Authentic Nepalese Mula ko Achar Recipe: A Spicy Radish Pickle Delicacy

Ingredients

  • 500g Radish (Daikon), peeled and finely sliced
  • 3 tablespoons Salt
  • 2 tablespoons Mustard Seeds
  • 1 tablespoon Fenugreek Seeds
  • 10 Cloves of Garlic, minced
  • 2 tablespoons Chili Powder
  • 1 tablespoon Turmeric Powder
  • 2 tablespoons Mustard Oil
  • 1 teaspoon Timur (Szechwan Pepper)
  • Juice of 2 Lemons
  • A handful of Coriander leaves, finely chopped

Steps and instructions

  1. Clean and finely slice the radish. Place them in a bowl, add salt, and mix well. Let it rest for 30 minutes to draw out the water from the radish.
  2. In the meantime, dry roast the mustard seeds and fenugreek seeds until they start to pop. Let them cool down then grind into a fine powder.
  3. After 30 minutes, squeeze the radish slices to remove the excess water. Keep the water for later use.
  4. In a large bowl, combine the squeezed radish, ground mustard and fenugreek, minced garlic, chili powder, turmeric, mustard oil, and timur. Mix everything well.
  5. Add lemon juice and the water that was squeezed out from the radish. Mix again to combine everything.
  6. Check the seasoning, add more salt if needed. Then, add the chopped coriander leaves and mix one last time.
  7. Transfer the Mula ko Achar into a sterilized jar. Make sure to pack it tightly and leave no air gaps.
  8. Seal the jar and let it ferment at room temperature for 3-5 days. After that, it's ready to be served. Always use a clean spoon to serve the achar and keep it refrigerated to increase its shelf-life.

Tools for making

Recipe variations

  • Add grated carrots or shredded cabbage to the achar for added texture and flavor.
  • Include other vegetables like green beans or bell peppers to enhance the variety.
  • For a spicier version, increase the amount of chili powder or add chopped green chilies.
  • Experiment with different spices such as cumin seeds, fennel seeds, or nigella seeds to customize the flavor profile.
  • Replace mustard oil with any other vegetable oil of your choice.
  • For a tangier taste, add a tablespoon of vinegar along with the lemon juice.
  • Add a pinch of asafoetida (hing) for a unique flavor twist.
  • For a sweeter note, add a tablespoon of honey or sugar to balance the flavors.
  • Include dried fruits like raisins or apricots for a sweet and chewy element.
  • For a vegan version, omit the garlic and use a vegan-friendly oil.

Recipe overview

Mula ko Achar is a popular, savory pickled radish dish originating from Nepal. This tangy and spicy pickle, also known as radish pickle, is an appetizing accompaniment to main dishes and enhances the overall meal experience with its unique blend of flavors. The recipe involves combining finely sliced radish with an array of spices such as mustard seeds, fenugreek, garlic, chili powder, and turmeric. The mixture is then seasoned with mustard oil, timur (Szechwan pepper), and lemon juice, before being packed into a jar to ferment. It's a simple process, but requires patience as the mixture needs to ferment for several days for the flavors to develop fully. This achar is worth the wait, adding a burst of flavor to any meal. It's a must-try for those who love exploring different world cuisines.

Common questions

  1. How long does it take to make Mula ko Achar?
    It takes about 3-5 days to ferment Mula ko Achar after the initial preparation.
  2. Can I use any type of radish?
    It is recommended to use Daikon radish for this recipe, as it has a milder flavor and crunchier texture.
  3. Can I adjust the spice level?
    Yes, you can adjust the spice level according to your preference by adding more or less chili powder.
  4. How should I store Mula ko Achar?
    Store the achar in a sterilized jar and keep it refrigerated to increase its shelf-life.
  5. Can I substitute mustard oil?
    Mustard oil adds a unique flavor to the achar, but if it's not available, you can substitute it with any other vegetable oil.
  6. Is it necessary to ferment the achar?
    Fermentation is an important step to develop the flavors of the achar. It also helps in preserving the achar for a longer period of time.
  7. Can I add other vegetables or ingredients?
    While this recipe focuses on radish, you can experiment by adding other vegetables like carrots, cauliflower, or even fruits like mangoes to create your own variations.

Serving dishes and utensils

  • Mixing Bowl - A large bowl to mix all the ingredients together.
  • Grinder - To grind the mustard seeds and fenugreek seeds into a fine powder.
  • Spoon - For mixing and stirring the ingredients.
  • Jar - A sterilized jar to store the Mula ko Achar.
  • Clean Spoon - To serve the achar, always use a clean spoon to maintain hygiene.

Origin stories

In the heart of Nepal, where towering mountains kiss the sky and lush green fields sweep across valleys, Mula ko Achar was born. This pickled radish dish is a testament to the resilience and creativity of the Nepali people. Faced with harsh winters, inhabitants of the mountainous regions began to pickle and ferment their food to ensure a steady supply of vital nutrients throughout the year. Mula ko Achar, with its tangy and spicy profile, became a beloved staple, adding a burst of flavor to traditional Nepali thalis. Today, its fame has spread far beyond the rugged terrains of its birthplace, finding its way into the hearts and kitchens of food lovers around the world. It's more than just a dish, it's a symbol of Nepali perseverance and ingenuity, a flavor-packed tribute to their rich cultural heritage.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.