By: Nikita Nikhil
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Mooli ka achaar is a tangy and spicy pickle which makes it a winter favourite. Pair it with parathas or dal-chawal, and you're good to go! Here's how you can make it at home.
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500g mooli
1 tbsp salt
2 tbsp mustard oil
1 tbsp mustard seeds
1 tsp methi daana
1 tsp haldi
1 tsp red chilli powder
1 tbsp crushed saunf
4 tbsp lemon juice
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Rinse the mooli, pat dry and chop into thick sticks. Sprinkle salt over them and leave for 2-3 hours. This removes excess moisture. Pat dry.
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Heat mustard oil and then add mustard seeds, methi dana, and saunf. Then add haldi and red chilli powder to it. Mix well until combined properly.
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Add mooli sticks to the mixture and toss until evenly coated. Squeeze in fresh lemon juice and mix well to ensure the flavours meld properly.
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Once the achaar is prepared, let it sit in the sunlight for 4-5 days. Make sure to shake the jar daily. Serve this with your daily meals, and enjoy!
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For tips on how to make perfect mooli paratha, click here:
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