MOOLI KA ACHAR - Pickle and sauces - Pickle - Foodfied

MOOLI KA ACHAR

December 05, 2015

22 Likes
2711 Views

Preparation time -6 hrs

Cooking time -7-8 minutes

Cuisine –Indian

A step by step recipe of mooli ka achar –white radish gives you a tangy taste in this pickle. Which will appetite your stomech.

This is a simple recipe to make a pickle, and it is good for your digestion too.

Ingredients for mooli ka achar –

  1. Radish -250 gms
  2. Turmeric powder -1 tsp
  3. Salt to taste
  4. Red chili powder -1 tbsp
  5. Fennel seeds -1 tsp
  6. Nigella seeds/kalongi -1/2 tsp
  7. Asafoetida – a pinch
  8. Carom seeds/ajwain -1 tsp
  9. Cumin seeds -1/2 tsp
  10. Fenugreek seeds -1/2 tsp
  11. Black mustard powder -1 tbsp
  12. Oil -3 tbsp

Method of preparing mooli ka achar –

  1. Wash, peel and cut the radish length wish in finger size pieces.
  2. Now add salt and turmeric powder to it and mix.
  3. Also add black mustard powder and mix.
  4. In a strainer keep it under sun for 5-6 hrs.
  5. Now you will see the water has separated from radish.
  6. Now heat oil in a pan.
  7. And add fenugreek seeds, cumin seeds and carom seeds.
  8. When these splutter, add radish into it and mix.
  9. Now add red chili powder, a pinch of salt to it and mix.
  10. Cook for 4-5 minutes and add fennel seeds and nigella into it and mix
  11. Cook for another two minute by adding a pinch of asafoetida into it.
  12. Now your achar is ready, keep it for 3 day under sun in an air tight container and use it to enhance the taste of your food.

Step by step recipe with pictures –

Wash, peel and cut the radish length wish in finger size pieces. Now add salt and turmeric powder to it and mix.

Also add black mustard powder and mix.

In a strainer keep it under sun for 5-6 hrs.

Now you will see the water has separated from radish.

after drying they will look like this.

Now heat oil in a pan.

And add fenugreek seeds, cumin seeds and carom seeds.

When these splutter, add radish into it and mix.

Now add red chili powder, a pinch of salt to it and mix.

Cook for 4-5 minutes and add fennel seeds and nigella into it and mix. Cook for another two minute by adding a pinch of asafoetida into it.

Now your achar is ready, keep it for 3 day under sun in an air tight container and use it to enhance the taste of your food.


MADE BY RITU WITH LOVE
Ritu
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