Mula Ko Achar is a traditional Nepali dish made by fermenting fresh white radishes with spices, resulting in a deliciously complex flavour that can be enjoyed on its own or as a side dish with rice, curries, and lentils. Every Nepali household has its unique recipe for this fermented pickle, passed down from generation to generation. It is an acquired taste that may take some time to appreciate fully, but once you do, you will be hooked.
The best part? Mula Ko Achar isn't just delicious; it's also packed with gut-healthy benefits, thanks to the fermentation process. And as a bonus, you can preserve it for several months or even up to a year, allowing you to enjoy its tangy goodness long after summer has passed.
As I grew up and moved away from home, I couldn't help but reminisce about those days in the kitchen with my family, learning the ins and outs of making Mula Ko Achar. So, I decided to give it a go and recreate the dish in my own kitchen. The moment I took that first bite, I was instantly transported back to those joyful days, surrounded by love, laughter, and the delightful smell of our family's cherished recipe.
If you haven't tried Mula Ko Achar yet, I encourage you to give it a shot – it just might become a cherished memory of your own!
Table of contents
What are the benefits of eating fermented food like Mula ko achar?
Fermentation is an ancient method of preserving food that involves breaking down the natural sugars in fruits and vegetables to create lactic acid, alcohol, and gases.
In the case of Mula Ko Achar, lacto-bacteria is used to convert the sugars in radishes into lactic acid, which acts as a natural preservative. This process not only gives the dish its unique flavour but also makes it packed with beneficial bacteria and yeast that are essential for our gut health and overall well-being.
Fermentation breaks down the food, making it easier for our bodies to digest and absorb nutrients. The beneficial bacteria produced during fermentation can also improve gut health by supporting the immune system and reducing inflammation. Making Mula ko Achar is not just a culinary tradition; it is a way to nourish and care for our bodies.
How to eat Mula ko achar (Radish Pickle)
Mula ko achar has a tangy and spicy taste. It is a condiment that adds a burst of flavour to any meal. It can be enjoyed as a side dish with rice and curry, where its zesty flavour cuts through the richness of the curry and balances out the dish. It is famously part of most Nepali thali dishes and plays a crucial role in balancing out the strong rich flavours found in the thali such as the ghiu (clarified butter) and rich curries.
When taking out the pickle, make sure to only use a dry spoon or fork. This will help keep any unwanted moisture at bay and ensure your Mula Ko Achar stays fresh. Also don't forget to keep an eye out for any signs of spoilage or mould, as we want to enjoy our flavourful pickle for as long as possible!
Tips and Pearls for making Mula Ko Achar (Radish Pickle)
- Use fresh and firm radishes: When selecting radishes for mula ko achar, choose the ones that are firm and fresh. Avoid the ones that are wilted, soft, or have blemishes, as they may not ferment properly.
- Sterilize your jars and equipment: It's important to use clean and sterilized jars and equipment to prevent contamination and spoilage of the pickle. Boil the jars and equipment in water for 10-15 minutes before using them.
3. Partially dry the radish: Sun-drying the radish for a day or two before mixing with spices helps to remove excess moisture and enhances the fermentation process. If you are using a dehydrator or oven, make sure to dry the radish at low temperatures to retain their texture and nutrients.
4. Use non-iodized salt: Iodized salt may inhibit the growth of lactobacillus bacteria, which is essential for fermentation. Use non-iodized salt or sea salt for best results.
5. Press the radish down firmly: To ensure proper fermentation, pack the radish tightly in the jar and press it down firmly. Use a wooden spoon or a tamper to remove any air bubbles and ensure that the brine covers the radish completely.
6. Check the jars frequently for any signs of mould or spoilage.
7. Use a dry spoon or fork: When serving the pickle, use a dry spoon or fork to avoid introducing any moisture that can spoil the pickle.
8. Store properly: Store the mula ko achar in a cool, dry place, or in the refrigerator if you prefer a less sour taste. The pickle will continue to ferment slowly in the fridge, but at a much slower rate than at room temperature.
Suggested Alterations
- Try other vegetables: You can add other vegetables to the pickle mixture to create a unique blend of flavors. Some vegetables that pair well with radish include carrot, cucumber, and onion.
- Vary the spices: Experiment with different spice combinations to give your pickle a different flavor profile. For example, you can add cumin or fennel seeds for a warmer, earthier taste.
- Adjust the heat level: If you prefer a milder pickle, reduce the amount of red chili powder or leave out the green chilli altogether. On the other hand, if you like it hot, add more chili or try using a spicier variety.
- Add sweeteners: If you prefer a sweeter pickle, you can add a small amount of sugar or honey to the mixture.
- Use different types of radish: While the recipe calls for daikon radish, you can also try using other types of radish such as black radish or watermelon radish.
- Adjust the Texture: Experiment with how crunchy/crips you want the radish. If you want it to have a softer texture dry the radish for a shorter amount of time.
Remember, the possibilities are endless when it comes to altering pickle recipes, so don't be afraid to get creative and try new things!
Mula Ko Achar (Radish Pickle) मुलाको अचार
Equipment
- 1 Pickle Jar Any air tight glass jar
Ingredients
- 2 kilogram White radishes (Mula) Daikon Radish, approximately 3 large sized radish
Spice Paste
- 5 Fresh chillies
- 1 teaspoon Red chilli powder
- 1 teaspoon Timmur powder
- 3 teaspoon Sea salt Non iodised
- 4 teaspoon Coriander powder
- 2 tablespoon Garlic paste
- 2 tablespoon Ginger Paste
- 5 tablespoon Yellow mustard seeds Roasted and ground
- 2 teaspoon Fennel Seeds
Tempered Oil
- ½ cup Vegetable oil
- 2 teaspoon Turmeric Powder
- 8 Dried Red Chilly
Instructions
Prepare the Radish
- Start by washing the radishes and discarding the tops and trimming the root tips.
- Peel the outer skin with a peeler.
- Cut the radishes into one-inch-long fingers, and place them onto paper towel or newspaper.
- Place the cut radish fingers in direct sunlight for two days. Alternatively, you can use an oven or air fryer on a low heat or dehydrator to dry and dehydrate the radish.
- After drying, the radish should be wilted, limp, and flexible, which is exactly what you want. Once dried and ready add to a large mixing bowl.
Prepare the Spice Paste
- Toast the mustard seeds and fennel seeds for 30 seconds in a small pan until aromatic (if you are using whole coriander seeds or whole timmur seeds then also toast them now),
- Add the toasted mustard seeds and fennel seeds to a grinder and grind them coarsely. Set aside in a bowl.
- Add the green chilly, garlic and ginger to the grinder. Grind to a fine paste. Put the paste into the bowl.
- Add to this bowl the red chilli powder, timmur powder, coriander powder, and salt. Mix everything well to create the spice paste
- Add the spice paste to the large mixing bowl with the dried radish
Tempered Oil and Mixing
- Heat the vegetable oil in a pan, add dried chilly and the turmeric powder. Fry for 15 seconds until fragrant.
- Turn off the heat and pour the oil over the radish and spice mixture. Mix them well using your hands with gloves or a spatula. Make sure all the dried radish is covered with the spice paste.
Jar and Ferment
- Put the mixture into clean glass jars, pressing the radish down as much as possible to make sure they are compactly filled in. Make it as compact as possible and remove excess air bubbles in between.
- Put the jars in direct sunlight for at least a week to let the radish ferment. During this time, the achaar will develop its unique flavor and aroma.
Storage and Serving
- When taking out the pickle, make sure to use a dry spoon/fork to avoid any moisture getting into the pickle.
- If you want the pickle to be more sour, store it outside in a cool, dry cupboard out of direct sunlight, allowing it to ferment further. This is ideal for mula ko achar that you want as a side dish to rice.
- If you want the achar to be less sour, store it in the fridge. Refrigerate it for 1-2 days before you actually eat it. Refrigerating the pickle makes the taste fresh, and sourness is maintained at a consistent level.
- The achaar can easily be preserved for several months to a year or more. Frequently check for any signs of it going off/mould.
Himalayan Chef says
Nice recipe. Thank you. A suggestion? I don't think we should tell people that they can add onion if they like and also say that the pickle will keep for several months to a year or more. Onion and garlic spoil quickly in comparison to mulla and carrot. In a fresh achar, eaten within a week or so, they are fine. But i find that the lactic acid priduced is not sufficient to preserve these aromatics. For a very long term and (wonderfully sour) pickle, it's best to leave these out.
Himalayan Chef says
(Pardon typos)
century-foods says
Hi there! I just found your article when I was looking to make radish pickles. Thanks for sharing. This is a very well-written and worth-reading article