Tira Mira Oal Ginger Green Chilli Mix Pickle, popularly known in the Mithilanchal region of Bihar as Oal Barobar Achar, is prepared using a slow and traditional Bihari method that relies on time and natural processes. This pickle is made by combining equal quantities of oal (suran/jimikand), fresh ginger and green chillies, all finely grated to create its distinctive rustic texture.
Once grated, the ingredients are mixed with traditional spices and mustard oil and then naturally sun-dried for nearly 15 to 20 days. This extended sun-drying period allows moisture to reduce gradually and helps the flavours develop slowly without rushing the process.
After sun-drying, the pickle is transferred to jars and kept for approximately 1.5 to 2 months for natural maturing. During this resting time, the grated oal softens further and the spices blend evenly into the mixture, resulting in a smoother texture and deeper taste. This slow jar-maturing stage is essential to achieve the pickle’s characteristic softness and balanced flavour.
The pickle offers a spicy and tangy taste with a bold gingery kick, complemented by the earthy notes of oal. Its grated consistency allows the spices to absorb evenly, creating layers of flavour that continue to improve over time.
Tira Mira Oal well with everyday Indian meals such as dal-chawal, roti, paratha, poori-sabzi, dahi-choora. Packed in a hygienic food-grade jar, it supports safe storage and natural aging. Store in a cool, dry place.
✔ Traditional Bihari Oal Barobar Method
Prepared using the popular Mithilanchal recipe with equal quantities of oal (suran), ginger and green chilli, finely grated for a rustic texture.
✔ Long Sun-Drying Process (15–20 Days)
The grated mixture is naturally sun-dried for nearly 15–20 days, allowing slow moisture reduction and flavour development.
✔ Natural Jar Maturing (1.5–2 Months)
After sun-drying, the pickle is stored in jars for about 1.5 to 2 months so the texture softens naturally and taste deepens.
✔ Soft Texture with Bold Taste
The extended drying and resting process makes the pickle softer, tastier, spicy, tangy and rich with a gingery aftertaste.
✔ Hygienic Food-Grade Packaging
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