Recipe/pic source Nikki Thapa
Thanks to Nepali Khana Khazana
Mula ra sano Kerau ko achar
(Radish-Pea pickle)
Ingredients:
Fresh Radish: 1 KG (grated)
Sano Kerau (peas): 1 cup (soaked overnight)
Green Chili: 7-10 (either finely chopped or split)
Turmeric- 1 small spoon
Chili Powder: 2 tbs or less
Lapsi (Nepali Hog Plum): 10-12
Oil: 3 tbs
Fenugreek: 10-12 seeds
Salt: to taste
Coriander to garnish
Process
Add ½ spoon of turmeric and 1 tbs salt to radish and mix well. Let it sit for hour. Meanwhile boil lapsi in pan with half cup of water till the lapsi are tender.
After an hour drain the excess water out of radish, don’t squeeze much then add chili powder, peas and lapsi to radish. I use hand to mix lapsi well in radish and peas. Either you can get rid of lapsi seeds or leave them there.
For tampering
Heat 3 tbs of oil, splutter fenugreek seeds to the smoking oil and toss in green chilies, once the green chilies are tender put remaining ½ spoon of turmeric to the oil and immediately pour the spices to the radish achar, stir well, and garnish with coriander. Serve achar after an hour or later that will give time for radish to soak in sour lapsi.
(Note: 1) Lots of people like to use lemon/lime instead of lapsi. I generally like lapsi in radish-kerau achar because the lapsi pulp binds every ingredient well together.
2) One can also cut finger chips of radish instead of grating.)
