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THE word nakkhcharhi translates literally as snooty and is used more often than not in a derogatory sense. Let’s us make it clear here we are using as an endearment that describes aptly the characteristic property of the recipe. Horseradish has a natural wasabi-like pungency that adds zing to raita, and achaar. At times, this is heightened by addition of mustard, ginger and other accomplices. It also has wonderful refreshing crunch and mild flavour that delights us in parantha. When other vegetables are scarce in the harsh winter months in remote hill villages, muli comes to rescue of the villagers dwelling in remote hill villages where it is encountered in dry or gravy recipes. It is humble and uncomplainingly pairs with capsicum, gourds, and pumpkins, not to forget potato. Kashmir has the stellar gogchi and muj gaad that breathes live into the accompanying fish. Here is a ‘creation’that can serve as salad and the main course. Enjoyable both cold or hot. Nakkcharhi muli Ingredients
Mustard paste/kasundi 2 tsp Dried ginger powder 1 tsp Haldi powder ½ tsp Green chillies(chopped Two fine-deseeded if milder dish is preferred) Lemon juice 1 tsp Salt to taste Mustard oil 3 tbsp Method: Scrape, wash well and cut muli into three-inch long batons. Heat oil in a pan. Add muli along with salt, haldi powder and mustard paste. Cook covered for a minute, uncover and cook on low flame for about two minutes. Pour lemon juice and garnish with green chillies. Spike it even more, if you please, with a trace of mustard oil before serving.
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Muli 250g