Today I am writing a recipe which I think is very Nepali. This is how to make Lapsiko achar (लप्सीको अचार) or hogplum pickle. Achar is like sauce or something spicy which accompanies the mains in Nepali cuisine. Lapsi is found easily in Nepal during monsoon season. It tastes sweet+sour and is mouthwatering. I tasted this particular lapsi dish for the first time in Bhadaure village of Pokhara when I went there with my dZi team. Bhadaure is a beautiful Gurung village. We received a warm welcome with Tika and flower from the locals. Everything there was local organic delicious food. I specially liked Makaiko chiura (beaten corn) and Lapsiko achar. I had never eaten lapsi pickle of this taste before. That was a beautiful reveling moment for me.
warm welcome with Tika and flower in Bhadaure.
After our return to Kathmandu, I tried to make this achar myself. And I found out it was quite easy to make. So I am sharing the recipe here with all of you.
A batch of lapsi achar I prepared recently.
- Ripe Lapsi (hog plum) 2kg
- Mustard oil 200ml
- Fenugreek seed half tsp
- Turmeric powder half tsp
- Sugar 150 gm
- Salt 50 gm
- Coriander seed half tsp
- Cumin seed half tsp
- Carom seed (jwano) half tsp
- While buying lapsi, choose ripe ones. If you choose raw or partially ripe, the final taste will be more sour. The skin of the lapsi will also not come off as easily for more raw lapsi. Wash the lapsi thoroughly.
A few weeks ago, I went hiking with my friends. We walked around beautiful green fields of Khokana at the outskirts of Kathmandu, and this recipe of mine is inspired by that walk because we saw fields and fields of green corn.
Beautiful Khokana. Photo courtesy: Dewan Rai (instagram.com/dewan.rai)
So then, on my way home, I bought a few whole green corns. Typically, we boil and eat it like that. But when I reached home, I decided that I was going to make something extra special. And I made this omelette with corn.The result was favorable as all my room mates ate it with relish. After this success, I am sharing the recipe here with you all.
- 3 Green Corns whole
- Green chilly 2 piece
- 3 eggs
- Fine chopped capsicum 1 tsp
- Chopped onion 1 small piece
- Butter or oil as required
- Pinch of salt
- Pinch of black pepper
- First of all, if your corns came with husks like mine did, remove the husk from the corns. Make sure to remove all the hairy corn “mustaches” that might be sticking on the surface.
Remove the outer covering of the fresh green corn.
- Now break the corns in half. Put them in a pressure cooker and add water as required with a pinch of salt. Let it cook for 4-5 whistle. If you do not have pressure cooker, you can use any deep pot. Boil for at least 15 minutes.
Pressure cook the corns.
- Once the corns are boiled/cooked, take it out from the cooker. Place on a plate and let it cool for a few minutes. Now, shell the corns from its cob.