30 June, 2020
Dikon Pickle (मुला को अचार) – fermented condiment from Nepal
Originally published on Dec 10, 2012
What is Mulako Achar (मुला को अचार)?
Mula ko achar is widely used side dish in Nepal. It goes well with Dal,Bhat,Tarakari which is the staple food. The long fermentation allows the probiotic to grow and multiply, and the nutrients in the vegetables to be easy to digest.
Here is my variation to the recepe of Mula ko Achar:
- 2 medium fresh mula (Dikon Radhish)
- 1/2 cup vegetable oil
- 1 tbsp turmeric powder
- 1/4 cup ground mustard seeds
- Cayene pepper powder (to taste)
- Salt (to taste)
Wash the fresh mula, discard the green top and the root. Peel the outer layer. Cut them into the pieces/size you would like. I prefer a bite sized cube.
Put the cut mula in a mixing bowl and add rest of the ingredients into it. Mix it well. Now transfer the mix into pickling jar with air tight lid, pressing between the layers. Top off the achar with 1-2 tbsp oil before closing the lid to avoid the discoloration and fungus. Place the jar under direct sun light for about 3- 5 days (6-8 days in winter) for fermentation. Now the pickle is ready to be served. Once the desired sourness is reached, keep it inside the refrigerator to avoid excessive fermentation.
The human body has and needs billions of probiotic bacteria to function effectively. When you take antibiotics, you’re killing the good bacteria along with the bad ones. Fermented food like Mula ko Achar helps restore the good bacteria that are lost due to antibiotics