Thursday, February 18, 2016

Mooli Ki Phali Ka Achaar (Pickled Radish Pods)



How to make Moongre Pickle, Recipe of Pickled Radish Pods, Mulyachya Shenga chi achaar, 

Hello Friends,
My today's blog post is on winter special Radish Pods. Sharing a super quick and easy recipe with a stepwise pictorial guide.


Radish pods are eaten as a salad, pickled or stir fried with potatoes in many parts of Asia. They are soft, crispy, mild pungent with a nice pleasing taste of radish (Daikon). Radish pods are rich in potassium, folic acid and a good source of vitamin B6, calcium, magnesium and riboflavin. 


Radish is scientifically known as Raphanus Sativus and is a member of the Brassicaceae family. The rat tailed radish is native to South Asia. Radish pods are also known as Mooli Ki Phali (Hindi) Mulyachya Shenga (Marathi), Moongre, mogri (North India). 


Let's get started 


☑ Recipe details 


⚪Prep time - 15-20 min (vegetable cutting + pickling) 
⚪Cooking time 3-5 minutes (water boiling) 
⚪Recipe type Pickles / accompaniment 
⚪Recipe difficulty level - super easy
⚪Pickle ready to eat - 3-5 days
⚪Place to keep - sun light or near kitchen window
⚪Best to consume within - 3-5 weeks
⚪Best place to store after pickled - refrigerator 


☑ Ingredients required 


⚪250 g radish pods (Mooli ki phalli)
⚪500 ml boiled, cooled water
⚪2-3 tsp vinegar 
⚪2 tsp salt or as per taste
⚪1 Sterilized glass jar


☑ Method
♨ Step 1 : Mise en place


◾Glass jar - Sterilized

◾Water - boiled - cooled 

◾Radish pods - rinsed thoroughly under tap water, pat dry - cut off the tops and ends - cut into 2-3 inch pieces



♨ Step 2 Pickle preparation 


◾Take a sterilized glass jar, add radish pods and salt to taste.

◾ Pour boiled, cooled water , make sure it should cover the pods nicely.

◾Lastly add vinegar. Cover jar tightly and shake it well.


◾Keep the bottle, jar near a kitchen window or under sunlight for 3-5 days.. Shake this bottle 2-3 times in a day. 
Once pickled, keep refrigerated.




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