Mooli ka Achaar


  • 500 gms chopped radish (mooli)
  • 1/4 cup mustard oil
  • 1/4 vinegar
  • 2 tsp salt
  • 1/2 tsp chilli powder
  • 2 pinches asafoetida
  • 1/2 tsp carom seeds (ajwain)
  • 1/2 tsp fenugreek seeds
  • 2 tsp mustrd seeds


  1. Add 3/4 tsp salt to the chopped radish pieces and keep them in direct sunlight for the water to dry.
  2. After the water is dried up from the radishes, they are ready to be used for pickling.
  3. Roast the fenugreek seeds, carom seeds and mustard seeds and roast them in a pan till they turn light brown.
  4. Once the spices cool off, grind them to make a coarse powder.
  5. Heat oil in a pan and add the radish pieces and fry for 2 minutes and then turn off the gas.
  6. Add the asafoetida, turmeric powder, chilli powder and salt to the radish pieces and mix well.
  7. Now put the roasted spices and mix thoroughly.
  8. After the pickle cools a bit pour vinegar and mix well.
  9. The radish pickle can be eaten right way or can be stored in and eaten for a month.
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