Oal (Yam) Pickle
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Experience the earthy and robust flavors of Bihar with this traditional Oal Pickle, a regional delicacy made from nutrient-rich Elephant Foot Yam. This authentic Oal Ka Achar, also popularly known as Jimikand Ka Achar, is expertly crafted with a heavy dose of mustard oil, lemon juice, and pungent spices to balance the natural texture of the yam. If you are searching for a spicy Yam Pickle recipe that doesn't cause any itchiness, this sun-dried version uses amchoor and citrus to ensure a smooth, tangy finish. Many food lovers seek out this homemade Oal achar for its incredible digestive properties and its ability to pair perfectly with simple litti chokha or dal-chawal. Whether you call it Suran Ka Achar or a spicy elephant yam condiment, this long-lasting Bihar style yam pickle is a true rustic treasure for your pantry.
Ingredients
Cooking Instructions
Tips & Secrets
- Boiling the yam with salt and turmeric before pickling is the absolute secret to removing its natural itchiness.
- Amchur (Dry mango powder) is crucial for providing the necessary tang and acid balance.
- Mustard oil is essential for this pickle; its natural preservatives ensure a long shelf life for root vegetables.
- Oiling your hands before handling raw yam is a mandatory step to prevent skin irritation.
Nutritional Information(Per 1 serving)
60 kcal
1g
4.5g
5g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.