Mooli Ka Achaar
Ingredients
Quantity: 3 kgs. (Appx.)
- 2 kgs. radish (mooli)
- 50 gms. fenugreek seeds (methidana)
- 50 gms. mustard (rai)
- 300 gms. salt
- 50 gms. turmeric (haldi) powder
- 25 gms. red chilli ground
- 0.5 tsp. asafoetida (heeng)
- 20 gms. nigella (kalaunji)
- 20 gms. cumin seeds
- 10 gms. king’s cumin (ajwain)
- 3 cups oil
Method
Wash moolies thoroughly and chop them. Rub salt on them and keep it under the sun for 2-3 days to dry.
Coarsely grind methidana, rai and mix them together with all the other spices.
Put the mooli pieces in a glass jar. Add masala and oil. Mix together and keep it under the Sun.
Use after 8-10 days.
Always use a spoon to handle the pickles.
Wash moolies thoroughly and chop them. Rub salt on them and keep it under the sun for 2-3 days to dry.
Coarsely grind methidana, rai and mix them together with all the other spices.
Put the mooli pieces in a glass jar. Add masala and oil. Mix together and keep it under the Sun.
Use after 8-10 days.
Always use a spoon to handle the pickles.