Oal Ginger Garlic Green Chilli Mix (Barobara | Suran | Jimikand) Pickle

A Culinary Treasure: What Makes Our Oal ka Achar Special?

Our Oal ka Achar (also called Suran ka Achar or Jimikand ka Achar) is a true culinary treasure, reflecting the rich gastronomic heritage of Bihar. We prepare it using traditional methods, passed down through generations. Unlike mass-produced pickles, we make our Barobar pickle in small batches to ensure the highest quality and authentic taste.. We carefully select fresh oal (yam), ginger, garlic, and green chilies, combined with a unique blend of Bihari spices, creating a pickle that’s both flavorful and aromatic.

A Symphony of Flavors: The Irresistible Taste of Oal ka Achar

Imagine the earthy notes of oal perfectly balanced with the pungency of ginger and garlic, all ignited by the fiery kick of green chilies. That's the captivating taste of our Oal ka Achar. It's a symphony of flavors that will awaken your taste buds and leave you craving more. Barobara, as it's known in Mithilanchal, is a staple, adding a zing to everything from simple rice and dal to elaborate festive meals.

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The Art of the Pickle: Our Oal ka Achar Recipe (Bihari Style)

Here's a glimpse into how we prepare our delicious Oal ka Achar:

1. Oal Preparation: First, we peel and cut the oal (yam) into small, bite-sized pieces. We then lightly boil or steam the oal pieces until they are slightly tender but still firm. This step helps to reduce the itchiness often associated with raw oal.
2. Ginger, Garlic, and Chilli Preparation: Next, we peel and finely chop or grind the ginger and garlic. We also slit the green chilies.
3. Spice Blend (Masala): After that, we prepare a special blend of Bihari spices. This typically includes mustard seeds (rai), fenugreek seeds (methi), cumin seeds (jeera), turmeric powder (haldi), red chili powder (lal mirch), coriander powder (dhania), asafoetida (hing), and sometimes a touch of nigella seeds (kalonji). The exact spice mix can vary slightly, adding a personal touch.
4. Combining Ingredients: Subsequently, we combine the prepared oal pieces, ginger, garlic, and green chilies with the spice blend (masala) and salt.
5. Oil Tempering (Tadka): Then, we heat mustard oil until it’s smoking hot and then let it cool slightly. We may also add a few extra spices to the oil during tempering.
6. Pickling and Maturation: Finally, we pour the tempered oil over the oal mixture and mix everything thoroughly. We then allow the pickle to mature for a few days, stirring it occasionally. This allows the flavors to meld and deepen.
7. Storage: We pack the finished Oal ka Achar into clean, airtight jars for storage. It can be stored for several months at room temperature.

Savor the taste of Bihar with our authentic Oal ka Achar (Barobar/Suran/Jimikand). Buy Oal pickle online today and experience the difference!