as such Haritaki, Pathya and etc. It is easily available around the nooks and corners of Chandigarh. Harad is available in two different sizes and it is often soaked in salt water and later made in aanchar. Aanchar is an all time side serving in Indian homes and without which the plate looks empty at least for me. But eating too much of the spicy and tangy aanchar is not good for the health too but when it’s the ayurvedic Harad ka aanchar we are talking it has many benefits. It helps in relieving constipation, acidity, gastric problem and piles. So we are sharing a great aanchar recipe to make at home which by the way I have learnt from my mother. So here is a step by step Harad ka aanchar recipe. Let’s begin.
Prep time: 10 mins
Aging time: 15 days minimum

Ingredients:
1. Harad: 500gms(fresh and washed nicely)
2. Turmeric: 1tbs
3. Red chili powder: 1tbs
4. Salt: 1 ½ tbs
5. Fennel seeds: 1 ½ tbs
6. Fenugreek seeds: 1 ½ tbs
7. Onion seeds: ½ tbs
8. Asafetida: 2pinch
9. Black salt: 2tbs
10. Mustard oil: 50gms

Method:

Step 1: Crushing the Harad

First of all with the help of a mortar break the Harad so that the spices seep in nicely when prepared.

Step 2: Dry roast the fenugreek and fennel seeds

Now in a tadka pan on medium flame dry roast the fenugreek seeds. In the same way roast the fennel seeds as well.

Now put the roasted seeds in the mixer jar and grind in a fine powder.

Step 3: Making the aanchar

Now put the Harad in a medium bowl and put 1 ½ tbs salt, turmeric, red chili powder, onion seeds, black salt, and the fennel-fenugreek powder we made and then pour the mustard oil as well.

Now mix everything well so the spices seep in nicely inside the Harad. Your aanchar is ready to be left to be consumed at least after 15days.

Note:
1. Harad needs to be crushed so the spices seep in and the aanchar tastes well.
2. Harad ka aanchar needs to be left at least for minimum 15 days before consuming it.
3. It is best after it has aged for 1 year. The more it ages the best it tastes.
4. One can buy dry harad, amla, black salt and make a trifala powder; it helps in constipation and gastric issues.

Harad ka aanchar is a great recipe to be enjoyed with parathas and pooris and it is very good for health. If one suffers from stomach related ailments like gastric issue or constipation, Harad serves as a great ayurvedic medication and it is super easy to prepare. So make as much as you like and store and eat well. Enjoy!

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