Nepal: mula ko achaar [vegan]

Here is the recipe I followed to make mula ko achaar – daikon pickled with mustard seeds in oil. It was served along side dal bhat tarkari in the main post for Nepal. In Nepali cooking, pickles have a very important role and they are vegan to boot!

Achaar – pickled vegetables

Achaar, or pickled vegetables, are of great importance as a side dish in many parts of the world, and South Asia and Nepal are no exceptions. In both Indian and Nepali cooking, achaar is used as a spicy condiment to many dishes. The word achaar encompasses a wide range of dishes but typically refers to vegetables preserved with fermentation or vinegar, with or without oil and usually with chili. In Nepal, popular vegetables include tomato ​[1]​, cucumber ​[2]​, and cauliflower ​[3]​. In Nepali cooking, the word can also be used for fresh vegetables, such as potatoes, dressed with plenty of spices ​[4]​.

For this post, I chose to ferment some daikon to create mula ko achaar with plenty of mustard and some chili, largely following a recipe by Nepali Tummy ​[5]​. But if you’re short on time or still hesitant about fermentation, any store bought, South Asian pickle will do.

If you plan on making your own fermented pickles, be prepared that this takes a few days. Start them early in the week and they can be ready for the weekend. While there are many different pickles you can buy in a South Asian store, making your own lacto-fermented pickles is a very fun project, super easy, and can be used to impress guests!

Conclusion

The mula ko achaar had a very pleasant and sharp taste, combining radish and mustard. But they turned a bit too salty for my taste. Next time, I will try rinsing off the salt after salting. Carefully though, as you don’t want to rehydrate the daikon.

Print

Mula ko achaar

Achaar, fermented vegetables, are an important part of a Nepali meal. This recipe describes how to ferment daikon in oil to create mula ko achaar.

Course Side Dish

Cuisine Nepalese, South Asian

Keyword Fermentation, Lactic acid fermentation

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Ingredients

• 400 g daikon
• 2 tbsp salt
• 1 tsp turmeric
• 3 tbsp brown mustard seeds
• 2-3 green chilies
• 1 tsp chili powder to taste
• 100 mL oil with low taste e.g. canola

Instructions

• Peel and slice the daikon into match sticks. Mix with the salt in a bowl. Set aside for 1 h. Lots of water will leech out.
• While daikon is leeching, slice the chilis and grind the mustard seeds in a mortar.
• After 1 h or so, discard the water and pat the daikon matchsticks dry with a paper towel.
• Mix the daikon with the rest of the ingredients. Transfer to a jar and pack tightly. You want to get rid of as much air as possible. A jar that just fits with only a small air pocket is ideal.
• Leave at room temperature for 3-5 days. Refrigerate.