Mooli Ki Kadhi is a Kumaoni style kadhi recipe made with curd and radish without onion/garlic. It is light on the stomach, big on flavors, and requires your minimal time near the stove. It has the unique pungent flavor of radish plus it is 100% gluten-free.
For a day, give a miss to your regular Punjabi Kadhi Pakoda and try Pahadi version.
In our Kumaoni dialect, we call it Mooli Ki Jholi. We 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 using your fingers.
If you love greens as I do, step forward and add those tender green leaves of radish (mooli ke patte) into the kadhi. They add lovely taste and texture to the jholi.
I often make saag with radish greens, also known as mooli ke patton ka saag. It is a Punjabi winter specialty when fresh and tender radish greens are in abundance.
The flavors of this mooli ki kadhi are intriguing. There is a slight pungent tone of radish, a hint of bitterness coming from fenugreek seeds, the sourness of curd, and the spiciness of red chilies. Wow! these days one rarely finds so many complex flavors in one curry.
Traditionally, mooli ki kadhi is served only, and only with steamed rice. No phulka or chapati. In Kumaoni we call the combination, jholi – bhaat. Along with it, a green leafy vegetable stir fry such as Pahadi lai ki sabzi is served.
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Mooli Ki Kadhi Recipe
- 1 medium-size white radish
- 1 Cup curd or yogurt
- 2 tablespoon gram flour besan
- Salt to taste
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 tablespoon mustard oil
Ingredients for tempering
- 2 tablespoon ghee
- 1 teaspoon cumin seeds jeera
- 1 – 2 dry red chilies broken into halves
- 1/2 teaspoon 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.