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Lhasa Yellow Achar
This bright yellow achar is a quick, deeply savory radish relish that brings a sharp pop of flavor to any meal. Rooted in Nepalese and Tibetan culinary traditions, it combines pickled radish threads with warm spices like cumin, coriander, and earthy turmeric. A touch of ginger and chile oil adds a tingling heat that balances the sharp crunch of the radish. Serve this quick condiment alongside rice bowls, roasted meats, or simple curries to instantly elevate your dinner.
Ingredients
- 1 to 2 tablespoons peanut, canola, or vegetable oil
- 1 tablespoon minced ginger
- ¼ cup minced onion or shallots
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 teaspoon salt
- ½ teaspoon Chile Oil ( page 29 ), Guizhou Chile Paste ( page 35 ), or store-bought chile paste, or substitute ¼ teaspoon cayenne, or to taste
- 1 cup Tenzin’s Quick-Pickled Radish Threads ( page 25 )
- 1 teaspoon turmeric
- ½ cup coarsely chopped coriander
Instructions
- 1Heat a wok or heavy skillet over medium-high heat. Pour in the oil, then toss in the minced ginger and onion or shallots, stirring briefly until fragrant.
- 2Stir in the ground cumin, coriander, salt, and your choice of chile oil, paste, or cayenne. Continue to stir-fry for about 2 minutes until the onion or shallots soften.
- 3Mix in the pickled radish threads and turmeric. Cook for 2 to 3 minutes, stirring frequently so the spices do not stick to the pan, until the flavors meld together. Transfer the mixture to a bowl.
- 4Fold in the coarsely chopped coriander right before serving.