Mooli ka Achaar Recipe
by vrunda naik
08 Jul 2015
This recipe has been viewed 53538 times
Mooli ka Achaar Recipe combines the pungency of radish and tongue-tickling spices. This pickle has a lingering flavour and strong, spicy aroma, a perfect accompaniment to any meal. You can also enjoy it with plain roti or parathas.
Mooli ka Achaar Recipe recipe - How to make Mooli ka Achaar Recipe
Preparation Time: Cooking Time: Total Time:
Makes 1 jar
500 gms chopped radish (mooli)
1/4 cup mustard (rai / sarson) oil
1/4 cup vinegar
2 tsp salt
1/2 tsp chilli powder
1/2 tsp turmeric powder (haldi)
2 pinches asafoetida (hing)
1/2 tsp carom seeds (ajwain)
1 tsp fenugreek (methi) seeds
2 tbsp rice (chawal)
Method
- Method
- Add 3/4 tsp salt to the radish pieces, keep salt applied radishes on a tray and place it in direct sunlight.
- Keep the tray slightly vertical so that water drains out from the radishes and flows downwards.
- Remove this water extracted from the radishes.
- After water is dried up from radishes, they are ready to be used to prepare the pickle.
- Roast the fenugreek seeds and carom seeds in a pan till they turn light brown, take out roasted spices in a bowl.
- Once the spices cool off, grind them along with rice to make a coarse powder.
- Pour oil in a frying pan and heat.
- Put radishes in hot oil and fry for 2 minutes then turn off the gas.
- Add the asafoetida, turmeric powder, chilli powder and salt to radishes, mix well.
- Now put in the roasted spices and mix thoroughly.
- After pickle cools a bit pour vinegar and mix well.
- Cool completely, store in an air-tight container and keep this container in direct sunlight for 3 days, this makes the pickle more tasty and it lasts longer.
- You can have this radish pickle right away but you will get it's actual taste only after 3 days.
- Radish pickle can be stored and eaten for a month.
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