Description
'Mula' means radish. Radishes harvested massively in winter are sun-dried for days under Nepal's strong sun to remove moisture, packed in jars with mustard seed powder, turmeric, chilies, and intense mustard oil, and 'lactic-fermented' via sun heat for weeks. Nepal's traditional preserved food (authentic Achar).
Restaurants serving Mula ko Achar
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Radish
- Mustard seeds(Black or Yellow)
- Mustard oil
- Turmeric
- Chili powder
Instructions
- [Authentic Recipe]
- [Dry Radish]: Cut radish into batons, spread on a sieve, sun-dry 2-
- days until moisture evaporates and wrinkled.
- [Coat Spices]: In a bowl with dried radish, add coarsely ground mustard seeds, turmeric, chili powder, and salt.
- [Ferment]: Heat mustard oil until smoking, cool, add to bowl and toss. Pack tightly into a glass jar without air gaps; place on a sunny windowsill for weeks to ferment.
Learn more Spice, substitutes, tips
Key spices
Mustard seeds、Mustard oil
Substitutes at Japanese supermarkets
Rehydrate JP 'Kiriboshi Daikon', toss with Japanese mustard and sesame oil for an instant version
Pairing
Dal Bhat(As a set meal palate cleanser)
Trivia
A highly nostalgic yet punchy flavor, like JP 'Takuan' spiked with mustard and spices. In winter, Nepali home rooftops are invariably lined with these Achar jars sunbathing.
Eating tips & etiquette
Placed in a tiny amount on the edge of the Dal Bhat platter (Thali). When curry or lentil soup makes the mouth heavy, biting this Achar resets the mouth with intense sourness and a crunchy texture.
Allergen
None