Mooli Ki Kadhi is one of the best summer curry recipes. It is light on the stomach, big on flavors and requires your minimal time near the stove. Yes, we are already thinking of gloomy summer days ahead. And started working on summer recipes such as Mooli Ki Kadhi. For a day, give a miss to your regular Kadhi and try this version. It has the unique pungent flavor of radish plus it is 100% gluten and onion/garlic free. In our Kumaoni dialect, we call it Mooli Ki Jholi. In our everyday conversation, we commonly use the term jholi for kadhi. And the consistency of Kumaoni jholi is on a thinner side like a shorba or jhol. Perfect to mop steamed rice with it using your fingers.
This twist on the regular Kadhi Pakora makes a delicious vegetarian meal. If you love greens like I do, step forward and add those tender green leaves of radish into the Kadhi. They add lovely taste and texture to the Kadhi. I often add radish greens into my everyday yellow dal. And like spinach (palak) they give altogether different dimension to the dal. Though in my family nobody uses radish greens in curries except making a simple stir-fry out of them. I must tell you that the flavors of this Mooli Ki Kadhi are intriguing. There is a slight pungent tone of radish, hint of bitterness coming from fenugreek seeds, sourness of yogurt and the spiciness of red chilies. Wow! these days one rarely find so many complex flavors in one curry.
Another reason for my curry excitement? Because we are doing this series called ‘curries of India’ on our Instagram feed. We try to share the yummy goodness in form of Indian curries with our Instagram followers. There’s curry, curry, and more curry. It’s an orgy of comfort food at its photogenic best. And if you are a curry lover too, tag me on Instagram @funfoodandfrolic and use #curriesofindia. Until then try this Mooli Ki Kadhi and let us know via your comments and emails how it turned out.
- 1 medium-size white radish
- 1 Cup of yogurt curd
- 2 tbsp gram flour besan
- Salt to taste
- 1 tsp turmeric powder
- 1 tsp red chili powder
- 1 tbsp mustard oil
- 2 tbsp ghee
- 1 tsp cumin seeds jeera
- 1 - 2 dry red chilies broken into halves
- 1/2 tsp fenugreek seeds methi dana
- a pinch of asafoetida hing
- Whisk gram flour, 1 Cup of water and yogurt in a bowl. Add turmeric and red chili powder. Mix well. Set aside
- Peel the skin of radish. Fine chop the radish. Keep aside as well.
- Heat mustard oil in a heavy bottom saucepan ( buy it here ) over medium heat.
- Once the oil reaches the smoking point, reduce the heat to low. Add chopped radish, stir and cook till the radish turn translucent.
- Stir yogurt and gram flour mixture one last time. Pour it over the radish.
- Season with salt, stir to mix and allow the kadhi to come to a roaring boil.
- Reduce the heat to low and allow the kadhi to simmer for 10 - 15 minutes. Cook till it thickens a bit.
- Once the curry starts thickening, prepare the tempering.
- Heat ghee in a tadka pan ( buy it here ). Add hing, jeera, methi dana and broken red chilies.
- Allow the spices to release their aroma. It takes less than a minute.
- Pour this tempering immediately over the kadhi and stir to mix.
- Turn off the heat. Cover the saucepan with a lid and let it sit that way until you are ready to serve the Kadhi.
- Garnish Mooli Ki Kadhi with chopped coriander leaves.
- Serve Mooli Ki Kadhi warm with steamed basmati rice.