Nepali-Style Mulako Achar is a sour and spicy condiment integral to Nepali cuisine. Traditionally, it is prepared with white radish, or daikon, and served best with rice, curry, and other dishes. Here's how to make it:
Nepali-Style Mulako Achar Recipe
Ingredients:
- 2 large white radishes, daikon, peeled and julienned
- 1 tablespoon salt
- 1 tablespoon turmeric powder
- 1-2 green chilies, finely chopped (adjust to taste)
- 1 tablespoon mustard oil
- 1 tablespoon fenugreek seeds
- 1 tablespoon sesame seeds
- 2 teaspoons cumin seeds
- 2 teaspoons coriander powder
- 1 teaspoon chili powder, optional, for that extra kick
- 2 tablespoons lemon juice or lime juice
- 1-2 cloves garlic, minced
- Fresh coriander leaves, chopped, to garnish
Instructions:
1. To prepare the Radish:
- Peel and julienne the radishes into thin, matchstick-sized pieces.
- Place the julienned radish in a large bowl and sprinkle with salt and turmeric powder. Mix well.
- Now, let this radish sit for about 30 minutes. It draws out all the excess moisture and helps in reducing the bitterness.
2. Dry the Radish:
- After 30 minutes, squeeze out all the extra water from the radish. You can do this by using a clean cloth or simply by pressing the pieces of the radish with your hands.
- Dry radish pieces on a cloth or tray in the sun or by air in a warm place for 1-2 hours. It should be partially dehydrated but still crisp.
3. Dry Roast Spice Mix:
- Heat a small pan over medium heat. Add the fenugreek seeds and dry roast them until dark brown. Be careful not to burn them.
- Add sesame seeds and cumin seeds to the pan and roast for another 1-2 minutes till they turn golden brown and aromatic.
- Let cool completely, then grind them into a coarse powder in a mortar and pestle or spice grinder.
4. Mix the Achar:
- Mix the dried radish with the ground spice mix, coriander powder, chili powder if using, chopped green chilies, and minced garlic in a large bowl.
- Smoke the mustard oil, and then cool it a bit. This step helps tone down the pungency of the mustard oil.
- Now, pour this tempered mustard oil over the radish mixture and mix well. Everything should be well coated with the oil.
- Add lemon or lime juice to this mixture and stir well.
5. Garnish and Serve:
- Garnish the achar with fresh coriander leaves.
- Transfer the achar to a clean and airtight container. Let it rest for some hours to develop the flavors.
- Serve the Mulako Achar as a side dish with rice, roti, or any Nepali meal.
Relish your tangy and spicy Nepali Styled Mulako Achar! This pickle can be stored in the refrigerator for up to a week.