How to make Mooli Ki Kadhi -
Radish added to the kadhi gives it a new dimension.
This recipe is from FoodFood TV channel & has featured on Sirf 30 minute.
Main Ingredients : White Radish (सफेद मूली), Yogurt (दही)
Cuisine : Indian
Course : Dals and Kadhis
For more recipes related to Mooli Ki Kadhi checkout Mullangi Sambhar. You can also find more Dals and Kadhis recipes like Turichi Gode Varan, Dal Makhani, Raw Mango Rasam, Tomato Saar.
Mooli Ki Kadhi Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Mooli Ki Kadhi Recipe
White Radish 1 medium
Yogurt to taste
Radish leaves a few
Gram flour (besan) 2 tablespoons
Yogurt 2 cups
Ginger-green chilli paste 1 teaspoon
Sugar 1 teaspoon
Ghee 2 tablespoons
Cloves 3-4
Cinnamon 1 inch stick
Cumin seeds 1/2 teaspoon
Mustard seeds 1/2 teaspoon
Asafoetida a pinch
Curry leaves 10
Dried red chillies broken 2
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
Pour 2 cups water into a non stick pan, add salt and bring it to a boil. Chop radish into long slices and add to the water.
Step 2
Finely chop radish leaves to the pan and cook till radish is done. Strain and pour cold water over the radish.
Step 3
Whisk gram flour and yogurt in a bowl. Add ginger-green chilli paste, salt and sugar and mix well.
Step 4
Add water to adjust consistency and mix well.Heat ghee in a non stick pan, add cloves, cinnamon, cumin seeds, mustard seeds, asafoetida, curry leaves and dried red chillies and saute till fragrant.
Step 5
Add yogurt and gram flour mixture and mix well and let the kadhi come to a boil.
Step 6
Reduce heat and cook till it thickens a little. Add radish and the radish leaves and mix well.
Step 7
Serve hot garnished with coriander leaves.
Nutrition Info
Calories : 729 Kcal
Carbohydrates : 38.8 gm
Protein : 22.7 gm
Fat : 53.9 gm
Other : Potassium- 1018mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
