Narwal ko Achar: A Traditional Nepali Recipe You Need to Try

5 min read

Are you ready to embark on a culinary adventure to the heart of Nepal? Today, we're diving deep into the world of 'Narwal ko Achar,' a traditional Nepali pickle that’s as vibrant in flavor as it is in culture. This isn't just any pickle; it's a taste of home for many Nepalis, a perfect accompaniment to meals, and a flavor explosion for anyone brave enough to try it.

What exactly is Narwal ko Achar?

Narwal ko Achar, often simply referred to as radish pickle, is a staple in Nepali cuisine. It's made primarily with radish (narwal in Nepali), which is thinly sliced or grated, then mixed with a potent blend of spices, and usually a source of tartness, often lemon or lime juice, or sometimes vinegar. The result is a refreshing, spicy, tangy, and slightly crunchy pickle that can be enjoyed with nearly any meal. The exact recipe can vary from household to household, making each version unique and special.

Why is it so popular?

The popularity of Narwal ko Achar stems from several factors. First, it's incredibly delicious. The combination of crunchy radish with the heat from chilies, the tanginess from lemon, and aromatic spices is simply irresistible. Secondly, it's easy to make, requiring minimal effort and ingredients commonly found in most Nepali kitchens. Lastly, it’s versatile! It can be eaten as a side dish with rice and lentils (dal bhat), used as a condiment with snacks, or even enjoyed on its own.

A Taste of Tradition and Culture

Narwal ko Achar is more than just food; it's deeply intertwined with Nepali culture. It's a common sight on dining tables throughout Nepal, a symbol of hospitality, and a reminder of home for many Nepalis living abroad. The act of making achaar is often a family affair, passed down through generations, with each family adding their unique touch.

Let’s Make Narwal ko Achar!

While variations exist, here’s a classic recipe for you to try at home. It might vary slightly based on preference but gives you a solid base to start with.

Ingredients:

  • 2 cups radish, peeled and thinly sliced or grated
  • 2-3 green chilies, finely chopped (adjust to your spice preference)
  • 2-3 cloves garlic, minced
  • 1 inch ginger, grated or finely chopped
  • 1/2 teaspoon turmeric powder
  • 1 teaspoon cumin powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon fenugreek seeds
  • 1/4 teaspoon asafoetida (hing) (optional, but adds a great depth of flavor)
  • 2-3 tablespoons lemon juice or lime juice, or vinegar (adjust to your preference for tanginess)
  • 1 tablespoon mustard oil (you can use another oil, but mustard oil adds a distinct flavor)
  • Salt to taste
  • Fresh coriander leaves, chopped for garnish (optional)

Instructions:

  1. Prepare the Radish: Wash and peel your radish. Slice it thinly or grate it coarsely, depending on your preference.
  2. Heat the Oil: Heat the mustard oil in a small pan. If you’re using mustard oil, let it heat until it's slightly smoking. This helps mellow the flavor. Then, let it cool slightly.
  3. Tempering: Add fenugreek seeds and asafoetida (hing) to the warm oil. Sauté until fragrant, about 30 seconds. Be careful not to burn them.
  4. Add Aromatics: Add minced garlic and grated ginger to the pan and sauté for a minute until they turn lightly golden and fragrant.
  5. Add Spices: Lower the heat and add turmeric powder, cumin powder, and coriander powder. Stir briefly to release the aromas, being careful not to burn the spices.
  6. Combine: In a mixing bowl, combine the sliced/grated radish, the tempered spice mixture, chopped green chilies, lemon/lime juice (or vinegar), and salt.
  7. Mix Well: Mix everything thoroughly until the radish is evenly coated with the spices.
  8. Rest: Allow the achaar to sit at room temperature for at least 30 minutes to allow the flavors to meld. This also helps to soften the radish slightly.
  9. Garnish (Optional): If desired, garnish with chopped fresh coriander leaves before serving.
  10. Storage: Store the Narwal ko Achar in an airtight container in the refrigerator. It can last for several days. The flavors tend to develop further over time.

Tips for the Best Narwal ko Achar:

  • Fresh Ingredients: Use the freshest radish you can find. It will have the best texture and flavor.
  • Adjust the Spice: Feel free to adjust the amount of green chilies to suit your preferred spice level.
  • Mustard Oil: While other oils can be used, mustard oil imparts a characteristic flavor that’s essential for authentic achar.
  • Don't Overcook: Avoid cooking the spices for too long as they can burn and become bitter.
  • Let it Marinate: Allowing the achar to sit for some time will enhance the flavors considerably.

Serving Suggestions:

Narwal ko Achar can be enjoyed as a side dish with:

  • Dal Bhat (lentil soup and rice)
  • Roti (flatbread)
  • Parathas
  • Fried snacks like pakoras
  • Or even as a tangy topping for sandwiches

Final Thoughts:

Narwal ko Achar is more than just a condiment; it's a culinary journey into the heart of Nepali culture. Its simplicity and burst of flavors make it a delightful experience. So why not try making it at home and add a touch of Nepal to your next meal? You won’t regret it! Enjoy the tangy, spicy, and delicious world of Narwal ko Achar!