Mula Achar Recipe (Nepali Fermented Radish Pickle)

Mula Achar Recipe

No Nepali meal feels complete without achar on the side.

Whether it’s a simple dal bhat or a thakali khana set, that spicy achar is a must-have.

For most of us, Mula Achar, especially the Khadeko version, is the go-to.

It’s a radish pickle that’s mixed with spices and then tempered (khadeko) with hot oil, garlic, fenugreek, and all the spices.

It sounds simple, but It tastes fantastic with rice, dal, and curry.

Everyone has their little twist on it, but the process is pretty much the same.

You don’t need anything fancy, just fresh mula, some basic spices, and mustard oil, and it keeps well in the fridge, so I usually make a small batch that lasts me months.

Ingredients

Radish: White radish. You can also add carrot if you want.

Spices: Cumin, coriander, red chili, turmeric powder, ground mustard powder, fenugreek seeds and kashmiri powder.

Seasoning: Salt.

Other: Garlic and green chilies.

Oil: Mustard oil or any vegetable cooking oil.

Instructions

Here’s a clear, step-by-step instruction guide for making Mula Achar:

• Peel the radish and slice it into thin sticks or small bite-sized pieces.
• Also slice the garlic and green chilies.
• Place the radish pieces on a platter and soak them in the sun for 12-24 hours or until they’re soft enough to bend. If the sun is strong, 7–10 hours might be enough.

• Dry roast the mustard seeds in a pan over medium heat until they start to pop and release a nutty aroma.
• Allow them to cool completely, then grind them into a fine powder.

• Once the radish is dried, add the radish to the mixing bowl.
• Also, combine the radish, garlic, chili with all spices and seasoning.
• Combine all the ingredients thoroughly to ensure that the spices evenly coat the radishes.

• Heat oil in a pan over medium heat until it starts to smoke slightly.
• Add fenugreek seeds to the hot oil and fry until they turn dark brown but not burnt.
• Immediately pour the hot oil over the spiced radish.
• Toss everything together thoroughly. Taste and adjust salt if needed.

•  Let it sit for at least 15 minutes before storing it in an airtight container.
• Store in an airtight container and let it soak in the sun for 7–10 days.
• After a few days, it will start to turn sour.
• If you want it more sour, let it sit longer but 7 days is usually enough for me. After that, I tend to freeze it in the refrigerator.

Serving Suggestion

Mula ko achar pairs perfectly with dal, bhat tarkari. it’s the kind of pickle that goes well with plain rice, roti, or even on the side of any meal.

Feel free to pair it with whatever you like. I even add it to sandwiches sometimes when I’m craving something sour and spicy.

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