Muli ka achar, jise radish pickle bhi kehte hain, ek swadisht aur chatpata condiment hai jo kisi bhi bhojan ko mithaas aur tikhapan deta hai. Yeh paramparik Bharatiya recipe muli ke tazgi se bane, sugandhit masalon ka mishran hai, jisse ek achar banta hai jo tikhane aur tarashe swad se bhara hota hai. Is article mein, hum aapko apne ghar mein banane ke liye muli ka achar ka saral tarika batayenge, jo aapke taste buds ko khush karke aapke bhojan anubhav ko uncha kar dega.

Muli Ka Achar – Samagri :

– 2 cup grate ki hui safed muli (muli)

– 2 tablespoon sarson ka tel

– 1 teaspoon saunf (fennel seeds)

– 1 teaspoon kalonji (nigella seeds)

– 1 teaspoon methi dana (fenugreek seeds)

– 1 teaspoon rai (mustard seeds)

– 1 teaspoon haldi powder (turmeric powder)

– 1 tablespoon lal mirch powder (red chili powder)

– 1 tablespoon namak (salt) (swad anusar badhayein)

– 1 tablespoon gud (jaggery) (optional)

– 2 tablespoon nimbu ka ras (lemon juice)

Vidhi (Instructions):

1. Muli ko acche se dho kar bahar ki chamdi ko hata dein. Ek grate mein muli ko grate karein aur use ek bowl mein rakhein.

2. Ek kadhai mein sarson ka tel garam karein, dhimi aanch par. Tel garam hone dein, lekin jyada garam na hone dein.

3. Garam tel mein saunf, kalonji, methi dana aur rai daalein. Unhe crackle hone dein aur unki khushbu aane tak 30 seconds se 1 minute tak pakayein.

4. Aanch ko dhimi kar dein aur haldi powder, lal mirch powder aur namak kadhai mein daalein. Acche se milayein aur masale ko 20-30 seconds tak pakayein, taaki unka swad aur badh jaye.

5. Ab, aanch ko band kar dein aur masala thoda thanda hone dein, kuch minutes ke liye.

6. Jab masala thoda thanda ho jaye, usme grate ki hui muli daalein. Acche se milayein, dhyan dein ki muli masale se acche se cover ho jaye.

7. Agar pasand ho to, thoda gud aur nimbu ka ras bhi daalein, swad ke liye. Apne swad ke anusaar matra ko adjust karein.

8. Taiyar mixture ko sterilized glass jar mein daalein. Dhyan dein ki koi hawa ke chhidra na rahein.

9. Jar ko acche se band karein aur use kam garmi wale aur sukhad jagah par 2-3 din tak rakhein, taaki swad acche se vikasit ho sake. Aap ise lambe samay tak banae rakhne ke liye refrigerator mein bhi rakh sakte hain.

10. Kuch dinon baad, aapka muli ka achar tayar ho jayega. Ise parathe, chawal ya kisi bhi Bharatiya bhojan ke saath serve karein.

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Muli Ka Achar – Conclusion:

Apne vibrant swad aur sugandhit masalon ke mishran ke saath, muli ka achar aapke taste buds ko khuskar dene wala achar hai. Ismein muli aur sugandhit masale ka sangam, ise kisi bhi bhojan ke saath perfect banata hai. Iss saral recipe ka palan karke, aap apne ghar par khud ka muli ka achar bana sakte hain, jo swad aur texture mein perplexity aur burstiness ka ahsaas karayega. Ummid hai aapko yeh paramparik Bharatiya achar ka swad aur chatpata pan pasand aayega, jo aapke rasoi ke safar ko aur bhi mahatvapurna banayega.