Kakro ko achar (Cucumber pickle) is a simple and flavored pickle that is very popular in Nepali cuisine. It can be served as a salad, side dish or anything and considered as versatile pickle as it can adapt to any kind of dish. It is made with cucumber and potato with lots of spices in it.
Especially cucumber pickle is one of the must-have dishes from Newari Khaja i.e. Samay Baji Set. Mostly in samay baji set kakro ko achar is used as side pickle and it is also famous for kakro aalu ko achar.
Kakro ko achar is one of the favorite fermented pickles of Nepal as it is made fresh that goes well with any kind of breakfast, lunch, and dinner. Potato Salad can be made as spicy by adding green chilies and usually serve cold. Mustard oil and sesame seed are the most important ingredients to make spicy kakro ko achar or cucumber potato salad.
Nepali Style Kakro ko Achar famous for its freshness and spiciness, consumed during big festivals like Dashain and Tihar with masu chuira-beaten rice and also goes well with dal bhat tarkari.
- 4 boiled potatoes
- 1 chopped cucumber
- 1 finely chopped onion
- Chopped coriander
- 5 tablespoons of oil
- 1 lemon
- Red chili paste
- 1/2 tablespoon turmeric powder
- 1 tablespoon cumin powder
- 5 green chilies
- Salt to taste
- 2 tablespoon sesame powder
- 1 tablespoon methi or fenugreek seeds
- Ginger-garlic paste
- 1/2 cup green peas
How to make Potato Salad/ Kakro Achar
1: First of all, take a wide bowl and then add chopped cucumber, onion, potatoes and green peas
2: Add ginger-garlic paste and red chili paste and then mix it properly
3: After that add cumin powder, salt as per the taste, chopped green chilies and sesame powder
4: Now squeeze some lemon on it
5: Heat up three tablespoons of mustard oil and then add one tablespoon of fenugreek seed (methi) on it
6: Remove it after the seed gets black and then add 1/2 tbsp of turmeric powder in it
7: Immediately pour it in the bowl then give it a stir
8: At last, garnish with chopped coriander on top
9: And it’s ready to serve 🙂
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