Oal (Yam) Pickle
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Oal Pickle, also known as 'Jimikand ka Achar,' is a unique and savory specialty from Bihar and North India. This recipe features raw yam chunks marinated in a potent mixture of mustard seeds, amchur, and aromatic mustard oil. Known for its earthy flavor and satisfying textural bite, it is highly valued for its health benefits and long shelf life. During maturation, the natural sharpness of yam is mellowed into a tangy and spicy delight. Its texture is characterized by firm, oil-infused cubes coated in a thick masala. Best enjoyed with sattu parathas, poori, or simple dal-rice.
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 professional 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 professional step to prevent skin irritation.
Nutritional Information(Per 15g)
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.