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Mooli Ka Achaar/ Mullangi Urugai (Indian Style Daikon Radish Pickles)

I don’t watch a lot of television, though I can spend 2 or 3 hours straight in front of it on occasion when there’s something really good showing. One habit I have never managed to develop is watching serials, whatever language they might be in. A lot of serials on television, both English and India
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Ingredients
  

  • 1 1/4 to 1 1/2 tsps salt
  • 1/8 cup sesame seed th oil + 1 1/2 tbsps
  • 1 1/2 tsps mustard seeds
  • 1 1/2 tsps red chilli powder
  • 1/4 tsp turmeric powder
  • 1/4 tsp asafoetida powder
  • 1 tsp amchoor powder
  • 1 tbsp jaggery powdered
  • 1 sprig curry leaves

Instructions
 

  • rim the leaves and ends off the Daikon radish and wash them. Dry very well, peel and then cut them into roughly inch long pieces about 1/4" thick.
  • In a wok, heat the 1 1/2 tbsp sesame oil and stir-fry the Daikon radish pieces on high heat, adding the salt, till theyu2019re half cooked and still crisp. Remove from the wok and keep aside. In the same wok, heat the 1/8th cup oil and let the mustard seeds splutter in it. Turn down the heat and add the asafoetida powder and the curry leaves and stir a couple of times before turning off the heat.
  • Once the oil has cooled down a bit, add the turmeric powder, amchoor powder and chilli powder and mix well. Now add the stir-fried Daikon radish and the powdered jaggery. Mix well and allow the pickle to cool completely.
  • Transfer to a sterilised glass jar with airtight lid. Refrigerate until use.