I wasn’t a great fan of Radish (aka Mullangi in both Kannada and Tamil) growing up. However, mom who was cooking diabetic dishes for dad made it a point to include radish in many forms during the weekly cooking plan. I have begun to love the sharp acidic pungency that radish brings in its raw form and even the husband loves it, so we have Radish-Moongdal Kosambari (Radish – green gram salad), Zero Coconut Mooli Chutney, Radish Stir fry with moong dal (Mullangi Poriyal) & Jowari Roti with Radish not to forget Mooli Paratha & Mullangi Sambhar( both my kids’ fav) regularly in our menu too. Raw radish slivers with a dollop of butter is a most preferred side to Makki da Roti meal during winters.
Today’s dish is another yummy raitha (or thayir pachadi (tamil) or mosarubajji (kannada)) made with radish. We get a great quality of radish during the winter thats amazing to be used in so many different varieties apart from as a salad ingredient.
Radish’s pungency and anti flatulency is also one of the reasons its used as an anti inflammatory food. This raitha goes well with most pulav / Biryani and we prefer it with methi or Palak Theplas. Similar raitas can be made with Cucumber / Lauki (bottlegourd) or even grated carrots.
Prep time : 15 mins | Tempering : 2 mins | Serves : 3-4 | Course : Side dish ; cuisine : Indian
Mooli Raita – Radish in tempered yoghurt sauce
Spice level : Low /Medium.
- Radish / Mooli – 1 large or 2 medium
- Curd / Yoghurt – 1 large cup
- Salt – to taste
- Tempering : Oil (1/2 tsp), mustard seeds (1/4 tsp), cumin seeds (1/2 tsp), asaeofetida (a pinch),
- green chilles / dry red chillies – 1 or 2 (opt.)
- Wash, peel and grate radish into fine threads.
- Add a pinch of salt and leave for 10 mins, after this squeeze out the water (this step is optional, but if you like the pungency as we do, skip).
- Whip curd into a lump free mass. Add salt and grated radish. Mix well.
- Prepare tempering : Splutter cumin & mustard seeds, add asafoetida and green chillies, once the mustard stops spluttering, take it off the fire and add to the yoghurt – radish mixture.
- Mix well and serve immediately.
- (If serving later, add salt just before serving)
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Our use of radih is mainly in sambar and may be paratha. Raita is a good idea!
Never tried mooli in raita ! Will try , lets see who all eat at home ????
This recipe is new to me. Radish and yogurt is a very interesting combination.
Mooli raita is new to me but we do love to eat mooli in salad because of the medicinal properties.Will try the raita also.
Never thought of raita and radish in the same line….but it looks very interesting. Must try
Fantastic raitha, simply love the crunchy texture of this raita.
I made a similar raita from a cookbook and liked it a lot. If I recall that recipe did not have the tempering. Yes, this goes well with pulao and even with roti.
I do make radish raita,but slightly in a different way with coconut and green chilly paste.Perfect with stuffed parathas and Roti..
Mooli raita is interesting. Does it have the raw taste?
it doesnt have the raw taste, Vidhya !
I love mooli raita because of its crunchy texture. Looks so lovely!
I don't use radish other than adding it in sambar. Need to try this pachadi..
That is a very interesting raita with mooli. I've never tried it, but now I'm going to make it real soon.
Wow Very interesting. Never tried mooli raitha.
That's quite an interesting raitha..
a new version of raita for me