Nepali Style Radish Salad (Mula Ko Achaar) Recipe | Quick & Easy

This salad is sure to elevate any meal. Pop it in your fridge in an airtight container for as long as you like (do not allow water to get into the jar).

INGREDIENTS:

500g Radish

Salt to taste

6 tbsp Mustard Oil

1.5tbsp Haldi (Turmeric Powder)

6 cloves of Garlic

Juice of a lime

1 cup ground Sesame Seeds

2 tbsp Kashmiri Red Chilli powder

1 large Onion

1tbsp Kalonji (Caraway) seeds

9-10 Green chillies

PROCEDURE:

1. Chop and wash radish thoroughly. Marinate in 1 tsp salt for about 15 minutes. This will ensure all the water is let out. Pat dry

2. Once dry, add 2 tbsp Mustard oil, 1 tsp Haldi, 6 cloves of crushed Garlic, Juice of a Lime, 1 large chopped Onion and 2 tbsp Kashmiri Red Chilli powder (Kashmiri Red Chilli powder is only mildly hot- it is mainly used for the bright red colour it lends to the dish) . Mix well.

3. To a hot pan, add 4 tbsp mustard oil. Once the oil is hot enough, add 1 tbsp Kalonji seeds.

4. Once the seeds start to pop, add 9-10 green chillies. Let fry for about 30seconds.

5. Swirl this tempered oil well in the pan and pour it over the radish.

6. Cover with a lid immediately and allow the flavours from the hot oil to infuse with the radish.

7. Open after 5 mins and serve.

This pickle can be stored in the refrigerator for at least 6 months if you do the following:

1. Store in an airtight container.

2. Do not use wet spoons to scoop the pickle out from its jar.

3. Do not use garlic paste with added water. Please use crushed garlic as the recipe suggests.

4. Ensure you pat dry the radish well.

Let me know if you have any doubts regarding the recipe :) . Watch the video recipe below: