Yogurt based raitas are usually served with any fiery hot Indian curries and flavoured rice or Indian flat breads. They are simple, quick and easy to make. You can use any vegetables (raw or lightly cooked) that’s available at home to make these raitas. Today I have some fresh Mooli Raita or Radish Pachadi, a simple dish of Radish in chilled yogurt and tempered with aromatic spices. With the winter vegetables flooding the Asian markets in my neck of wood, I brought home some fresh and beautiful white Radish on weekend.
Grated radish is stir fried with sweet onion and aromatic spices before it is mixed with creamy yogurt. The end product is one of the best tasting raita with crunch from radish, sweetness from onions and the spicy note from chillies. The smelly and stinking radish, my nemesis while growing up, never smelled and tasted this good before.
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Mooli – Indian Radish Raita
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
A refreshing Mooli Raita featuring grated radish stir-fried with onions and spices, mixed into creamy yogurt for a crunchy, flavorful side dish.
Ingredients
- 1 medium Mooli/Radish, peeled and grated (about 2 packed cups)
- 1 small Onion, finely chopped
- 1-2 Green chillies, finely chopped
- 2-3 cups (480-720 ml) Yogurt, whisked or beaten
- 1-2 tbsp Coriander Leaves, finely chopped
- 1 tbsp (15 ml) Oil
- 1 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1/4 tsp Hing (Asafoetida)
- Salt to taste
Instructions
- Heat 1 tbsp oil in a pan over medium heat. Add 1 tsp mustard seeds and let them pop.
- Add 1/2 tsp cumin seeds and 1/4 tsp hing (asafoetida), stirring for a few seconds until aromatic.
- Add the finely chopped green chillies and cook for 30 seconds.
- Add the finely chopped onion and sauté for 2-3 minutes until they become soft and translucent.
- Add the grated radish and stir fry for another 2-3 minutes until the raw smell disappears.
- Remove from heat and let it cool completely.
- In a large bowl, combine the cooled radish mixture with 2-3 cups of whisked yogurt.
- Add salt to taste and mix well.
- Garnish with finely chopped coriander leaves before serving.
Notes
- This raita pairs well with spicy Indian curries and rice dishes.
- You can substitute radish with other vegetables like cucumber or carrot.
- Store in the refrigerator and consume within a day for best freshness.
- Adjust the number of green chillies based on your spice preference.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Side Dish
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 6
- Sodium: 200
- Fat: 7
- Carbohydrates: 10
- Fiber: 2
- Protein: 5
- Cholesterol: 10
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Frequently Asked Questions
What is hing (asafoetida) and can I skip it?
Hing is a pungent dried resin used in small amounts — this recipe calls for just ¼ tsp — to add a savory, onion-like depth to the tempering oil alongside the mustard and cumin seeds. It’s available at Indian grocery stores. You can skip it if you can’t find it, but the tempering will be slightly less complex.
Why is the grated radish stir-fried before being mixed into the yogurt?
The article explains that stir-frying the grated radish with onion and spices removes the raw smell that makes mooli off-putting. The instructions say to cook it for 2–3 minutes until “the raw smell disappears” and then cool it completely before folding into the yogurt — adding hot radish would thin and curdle the yogurt.
What dishes does mooli raita traditionally accompany?
The article says yogurt-based raitas are served with fiery hot Indian curries, flavored rice, or Indian flatbreads — the coolness of the yogurt balances the heat. The notes specifically mention this raita pairs well with spicy Indian curries and rice dishes.
Just tried the radish raita and it was delicious!! Thanks for sharing!
Hi, found interesting. Making the dish today..