Mula ko Achar
15-September-2025
White radish (mula) – 400 g, fresh and firm
Mustard oil – 100 ml
Fenugreek seeds – 1 tsp
Turmeric powder – 1 tsp
Red chili powder – 1–2 tsp (adjust to taste)
Salt – 1.5 tsp (or as needed)
Asafoetida (hing) – a small pinch
Garlic – 2–3 cloves, finely chopped
Green chili – 1–2, chopped (optional for extra spice)
Fresh coriander leaves – 2 tbsp, finely chopped (optional)
Lemon juice or vinegar – 1 tbsp (for tanginess and preservation)
Prepare the Radish
Wash radishes thoroughly and peel if the skin is tough.
Cut into thin matchsticks (julienne) or small cubes for even pickling.
Sun-Dry for Authentic Texture
Spread the radish on a clean cloth and let it sit under the sun for 2–3 hours.
Sun-drying removes excess moisture and gives the pickle a slightly firmer, crunchy texture typical of Nepali achars.
Prepare the Tempering (Tadka)
Heat mustard oil in a small pan until it reaches its smoking point (this removes the raw pungency).
Reduce the heat and add fenugreek seeds. Roast lightly until aromatic but not burnt.
Add a pinch of asafoetida.
Mix Spices and Ingredients
In a large mixing bowl, combine the sun-dried radish, turmeric powder, red chili powder, salt, chopped garlic, chopped green chili, and optional coriander leaves.
Pour the slightly cooled mustard oil with fenugreek and asafoetida over the mixture.
Mix gently but thoroughly so every radish piece is coated with oil and spices.
Add Acid
Add 1 tbsp lemon juice or vinegar.
This adds a subtle tang and helps preserve the pickle naturally.
Marinate for Flavors to Develop
Transfer the achar into a clean, dry glass jar.
Close the lid and leave it at room temperature for 2–3 days.
Shake or stir gently once a day to ensure spices are evenly distributed.
Ready to Eat
The achar can be eaten after 2–3 days, but flavors intensify after a week.
Keep in a cool, dry place in an airtight jar.
Authentic Nepali Mula Ko Achar can last 1–2 months if stored properly.
Ingredients
Preparation Steps (Authentic Nepali Style)
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