Loading...
A crunchy and tangy Punjabi-style instant pickle made with fresh radish, green chilies, and a blend of aromatic spices. This quick mooli achar is ready in just a day and adds a zesty kick to any Indian meal, especially parathas and dal rice.
Prepare the Radish (60-70 minutes)
Prepare Aromatics and Spices (5 minutes)
Temper the Spices (5 minutes)
Perfectly fluffy, long-grained basmati rice with a beautiful aroma. This simple, foolproof recipe is the heart of any Punjabi meal, ready to soak up rich curries and dals.
A hearty and flavorful Punjabi curry made with red kidney beans simmered in a rich, aromatic tomato and onion gravy. This classic comfort food is best enjoyed with steamed rice, making it a beloved staple in North Indian homes.
A rich and tangy Punjabi chicken curry with a luscious, spiced gravy. Tender chicken pieces are simmered in a fragrant blend of onions, tomatoes, yogurt, and cream. Perfect with naan or roti.
A unique and robust Punjabi chicken curry where tender chicken pieces are simmered in a thick, spicy gravy made from chicken mince. This rich and flavorful dish is a true delight for meat lovers, perfect with naan or roti.
A crunchy and tangy Punjabi-style instant pickle made with fresh radish, green chilies, and a blend of aromatic spices. This quick mooli achar is ready in just a day and adds a zesty kick to any Indian meal, especially parathas and dal rice.
This punjabi recipe takes 25 minutes to prepare and yields 8 servings. At 168.16 calories per serving with 2.05g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Combine the Pickle (3 minutes)
Store and Mature (1-2 days)
For extra color, crunch, and flavor, add thinly sliced carrots (gajar) and turnips (shalgam) along with the radish. Prepare them using the same salting and drying method.
Enhance the spice mix by adding 1 teaspoon of fennel seeds (saunf) and 1/2 teaspoon of fenugreek seeds (methi dana) to the hot oil along with the mustard seeds for a more complex flavor profile.
For a khatta-meetha (sweet and sour) version, add 1-2 tablespoons of jaggery powder or sugar to the pickle along with the salt and lemon juice. Mix until it dissolves.
Radish is rich in dietary fiber, which promotes healthy digestion, prevents constipation, and supports a healthy gut microbiome.
The spices used, such as turmeric and mustard seeds, along with radish itself, are packed with antioxidants that help combat oxidative stress and protect cells from damage.
Mustard oil and turmeric contain compounds like omega-3 fatty acids and curcumin, which are known for their potent anti-inflammatory effects.
When stored in a sterilized glass jar in the refrigerator, this instant pickle stays fresh and crunchy for up to 2-3 weeks. Always use a clean, dry spoon to serve.
Sliminess is usually caused by excess moisture. It's crucial to drain all the water released by the radish after salting and pat the pieces completely dry before adding the spices and oil.
Mustard oil is key to the authentic Punjabi flavor and also acts as a natural preservative. While you can use another neutral oil like sunflower or canola, the taste and aroma will be significantly different.
Yes, in moderation. Radish is a great source of fiber and Vitamin C, which aids digestion. The spices have anti-inflammatory properties. However, it contains a significant amount of oil and salt, so it should be consumed as a condiment.
One serving (about 1/4 cup or 80g) of Mooli ka Achar contains approximately 120-140 calories, primarily from the mustard oil.