Radish Raita or Mooli Raita is a refreshing, deliciously cooling yogurt dip made with yogurt, grated radishes, some chopped onions, green chilies, mint, coriander (cilantro) and some seasoning. It can enhance the taste of any meal.
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Grated peppery radishes combined with crunchy onions, some herbs, and cooling spiced yogurt is a delicious way to include this healthy, vibrant, crunchy radish in your meals. The addition of grated radishes can turn your plain yogurt into an eye-catching and appetizing side dish.
With regard to texture and taste, this raita is on the crunchy, spicy, and sweetish side. This refreshing crunchy, creamy, and full-bodied radish raita is a combination of condiment, salad, and a dip.
5 minutes healthy and delicious radish (mooli) raita is very quick and easy to prepare and harmonizes well with all types of main course meals. It also makes a perfect accompaniment to be paired along with paratha, pulao, biryani, curry, or any other spicy meals. It also works well as a dip for your beloved crackers or snacks.
Mooli raita can be whipped in no time. Just some grating, chopping, and mixing is all you have to do to make this raita.
This recipe page has 2 versions of simple yet so enticing Radish (Mooli) Raita recipes — one with the tempering and one without it.
While growing up, I was never so fond of eating raw radishes. My whole family used to snack on masala sprinkled raw radish stripes. For me, they were too smelly. I guess the strong astringent flavor of raw radishes always turned me off.
However, I always adored them when my mom stuffed them into parathas to make Mooli Paratha, or added them into a radish salad, or made raita with those pungent radishes. So the recipe I am sharing today is my Mom’s recipe. There are 2 not-so-big radish fans in my family, who just love this radish raita.
This Radish (mooli) raita recipe can be made with or without tempering. My mom used to make it both ways and I loved both the versions, so I decided to share both.
What is Raita?
Raita is an Indian side dish made with yogurt and some spices. It is often served along with spicy meals.
Raita in general is a healthy, soothing, cooling dish that can be made into a number of varieties, depending upon the raita recipe you are planning to make. You can make them with some vegetables, fruits, or fried puffs (boondi),
Raita is a flexible dish, and you can easily modify any raita recipe the way you like it.
My other favorite raita recipes are:
What is Radish (Mooli) Raita?
Radish raita is an Indian condiment made using radishes, onions, herbs, some aromatic spices, and chilled yogurt. Radish is known as Mooli in the Hindi language. Raita = a creamy and delicious yogurt dip.
Here, grated radishes, some chopped onions, some green chilies, and herbs are stirred with the creamy and cooled seasoned yogurt mixture. As a result, you get one of the best tasting mooli raitas with crunch from radish, sweetness from onions.
This mooli raita itself makes a lovely yogurt snack. Sometimes, I just eat it alone with a spoon, and it tastes so amazingly delish.
This Radish (Mooli) Raita:
✓ is fiber & protein-rich.
✓ is gluten-free & low carb.
✓ is so crunchy, delicious & refreshingly cooling.
✓ has good digestive properties.
✓ helps to beat the spicy heat of meals.
✓ goes well with almost every meal.
✓ is easy to customize according to your palate.
✓ takes only 5 minutes to make.
✓ good for the stomach.
✓ detoxifies the body.
✓ is diabetic friendly.
✓ has a low glycemic index (GI).
What are the ingredients used In Radish (Mooli) Raita Recipe?
Mooli raita is prepared with very simple kitchen ingredients. These ingredients are:
FOR RAITA:
-
Chat masala powder
-
Cilantro (coriander) leaves
-
Green chilies
-
Mint leaves
-
Onion
-
Radish
-
Salt & pepper
FOR TEMPERING (TADKA):
-
Asafoetida
-
Cumin seeds
-
Curry leaves
-
Dried red chilies
-
Mustard seeds
-
Oil
-
Red chili powder
How to serve Radish (Mooli) Raita?
You can dish up Mooli Raita with any of your favorite meals. Such as serving it along with some roti, dal tadka, jeera rice, aloo baingan for a comfy weekend meal. Pair it Aloo Poori Recipe.
If you prefer, you can also pair it with some cabbage thepla, cabbage peas stuffed paratha, or mooli paratha.
You can also relish it with masala khichdi, matar pulao, or mushroom pulao.
How to make Radish (Mooli) Raita?
Making Radish Raita is easy and simple. This is how it can be done in 3 simple steps.
Step 1: Grate radishes, chop the onion, chop green chilies, and chop herbs. Set them aside.
Step 2: Add them to a bowl. Add, chat masala powder, pepper powder, roasted cumin powder, salt, chilled whisked yogurt, and mix well.
Step 3: Cover and chill for 30 minutes. Garnish & Serve! TA-DA.
For the recipe with tempering, you need to go a step further to make tempering (tadka). This is how tadka is prepared.
Step 1: Heat oil in a pan. Add asafoetida, cumin seeds, mustard seeds, curry leaves, dried red chilies and sauté for a few seconds.
Step 2: Turn off the heat and add 1 pinch of red chili powder to it, Sauté for a few seconds and pour this tempering over chilled raita.
Check out the full recipe with detailed instructions on this page.
How to store Radish (Mooli) Raita?
Radish or Mooli raita tastes best when it is prepared fresh. However, if you have some leftover raita then you can refrigerate it in an airtight container for overnight or up to 8-10 hours. After that, it will not taste so fresh.
Some important tips & variations to make the easiest and the most delicious radish raita:
-
The addition of chopped green chilies gives a slight heat to this crunchy, and cooling mooli raita. So I like to add it. But you can completely omit it if you are not comfortable eating raw green chilies.
-
This raita can be made into a lesser spicy version by replacing hot green chilies with the mild hot chilies like banana peppers.
-
Adding chopped onions is optional but highly recommended. This is because onion adds a nice crunch and sweetness to this raita.
-
30 minutes of chilling is really important here. This is because in this time radish infuses all the juicy radish flavors in raita. Also, the flavors intensify when the mooli raita restsed in the refrigerator for some time.
-
When making mooli raita, make sure that you are using fresh yogurt, or else the raita would turn tangy.
-
For tempering, I would recommend oil. You can use ghee, but I personally don’t like it. This is because when you pour ghee tempering over chilled raita, it solidifies and doesn’t taste so good.
-
I like to use mint and coriander both in this raita. You can choose to add any one of them.
-
I like to add chat masala powder in radish raita because it adds a really nice flavor to this raita. You can skip it if you don’t have it.
-
I used red radishes but you can also use the Indian white radish or Daikon radish for this recipe.
-
I have added grated radish to this raita recipe, but you can also finely chop, or thinly slice your radishes.
-
I did not peel radishes, but if you want, then you can surely peel the skin off.
-
If you like sweet raita, then feel free to add 1 teaspoon of sugar or honey to make this radish (mooli) raita slightly sweet.
-
I use thick yogurt because it produces rich and creamy raita. You can also use regular plain yogurt. If your yogurt is too thick, then thin it out with ¼ cup of water or milk. use 1(½) cups of yogurt and skip the water.
-
Serve chilled. Mooli Raita only tastes delicious when it is chilled.
-
Use vegan yogurt to make the vegan version of this Mooli Raita Recipe.
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If you are looking for more Raita recipes then do check these interesting recipes:
Radish Raita - Mooli Raita (Step-by-step photo instructions)
How To Make Radish (Mooli) Raita //
- Rinse the radishes under cold running waterand let them dry.Trim the stem end and tops.
- Grate them using a grater with the large holes into a bowl.
- Now, chop onion, mint leaves, coriander leaves, and green chilies. (Seed the chilies, if they are too hot)
- Add them to the bowl with grated radishes.
- Add seasoning (chat masala powder, roasted cumin powder, ground black pepper, and salt).
- Next, add chilled whisked yogurt.
- Mix well until combined.
- Cover the bowl and refrigerate for 30 minutes.
How To Make Tempering (Tadka) For Radish (Mooli) Raita //
- Heat oil in a pan.
- Add asafoetida, cumin seeds, mustard seeds, curry leaves, and dried red chillies to the oil.
- Sauté for a few seconds or until the seeds crackle.
- Once seeds start to crackle, turn off the heat. Add red chili powder and sauté few more seconds.
How To Serve Mooli Raita Without Tempering (Tadka) //
- Transfter mooli raita to a serving bowl.
- Garnish with sliced radishes, fresh coriander, roasted cumin powder and chilli powder. Serve with khichdi or curry.
How To Serve Mooli Raita With Tempering (Tadka) //
- Transfter mooli raita to a serving bowl.
- Pour the tempering over chilled raita. Serve with Avocado Roti or pulao.
Recipe Card
Radish Raita - Mooli Raita [Recipe]
★★★★★
(Rating: 5 from 18 reviews)
| Prep time 🕐 | Cook time 🕐 | Total time 🕐 |
|---|---|---|
| 35 mins | ||
| Category ☶ | Cuisine ♨ | Serves ☺ |
| Condiments | Indian | 4 |
| Nutrition Info ⊛ | Serving size ⊚ | |
| 78 calories | 1 serving |
INGREDIENTS
For Mooli Raita //
- 1 cup natural yogurt (dahi/curd), use vegan for vegan version
- 1 large red onion, peeled and halved (pyaaj)
- 1/2 teaspoon chat masala powder (chat masala powder)
- 1/2 teaspoon roasted cumin powder (bhuna jeera powder)
- 1/4 ground pepper (kali mirch powder)
- 10-12 red radishes or 1 large white radish
- 2 small green chillies (hari mirch)
- Salt to taste
- Handful of coriander/cilantro leaves (hara dhaniya)
- Handful of mint leaves (hara pudina)
For Tempering (Tadka) //
- 1/2 teaspoon cumin seeds (jeera)
- 1/2 teaspoon mustard seeds (rai)
- 2 dried red chillies
- 2 tablespoons Oil
- 6-7 curry leaves (dried or fresh)
- Pinch of asafoetida (hing)
- Pinch of kashmiri red chili powder
For Serving //(Optional)
- Chopped coriander leaves
- Roasted cumin and red chili powder
- Sliced radishes
INSTRUCTIONS:
How To Make Radish (Mooli) Raita //
- Rinse the radishes under cold running waterand let them dry.Trim the stem end and tops.
- Grate them using a grater with the large holes into a bowl.
- Now, chop onion, mint leaves, coriander leaves, and green chilies. (Seed the chilies, if they are too hot)
- Add them to the bowl with grated radishes.
- Add seasoning (chat masala powder, roasted cumin powder, ground black pepper, and salt).
- Next, add chilled whisked yogurt.
- Mix well until combined.
- Cover the bowl and refrigerate for 30 minutes.
How To Make Tempering (Tadka) For Radish (Mooli) Raita //
- Heat oil in a pan.
- Add asafoetida, cumin seeds, mustard seeds, curry leaves, and dried red chillies to the oil.
- Sauté for a few seconds or until the seeds crackle.
- Once seeds start to crackle, turn off the heat. Add red chili powder and sauté few more seconds.
How To Serve Mooli Raita Without Tempering (Tadka) //
- Transfter mooli raita to a serving bowl.
- Garnish with sliced radishes, fresh coriander, roasted cumin powder and chilli powder. Serve with khichdi or curry.
How To Serve Mooli Raita With Tempering (Tadka) //
- Transfter mooli raita to a serving bowl.
- Pour the tempering over chilled raita. Serve with Avocado Roti or pulao.
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NOTES:
- The addition of chopped green chilies gives a slight heat to this crunchy, and cooling mooli raita. So I like to add it. But you can completely omit it if you are not comfortable eating raw green chilies.
- This raita can be made into a lesser spicy version by replacing hot green chilies with the mild hot chilies like banana peppers.
- Adding chopped onions is optional but highly recommended. This is because onion adds a nice crunch and sweetness to this raita.
- 30 minutes of chilling is really important here. This is because in this time radish infuses all the juicy radish flavors in raita. Also, the flavors intensify when the mooli raita restsed in the refrigerator for some time.
- When making mooli raita, make sure that you are using fresh yogurt, or else the raita would turn tangy.
- For tempering, I would recommend oil. You can use ghee, but I personally dont like it. This is because when you pour ghee tempering over chilled raita, it solidifies and doesnt taste so good.
- I like to use mint and coriander both in this raita. You can choose to add any one of them.
- I like to add chat masala powder in radish raita because it adds a really nice flavor to this raita. You can skip it if you dont have it.
- I used red radishes but you can also use the Indian white radish or Daikon radish for this recipe.
- I have added grated radish to this raita recipe, but you can also finely chop, or thinly slice your radishes.
- I did not peel radishes, but if you want, then you can surely peel the skin off.
- If you like sweet raita, then feel free to add 1 teaspoon of sugar or honey to make this radish (mooli) raita slightly sweet.
- I use thick yogurt because it produces rich and creamy raita. You can also use regular plain yogurt. If your yogurt is too thick, then thin it out with ¼ cup of water or milk. use 1(½) cups of yogurt and skip the water.
- Serve chilled. Mooli Raita only tastes delicious when it is chilled.
- Use vegan yogurt to make the vegan version of this Mooli Raita Recipe.
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Author: Anupama
Recipe Source Link: https://www.mygingergarlickitchen.com/radish-raita-mooli-raita/