time - 15 minutes
Servings - 2 to 3
1 big Radish
1/4 teaspoon yellow split mustard
1/2 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon coriander cumin powder
1/2 teaspoon black cumin seeds
1 teaspoon fennel seeds
4-5 fenugreek seeds
1/2 teaspoon cumin seeds
1 teaspoon salt
additional salt to taste
1 tbsp Mustard seeds
pinch of asafoetida
1 teaspoon lemon juice
Wash and peel the skin of Radish.
Cut them vertically in three four pieces.
Then slice them horizontally as shown in the picture.
Apply 1 teaspoon salt, 1/2 teaspoon turmeric powder and 1/4 yellow split mustard seeds to the Radish pieces and mix them well.
In the morning, heat 1 tbsp refined oil in a pan.
Add cumin seeds, when they crackle, add pinch of asafoetida, black cumin seeds, fennel seeds, mustard seeds and radish pieces and saute for 2 minutes. Leave the water of Radish.
Cook on low flame stirring for about 7 to 8 minutes.
Now add red chili powder, coriander cumin powder and some salt to taste and mix well.
Take care about the quantity of salt, because we have already added 1 teaspoon salt overnight.
Add 1 teaspoon lemon juice and mix well.
Turn off the gas. Delicious Achari Mooli is ready.
Can be served with chapati paratha or puri.
Good travel recipe. Can be consumed for 2 to 3 days without refrigeration and a week under refrigeration.
Tips for making Achari Mooli
- Slice the Radish thinly because it does not absorb spices.
- Don,t over cook the Radish, it should be crunchy in taste.
- Always use sweet and fresh Radish for this dish.