Recipies

Radish Pickle (Mula ko Achar)

About Radish Pickle (Mula ko Achar)

Mula ko Achar, or Radish Pickle, is a staple condiment in Nepali cuisine. It's a tangy, spicy, and crunchy side dish that adds a burst of flavor to meals. Often made with daikon radish, it's a popular accompaniment to dal bhat (rice and lentil soup) and other everyday dishes across Nepal.

Picture of Radish Pickle

History

Pickling, a method of preserving food, has been practiced in Nepal for generations, particularly to extend the shelf life of vegetables during off-seasons. Radish, being a readily available and versatile root vegetable, naturally found its place in Nepali achaar (pickle) traditions. While the exact origins of *Mula ko Achar* are difficult to pinpoint, its prevalence in various regional Nepali cuisines suggests it has evolved over time through local practices and ingredient availability. It is a testament to the resourceful culinary practices developed in the region to utilize seasonal produce, contributing to a rich culinary heritage. Traditionally, these pickles were made at home during harvest season and stored in earthenware pots to be enjoyed throughout the year. The spice level and method may vary from household to household but its place in Nepali kitchens is unquestioned.

Fact 1

Mula ko Achar is a good source of probiotics when fermented naturally.

How to prepare?

Daikon Radish - 500 grams, peeled and julienned or thinly slicedMustard Oil - 3 tablespoonsFenugreek Seeds - 1 teaspoonTurmeric Powder - 1/2 teaspoonRed Chili Powder - 1-2 teaspoons (adjust to taste)Salt - 1.5 teaspoons (or to taste)Ginger paste - 1 tablespoonGarlic paste - 1 tablespoonLime or Lemon juice - 1-2 tablespoons

Learn step by step to prepare Radish Pickle

  • 1
    Heat mustard oil in a pan until it starts to smoke slightly. Then, turn off the heat.
  • 2
    Add fenugreek seeds to the hot oil and let them splutter. Be careful, it may splash.
  • 3
    Add turmeric powder and red chili powder and stir briefly to avoid burning.
  • 4
    Add the radish, ginger and garlic paste and stir well to coat the radish with the spice mixture.
  • 5
    Add salt and mix well.
  • 6
    Remove from heat and let it cool down completely.
  • 7
    Add lime or lemon juice and mix well.
  • 8
    Transfer to a clean, dry jar. You can consume it right away, or store in the fridge.
  • 9
    For a more fermented flavor, you can leave it at room temperature for 2-3 days, then refrigerate.
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