Authentic Nepali Kerau Ko Achar (Green Pea Pickle)

Total Time: 3 hours (including soaking time)
Serving size: 4-5 servings

“Kerau ko Achar” or Green Pea Pickle, is a very popular pickle in Nepal. The dish is enjoyed as a side with puri, fulaura, khir, and sel rotis. This recipe will help you create an authentic "Kerau ko Achar" that will bring out the flavors of Nepalese cuisine in your kitchen. With just a few ingredients, this pickle takes no more than 3 hours to make (including the overnight soaking time). So let's get started!
Lb00067 Kerau Ko Achar

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Sanju Kunwar
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- 200 grams Dry Green Peas- 200 grams Small Dry Green Peas- 1 spoon Ginger- Salt (to taste)- 2 tablespoons Lemon Juice or Chuk Amilo (found in Nepal)- 1 tablespoon Minced Mustard Seed (raiyo)- 2-3 small round cut pieces of Green Chilies- Half cup Mustard Oil- Pinch of Turmeric


Instructions:1. Soak the small and big green peas at least 2-3 hours or overnight.2. Cut the green chilies and ginger into small pieces.3. Put both peas in a bowl, and add salt and turmeric.4. Add the minced mustard to the bowl.5. Add the green chilies and ginger to the mixture.6. Pour in the mustard oil and lemon juice, then stir gently for 5-7 minutes.7. Let it sit for at least half an hour before serving for maximum flavor!
Making Kerau Ko Achar is surprisingly simple and only takes about 3 hours from start to finish (including soaking time). All you need are a few ingredients, such as dry green peas, ginger, salt, lemon juice/chuk amilo, minced mustard seed (raiyo), green chilies, and turmeric are easily available in Nepal. With this easy recipe, you can enjoy a delicious homemade Nepali pickle in no time.


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