5 Indian Recipes You Can Make With Mooli

Moolis are a low-calorie root vegetable that has a crisp texture and a peppery taste. They are also a nutritious addition to your diet as they include a variety of vitamins, minerals, and other beneficial components. The following are a few simple Indian dishes that may be cooked with mooli:
5 Indian Recipes You Can Make With Mooli

5 Indian Recipes You Can Make With Mooli (Image Credit: Canva)

Mooli or Radish is used in a variety of ways in Indian cuisine and may be found in both vegetarian and non-vegetarian meals. It may be used in salads, chutneys, parathas, curries, sambar, and a variety of other dishes. The usage of radish in Indian cuisine varies according to the region and personal choice, but it is recognised for its capacity to give flavour and texture to a variety of dishes. Moolis are low-calorie root vegetable known for their crisp texture and peppery flavour. They are also a healthy addition to your diet since they include a range of vitamins, minerals, and other helpful substances. Following are a few Indian dishes that can be made with mooli and are very easy to prepare:

1. Mooli Ka Paratha

Mooli Ka Paratha
Mooli Ka Paratha (Image Credit: Canva)
Ingredients:
- 2 cups grated radish (mooli)
- 2 cups whole wheat flour
- 1 green chili, finely chopped
- 1 teaspoon ginger, grated
- 1/2 teaspoon cumin seeds
- Salt to taste
- Ghee or oil for cooking
Instructions:
1. In a mixing bowl, combine grated radish, whole wheat flour, chopped green chili, grated ginger, cumin seeds, and salt.
2. Gradually add water and knead the mixture into a soft dough. Let it rest for 15-20 minutes.
3. Divide the dough into small, equal-sized balls.
4. Roll out each ball into a flat, round disc (paratha) using a rolling pin.
5. Heat a tawa or griddle over medium heat. Place the rolled paratha on the hot surface.
6. Cook the paratha, flipping it when one side is partially cooked. Spread ghee or oil on both sides while cooking until golden brown spots appear.
7. Repeat the process for the remaining dough balls.
8. Serve the hot Mooli Ka Paratha with yogurt, pickles, or your favorite chutney.

2. Mooli Ki Bhurji

Mooli Ki Bhurji
Mooli Ki Bhurji (Image Credit: Pinterest)
Ingredients:
- 2 medium-sized radishes (mooli), grated
- 1 tablespoon oil
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 1 tomato, chopped
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Heat oil in a pan and add cumin seeds. Allow them to splutter.
2. Add finely chopped onions and sauté until golden brown.
3. Add chopped tomatoes and cook until they become soft and mushy.
4. Add grated radish to the pan and mix well.
5. Season with turmeric powder, red chili powder, and salt. Stir to combine.
6. Cook the mixture on medium heat until the radish is cooked through and any excess water evaporates.
7. Garnish with fresh coriander leaves.
8. Serve hot with chapati or paratha.

3. Mooli Ki Chutney

Mooli Ki Chutney
Mooli Ki Chutney (Image Credit: Pinterest)
Ingredients:
- 1 medium-sized radish (mooli), peeled and grated
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 green chilies, chopped
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon lemon juice
- Fresh coriander leaves for garnish
Instructions:
1. Heat oil in a pan, add mustard seeds and cumin seeds. Allow them to splutter.
2. Add chopped green chilies and sauté for a minute.
3. Add grated radish, turmeric powder, and salt. Cook on medium heat until radish is tender.
4. Stir occasionally to prevent sticking. It takes about 8-10 minutes.
5. Once cooked, remove from heat and let it cool for a few minutes.
6. Add lemon juice and mix well.
7. Garnish with fresh coriander leaves.
8. Serve Mooli Ki Chutney with your favorite Indian bread or as a side dish. Enjoy!

4. Mooli Ki Sabji

Mooli Ki Sabji
Mooli Ki Sabji (Image Credit: Pinterest)
Ingredients:
- 2 medium-sized radishes (mooli), peeled and grated
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1 green chili, finely chopped
- 1/2 teaspoon turmeric powder
- 1 teaspoon coriander powder
- 1/2 teaspoon red chili powder (adjust to taste)
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds and asafoetida.
2. Add chopped green chili and grated radish. Cook on medium heat for 5-7 minutes, stirring occasionally.
3. Sprinkle turmeric powder, coriander powder, red chili powder, and salt. Mix well.
4. Cover the pan and let it cook on low heat for another 10-12 minutes, or until the radish is tender.
5. Stir occasionally to avoid sticking to the bottom. If needed, sprinkle a little water to prevent drying.
6. Once the radish is cooked, garnish with fresh coriander leaves.
7. Serve hot with chapati or rice.

5. Mullangi Sambar

Mullangi Sambar
Mullangi Sambar (Image Credit: Canva)
Ingredients:
- 1 cup radish (mullangi), chopped
- 1/2 cup toor dal (split pigeon peas)
- 1 small onion, finely chopped
- 1 small tomato, chopped
- 1 drumstick, cut into pieces (optional)
- Tamarind pulp (size of a small lemon)
- 1 teaspoon sambar powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Few curry leaves
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves for garnish
Instructions:
1. Cook toor dal in a pressure cooker until soft. Mash it and set aside.
2. Soak tamarind in warm water, extract pulp, and keep aside.
3. In a pan, heat oil. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.
4. Add chopped onions and sauté until golden brown.
5. Add tomatoes and cook until they turn mushy.
6. Add radish (mullangi) pieces, drumstick (if using), and sauté for a few minutes.
7. Add sambar powder, turmeric powder, and salt. Mix well.
8. Pour in tamarind pulp and bring it to a boil.
9. Add the mashed toor dal and mix thoroughly. Adjust consistency with water if needed.
10. Simmer until radish is cooked and the sambar reaches the desired consistency.
11. Garnish with fresh coriander leaves.
12. Serve hot with rice or idli.
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