Food

Mind-Blowing Mula ko Achar: 8 Steps of Radish Pickle Recipe

Pickle Jar full of this sensational Mula ko Achar id the Jar of Love. Wafting with that smell, calling you towards it. It’s easy to fall in love.

For a fan of Sealed Pickle, it is a dreamland that you would never want to leave. It’s quite addictive. And quite understandable.

How to Prepare Mula ko Achar?

Getting a perfectly made Mula ko Achar is magic that our Grandmother and Mother have possessed for ages. There’s just something so special in it that we never are satisfied enough with it. Maybe it’s love that it is filled with.

Ingredients for Mula ko Achar

Daikon Radish- Sliced in the length of 2,5 inches- 1 kg
Turmeric Powder- 1 Teaspoon
Mustard Seeds- Grounded- Half a cup
Szechwan Pepper (Timur)- 1 Teaspoon
Hot Chilli Paste or Powder- 2 Tablespoons (Can be arranged according to your level of Hotness)
Cocking Oil- Recommended: Mustard Oil ½ Cup
Pinch of Asafoetida(Hing)
Paprika for Flavor- 1 Tablespoon
Salt- As your Taste asks for it
Green Chilli 9-11
Garlic 10-11

Steps for Preparing that Jar of Mula ko Achar

A jar of Pickle is a Jar full of Love.

Step 1 Action! Cut!

Take the radishes and cut them in the required shape and size.

Step 2 Season Salt

Let it dry out in the sunlight for at least 2 days until they are dry enough until they don’t break easily. You can dry the Chili and Garlic to ferment their taste.

Step 3 Masala Seeds: Grind

While it dries, prepare your seasonings, grind the Cumin seeds and Mustard seeds to get a fine powder.

Step 4 Here comes the Firing Chili

After drying, gather the cut Radish and mix them up with Chili and Garlic.

Step 5 Round and Round it goes

Add the seasonings of Red Chili powder, Turmeric, Salt, Mustard seed powder, Timur, Hing, Paprika, and mix them all with Mustard oil.

Step 6 Hold on! Don’t let that water drip

Get the mixture to soak up with radish with the balanced color of seasoning layers.

Step 7 In we go

Get a Glass Jar and fill it up with the Prepared mixture of Achar. Try to pressure it down inside the Jar.

Step 8 Lock it! Don’t get greedy Yet! Hold on

Lock the Jar with Airtight cover and let it dry in the sun for at least a weak. It has to hit your smell sense with such a prickling sensation that you can smell it from a long distance off.

Before You End This Article

It just takes a week of storage until you can get your hands dirty with the tasty Masala from the Jar of Mula ko Achar. It can be kept stored for a very long time, and just as that sip of wine, gets better with age. Tuck in with your favorite dish or just as the main course, it’s up to you to devour the Jar of love. We Nepali understand it. So go for it. Leave nothing remaining in the Jar. We can make it again. We will be here.