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Pani Pyaaj
Pani Pyaaj is a refreshing and tangy Nepali salad or pickle, primarily made from thinly sliced onions marinated in a mixture of water, lemon juice, and spices. It's often served as a condiment to add a burst of flavor and acidity to meals, cutting through richer dishes.
๐ง ์ฌ๋ฃ
- 2 medium Red onions(thinly sliced)
- 1/4 cup Water
- 2 tbsp Lemon juice
- 1/2 tsp Salt(or to taste)
- 1-2 Green chilies(finely chopped, optional)
- 1/2 tsp Coriander powder
- 1/4 tsp Cumin powder
- 1/4 tsp Sugar(optional, to balance acidity)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 1
Thinly slice the red onions. If you prefer a milder onion flavor, you can soak the sliced onions in cold water for 10 minutes and then drain them.
๐ก ์ ๋ฌธ๊ฐ ํ: Using a mandoline slicer ensures uniform thinness. - 2
In a bowl, combine the sliced onions, water, lemon juice, salt, chopped green chilies (if using), coriander powder, cumin powder, and sugar (if using).
- 3
Mix everything thoroughly. Taste and adjust seasoning as needed.
๐ก ์ ๋ฌธ๊ฐ ํ: The balance of salt, lemon, and spices is key. - 4
Let the mixture marinate for at least 10-15 minutes before serving to allow the flavors to meld.
- 5
Serve as a side dish or condiment with your favorite Nepali meals.
๐ก ์ ๋ฌธ๊ฐ ํ
- โFor a spicier version, add more green chilies or a pinch of red chili flakes.
- โPani Pyaaj can be stored in the refrigerator for up to 2 days, though it's best consumed fresh.
- โYou can add other finely chopped ingredients like tomatoes or cilantro.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- Add a pinch of Szechuan pepper (Timmur) for a unique tingling sensation.
- Incorporate finely chopped radish or cucumber for added texture.