AMBA HALDAR or AMBA HALDI or MANGO-GINGER TURMERIC as known is a winter delicacy. This fresh version is available in root form and has many medicinal uses as well is a natural blood purifier and improves immunity towards seasonal changes.
As kids we grew up seeing our mom and grandmom getting their hands yellow whenever they peeled the amba haldar during the winter's. Amba haldar is consumed during the winter months in our household, apart from the undhiyo, moola nu shaak and other winter delicacies. It gives the required heat to the body and purifies the blood and also has much more herbal properties. I personally love to eat the Amba haldar pickle and so does my family. Our daily lunch accompanies a spoonful pickle whenever it is in season.
INGREDIENTS
Amba
Haldar
Hand gloves
Oil to grease
Chopping board
peeling knife
Knife
salt
lemon
clean and dry glass container
TIPS TO BUY AMBA HALDAR
Amba haldar is available in root form so it will have various nodes coming out from a single root. Try to buy a root which has developed nodes or less nodes for ease of peeling.
Amba haldar is available in root form so it will have various nodes coming out from a single root. Try to buy a root which has developed nodes or less nodes for ease of peeling.
PROCEDURE
Step 1 : Thoroughly wash the amba haldar under tap water and pat dry over a dry kitchen towel.
Step 2 : Apply oil on the chopping board, knife and your hand generously to avoid stains OR wear hand gloves. I personally do not find the gloves comfortable during the chopping process, but if you are comfortable then wear them.
HOW TO AVOID YELLOWING OF HANDS AND WORK SPACE WHILE HANDLING TURMERIC ?
As the nature of Turmeric / Haldi / Haldar it will color any surface it touches. So the trick here is to oil the surfaces and things that comes in contact during the process. So before oiling i like to proceed with keeping all the ingredients mentioned ready before hand and within easy reach to avoid staining other surfaces.
As the nature of Turmeric / Haldi / Haldar it will color any surface it touches. So the trick here is to oil the surfaces and things that comes in contact during the process. So before oiling i like to proceed with keeping all the ingredients mentioned ready before hand and within easy reach to avoid staining other surfaces.
Step 3 : Now with a peeler OR knife peel off the skin properly.
Step 4 : Once all the skin is peeled off the Amba haldar cut them in equal length and make thin long slices as shown OR cut just thin rounds too, whatever you are comfortable with is OK.
You can use more oil to grease hands if required during the process as and when required.
You can use more oil to grease hands if required during the process as and when required.
Step 5 : After all the amba haldar is cut, wash your hands properly with hand soap a couple of times, clean and pat dry properly before proceeding. Now take the glass container n fill it with all the cut amba haldar, sprinkle salt and squeeze lemon juice, mix well and close the container. Now let this marinate sit over the kitchen counter for two days to ferment, its ready when you see some liquid due to the marination process then you can refrigerate it for further storage.
I make it fresh in small batches when in season, it stays good for almost 6 months or more if stored properly and a clean dry spoon is used each time for use. Avoid wet / watery hands OR spoons to keep it fresh longer.
STORAGE
To keep Amba Haldar fresh do shake the container at often intervals if not using daily and let the juice spread evenly to avoid getting it moldy and bad.
STORAGE
To keep Amba Haldar fresh do shake the container at often intervals if not using daily and let the juice spread evenly to avoid getting it moldy and bad.
Season has almost started to chill, make a fresh batch of Amba haldar before the winter sets in.
MAKE YOUR WINTER BOOST TODAY !!!
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