Mooli Raita or Radish Raita is a crunchy curd (Yogurt) based side dish tempered with aromatic spices. It is very quick and easy to prepare and is one of my favorite mooli recipes. Here is how to make it.
Radish Raita
Raita is a side dish made with yogurt often served with rice, chapattis, and is actually a wonderful option when eating one-pot meals like pulao or biryani.
Raita is also very cooling since yogurt is one of the main ingredients and helps cut the spice in Indian cuisine.
There are plenty of raita options I have previously prepared, including Cucumber Raita, Boondi Raita, Bhindi Raita, Palak Ka Raita, and Pahadi Kheere Ka Raita which are equally delicious.
Although Raita can be prepared in several ways, not many are aware of this raita prepared with Mooli or Radish. Mooli Raita is a crunchy, yet sweetish spicy yogurt preparation tempered with aromatic spices.
Very quick and easy to prepare, this raita is also a unique way to use the vegetable, which otherwise isn’t liked by many.
If you are one of the few who like mooli, then you will like these Indian radish recipes – Radish Sambar and Mooli Ka Laccha. You can skip the tempering in this recipe if you wish to.
Step by Step Recipe
Whisk yogurt in a bowl.
Add grated radish, salt, cumin powder, and green chilli and mix well.
For the tempering, heat oil in a pan.
Once the oil is hot, add cumin seeds, mustard seeds, dry red chillies, and curry leaves and let them crackle for a few seconds.
Pour the tempering over the mooli raita. Garnish with fresh coriander. Serve with theplas, pulao and Biryanis and even curries.
Recipe Card
Mooli Raita Recipe
Ingredients
- 1 cup Radish (Grated)
- 1 and ½ cup Yogurt
- Salt (To taste)
- ½ tsp Roasted cumin powder
- 2 tsp Green chilli (Chopped)
- 2 tbsp Fresh coriander (Chopped)
For the tempering
- 2 tbsp Oil
- ½ tsp Cumin seeds
- ½ tsp Mustard seeds
- 2-3 Dry red chillies
- 10-12 Curry leaves
Instructions
- Peel the radish and grate it using a medium grater.
- Whisk yogurt in a bowl.
- Add grated radish, salt, cumin powder and green chilli and mix well.
- For the tempering, heat oil in a pan.
- Once the oil is hot, add cumin seeds, mustard seeds, dry red chillies and curry leaves and let them crackle for a few seconds.
- Pour the tempering over the raita.
- Garnish with fresh coriander.
- Serve with theplas, pulao and Biryanis and even curries.
