Growing up, I ate a lot of spicy potato salad (a Nepali Recipe) aka Nepali aloo ko achar and it is still every Nepali’s favorite food. Boiled potatoes mixed with veggies like radish, cucumber, carrot, and peas with different varieties of spices give an aromatic, citrusy, and spicy taste that tantalizes your taste buds. Try this recipe I am sure you will be able to experience any Nepali childhood taste.
Ingredients:
Chopped boiled potato – 14 oz (4 small potatoes)
Chopped white radish – 5 oz
Chopped cucumber – 3 oz
Chopped red radish (optional) – 2 oz
Chopped carrot – 2 oz
Green chilies – 3
Overnight soaked peas – 3 oz
Roasted sesame powder – 2 tbsp
Hog Plum powder (lapsi ko dhulo) – 3 tsp (can be replaced with lemon juice)
Szechuan pepper powder (timur) – 1/2 tsp
Fenugreek seeds (methi) – 1 tsp
Cilantro – 1/4 cup
Salt- 2 & 1/2 tsp
Red chili powder – 2 tbsp
Oil – 3 tbsp
Turmeric powder – 1 tsp & 1/2 tsp while tempering
Steps:
- On a strainer, add chopped white radish, cucumber and red radish with some salt and turmeric powder to drain all the water from veggies. Set it aside for 30 minutes. (Optional)
- Squeeze all the water and transfer to a bigger bowl. Combine rest of all the veggies and spices except turmeric powder and fenugreek seeds.
- Heat 3 tbsp of oil in a small pan over medium heat for tempering. Add fenugreek seeds and let it pop and once it gets dark, add turmeric powder and add to the mixture.
- Garnish with cilantro. Spicy aloo achar is ready to serve.
