Sinhala Traditional Foods

Traditional Sinhala Achcharu

Ingredients:

1)      400 g of row papaya (cut into thin triangular shaped pieces)

2)      100g of small red onion

3)      50 g of small green chilies (each split into two halves)

4)      100 g – 150 g of carrots

5)      1 tbsp of mustard seeds

6)      ¼  tsp of turmeric powder (for mustard paste)

7)      Piece of drumstick bark (10 g)

8)      ¼ tsp of vinegar for blanching

9)      3 garlic cloves

10)     Black pepper 20

11)    Salt to taste

12)    A small piece of raw ginger

13)    ¼ cup of vinegar

14)    ¼ tsp of turmeric powder (for papaya)

          Method

                             Mustard, salt, garlic, pepper, ginger, turmeric powder should be grind together. Then put the vinegar into a clay pot and then boil it. Then add red onion, carrots, beans, chilies and row papaya separately in vinegar, boil for about 30 minutes.

                          After that, the previously mixed mustard and ginger paste should be mixed with the vinegar and baked in about 2 minutes. Now remove the vinegar mixture from the cooker and add all pre-prepared vegetables and mix well.

      Then you can preserve a well- cleaned glass bottle or a clay pot. This is really good and a good smell.

                             Also a dried, clean spoon can be preserved for about 5-6 months.