Ingredients
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1 cup Sour curd
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2+ tbs Besan (chickpeas flour)
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one small bunch Finely chop mooli (raddish)small patte wali
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1/2 tsp Asafoetida (hing)
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1/2 tsp Turmeric powder (haldi powder)
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1 Medium size sliced Onion
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3 Green chillies
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3-4 Garlic cloves
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small piece Ginger
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2 tsp Coriander Powder
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1/2 tsp Garam Masala
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as per taste Salt
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2 tbs Oil
About
Warm, comforting, and packed with flavor—this Mooli ki Kadhi is a wonderful winter staple.
The sharpness of the radish leaves paired with the tanginess of curd makes for a soul-satisfying meal, especially when topped with that smoky ghee tadka.
If you are looking for a change from the usual kadhi pakora, this version with green peas and finely chopped mooli is a refreshing choice.
It’s light, nutritious, and pairs perfectly with a bowl of steaming hot rice.
Steps
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1
Done
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Finely chop one small bunch of small patte wali mooli. Keep it aside. |
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2
Done
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Take 1 cup sour curd and into that add 2+ tbs besan (chickpeas flour) and whisk it well. (Make sure there are no lumps). Keep aside. |
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3
Done
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In a kadhai, take 2 tbs oil. Into that add garlic, green chili and ginger paste (3 green chillies, a small piece of ginger and 3-4 cloves of garlic). |
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4
Done
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Saute the paste well and then add 1/2 tsp asafoetida (hing), 1/2 tsp turmeric powder (haldi powder) and 1 medium size sliced onion. |
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5
Done
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Let the onion cook for some time and become soft; then add 2 tsp coriander powder, 1/2 tsp garam masala, and salt as per taste. |
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6
Done
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Stir everything well. Then add fresh green peas and finely chopped mooli. |
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7
Done
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Add 1 cup of water, cover the kadhai and let the mutter get cooked half way (50%). |
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8
Done
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Once it’s done, add besan & curd mixture. And add water if required. |
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9
Done
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- Let the kadhi boil on a slow to medium flame, do not forget to stir continuously. |
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10
Done
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To prepare Tadka - Take 1.5 tbs Ghee in tadka pan. |
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11
Done
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Into that add 1 tsp Jeera, 1 tsp mustard seeds, 1 tsp Kashmiri Red Chili Powder, and 2 dry red chillies. |
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12
Done
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Once the tadka crackles, pour it immediately on a boiling Kadhi. And mix it well |
