Mooli Ka Ahar’s recipe (also called Mooli Kuchha or Mooli Ka Kucha) is one of those winter sottacets that may not be famous like Mango Achar, but certainly has a special place in our hearts – and our plates.
I still remember, as a child, when Grated Mooli was left in the sun to dry, the strong smell would have filled the entire courtyard. Honestly, wasn’t it the most pleasant smell, but the taste of the pickle? It’s worth it!
This grated Sottaceto of Ravanello is spicy, spicy and surprisingly simple to make. No necessary cuisine. It meets in a few minutes and is ready to have fun in a couple of days.
If you are someone who loves the flavors Desi Bold, this is for you. (step-by-brown-video)
Information on the recipe of Mooli Ka Achar:
When you think of Ravanello’s Sottaceto, winters often come to mind. But the beauty of today’s markets is that fresh radish is available almost all year round.
This means that you do not have to wait for the cold days to enjoy the bold and incisive flavors of the recipe Mooli Ka Ahar.
Mooli Ka Kuchha or Mooli Ka Kucha, transforms a simple radish into a masledaar treatment with almost any effort.
The trick is to finely scratch the radish, then it quickly immerses all the spicy and spicy goodness.
The best part? No kitchen, no long waits. Just grate, mix and let the spices work their magic. In just one day or two, you have a soft, fresh and ready to taste.
Previously, Mooli Achar meant large pieces immersed for weeks of oil. But this instant version maintains light, fresh and perfectly sharp things thanks to the raw mustard oil – something that every true lover of the Sottaceto Ami.
So, whether it is winter or summer, if you are branching homemade Achar that is fast, easy and full of flavors, this recipe has covered you!
You can also check Aam Kuchha’s recipe that I recently made.
Tip to the service:
Mooli Ka Kuchha mates better with:
Hot from-chawal
Paathas, in particular Mooli Paratha
Khichdi
Theplas
As a spicy diffusion in compresses and sandwich
Storage suggestion:
Keep in a clean and dry glass or a ceramic jar.
Always use a dry spoon to eliminate the sottaceto.
Keep a cool and dry place in the refrigerator.
It remains well for a maximum of 2-3 months if you refrigerated.
Because you should make this recipe:
Easy and easy: It meets in a few minutes.
No kitchen: Just mix, keep and have fun.
Burst with flavors: Bold, spicy and spicy.
Perfect for winters and summer both: You can make this recipe in winter or summer both.
Healthy ingredients: Made with simple spices pantry and fresh radish.
Professional suggestions for the best recipe Mooli Ka Ahar:
Use fresh, stopped and juicy ravanelli for the best flavor.
Always remove excess humidity by transmitting the grated motor to a fan: this helps prevent deterioration.
You prefer raw mustard oil for authentic sharpness.
Season the salt with care; The radish tends to release water later.
Start the jar once a day to even mix during the first 2-3 days.
Refrigerate after a week for a longer duration.
Looking for other recipes like this:
Recipe for Sottaceto di Chilli Verde
Padded green chili pepper sottacet
Gajar Moooli Ka Achar
Small of ginger green chilli pepper
Traditional AAM KA ACHAR
Instantaneous recipe of mango sottaceto
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Basic ingredients used to create this instant Mooli Ka Achar:
Mole (Ravanello): The hero of this recipe! The fresh and juicy radish brings a natural punishment and crunch that make every bite exciting.
Turmeric powder: A golden touch that not only adds a bright color but also acts as a natural healer and preservative.
Red chilli dust: He adds the spicy football so necessary and that beautiful red shade that makes the pickle so inviting.
Hing (Asafeotida): A small pinch makes a long way: it gives flavor depth and helps with digestion.
Salt: The unknown hero! Remove the humidity, balance the codol and maintain the fresh pickling for longer.
Kalonji (Nigella seeds): It brings a thin taste of smoky ottoon which makes Achar flavor even more authentic.
Ajwain (Carom seeds): It adds an incisive flavor and helps digestion beautifully.
Lemon juice: Renew the sottaceto with a spicy brightness that raises all spices.
Raw mustard oil: The soul of a good pickle of North India! It gives that acute and rustic aroma and acts as a natural preservative.
Prevent the screen from becoming dark
- 2 neo Ravanello, grated
- 1 teaspoon turmeric dust
- 1 teaspoon red chilli dust
- 2 pizzichi Hing
- 1 TBSP salt
- ½ teaspoon Kalonji
- ½ teaspoon to-
- 2 nn lemon Juice
- ¼ cup mustard oil raw
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Mooli grated using a nice grater.
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Once you do the grated radish squeezed using the hand, gradually.
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Once done, spread it on a cloth or a clean dish and keep it under a fan for 1-2 hours to remove excess humidity. (If an adequate sunlight is available, you can keep it in the sun)
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Now in a bowl Add turmeric, salt, Kalonji, Ajwain, red chilli pepper, mustard oil and lemon juice.
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Mix everything well.
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Transfer the semi-assigned grated motorbike and combine everything well.
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Keep in a clean and dry jar.
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Let it rest for 1-2 days to allow the development of flavors.
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Your sottaceto with spicy and spicy grated radish is ready to be appreciated!
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Refrigerate for a longer duration.
Nutritional facts
Mooli Ka Achar recipe
Amount for portion
Calories 64
Calories from Grasso 54
% Daily value*
Fat 6g9%
Fat saturated 1g6%
Polynsaturo fat 1g
Mono -Inn Subject 3g fat
Sodium 715mg31%
Potassium 166mg5%
Carbohydrates 3g1%
Fiber 1g4%
Sugar 2g2%
Protein 1g2%
Vitamin A. 61U1%
Vitamin C 15 mg18%
Soccer 22 mg2%
Iron 1 mg6%
* Daily values percent are based on a 2000 caloric diet.
Question frequently asked about this recipe:
How long does the Mooli Ka Ahar recipe last?
It remains well for 2-3 months if kept in the refrigerator and managed with a clean and dry spoon.
Can I eat it immediately?
Yes, but the flavors become more developed and balanced after 1-2 days.
Why use raw and unheated mustard oil?
Raw mustard oil brings a traditional sharpness and an authentic flavor of northern India.
Can I add more spices?
Yes, you can adapt according to your tastes. Some people also add crushed mustard seeds or green chillies.
Is this pickup very spicy?
He has bold and spicy football, but you can adjust the chilli dust to your liking.
My recommended product:
If you regularly take you home, consider using a Bharani (ceramic jar). It is easy to clean, it has a good quantity and helps the pickles to last longer without compromising the taste.
You can also take a look at my page on Amazon, where you will find my favorite kitchen tools, appliances, accessories and more HERE.
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