Nepali Achar Recipe in Tibetan || Nepali Pickle || Mula Ko Achar #foodie # #pickle #tibetanfood

mustard oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more affordable.

fenugreek seeds

🥗Healthier: cumin seeds

💰Cheaper: coriander seeds

Cumin seeds provide similar flavor and are easier to find.

red chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika offers color with less heat, while cayenne is often cheaper.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Lime juice enhances flavor, and vinegar is a cost-effective substitute.

Wash and peel the radish, then cut it into thin slices or sticks.

Sprinkle salt over the radish and let it sit for 20-30 minutes to draw out moisture.

Heat mustard oil in a pan over medium heat until it reaches smoking point, then let it cool slightly.

Add fenugreek seeds to the oil and fry until fragrant, about 1-2 minutes.

Mix turmeric powder, red chili powder, and sugar into the cooled oil.

Combine the radish with the oil mixture, ensuring all pieces are coated evenly.

Add lemon juice, chopped ginger, garlic, and coriander leaves to the mixture.

Stir everything together thoroughly and adjust seasoning as needed.

Transfer the mixture into a clean, dry jar and seal tightly.

Allow the achar to marinate for at least 2-3 days before consuming for best flavor.

Cooking Techniques

Spice Level: