Mula Ko Achar invites you to explore the rich tapestry of Nepalese flavours. This traditional radish pickle transforms the humble radish into a culinary masterpiece, offering a symphony of tastes that dance on your palate. As the radish pieces soak in a flavorful concoction of red mustard seeds, cumin, and optional Timmur, the result is a pickle that’s a burst of bold and vibrant Nepalese cuisine.
Imagine fresh radish pieces, cut to your liking and left to marinate in the sun, absorbing the essence of mustard oil. The highlight is the coarsely ground paste of red mustard seeds, cumin, and the subtle heat of Timmur, creating a texture that elevates the overall experience. And then mixed with tangy lemon juice and mustard oil, this pickle promises a journey of flavours that evolves with each passing day.
Mula Ko Achar isn’t just a condiment; it’s a celebration of Nepalese culinary heritage. The pickling process, from sun-drying to the final touch of mustard oil, summarises the essence of preserving flavours for a delightful experience. This pickle perfectly accompanies traditional Nepali meals, adding that extra zing to your plate.
Pair Mula Ko Achar with steamed rice, daal, or a simple plate of momos for a true Nepalese feast. The versatility of this pickle makes it a must-have in your kitchen, ready to elevate any meal to new heights.
Mula Ko Achar Nepalese Radish Pickle
Mula Ko Achar (Nepalese Radish Pickle)
Ingredients
- 500 gms Radish (peeled, sliced)
- 100 gms Red Mustard Seeds
- 4 tsp Cumin Seeds
- Timmur (Optional - 1/2 tsp)
- 4 tsp Red Chilli Powder
- Salt (to taste)
- 2 tsp Turmeric Powder
- 2 cups Mustard Oil
- 2 tsp Lemon Juice
Instructions
- Pat dry the radish and cut into 3-inch long pieces.
- Cut each piece diagonally into four.
- Spread them on a flat dish and leave indoors for 5 to 6 hours.
- Grind the red mustard seeds, cumin seeds, and Timmur to a coarse paste.
- Mix the paste, salt, and turmeric powder together.
- Add 2 to 3 tbsp oil and lemon juice.
- Mix well and add the radish, rubbing the spice mixture well into the pieces.
- In a dry glass jar, add the pieces, a few at a time.
- Press down after each addition to pack them well.
- Cover and put the jar out in the sun for 2 days.
- On the third day, shake the bottle well.
- There should be water in it.
- Add the remaining oil and mix well.
- It will be ready for consumption after 6 to 7 days.
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Frequently Asked Questions (FAQ):
Is Mula Ko Achar spicy?
Yes, Mula Ko Achar carries a delightful kick of spice, thanks to red chilli powder and optional Timmur. Adjust the quantity of red chilli powder based on your spice preference for the perfect balance.
Can I store Mula Ko Achar for an extended period?
Absolutely! Mula Ko Achar’s flavours deepen with time. Stored in a cool, dry place, it can last for several weeks, enhancing its taste and providing a ready-to-go condiment.
What dishes pair well with Mula Ko Achar?
Mula Ko Achar complements a variety of Nepalese dishes. Try it with steamed rice, daal, momos, or even alongside your favourite grilled meats. The versatility of this pickle makes it a delightful addition to any meal.
Can I use any other oil besides mustard oil?
While mustard oil contributes to the distinct flavour of Mula Ko Achar, you can experiment with other oils. However, for an authentic Nepalese taste, mustard oil is highly recommended.
How do I enhance the tanginess of Mula Ko Achar?
To enhance the tanginess, add an extra splash of lemon juice during the marination process. Adjust according to your taste preferences for a perfect balance of flavours.
1 comment
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