Mooli Ki Kadhi Recipe

Ingredients

• 200 gwhite radish, peeled and diced
• 4 tablespoonsrefined oil
• 1 teaspooncumin seeds (jeera)
• ½ teaspoonfenugreek seeds (methi dana)
• a pinchasafoetida
• 2dried red chillies (optional)
• 240 ml (1 cup)curd
• 1¼ teaspoons, or to tastesalt
• 1 teaspoonturmeric powder
• 1 teaspoonred chilli powder
• 960 ml (4 cups)water
• 2 tablespoonsshort- to medium-grain white rice (listed as besan in the source)
• 2green chillies, chopped
• 60 ml (¼ cup)fresh coriander stalks

Instructions

1. 1

   Soak and blend

   Soak the rice in water for 15–20 minutes. Blend it with the green chillies and coriander stalks until smooth, then set the paste aside.

2. 2

   Whisk the curd

   Whisk the curd until smooth and free of lumps. If it is thick, add 1 cup of water and whisk until it has a thin, buttermilk-like consistency.

3. 3

   Prepare the radish

   Peel the radish, rinse it, then cut it into squares or thin slices.

4. 4

   Temper the spices

   Heat the oil in a heavy-based kadhai. When hot, add the cumin, fenugreek, asafoetida and dried red chillies, if using, and fry for 10–20 seconds.

5. 5

   Cook the radish

   Add the radish and fry over low heat for 20–30 seconds. When it turns translucent, add ¼ cup of water, cover the kadhai and cook over low heat until the radish is about 80% cooked.

6. 6

   Add the mixture

   Add the rice paste, whisked curd, water, salt, turmeric and chilli powder. Mix well, stirring continuously to prevent lumps.

7. 7

   Simmer the kadhi

   Simmer over low heat for 20 minutes, or until the radish and rice paste are cooked. Stir at regular intervals to keep lumps from forming.

8. 8

   Finish and season

   Garnish with chopped coriander leaves. Taste and add more seasoning if needed.

9. 9

   Serve warm

   Serve the mooli ki kadhi warm with white rice.

What is mooli ki kadhi?

Mooli ki kadhi is a Kumaoni preparation from Uttarakhand, also described as Pahadi jholi. It combines radish and curd in a gently spiced, simmered curry.

This version builds body with a smooth paste of soaked rice, green chilli and coriander stalks. Its tempering uses cumin, fenugreek and asafoetida, with no onion, garlic, ginger or tomato.

Nutrition and macros by portion

The nutrition label shows one serving as written: 207 calories, 6g protein, 8g carbs, 17g fat.

The supplied per-serving nutrition is 207 kcal, with 6 g protein, 8 g carbohydrate and 17 g fat. Oil is the main fat source, while the rice and curd contribute carbohydrates and the curd provides some protein. Serve it with a measured portion of white rice and add a vegetable side to round out the plate.

The rice paste

Rice paste: Soaking the rice for 15–20 minutes helps it blend smoothly with the chillies and coriander stalks. Blend until there are no coarse grains, so the paste can disperse evenly into the curry.

Ingredient note: The ingredient list calls this short- to medium-grain rice and includes “besan” in brackets, while the method says to soak rice. Follow the method with rice for this version.

Keep the curd smooth

Whisking: Beat the curd until lump-free before adding it to the pan. If it is thick, thin it with 1 cup of water as directed.

Adding: Pour in the curd and rice paste with the other listed ingredients, mixing and stirring continuously. This helps the mixture blend into the cooking liquid without clumping.

Cook the radish gently

Cut: Square pieces or thin slices both work; try to keep the pieces similar in size so they cook at a similar pace.

Doneness: The radish should turn translucent during the first fry and be about 80% cooked before the liquid goes in. The final simmer finishes cooking it alongside the rice paste.

Build the flavour

Tempering: Add cumin, fenugreek, asafoetida and, if you like, dried red chillies to hot oil. Fry for just 10–20 seconds, then add the radish.

Simmering: Keep the heat low and stir regularly during the 20-minute simmer. A steady, gentle cook gives the rice paste time to cook through without sticking or forming lumps.

Serving ideas

White rice: Serve the kadhi warm with white rice, as directed, so the rice can take up the thin, spiced sauce.

Fresh finish: Add the chopped coriander garnish just before serving. Taste first, then adjust the seasoning if needed.

Recipe notes & tips

• Blend the soaked rice, green chillies and coriander stalks until the paste is smooth.
• Use a heavy-based kadhai to help the curry cook evenly.
• Fry the whole spices briefly so they do not burn before the radish is added.
• Stir continuously as you add the curd and rice paste.
• Keep the simmer low and stir at regular intervals for the full 20 minutes.
• Taste and adjust the seasoning before adding the coriander garnish.

Variations

• Skip the dried chillies: Leave them out for a gentler tempering.
• Adjust the green chilli: Use fewer or more chopped chillies to suit your preferred heat.
• Slice the radish: Use thin slices instead of squares for a different shape in the bowl.
• Change the cut: Dice the radish into even pieces so they cook at a similar rate.
• Serve with rice: Keep the classic pairing and spoon the warm kadhi over white rice.

Common mistakes to avoid

• Lumpy curd: Whisk it until smooth before adding it to the kadhai.
• Coarse paste: Blend the soaked rice, chillies and coriander stalks until smooth.
• Burnt spices: Fry the tempering for only 10–20 seconds before adding the radish.
• Undercooked radish: Let it reach about 80% doneness before adding the curd mixture.
• Lumpy kadhi: Stir continuously while adding the mixture, then stir regularly as it simmers.
• Rushed simmer: Cook over low heat for 20 minutes, or until the radish and rice paste are cooked.

How to store

Cool leftovers and refrigerate them in a covered container for up to 3 days. Reheat gently in a pan, stirring often; loosen with a little water if the kadhi has thickened.

Frequently asked questions