Servings : 2 persons
Published date : January 22, 2019
Ingredients used in MOOLACHI KADI
• Hing (asafoetida) - 1 pinch.
• Green chillies (crushed) - 1 tea spoon.
• Ginger (crushed) - 1/4 tea spoon.
• Garlic cloves (crushed) - 1/2 tea spoon.
• Curry leaves - 1 spring.
• Fenugreek seeds - 1 pinch.
• Cloves - 5-6 numbers.
• Cumin seeds - 1/2 tea spoon.
• Mustard seeds - 1/2 tea spoon.
• Oil - 2 tablespoons.
• Whisked yoghurt - 1/2 cup.
• Radish (grated) - 1(big) number.
• Turmeric powder - 1/4 tea spoon.
• Salt - to taste.
• Sugar - 1 pinch.
• Besan atta (chickpea flour) - 1-2 teaspoons.
Heat oil in a hot pan, add mustard seeds and they crackle add cumin seeds, cloves, fenugreek seeds, curry leaves, crushed garlic, ginger and green chillies.
Add hing, turmeric powder, grated radish, salt to taste and pinch of sugar, saute all the ingredients and add little water, cover the pan with a lid and cook the radish until it is tender and soft.
In a bowl take a teaspoon of besan flour, add little water and make a fine paste and add 1 tablespoon paste into thick whisked yoghurt and mix well.
Once the radish is soft, reduce the flame and slowly add the yoghurt stirring continuously, the besan helps in slightly thickening the gravy.
Cook till you get a slightly thick consistency and switch off the flame.
Cooking with images
Moolachi Kadi is a simple combination of radishcooked in whisked yogurt seasoned with garlic, ginger and spices. It is a refreshing and mildly spiced popular Maharashtriandish. Maharashtrian kadi is generally slightly thicker than the Punjabi kadhi and is prepared with besanand beaten curd blended together. In Moolachi kadi, radish is grated, tempered and cooked until soft in a delicious, creamy and slightly spicy besan and yogurt mixture. Moolachi Kadi tastes extremely good with hot steamed rice. Kadhi is a very popular North Indian spicy dish with thick gravy based on chickpeaflour and contains vegetable fritters or vegetables like potato, radish, drumstick, white pumpkin and spinach (Palak ki kadhi) etc.
The yogurtused is generally sour to give a little sour taste. Radishis one of the nutritious root vegetableincluded in both saladsas well as in main recipes. It is well known for its sharp pungent flavours or sweet in taste with a lot of juice. This widely used root vegetablebelongs to the family of brassicaceae. Radishis believed to be originated from the mainland China centuries ago but now cultivated and consumed throughout the world. They are available in long cylindrical or round shape and you also get white, red, purple or black radish. They are usually eaten raw, cooked or pickled.
Radishis also known as Daiken in some parts of the world. Radish / Mullangi is widely used in north Indian cuisine especially used in making the mooli ka paratha (Indian bread stuffed with grated radishand spices) or Mooli bhajji. Radish is also added to yoghurt (mooli ka raita) and eaten. It’s refreshing and cooling. Radishcan be added to vegetable juice to spice up the flavour a little. The earthy spicy flavour of radishunlike any vegetable brings out amazing flavours and taste to the dish. Kadhi is popularly prepared in the northern states of India namely Punjab (Punjabi kadhi), Uttar Pradesh, Rajasthan, Gujarat (Gujarati Kadhi) and Maharashtra. It is considered a light food in Rajasthan and Gujarat, usually served with Khichdi, roti, paratha or rice.
Maharashtrian Kadi is slightly sweeter than other variants, because sugar or jaggery is added. Moolachi Kadi gives a smooth texture and a little sour and sweet taste. The Sindhi diaspora in India usually make kadhiby first roasting the chickpeaflour and adding vegetables to the chickpea gravy. Instead of yogurt, tamarind pulp is used to give it a sour taste. The entire plant of radishis edible. The top leaf vegetable of radishis also edible and added to vegetable to make a delicious curry. They are slightly bitter to taste but has lots of nutrients in it. The bulb of the radish is usually eaten raw.
The raw flesh has a crisp texture and a pungent, peppery flavour, caused by glucosinolates and the enzyme myrosinase which combine when chewed to form allyl isothiocyanates, also present in mustard, horseradish, and wasabi. Radishis a root vegetable but the tops or greens are also relished. Radishis used in cooking and also in salads. Radishis rich in folic acid and other minerals. Generally many of us avoid eating it raw because of its smell. It is very good for health.
To prepare this refreshing and cooling Moolachi Kadi, firstly heat oil in a hot pan, add mustard seeds and they crackle add cumin seeds, cloves, fenugreek seeds, curry leaves, crushed garlic, ginger and green chillies.
Add hing, turmeric, grated radish, salt to taste and pinch of sugar. Sauté all the ingredients and add little water, cover the pan with a lid and cook the radishuntil it is tender and soft. In a bowl, take a teaspoon of besan flour, add little water and make a fine paste.
Add 1 tbsp paste into thick whisked yoghurt and mix well. Once the radishis soft, reduce the flame and slowly add the yoghurt stirring continuously. The besan helps in slightly thickening the gravy. Cook till you get a slightly thick consistency and switch off the flame.
Do try this recipe; you’ll surely enjoy it’s fantastic and unique taste.
Click on the below click to watch the making of this dish:
Eating vegetablesrich in vitaminC is good for health. The vitamin C in radishesis an antioxidant and anti-inflammatory, and has been shown to have a positive effect on asthma symptoms because of its anti-inflammatory properties. Potassium can help lower your risk of kidney stones and strokes, and radishesalong a diet high in other fruits and vegetables can significantly lower your risk of multiple sclerosis. Radishesmay contain goitrogens, a plant based compounds found in cruciferous and brassica family vegetables like cauliflower,broccolietc. Goitrogens may cause swelling of thyroid gland and should be avoided in individuals with thyroid dysfunction. However, they may be used liberally in healthy persons.
Sanjay ji, this is my 3rd business trip to the US and here in the town there are no Indian restaurants nor any kitchen in the hotel. Vicariously. I watch Indian recipes online. Starting with your paneer butter masala video in the first trip I watche