Tuesday 20 November 2018

RADISH CARROT PICKLE, MOOLI GAJAR KA ACHAR, MULLANGI CARROT URUGAI

Mooli Gajar ka Achar/Radish Carrot pickle is very delicious to eat along with dal rice, chapati etc.  When the season of Delhi carrot starts, you can relish this easy and tasty pickle.  You can also add Shelgam in it.

Pickles are always tempting and each and every Indian Household prepare the pickles as per the season and availability of the ingredients.

This pickle I make during winter and love to eat specially with dal rice.

Let us look at the recipe now:





Preparation time: 2 days
Yield : 1 bowl



Ingredients:

Mooli/Radish                                      100 gms
Gajar/carrot                                         050 gms
Green chilli                                           010 gms
Ginger                                                   010 gms
Rai dhana/kuria                                   ½ tsp
Methi dana (Optional)                         ¼ tsp
Salt                                                          ¼ tsp
Mustard oil/any oil                              ¼ cup

Masala

Turmeric powder                                  ½ tsp
Red chilli powder                                 ½ tsp (if you want more spicy add more)
Black pepper powder                           ¼  tsp
Ajwain                                                     ¼ tsp
Vinegar                                                    ½ tsp
Salt                                                           as required


Method:

           Step 1.
       
      Peel  the radish and carrot and keep aside for half an hour to dry.  Then cut them into one inch pieces lengthwise. Slit the green chilli or chop them finely. Ginger 1” lengthwise cut.

2.       Step 2.

           Add Salt,  mix well and keep aside for a day.  It will ooze out water.  Next day remove               water and dry under sun or fan for an hour.
            
           Step 3.


3.       Mix all the masalas and add to the vegetables.
4.       Heat the oil and cool it. 
5.       Add to the pickle, mix well and keep for a day outside and then refrigerate it.

Note:    You can use the fresh Delhi carrots which are available during the winter, if not the English carrot.

Make in small quantities and eat fresh

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