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Instant Mooli Ka Achar / Radish Pickle Recipe
We enjoy green vegetables and variety of other veggies in winter season . Radish is one of the winter veggys which we enjoy mostly as salad . Radish or mooli is a probiotic food and it is good for digestion . Pickle made with mooli is very tasty and quick to make . I have made several times this winter . As it can be relished instant , you can enjoy with breakfast parantha or with dal chawal or with the mathi or with roti sabji . Let's start the recipe .
COOKING TIME 20 minutes
Radish or Mooli 2 big mooli
saunf 2 - 3 tbs
rai 1 tbs
sarson oil 3 tbs [ you can take less ]
haldi 1 tsp
red chilli pd 1 tsp [ as per taste you can add more ]
salt [ you can add 2-3 hari mirch cut in half and slit ]
METHOD OF MAKING INSTANT MOOLI KA ACHAR OR RADISH PICKLE
wash and peel the moolis.
cut into round thin pieces and keep in a big bowl .
mix 2 tsp salt and cover for 1 hour .
after 1 hour mooli will leave its water .
seive the mooli pieces in a chalni and spread on a cloth for 1 hour so that water of mooli is soaked and pieces are dry .
take rai [black mustard seeds] and saunf in a hand grinder and crush them coarsely .
put 3 tbs sarson oil in a pan . heat the oil till boiling point and then switch off the gas [ you can put less oil ] .
add crushed rai and saunf .
roast them for 1 minute . switch on the gas and add mooli round pieces and mix well . [you can add green chilly also at this time ]
put 1 tsp salt 1 tsp haldi and 1 tsp red chilli pwd and mix . [ you can add more chilli pwd and less salt as you added at the time of soaking ]
roast for 2-3 minutes and then switch off the gas .
add 2 tbs vinegar and mix well [ you can add lemon juice instead of vinegar ]
mooli achar is ready . you can relish it instantly .
keep it in a clean and dry bottle .
after 2-3 days it becomes more tasty .
it remains fresh for 15 days and then keep in the fridge .
STEP BY STEP OF MAKING INSTANT MOOLI KA ACHAR
wash both the moolis and peel them .
cut into thin round pieces and keep in a bowl .
put 2 tsp salt and mix it .
cover and leave it for 1 hour .
after 1 hour you will find that mooli has left some water in the bowl .
seive the mooli in a chalni so that all the water is dripped out .
spread them on a kitchen cloth for an hour so that pieces are fully dry .
take rai and saunf in a hand grinder .
crush them coarsely .
put 2-3 tbs oil and heat it to the boiling point .
switch off the gas .
add coarsely ground rai and saunf .
roast for 1 minute .
switch on the gas , after roasting add mooli pieces and mix well .
add 1 tsp salt , 1tsp haldi and 1tsp red chilli powd .
mix well and cover for 2-3 minutes .
switch off the gas . add 2 tbs vinegar . [ you can add lemon juice instead of vinegar ]
cool them and keep them in a clean and dry bottle .
mooli achar is ready to relish instantly .
this achar keeps fresh till 15 days . after that keep in a fridge .
you can visit my other recipes
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