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
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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