Authentic Mula Ko Achar Recipe – Nepali Pickled Radish

No Nepali meal is complete without a spicy, tangy side of achar (pickle)—and Mula Ko Achar, or pickled radish, is a staple. Crunchy, zesty, and bursting with heat, this pickle complements everything from rice and lentils to noodles and snacks. It’s quick to make, keeps well, and delivers bold flavor in every bite.

In this article, we’ll walk you through how to make this iconic condiment the traditional way.

👉 Add bold, authentic flavor to your meals with this Mula Ko Achar recipe—Nepali pickled radish done right!

Table of content

1. Why Mula Ko Achar Is a Nepali Favorite

2. Ingredients You’ll Need for the Recipe

3. Step-by-Step: How to Make Mula Ko Achar

4. How to Store and Serve Mula Ko Achar

1. Why Mula Ko Achar Is a Nepali Favorite

Mula Ko Achar (मूला को अचार) isn’t just a side dish—it’s a cultural symbol. Found at homes, festivals, and even lunchboxes across Nepal, it blends simplicity with boldness. It can be made fresh or fermented, and the result is always deeply satisfying.

• Pairs well with Dal Bhat Tarkari

• Adds heat and crunch to any meal

• Made with everyday ingredients

• Vegan and gluten-free

2. Ingredients You’ll Need for the Recipe

To make authentic Mula Ko Achar, gather the following:

• 2 medium white radishes (julienned)

• 2 tbsp mustard oil

• 1 tsp fenugreek seeds

• ½ tsp turmeric powder

• 1 tsp chili powder (or to taste)

• 1 tbsp lemon juice or fermented whey

• Salt to taste

• Optional: sesame seeds, garlic, or ginger

3. Step-by-Step: How to Make Mula Ko Achar

1. Prep the radish: Wash, peel, and julienne. Salt lightly and let sit 10–15 minutes, then squeeze out excess water.

2. Temper the spices: Heat mustard oil until smoking, add fenugreek seeds till dark, then turmeric.

3. Mix it up: Add chili powder, radish, lemon juice, and sesame seeds. Stir thoroughly.

4. Cool and store: Let it sit for a few hours to absorb flavor, or ferment for deeper tang.

4. How to Store and Serve Mula Ko Achar

• Storage: Keep in an airtight jar in the fridge up to 1–2 weeks

• Serve With: Dal Bhat, Sel Roti, beaten rice (chiura), or noodles

• Variations: Add garlic, green chili, or even carrots

• Fermentation Tip: For sour achar, leave covered at room temp for 2–3 days