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Mooli Ko Achar (मुलीको अचार)

About Mooli Ko Achar (मुलीको अचार)

Mooli ko Achar, or radish pickle, is a popular condiment in Nepal. It's a staple in many Nepali households and is enjoyed as a side dish with meals like dal bhat tarkari. Its tangy, spicy, and slightly crunchy flavor complements the savory dishes, enhancing the overall dining experience.

Picture of Mooli Ko Achar

History

The history of Mooli ko Achar in Nepal is closely tied to the agricultural practices and the availability of radishes in the region. Radishes have been cultivated in Nepal for centuries, and preserving them as pickles, particularly during the off-season, has been a long-standing tradition. This method of pickling was born out of necessity, as it allowed people to enjoy the flavors of radish for an extended period. Over generations, the preparation methods have been refined, and variations have emerged across different regions of Nepal. While there might not be specific historical events tied to the creation of mooli ko achar, it's an integral part of Nepal's culinary heritage, reflecting the country's agricultural and preservation practices.

Fact 1

Mooli ko Achar is commonly made using white radishes, known for their crisp texture and mild flavor.

How to prepare?

White Radish (Mooli) - 500 grams, peeled and sliced or juliennedMustard Oil - 2 tablespoonsTurmeric Powder - 1 teaspoonRed Chili Powder - 1-2 teaspoons (adjust to taste)Fenugreek Seeds (Methi) - 1/2 teaspoonCumin Seeds (Jeera) - 1/2 teaspoonSalt - To tasteLemon Juice or Vinegar - 1-2 tablespoons (for tanginess)Green Chilies - 1-2, slit (optional)Asafoetida (Hing) - a pinch (optional)Garlic - 2-3 cloves, minced (optional)Ginger - 1 teaspoon, minced or grated (optional)

Learn step by step to prepare Mooli Ko Achar

  • 1
    Wash, peel and prepare the radish by slicing or julienning them into desired shape. This will allow proper marination of radish.
  • 2
    In a clean bowl, add the sliced radish along with salt, turmeric powder, and red chili powder. Mix well and set aside for 15-20 minutes. This helps to release excess water from radish and infuse it with the spices.
  • 3
    Heat mustard oil in a pan. Once heated add fenugreek seeds (methi), cumin seeds (jeera). If using add asafoetida (hing). Once they start to splutter, add minced garlic, ginger and slit green chilies (if using) and saute briefly.
  • 4
    Add the marinated radish mixture into the pan. Saute for a few minutes until the radish is coated with the spice mixture.
  • 5
    Turn off the heat and allow the mixture to cool slightly. Add lemon juice or vinegar for tanginess and mix well.
  • 6
    Transfer the achar to a clean, dry airtight container. Store in the refrigerator and let it pickle for at least a few hours or overnight before enjoying it.
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