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Mula ko achar
मूलाको अचार (mula ko achar): sun-cured radish pickle with ground mustard, turmeric, chilli and hot mustard oil
When the big white winter radishes come in after Dashain, Nepali households from Pokhara to Biratnagar cut them into sticks, spread them on trays on the roof to wilt in the sun, then pack them into glass jars with ground mustard, turmeric, chilli and smoking-hot mustard oil. The jars sit on a sunny windowsill for a few days while the radish turns sour, sharp and crunchy, and a spoonful of it then sits beside every plate of dal bhat until spring. It is pungent enough to make your eyes water, in the best way. Most spoiled batches come from damp radish or a wet jar, which lets mould take hold. Chef's tip: dry the radish sticks until they bend without snapping and feel leathery on the surface, about a day in strong sun or 2 hours in a very low oven, and use a jar dried in the oven.
- Total time
- 30 min
- Difficulty
- easy
- Serves
- 12
Ingredients
- 1 ⅛ lb white radish (mooli)peeled and cut into 5 cm sticks
- 2 tsp salt
- 2 tbsp yellow mustard seedscoarsely ground
- 1 tsp ground turmeric
- 2 tsp red chilli powder
- 4 green chilliesslit
- 1 /2 tsp fenugreek seeds
- ½ cup mustard oil
- 2 tbsp lemon juice
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Method
0/6 doneStep 1: Spread 1 ⅛ lb white radish (mooli) on trays and dry in strong sun for a day, or in the oven at 140°F for about 2 hours, until it is limp and leathery on the surface.
10 minStep 2: Toss the radish in a large dry bowl with 2 tsp salt, 2 tbsp yellow mustard seeds, 1 tsp ground turmeric, 2 tsp red chilli powder and 4 green chillies.
3 minStep 3: Heat ½ cup mustard oil in a small pan over a medium-high heat until it smokes, then turn off the heat, add 1 /2 tsp fenugreek seeds and let it darken for 20 seconds.
3 minStep 4: Pour the hot oil over the radish, add 2 tbsp lemon juice and mix well with a dry spoon.
2 minStep 5: Pack into a clean, completely dry jar, pressing down so the oil covers the radish.
3 minStep 6: Cover with a cloth and leave in a warm, sunny spot for 3–4 days, shaking once a day, until sour. Keep in the fridge and use within 3 weeks, always with a dry spoon.
Nutrition per serving
- Calories
- 70 kcal
- Protein
- 1 g
- Carbs
- 3 g
- Fat
- 6 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mula ko achar take?
- About 30 minutes in total: 20 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- Is it very spicy?
- It has some heat. Use less chilli for a milder version, or more if you like it hot.
- Can I make it ahead?
- Yes. It keeps well, so you can cook it earlier in the day or the day before and reheat it.
- What can I use instead of yellow mustard seeds?
- Cumin seeds, same amount (different flavour, same crackle).
- What can I use instead of ground turmeric?
- Leave it out (it mostly adds colour).
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