Koro Shambhar

Hi everyone,👩‍🍳
It’s pickle season!
Here are some pickles recipes i would like to share with you all.

Today we make Koro Shambhar. It is the base ingredient for most gujrati pickles.
It is masala of which we make different types of pickles. It is easy as well as very tasty. A Gujrati household is incomplete without koro shambhar. Koro shambhar is used for making spicy pickles and also added to sweet pickles.
Even on salad or raw vegetables like kundru or carrots we sprinkle some, to add taste.

INGREDIENTS:

400 grams Methi na Kuria / Split Methi Seeds

100 grams Rai Na Kuria / Split Mustard Seeds

500 grams Red Chili Powder or as per taste

100 gramsTurmeric

1 tbsp Hing

1 cup oil

6 to 7 sabut black pepper

5 tbsp salt

Roast Rai na kuria, Methi na Kuria and turmeric separately for 2 minutes on slow flame - it removes the moisture, if any.

After roasting, take it out on a mixing bowl and let it cool down completely at room temperature.

Pour oil in a deep bowl, heat it, add hing and some sabut black pepper and pour it into the mixture. Cover bowl with lid and let it cool down.

Once cooled, add red chilli powder and salt and mix well.

Methia Masala/Koro Shambhar is ready! Store in a clean dry container.

If you are not using this Methia Masala for pickle & are going to store this for a long time then skip adding salt, you can add salt in little quantities whenever required, this will prevent shambhar from becoming soggy.

Hope you all like my idea of sharing pickle recipes.

See you soon with new recipe🙋‍♀