Home » Soups , Salads & Curry » Kannimanga Achar


Kannimanga – 500 gram
Salt – as required
Chilly powder – ½ cup
Mustard powder – ½ cup
Asafoetida – 1 tea spoon
Fenugreek powder – 1 tea spoon
Gingerly oil – ¼ cup

Method of preparation

Take the kannimanga and marinate it with salt. Keep it aside for one whole day. The next day add all other ingredients into it. Take a Bharani which does not allow the air circulation and put the kannimanga
Into it. In order to fix the ingredients into it shake the vessel at regular intervals.

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