मूली के अचार | Nepali White Radish Pickle | Mooli Ka Achar | Nepali Style - In Hindi

Hi Friends Today I am going to show you how to make Mooli ka Achar | Mooli ko Achar.

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White Radish Pickle ingredients | Moola ka Achar ingredients
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1: 6kg white radish
2: 2/3 cup of mustard seeds
3: 2 tbsp of cumin seeds
4: 2 tbsp of fenugreek seeds
5: 1 tbsp of chilly powder
6: 1 tbsp of turmeric powder
7: 1 tbsp of salt
8: 100g garlic
9: 400g green chilly
10: 15pcs of dry chilly




Preparation instruction.
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Radish preparation.
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Just peel off the white radish that you wish to make pickle. Don't throw the leaves , you can use it to make Kimchi or other vegetable foods.
Once peeling is down just cut them into 3 inches size or you can cut as per your prefered design. Here I have cutted them into French fries style as per Nepali traditional preferences.


Chilly and Garlic preparation
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Regarding the chilly, just remove the stalk and cut them into half.
Garlic just peel off them as per the quantity i have mentioned or which ever suits your need


Sun drying steps and important notes.
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There is no big issues with garlic and chilly drying and you don't have to worry about it.

But important things is we have to care about the white radish drying steps.

Once peeling and cutting is done then just dry them in sun until it dries up to around 80-90 %. Outer parts should be well dried while there is some moisture inside the sliced radish.

The Main Point is that it should not break while we bend but it should look like dried while looking from outside.

Regarding the drying duration. If the sun is strong enough it will take at least 5 hours. For my case it took 6 hours. Sometimes it will take two days for drying if there the sun is poor.

So just dry as per your weather situation.


Preparation of Masala Parts
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Here we have used mustard seed and it is one of the main ingredients in the preparation of this radish pickle.

You have to toss all the mustard seed at medium flame and once it is half fried then add the Cumin seeds until both turn into brownish. Mustard seeds will turn into bit black. Stir while you are tossing.

once you are done with tossing then we have to make semi power of both mustard seeds and cumin seeds by crushing them.

Now heat the oil at normal flame and then add the fenugreek seeds and turn off the flame till it become cold. this is for better flavor and you can avoid it too.

Now in a container add the radish followed by garlic , chilly , semi powdered paste of cumin and mustard seeds, salt, red chilly and turmeric powder and fenugreek seed ( Oil must be cold and shouldn't be hot)

Mix them well and put into the container preferably glass with tight lid.

Before adding, it is very important that the container should be dry and there is no moisture left in it.