Preparation:
Preparing the Fruit:
- Begin by washing the kadamba fruit thoroughly. After drying, chop the fruit into small, bite-sized pieces. The fruit’s natural tartness forms the base of the pickle’s flavor.
Marinating the Fruit:
- In a large bowl, mix the chopped fruit with salt and turmeric powder. Let it sit for a few hours, allowing the salt to draw out the moisture from the fruit.
Sun-Drying:
- Spread the marinated fruit pieces on a clean cloth or large tray. Place them under the sun for 2-3 days until they lose most of their moisture and become slightly shriveled. Sun-drying is a crucial step, as it helps preserve the pickle and intensify its flavor.
Preparing the Spice Mix:
- Dry roast the mustard seeds, fenugreek seeds, and fennel seeds in a pan until they release their aroma. Allow the mixture to cool, then grind it into a coarse powder. This spice mix is the heart of the pickle, lending it its characteristic flavor.
Mixing and Storing:
- In a large bowl, combine the sun-dried kadamba fruit with the ground spice mix, red chili powder, and a pinch of asafoetida. Heat the mustard oil until it starts to smoke, then let it cool slightly before pouring it over the fruit and spices. Mix everything well.
Sun-Drying Again:
- Once mixed, transfer the pickle to a clean glass jar. Seal the jar and place it in the sun for another week. This final sun-drying process allows the flavors to meld together beautifully, resulting in a pickle that is rich and complex.
A Staple in Maithil Cuisine
Kadam Ka Achaar is more than just a condiment in Maithil cuisine—it’s a reflection of the region’s resourcefulness and deep connection to its agricultural roots. The kadamba tree, native to the Mithilanchal region, bears fruit that is not only flavorful but also packed with nutrients. This pickle, like many other Maithil dishes, is a celebration of local ingredients and traditional cooking methods.
In Mithilanchal, no meal is considered complete without a side of pickles, and Kadam Ka Achaar often takes pride of place on the dining table. It’s commonly served with simple dishes like dal-chawal (lentils and rice) or roti-sabzi (bread and vegetables), adding a burst of flavor that elevates the entire meal.
Kadam Ka Achaar: A Maithil Treasure Pickled to Perfection
August 16, 2024
By Rajesh Kumar Gupta
From the heart of the Mithilanchal region in Bihar comes a unique and cherished delicacy—Kadam Ka Achaar, a tangy and spicy pickle made from the kadamba fruit. This traditional recipe involves marinating the fruit in a blend of spices, mustard oil, and other aromatics, then sun-drying it to perfection. The result is a pickle that bursts with flavor and holds a special place in Maithil households.
Growing up in a Maithil family, pickles were an essential part of our meals. Whether it was the sourness of aam ka achaar (mango pickle) or the fiery heat of mirchi ka achaar (chili pickle), my mother ensured that a variety of pickles graced our dining table. Among these, Kadam Ka Achaar stood out, with its unique blend of tanginess and spice that perfectly complemented our everyday meals.
A Glimpse into Mithilanchal's Culinary Heritage
The cuisine of Mithilanchal is a rich tapestry of flavors, deeply influenced by the region’s history and geography. It shares similarities with the culinary traditions of Nepal and Bengal, distinguishing it from the Bhojpuri cuisine of western Bihar, which leans more towards Awadhi influences. In Mithilanchal, mustard oil and seeds are the cornerstone of most dishes, imparting a distinctive sharpness that is loved by many.
Kadam Ka Achaar is a perfect example of this culinary tradition. The kadamba fruit, known for its sourness, is a staple in Mithilanchal kitchens. When combined with the pungent flavor of mustard oil and the warmth of spices, it transforms into a pickle that is both bold and comforting.
Ingredients:
The Art of Making Kadam Ka Achaar
- 1 kg kadamba fruit, chopped
- 200 gm mustard seeds
- 150 gm red chili powder
- 100 gm turmeric powder
- 2 tbsp fenugreek seeds
- 1 tbsp fennel seeds
- 250 ml mustard oil
- Salt to taste
- Asafoetida (hing), a pinch
Health Benefits of Kadamba Fruit
The kadamba fruit, aside from being delicious, is rich in vitamins and antioxidants. It is known for its digestive benefits and its ability to enhance the body’s immunity. When preserved as Kadam Ka Achaar, these health benefits are retained, making it not only a tasty addition to meals but also a nutritious one.
Conclusion
Kadam Ka Achaar is a beloved Maithil delicacy that showcases the region’s rich culinary heritage. Its unique blend of flavors, combined with the traditional methods of preparation, make it a standout dish that continues to be cherished by generations. Whether you’re from Mithilanchal or simply a lover of Indian pickles, Kadam Ka Achaar is a must-try.