Lasode ka Paani wala Achar- a delicious tangy oil free gum berry pickle
Gunda/ Lasoda/ Nisoda/ Labheda is a summer special berry which is available only for limited period. It is mostly found in the NorthEast and Eastern part of India specially In the state of Rajasthan.
Nisoda or lasoda is not only taste delicious but is also good for health , have many health benefits. Also have anti inflammatory properties,. Good for respiratory support so it helps to soothe sore throat and coughs, Rich in dietary fiber, Iron and calcium. High fiber content support gut health.
Lasoda seed is quite sticky and gluey. The sap inside the raw lasoda is extremely sticky , you have to carefully remove the seeds without making a mess. for this you need patience and some tricks to do it perfectly.
Either dip your fingers in some salt and then crack open the gunda and remove the seed with your salt dipped finger or dip your knife tip in salt and then remove with the knife tip.
Or first boil the gunda in salted water and then remove the cap and slit open it, boiling helps to reduce the sliminess of the seed so you can remove the seed without much mess.
Nisoda is used to make delicious stir fries , pickles and sun dried kachris . There are many ways to pickle gundas, it can also be combined with raw mango and green chilies to make mix veg pickle. I have already posted 2 stir fry recipes and 2 pickle recipes of lasoda in my blog , you can check those too.
How to make Paani wala Gunda ka Achar
There are 3 ways to make paani wala lasoda ka achar-
1- This paani wala gunda ka achar is the traditional and authentic recipe of my family and in U.P mostly this pickle is made using this method . Gunda pickle is very easy to make , you just need few ingredients to make this tangy oil free delicious pickle.
first of all boil water in a big pan and add some turmeric and salt in it , when water start boiling then add washed gunda in it and boil till done.
Remove from the water and let it cool down. In a separate container add enough water (either boil or cool the water or use purified Mineral water ) add salt, turmeric , asafoetida, chili powder and mustard powder and mix it well.
Add the boiled gunda in it and wait for a week so it will turn sour and the pickle will be ready to consume. (The fermentation time depends on the heat in the climate., It may take 3-7 days to ferment .You can keep this pickle refrigerated after a week and easily use for 6-7 months.
You can use the gundas along with the rai ka paani. It is a good probiotic drink ,helps in digestion and good for gut health.
If you wish to make oil based pickle then take out the gundas from the mustard water after 8-10 days and then sun dry them for 2-3 hours . Add mustard oil and the regular spices you use to make mango pickle or use the readymade pickle masala and mix in the gundas .Mix well and fill in a glass jar, keep covered with oil or keep refrigerated
2 Method-
In Gujarat they use raw mango water to soak the gunda . When raw mango pickle is made , all the chopped mango pieces are mixed with salt and turmeric and kept for a day or 2 . After that the water released from the mango is separated from the mango pieces .
The water separated from mango is diluted with some more water and the boiled gunda is dipped in that water to make them sour. This is called boriya gunda pickle in Gujarat.
OR grind 1-2 raw mangoes and make a fine paste , dilute with some water , add salt and turmeric and dip the gundas in it for few days.
3 Method-
soak the boiled gunda in salt and tamarind water and keep for 3–4 days , keep stirring the water twice a day. when the gel of the seeds turn white and was not sticky then the pickle is ready to consume.
Can also check these recipes-
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Paani wala Lasoda Pickle
Ingredients
- 500 gm Gunda/ Lasoda / Nisoda
- 750 gm Water / Paani
- 3 tbsp Mustard Seeds / Rai *
- 1 tbsp Turmeric Powder / Haldi Powder
- 1 tbsp Red Chilli powder / Laal mirch powder
- 1/4 tsp Asafoetida / Hing powder
- to taste Salt / Namak
- 1 tsp Black Salt / Kala Namak
Instructions
- wash the lasoda and trim from the stems.
- boil enough water in a pan and add 1 tbsp salt and 1 tsp turmeric in it
- Add gunda in the boing water and cook till done.
- Drain from the water and let them cool down completely.
- in a jar or bowl take around 500 ml water and add the spices- salt, black salt, mustard powder , hing, chili powder and turmeric and mix well.
- Now add al the boiled gunda in this water and mix well.
- cover the jar with a cloth and keep on kitchen counter for 7 days, keep stiiring once in a day.
- After a week or so the water become sour an the gel from the seed turn into flesh.
- Now keep this refrigerated and enjoy for months.
- OR
- Drain the gunda from this water , sun dry for 2 hours and then add some readymade pickle masala on the gundas and fill in the jar. Now add enough oil in the jar to cover the gundas . After adding oil you can store this pickle at room temperature.
- Enjoy this pickle with poori, paratha or daal chawal !