• 2 large mooli / radish
  • 2 green chillies (peppers)
  • 1 inch adrak / ginger
  • 3 kali miri / black peppers
  • ¼ teaspoon methi (fenugreek) seeds
  • ¼ teaspoon haldi / Turmeric powder
  • ½ tablespoon oil
  • ¼ teaspoon sarson/ saswan (mustard) seeds
  • ½ limbu/ nimbu (lime) juice (juice of half lemon)
  • A pinch of hing / asafoetida
  • 1 teaspoon salt

A lightly spicy radish picklemooli achar that is easy to make and adds a great tangy mouth watering splash to appetize you for enjoying any meal. It can also be used in combination to complete a meal of simply parathas/ theplas/ tortillas. Normally pickles are made with high quantity of oil, but this recipe is with minimum use of oil. Note that when you open the pickle bottle it will give out a sudden bitter/pungent whiff initially. This is the normal characteristic odour of the radish and not a cause of concern. The smell will disperse in a moment. The pickle itself does not smell.

Radish

radish and ingredients

 

 

 

 

 


Powder of black pepper and methi:

  • Heat some oil. Add methi seeds till light brown, keep aside. Add pepper corns to the oil, fry a little.
  • Powder both black pepper corns  and methi seeds together.

METHOD:

  1. Cut the radish lenghtwise and make semicircular slices.
  2. Add green chillies, grated ginger, salt, haldi powder, black peppercorn + methi  powder to the above radish slices and mix well.
  3. Make a tempering of hing and mustard seeds (mustard should crackle) and pour this over the radish mixture. Allow it to cool.
  4. Add the nimbu/ lime/ lemon juice and mix well.
  5. This pickle has to be refrigerated and consumed within 7 days (as it is made with low level of oil and hence cannot be preserved).

Mooli ka achar