Mooli ka Achar(Radish Pickle Indian Style)
March 10, 2014
Long shelf life accompaniment
Cuisine
Indian
Course
Breads
Serves
10
Method
Saute
Difficulty
Hard
Cook Time
5 hour(s)
- Cuisine Indian
- Course Breads
- Serves 10
- Method Saute
- Difficulty Hard
- Cook Time 5 hour(s)
Ingredients
radish/mooli/mullangi
300 grams
salt as per taste
hing/asafoetida
1 teaspoon
turmeric powder/haldi
3 tablespoon
fenugreek(methi) seeds
1 cup
mustard(rai) seeds
1 cup
mustard oil
1.5 cup
fennel seeds (saunf)
1/2 cup
red chilli powder
2 tablespoon
vinegar
1 cup
Instructions
1. Cut Radish into julienne. Mix it well with turmeric powder, salt and red chilli powder and let it stay in sun for 3-4 days for water to drain out.
2. Roast fenugreek seeds in a pan till you smell them and grind it coarsely with mustard seeds.
3. Heat oil in deep pan. Add Asafoetida followed by fennel seeds and ground fenugreek and mustard seed powder to it.
4. Add the radish julienne to it with some salt. Switch off the flame and add vinegar to it.
5. Store it in a glass jar and keep the jar in sun for 2-3 days for pickle to get the actual taste. Note- Salt and Oil helps to store pickle for long.
HEY THERE!