1 / 1
Lhasa Yellow Radish Achar
Crisp, bright, and deeply savory, this Tibetan-style radish relish brings a sharp pop of flavor to your plate. It combines quick-pickled radish threads with warm spices like cumin, coriander, and turmeric. A touch of ginger and chile oil adds a tingling heat that perfectly balances the crunch of the radish. You'll want to spoon this bright condiment over rice bowls, roasted meats, or simple curries.
Equipment
- Wok
- Skillet
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. Add the oil, then toss in the ginger and onion or shallots. Stir-fry briefly until fragrant.
- 2Stir in the cumin, coriander, salt, and your choice of chile oil, paste, or cayenne. Stir-fry until the onion or shallots are tender, about 2 minutes. Keep the mixture moving so the spices don't burn.
- 3Mix in the pickled radish threads and turmeric. Cook for 2 to 3 minutes, stirring frequently to prevent sticking, until the flavors blend. Transfer the mixture to a bowl.
- 4Fold in the coarsely chopped coriander right before serving.
Notes
- Storage: Keep leftovers in a nonreactive container in the refrigerator for up to 2 days.
- Prep: You'll need a batch of quick-pickled radish threads ready before starting this recipe.
- Spice level: Adjust the heat by using more or less chile oil, paste, or cayenne to suit your taste.
Recipe Details
About the Author
