Hello everyone
Today I am here with some tangy tasty pickle recipe. Pickles give new taste to any boring daily meal. If you are not willing to make too many dishes but at the same time wants to satisfy your taste buds also then add pickles in your meal. It goes very well with simple rice dal combo, parathas, kids tiffin or any lazy day and for sure you are not going to miss your veggies or curries with it. This is a very simple yet tasty pickle recipe with handy ingredients. Mooli ka achaar.... it's my mom's authentic or you can say patented recipe.
Though I am not very fond of pickles but just love to relish on this one, As it is having mom's hand taste and her love for us. I was missing that taste for long time , so decided to give it a try. Just called mom and asked detailed recipe of it. Now presenting the same here, as it is not the best like mom's but done my best. Thanks mom.... Hope you all will like it.
MOOLI KA ACHAAR ( RADISH PICKLE)
Ingredients
10-12 medium radishes (mooli)
1/3 cup mustard oil
1/3 cup lime juice
2 tbsp turmeric powder
2 tbsp salt
1/2 cup peeled garlic
2 pieces of 4-5 inches ginger, peeled
15-20 green chilies
FOR PICKLE MASALA
1/2 tsp mustard seeds
1/2 tsp methi ( fenugreek) seeds
1/2 tsp kalounji ( nigella) seeds
3/4 tsp ajwain (carom) seeds
1/2 tsp jeera ( cumin) seeds
3/4 tsp saunf ( fennel) seeds
1/2 tsp methi ( fenugreek) seeds
1/2 tsp kalounji ( nigella) seeds
3/4 tsp ajwain (carom) seeds
1/2 tsp jeera ( cumin) seeds
3/4 tsp saunf ( fennel) seeds
Method
Pickle masala preparation:
Dry roast all ingredients given under pickle masala , till aromatic. Let it cool and grind to a coarse powder and keep covered till needed.
Dry roast all ingredients given under pickle masala , till aromatic. Let it cool and grind to a coarse powder and keep covered till needed.
Pickle preparation:
Peel and cut radishes into thin slices. Spread it on a thin cloth in sun to dry all excess water in it . Spread in single layer to get dry fast.
Peel and cut radishes into thin slices. Spread it on a thin cloth in sun to dry all excess water in it . Spread in single layer to get dry fast.
At the same time wash ginger and chilies, and spread them also in sun to get dry.
When all get dry, it means not dry like papad but we will not feel any wetness while touching.
Fry green chilies in little oil till become little white patches on it. Be careful while frying as chilies splutter a lot so fry it in covered wok.
Now grind ginger, garlic and chilies together to a coarse paste.
Heat the oil in a wok till smoky and let it cool.
In a dry large bowl add all ingredients together and mix well.
Adjust salt and put pickle in sterilized glass jar.
Tie a thin cotton cloth on it instead of lid and keep it in sunlight for at least 2-3 days.
Your tangy and yummy mooli ka achaar is ready to serve. You can enjoy this easy peasy pickle from the same day ,you make, but its taste get mature with time.
Always use clean and dry spoon to serve, to get long lasting pickle.
Hope you all will like it and make it again and again as its irresistible , surprisingly easy and yummy.
Do stop by and give your precious comments and suggestions for further improvement. I'll always try to reply your queries and confusions regarding recipe.
Happy cooking....
