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Mooli – Indian Radish Raita

  • Author: Sia Krishna
  • Total Time: 15 minutes
  • Yield: 4 1x


The smelly and stinking radish, my nemesis while growing up, never smelled and tasted this good before!!!


  • 1 medium Mooli/Radish, peeled and grated (about 2 packed cups)
  • 1 small Onion, finely chopped
  • 12 Green chilli, finely chopped
  • 23 cups Yogurt, whisked or beaten
  • 12 tbsp Coriander Leaves, finely chopped
  • Salt to taste

For Tadka/Tempering:

  • 1 tsp Mustard Seeds
  • 1 dry Red Chilli, broken
  • Few Curry Leaves
  • A small pinch of Hing/Asafoetida (Optional)
  • 1 tbsp Oil


  1. Heat oil in a pan and add all the tadka/tempering ingredients listed above one by one. When mustard seeds starts to pop and splutter, add chopped green chilli and cook for 30 seconds.
  2. Next add chopped onions and cook till they turn translucent, around 2 minutes, on medium heat.
  3. Mix in grated radish and stir fry for 3 minutes till raw smell disappears. Take it off from the flame and let it cool completely.
  4. Beat or whisk the yogurt till it is free of any lumps and add cooked radish to it. Add salt to taste, chopped coriander leaves and mix all the ingredients well. Add little more yogurts if needed to get desired consistency and keep it refrigerated till needed.
  5. Serve it chilled with any plain or flavoured rice or with any Indian flat bread and your favourite pickle.
  • Prep Time: 10 mins
  • Cook Time: 5 mins
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