Mula Ko Achar
The Quirky Foodster Team
Ingredients
Method
- Combine the julienned radish with the mustard oil, ground cumin and turmeric in a bowl.
- Add the lime juice, chopped chilli and salt.
- Toss well and let sit for 10 minutes to allow the flavours to develop.
- Garnish with chopped coriander before serving.
Introduction: A sharp, tangy radish pickle-salad seasoned with mustard oil and toasted spices, a common accompaniment to any Nepali meal.
Cultural Background: Achar, in its many forms, is an essential part of the Nepali table, and this simple radish version reflects the country's love of bright, palate-cleansing sides served alongside the richer dal bhat.
Tips: Mustard oil is traditional and gives a distinctive pungent flavour — use it if available for the most authentic result. Let the achar rest a little before serving so the radish softens slightly and absorbs the seasoning.
Variations: Add a little grated ginger for extra warmth. Use daikon radish if regular radish isn't available.
Storage: Store covered in the refrigerator for up to 3 days.
Reheating: This is a cold pickle-salad and is not reheated.
FAQs:
Q: What is mustard oil?
A: A pungent oil pressed from mustard seeds, widely used across South Asian cooking for its distinctive sharp flavour.
Q: Is this dish very spicy?
A: It has a moderate heat from the chilli, adjustable to taste.
- Radishes, julienned — 4
- Mustard oil — 1 tbsp
- Cumin seeds, toasted and ground — 1/2 tsp
- Turmeric — 1/2 tsp
- Lime juice — 1 tbsp
- Chilli, chopped — 1
- Salt — to taste
- Chopped coriander, to garnish
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