Kerala Style Chala Achar Recipe Malayalam | Fish Pickle Recipe Malayalam | 

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Kerala Style Chala Achar Recipe Malayalam
Fish Pickle Recipe Malayalam |
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Hey,
Today we share Kerala Style Chala Achar Recipe Malayalam.
Chala Achar, a quintessential Kerala condiment, is a flavorful and tangy pickle made from fermented fish, typically sardines or mackerel. This traditional Malayali delight is crafted with precision, balancing sour, spicy, and savory notes. Fermented fish is mixed with vinegar, chili peppers, garlic, ginger, and spices, then tempered with mustard seeds and curry leaves. The result is a harmonious blend that awakens the palate. Chala Achar’s distinctive flavor profile is both familiar and bold, making it an indispensable accompaniment to Kerala cuisine.
In Kerala households, Chala Achar is a staple, often served alongside rice, idlis, dosas, or roti. Its tanginess complements the richness of coconut-based curries, while its spiciness enhances the flavors of rice and lentil-based dishes. This condiment is also revered for its medicinal properties, believed to aid digestion and boost immunity. Chala Achar’s cultural significance extends beyond the plate; it’s a symbol of hospitality and love, often gifted to relatives and friends.
Regional variations of Chala Achar abound, with each community adding its unique twist. The Malabar region’s version is distinct, with a stronger emphasis on chili peppers and garlic. Chala Achar’s versatility has inspired modern adaptations, incorporating ingredients like lemon juice and green chilies. Despite these innovations, the traditional recipe remains unchanged, passed down through generations of Kerala’s culinary custodians. Chala Achar’s enduring popularity testifies to the power of traditional flavors, connecting people to their heritage and cultural roots
So do try this recipe at home and drop your comments🙏😍

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Ingridients
=========
Fish -2 kg
Red chilli powder-1½ sp
Turmericpowder-¼ tsp
Pepper-1 sp
Cornflour-2 tbsp
Vingegar -500 ml
Gingelly oil-½ kg
Garlic-50 g
Ginger-50 g
Greenchilli -50 g
Kashmeeri Chillipowder–3½ sp
Red chilli powder -2 sp
Fenugreek powder-½ sp
Asafoetida powder-1 sp
Salt
Water
Curryleaves

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