Deliciously Spicy Mula ko Achar (Radish Pickle)
30 minutes
Serving size: 4-6 servings
Experience the authentic flavors of Nepali cuisine with this delicious Mula ko Achar recipe. This spicy pickle is a great accompaniment to any rice dish and can be enjoyed by itself as well! Prepared with daikon radish, turmeric powder, mustard seeds, Szechwan pepper, hot chili paste/powder, cooking oil (preferably mustard oil), a pinch of asafetida, paprika for flavor, and salt to taste; this pickle will fill your meals with delightfully delicious flavors. Follow the steps below to make the perfect Nepali Mula ko Achar!
Written & Reviewed by
Sanju Kunwar
Sanju oversees day-to-day operations at Lalmon.com, managing a team of content writers to ensure quality articles are published regularly on relevant topics.
Ingredients
- Daikon Radish – sliced lengthwise 2.5 inches and cut 1/8th width - 1 kg (2.2 lbs)- Turmeric Powder - one teaspoon- Mustard seeds - grounded – about half a cup- Szechwan pepper (Timur) - 1 teaspoon- Hot chili paste or powder - 2 tablespoons (depending on desired heat)- Cocking oil (mustard oil is preferred) – ½ cup- Pinch of asafetida (Hing)- Paprika for flavor – 1 tablespoon- Salt to taste
Method
1. Put the sliced radish into a bowl and add a spoon of table salt2. Let the radishes thaw for 3–5 hours (longer time is preferred to get better taste)3. Press the slices to remove excess water without breaking them, and transfer to another bowl4. Add ground mustard, Szechwan pepper, chili powder/paste, oil, asafetida and salt; mix until all ingredients are evenly distributed5. Place mixture in a jar (preferably glass) and cover it with a lid6. Allow 4 days for fermentation; check in between and add oil if necessary7. After 4 days, open the jar, enjoy the smell and serve
Mula ko Achar is an easy-to-make Nepali pickle that can be served alongside rice dishes or enjoyed on its own. With a delightful mix of flavors and aromas, this spicy pickle will add a zesty touch to your meals!
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