Recipies

Radish Pickle (Mula Achar)

About Radish Pickle (Mula Achar)

Mula Achar, or Radish Pickle, is a popular and versatile condiment in Nepal. It's a staple in many Nepali households and is enjoyed as a side dish with dal bhat (lentil soup, rice) and other meals. The pickle adds a tangy, spicy, and crunchy element to the cuisine, enhancing the overall flavor and experience of Nepali food.

Picture of Radish Pickle

History

The history of Mula Achar in Nepal is deeply intertwined with the country's agricultural practices and culinary traditions. Radishes are a common root vegetable grown in various parts of Nepal, particularly during the winter season. The abundance of radishes during specific times of the year led to creative ways to preserve and utilize them. Pickling emerged as an effective method of extending the shelf life of radishes while adding flavor complexity. Over generations, different communities and families have developed their own variations of Mula Achar, reflecting diverse regional preferences for spices and preparation techniques. The popularity of this achar has sustained over time, becoming an integral part of the Nepali culinary landscape. It represents an example of resourcefulness and preservation methods of local Nepali cooking

Fact 1

Mula Achar is a great source of probiotics due to fermentation, aiding digestion.

How to prepare?

White Radish - 500 grams, peeled and cut into sticks or discsMustard Oil - 2 tablespoonsFenugreek Seeds - 1 teaspoonTurmeric Powder - 1/2 teaspoonRed Chili Powder - 1-2 teaspoons, or to tasteSalt - 2-3 teaspoons, or to tasteLemon/Lime Juice - 2 tablespoons, or to tasteGinger Paste - 1 teaspoonGarlic Paste - 1 teaspoonCumin Powder - 1/2 teaspoonCoriander Powder - 1/2 teaspoonGreen chilies, slit - 1-2 (optional)

Learn step by step to prepare Radish Pickle

  • 1
    Wash and prepare the radish by peeling and cutting it into your desired shape (sticks or discs).
  • 2
    In a clean, non-reactive bowl, combine the radish with salt and turmeric powder. Mix well and let it sit for about 30 minutes to release some moisture.
  • 3
    After 30 minutes, squeeze the radish to remove excess water. This step helps prevent the pickle from becoming too watery.
  • 4
    In a pan or small pot, heat the mustard oil over medium heat. Once the oil is hot, add the fenugreek seeds and let them splutter.
  • 5
    Add ginger and garlic paste, stir for a minute, and then add red chili powder, cumin powder and coriander powder.
  • 6
    Immediately add the radish to the spice mixture, stir well to coat the radish with the spices.
  • 7
    Add green chilies (if using), and lemon juice and stir
  • 8
    Cook for 2-3 minutes over low to medium heat
  • 9
    Remove the pan from heat, and allow the achar to cool down completely.
  • 10
    Transfer the Mula Achar to a clean, dry airtight container. You can consume it immediately, however, the flavour deepens with time.
  • 11
    Store it in a cool place. The achar can be stored at room temperature for a few days or in the refrigerator for longer.
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