Wednesday, 7 March 2012

Mooli Ka Achaar

Mula Ko Achaar

Another gem from Nepal , eaten as a pickle or side dish . Tastes better the next day . This delicious recipe calls for Timur , but go without it if you don't have it .

4 Large White Radish - Peeled and cut into thickish fingers , ref the pic
Salt the radish fingers with a teaspoon of salt and half a teaspoon of haldi . Set aside for 2 - 3 hours . Strain out the water . Do not wash the radish again!

2 Teaspoons Ginger Paste.
1 Teaspoon Rai paste .
1/4 Teaspoon Timur Powder.
Salt.
Red Chili Powder.
Juice Of 2 Lemons .

Make a paste of the above and mix into the mooli .

Take 1/4 Cup Mustard oil, or more , smoke it and throw in 10-15 Mustard Seeds , and as they begin to brown in go 20 Green Chilies ( with a tiny slit in each ) . As the chilies begin to soften pour the tadka over the mula ko achaar , mix well and serve at room temperature .

Tweak to suit your taste , and only use mustard oil .

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