Recipies

Radish Pickle (मूलोको अचार)

About Radish Pickle (मूलोको अचार)

Mool ko 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 and rice), snacks, and other meals. The pickle is known for its tangy, spicy, and sometimes sweet flavors, which come from the combination of radish, spices, and often vinegar or lemon juice. It's a great way to add a burst of flavor and a crunchy texture to any meal.

Picture of Radish Pickle

History

The history of Mool ko Achar is intertwined with the agricultural practices and culinary traditions of Nepal. Radishes are a common and easily grown vegetable in the country, making them a practical ingredient for making pickles. The practice of pickling, in general, has been a long-standing method of preserving food, particularly during seasons of abundance. The tradition has likely developed out of necessity to use up excess produce and to have flavorful condiments available throughout the year. Mool ko Achar, in particular, developed as part of this pickling tradition using local ingredients and spices. It has been passed down through generations, with variations and tweaks in recipes based on regional preferences and available ingredients. Today, Mool ko Achar is not just a way to preserve food, it is a beloved part of Nepali cuisine.

Fact 1

Radish pickle is very common in Nepali households.

How to prepare?

radish - 500 grams (approx. 2 cups), peeled and julienned/thinly slicedginger - 1 tbsp, finely choppedgarlic - 1 tbsp, finely choppedgreen chilies - 2-4, finely chopped (adjust to taste)turmeric powder - 1/2 tspfenugreek seeds - 1/2 tspmustard seeds - 1/2 tspcumin seeds - 1/2 tspasafoetida - a pinchsalt - 2 tsp (or to taste)mustard oil - 3-4 tbspvinegar or lemon juice - 2 tbsp

Learn step by step to prepare Radish Pickle

  • 1
    Heat mustard oil in a pan over medium heat.
  • 2
    Add fenugreek seeds, mustard seeds, and cumin seeds. Let them splutter.
  • 3
    Add asafoetida and immediately add chopped ginger, garlic, and green chilies. Sauté for a minute until fragrant.
  • 4
    Add the turmeric powder and stir for a few seconds.
  • 5
    Add the sliced radish and salt to the pan. Mix well.
  • 6
    Sauté the radish for 3-5 minutes until it starts to soften slightly.
  • 7
    Reduce the heat to low. Add vinegar or lemon juice and mix well.
  • 8
    Cook for another 2-3 minutes, ensuring everything is well combined.
  • 9
    Remove from the heat and let it cool down completely.
  • 10
    Transfer the radish pickle into a clean airtight container.
  • 11
    Store in the refrigerator. It can be consumed after a few hours, but it tastes even better after a day or two.
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