Mooli Ka Achaar: Spicy Indian Radish Pickle Recipe
35 minutes
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About Mooli Ka Achaar: Spicy Indian Radish Pickle Recipe
Discover the vibrant flavors of Mooli Ka Achaar, a traditional Indian radish pickle bursting with spicy, tangy, and crunchy goodness. This easy-to-make recipe combines fresh radishes with aromatic spices and a touch of vinegar for a delicious condiment that elevates any meal.Perfect for adding a zesty kick to dal, rice, or curries, this homemade pickle is a fantastic alternative to store-bought versions. Its bold taste and satisfying texture will quickly become a family favorite.Learn how to make this authentic Mooli Ka Achaar recipe today and experience the magic of homemade Indian pickles! Impress your friends and family with this simple yet flavorful addition to your culinary repertoire.
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Recipe Time & More
Prep20 minutes
Cook15 minutes
Total35 minutes
Ingredients
Spices and Aromatics
- 1 tsp Fenugreek Seeds methi
- 1/2 tsp Carom Seeds ajwain
- 1/2 tsp Turmeric Powder haldi
- 1/2 tsp Chili Powder adjust to your spice preference, red
- 2 pinch Asafoetida heeng
- 2 tbsp Rice Flour for thickening
Oil and Vinegar
- 1/4 cup Mustard Oil
- 1/4 cup Vinegar white
Instructions
Prepare the Radishes
- Wash, peel, and cut the radishes into long, thin pieces. In a colander, toss the radishes with 2 teaspoons of salt and let them sit for at least 30 minutes to draw out excess moisture. Gently press the radishes to release more water.
Roast and Grind Spices
- Dry roast the fenugreek and carom seeds in a pan over medium heat until fragrant. Let them cool completely, then grind into a fine powder.
Fry the Radishes
- Heat the mustard oil in a pan or kadai. Add the drained radishes and fry for 5-7 minutes, or until slightly softened but still crisp.
Combine and Simmer
- Add the roasted spice powder, turmeric powder, red chili powder, asafoetida, and rice flour to the pan with the fried radishes. Stir well to combine. Add the vinegar. Cook for another 2-3 minutes, stirring constantly to prevent burning.
Cool and Store
- Remove from heat and let the mixture cool completely. Transfer the Mooli Ka Achaar to a clean, dry glass jar. Store in a cool, dark place for at least 3 days to allow the flavors to meld. The pickle will improve in taste over time.
Recipe Notes
Expert Tips for the Best Mooli Ka Achaar
- For a spicier pickle, add more red chili powder or use a spicier variety of chilies.
- If you don't have rice flour, you can use a small amount of cornstarch as a substitute.
- Ensure the radishes are completely dry before frying to prevent splattering and ensure even cooking.
- For a longer shelf life, sterilize the jar before storing the pickle. This can be done by boiling the jar in water for 10 minutes.
Recipe Video
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Recipe Nutrition
Calories: 80kcalFat: 9gPolyunsaturated Fat: 2.7gMonounsaturated Fat: 5.4gSodium: 760mg
Richa Gupta
Articles: 214
4 Comments
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This looks so good! Can’t wait to cook it.
This is delightful! Thanks for the recipe.
Such a great recipe! Can’t wait to try it.
Absolutely delicious! Thanks for sharing.