Mooli Raita (Radish Raita, Mullangi Raita) is a crunchy yogurt-based accompaniment that goes very well with any Indian meal. Make it using simple ingredients in just 10 minutes (vegetarian, gluten-free).
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About Mooli Raita (Radish Raita)
Mooli Raita (Radish Raita, Mullangi Raita) is a spiced yogurt salad with radish. It is an Indian accompaniment made using fresh radish, creamy yogurt, aromatic spices, and a few other simple ingredients.
In winter, when fresh radishes are in season, I make this fresh mooli raita to serve as a side dish with my Indian-style meals and everyone at home just loves it.
This cooling mooli ka raita is peppery, crunchy, and spicy and comes together in just 10 minutes.
It is a great way to include this winter vegetable in your diet along with other delicious recipes like Mooli Paratha, Radish Sambar, Mooli Ka Laccha, or Mooli ki Sabji.
This recipe is gluten-free and vegetarian. You can make it vegan too.
You can easily double or triple the recipe as per your requirement.
Here are some more raita recipes that you may like
Ingredients
Radish (Mooli) – Buy fresh radishes for the best taste.
Yogurt – You can use chilled plain yogurt (dahi, curd) or Greek yogurt to make this raita.
Flavor radish raita with roasted cumin powder, green chilies, and cilantro (fresh coriander leaves).
You can also add a little black pepper powder for a spicy note.
Adjust the green chillies as per your taste.
For The Tempering – Tempering is optional but it gives an edge to this radish raita. To temper the raita, you will need oil, cumin seeds, brown mustard seeds, dry red chilies, and curry leaves.
How To Make Mooli Raita
Preparation
Peel a small radish using a vegetable peeler and wash it with water. Grate the radish using the small hole of a box grater. You will need 1 cup of grated radish.
Chop the green chilies and cilantro.
Make The Raita
Whisk 1 cup of chilled plain yogurt in a mixing bowl using a wire whisk until smooth and creamy.
Add
- 1 cup grated radish
- ½ teaspoon salt
- ½ teaspoon roasted cumin powder
- 2 teaspoon chopped green chilies
to the bowl and mix well.
Note – The consistency of raita should be flowy but thick. If the raita is too thick, thin it down with some chilled water.
Garnish with chopped cilantro.
Temper The Raita (Optional)
Heat 2 tablespoon oil in a pan over medium heat.
Once the oil is hot, add
- ½ teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- 2-3 dry red chilies
- 10-12 curry leaves
and let them crackle for 4-5 seconds.
Pour the tempering over the raita. Serve chilled.
Tip – You can save some tempering for garnishing.
Storage Suggestions
You can store leftover raita in an airtight container in the refrigerator for 1-2 days.
This raita doesn’t freeze well as the yogurt might curdle when thawed.
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Recipe Card
Mooli Raita Recipe (Radish Raita, Mullangi Raita)
Ingredients
For The Raita
- 1 cup grated radish
- 1 and ½ cups chilled plain yogurt (dahi, curd)
- ½ teaspoon salt (or to taste)
- ½ teaspoon cumin powder
- 2 teaspoons chopped green chilies
- 2 tablespoons chopped cilantro (fresh coriander leaves)
For The Tempering
- 2 tablespoons vegetable oil
- ½ teaspoon cumin seeds
- ½ teaspoon brown mustard seeds
- 2-3 whole dry red chilies
- 10-12 curry leaves
Instructions
Make The Raita
- Whisk yogurt in a bowl using a wire whisk until smooth and creamy.
- Add radish, salt, cumin powder, and green chilies to the bowl and mix well.
- Garnish with chopped cilantro.
Temper The Raita (Optional)
- Heat oil in a pan over medium heat.
- Once the oil is hot, add cumin seeds, mustard seeds, dry red chilies, and curry leaves, and let them crackle for 4-5 seconds.
- Pour the tempering over the raita. Serve chilled.
- Tip – You can save some tempering for garnishing.
Kadambari
Awesome
Neha Mathur
Thnx
pranita deshpande
I too made Raita but of kaddu & total different method .visit my site to see it.