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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.
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5 from 2 votes

Mooli Ki Kadhi Recipe

Mooli Ki Kadhi is a Kumaoni radish kadhi recipe from Uttarakhand. Learn to make Pahadi jholi without onion, garlic, ginger or tomato.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Indian
Servings: 4
Calories: 207kcal
Author: Hina Gujral

Equipment

  • Blender
  • Heavy Bottom Kadhai

Ingredients

  • 200 gram white radish peeled and diced
  • 4 tablespoon refined oil
  • 1 teaspoon cumin seeds (jeera)
  • ½ teaspoon fenugreek seeds methi dana
  • a pinch of asafoetida
  • 2 dried red chillies (optional)
  • 1 Cup curd
  • 1 ¼ teaspoon salt or to taste
  • 1 teaspoon turmeric powder
  • 1 teaspoon red chili powder
  • 4 Cup water

Ingredients for Rice Paste (Biswaar)

  • 2 tablespoon short to medium grain white rice besan
  • 2 green chilli chopped
  • ¼ Cup fresh coriander stalks

Instructions

  • Start by soaking rice in water for 15 - 20 minutes. After 15 minutes, make a smooth paste of soaked rice, green chilli, and coriander stalks in a blender. Keep it aside. Biswaar is ready for kadhi.
  • Whisk curd nicely using a wire whisk or churner to a smooth, lump-free consistency. If the curd is thick add 1 Cup of water and whisk it to a buttermilk or chaas like thin consistency.
  • Remove the skin of the radish. Rinse it with water. Cut radish into square pieces or thin slices.
  • Heat oil in a heavy bottom kadhai. Once the oil is hot, add cumin, fenugreek seeds, asafoeida, and dried red chillies (optional). Fry for 10 – 20 seconds.
  • Add radish. Fry over low heat for 20 – 30 seconds. Once the radish becomes translucent, add ¼ Cup of water, and cover the kadhai with a lid. Cook over low heat till the radish is 80% cooked.
  • Add rice paste and whisked curd, water, salt, turmeric, and chilli powder. Mix nicely. Stir continuously to avoid lump formation.
  • Simmer mooli ki kadhi over low heat for 20 minutes or until the radish and the rice paste are cooked. Keep stirring at regular intervals to avoid forming lumps.
  • Garnish Mooli Ki Kadhi with chopped coriander leaves. Taste and if required, add more seasoning.
  • Serve Mooli Ki Kadhi warm with white rice.

Notes

  • Mooli Ki Kadhi has a thin, drinking consistency, unlike the creamy Punjabi Kadhi. 
  • After adding the rice paste, immediately add curd and water else; there will be a lump formation. 
  • Make sure the radish is cooked before adding rice paste and curd. 

Nutrition

Calories: 207kcal | Carbohydrates: 8g | Protein: 6g | Fat: 17g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 838mg | Potassium: 156mg | Fiber: 3g | Sugar: 2g | Vitamin A: 237IU | Vitamin C: 14mg | Calcium: 108mg | Iron: 2mg