Mooli Ki Sabji is easy to make Indian curry made using fresh radish, tomato, and spices. It is a treat to eat with Indian bread or rice. Here is how to make it.
If you are looking for such easy and tasty sabzi for your everyday meals, then here are some more for you – Lauki Tamatar Sabzi, Papad Ghatiya Ki Sabzi, Hare Tamatar Ki Sabzi, Aloo Gobi, Restaurant Style Bhindi Do Pyaza, Besan Bhindi, and Aloo Methi.
What is Mooli?
Mooli is a long white root vegetable that is crunchy and belongs to the radish family. It has a crisp texture and a peppery flavor which ranges from mind to strong. Radish comes in many varieties, the most common being the white radish-like (Daikon) or the Red Globe variety.
You will find them in the market in winter and early spring. Peeled or Unpeeled? I always prefer peeling the radish as how much ever you wash them, there is some dirt still there on the surface. By peeling a thin layer, you make sure you are eating only the radish.
To choose the best radish, go for a hard one with an unblemished surface. Avoid soft and spongy radish.
To store the radish, remove the greens if they are there and then keep the radish in cotton bags and refrigerate for up to 6-7 days. Use them grated like in Mooli Ka Lachha, Mooli Paratha, or Mooli ka Raita.
What is Mooli ki Sabji?
This masaledar and spicy Mooli Ki Sabzi, is an answer to your weekday meal dilemmas. Round radish pieces, cooked with tomatoes and everyday spices, this Easy Mooli Ki Sabzi is an everyday affair at my home in Winters.
Local markets are often flooded with fresh vegetables and in Winters, I always look up for Radish. Now-a-days, they are available through out the year, but if you want the best quality and fresh ones, then Winter is your season.
I prefer adding this Mooli or Radish into my everyday meals, as it is high in Vitamin A, C, E, B6, Potassium, and other Minerals. And that’s the reason I tell everyone to prepare this easy sabzi for their meals too.
This Mooli Sabzi is quick, just need a few everyday ingredients and you have a delicious Sabzi ready on the table.
I make this very often, especially on the weekdays, as it hardly takes me 15 to 20 minutes to get this sabzi ready. This tastes really good with Phulka and Tawa Parathas.
Here, I am making this Sabzi without leaves, but you can add them too, as they are highly nutritious too. So next time you get your hands on fresh Radish or Mooli, do give this recipe a try.
This Mooli Ki Sabzi is,
- Super Easy
- A 15-minute affair
- Perfect for everyday meals
- A Winter favorite
Mooli/Radish – Mooli or Radish is freshly available in markets during Winters. To make this sabzi, was and cut the upper leaf part of the radish, peel and then cut it in roundels.
Tomatoes – The base of this sabzi is prepared with tomatoes, which add a sweet, tart taste that complements the pungent peppery flavor of radish.
Puree or grate the tomatoes to use in the curry. If you want a smoother texture, then puree the tomatoes.
Spices – We will use some everyday spices such as coriander powder, turmeric powder, Kashmiri red chili powder, and salt.
Oil – I like to use mustard oil, as it adds a nice flavor. You can use any vegetable oil too instead of mustard oil. While using mustard oil, make sure to heat it properly otherwise it will give a raw taste to the sabzi.
Others – Apart from this, you will need ingredients such as cumin seeds, garlic, dry red chilies, ginger, and fresh coriander leaves.
How to make Mooli ki Sabji?
Heat mustard oil in a pan.
Once the oil is hot, add cumin seeds, garlic and dry red chillies and fry for a few seconds.
Add tomato and ginger and cook for 2 minutes.
Add coriander powder, turmeric powder and red chilli powder and cook for another minute.
Now add mooli, salt and ½ cup water.
Cover the pan and cook until mooli is softened.
Open the lid and cook for 2-3 minutes on high heat. Garnish with fresh coriander and serve hot.
Frequently Asked Questions
To make it with Radish Greens, wash and finely chop the greens and then add in Sabzi along with Mooli roundels. All the other ingredients and the process of this sabzi will remain the same.
This Mooli Sabzi doesn’t use onion, But it has garlic. You can simply avoid adding garlic in the recipe and follow the other instructions.
You can also serve it as a side dish with your everyday meals along with a simple Dal.
Do try the combination of Rajasthani Kadhi, Mooli Ki Sabzi, and Makki Ki Roti, you will love it.
Making one type of Mooli Ki Sabzi can be boring sometimes, therefore here are some variations that you can try with Mooli.
With Leaves – You can add chopped leaves of mooli or radish in this curry as well.
With Besan – To make this sabzi, add 2 tablespoons besan along with the dry spices. You can skip adding tomatoes to make this besan version of Mooli Ki Sabzi.
Grated Mooli ki Sabzi – Grate the Mooli instead of cutting it into roundels. You can choose to add or skip adding tomatoes in this version.
With Moong Dal – You can make this sabzi just like Mooli ki Bhujia. You just have to add ½ cup soaked yellow moong dal along with the mooli.
Methi Mooli Sabzi – Just follow the same recipe and add 1 cup chopped methi leaves before you add tomato and ginger and let it soften.
Mooli Tamatar Ki Sabji – Instead of grating the tomatoes, chop the tomatoes and add in the sabzi.
I will suggest you make Mooli Ki Sabzi fresh and serve. But if you have leftovers, then store it for a day. Reheat it in a pan or in the microwave until nice and warm.
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Mooli ki Sabji Recipe
- 2 tablespoon Mustard Oil
- 1 teaspoon Cumin Seeds
- 2 teaspoon Garlic (Chopped)
- 2-3 Dry Red Chilli
- 1 cup Tomato (Grated)
- 1 teaspoon Ginger (Chopped)
- 1 teaspoon Coriander Powder
- ½ teaspoon Turmeric Powder
- 1 teaspoon Kashmiri Red Chilli Powder
- 300 g Mooli/ Radish (Peeled and cut into ½ inch thick roundels.)
- Salt to taste
- 1 tablespoon Fresh Coriander (Chopped)
- Heat mustard oil in a pan.
- Once the oil is hot, add cumin seeds, garlic and dry red chillies and fry for a few seconds.
- Add tomato and ginger and cook for 2 minutes.
- Add coriander powder, turmeric powder and red chilli powder and cook for another minute.
- Now add mooli, salt and ½ cup water.
- Cover the pan and cook until mooli is softened on low heat.
- Open the lid and cook for 2-3 minutes on high heat.
- Garnish with fresh coriander and serve hot.