Ingredients:
Carrot- 2
White radish -2 (Mooli / Daikon radish)
Pure mustard oil – 2 tbsps
Salt to taste
Whole spices to be roughly crushed.:
Fennel seeds / Saunf – 1/2 tsp
Nigella seeds / Kalonji – 1/4 tsp
Fenugreek seeds / Methi -1/2 tsp
Yellow mustard seeds / Rai – 1/2 tsp
Whole red chili – 2
Other spices:
Asafoetida / Hing powder – a pinch
Chili powder – 1/2 tsp
Method:
1.Pick fresh firm and almost same sized carrot and radish but should not have fibrous thickness inside. ( ie; too mature ones)
2.Cut into quarter inch thick 2 inch long pieces. Sun dry it for few hours applying salt. It will leave out water do not drain it off.
3.Heat a pan and dry roast the all the masala to crush given above together. When the seeds are warm stitch off flame and crush them using mortar and pestle or coffee grinder (it should be really coarse , just broken into pieces not powdery)
4.Mix the turmeric powder, chili powder , asafoetida powder and the masala crushed together add some of the mustard oil and mix. Add the veggies along with its juices. Check salt add more only if needed as veggies were already salted. Put this into a clean dry bottle. Pour the remaining mustard oil on top and put the airtight lid and keep the bottle in the kitchen cabinet.
The veggies might ooze out more water that is fine. **Check for any bacteria formation on top.If you see any black stuff remove it and pour more mustard oil it acts as a seal from decaying again.
5. The pickle can be used from the 7th or 8th day. **Do not open the bottle in between.
The masala should be sweet smelling and should not have any bitter taste.
Note:
Mustard oil is very strong and pungent.If u do not like the aroma of it I recommend heating it to really hot then allowing it to cool down completely then use as directed.
Gajar mooli pickle, Jeera rice, Yogurt, Rajma masala, Lassi, Roti, multi-grain ladoo.
Most satisfying winter lunches!
Hope you like it.
Meena
Sowmya Sundararajan
Loved the presentation Meena!
Meena Kumar
Thank you Sowmya.
Navaneetham Krishnan
Utterly mouthwatering. Just truly loved and pickles, always a pleasure to my palate.
beena stephen
Tempting pickle
Rafeeda AR
Vaayil vellam varunnu… that meal is just so apt… though not an achaar fan, this one sounds so aromatic…
Anupa Joseph (Palaharam)
That look of the pickle says it all…looks perfect…and it has left me drooling…sharing of the tiffin, back in school has led me to try most things now since I crave for them
Swathi Iyer
Adipoli thali, I need to try this gajar mooli achar, I just roasted baby carrot this weekend, it was so yum. I am going to try this achar too.
Shibi Thomas
Oh, I remember this pickle from the school days!! One cannot forget those tongue tickling taste it imparts. Thank you so much for the recipe. I will try this soon and let you know. I usually don't buy the big Muli from Indian store, my usual is the small red radish. I wonder if that will work in this recipe?
Meena Kumar
I think the small ones will work Shibi.
I am so glad u feel the same about this pickle brings back so many good memories alle.
Meena Kumar
Do give it a try Swathi your kids will love it as its not too spicy.
Meena Kumar
School days were so good except exams alle Anupa.
Meena Kumar
No margam to order thali meal here so have to make something myself tofeedthe craving 🙂
Meena Kumar
Thank u Beena.
Meena Kumar
Thank u Nava.
Easyfoodsmith
Lovely pickle and pics. This year I missed pickling the veggies that I have been religiously doing all these years. Seeing your pickle, I am regretting not doing it 😛
MASTERCHEFMOM
Hi Meena. I am new to your space, but am loving it. You have a great blog with mouthwatering recipes and pictures. The winter pickles are so delectable. The winter vegetables are so fresh here in the North and pickling them is a great way to have them daily !