Mooli ki kadhi.

Mooli is radish and Mooli ki kadhi refers to radish in a yoghurt based gravy. In the Kumaoni dialect, Mooli ki kadhi is called Mooli ki jholi. Jholi translates to Kadhi. The consistency of Kumaoni jholi is thinner compared to the kadhi made in Punjab and Rajasthan. It is served over hot rice.


1 medium sized radish, peeled and cut into batons

1 Cup curd/ yoghurt

3 tbsps Besan/ gram flour

1 teaspoon red chilli powder

1/2 tsp turmeric powder

1 tbsp oil

1 tbsp finely chopped coriander leaves.


Ingredients for seasoning:

2 tbsps Ghee/ clarified butter

1 tsp cumin seeds

2 dry red chilies broken

1/2 tsp Fenugreek seeds

A pinch of Asafoetida


Tip the gram flour, yoghurt and a cup of water into a bowl. Whisk it well until it is lump free. Add the turmeric and red chilly powder. Mix well and keep aside. Heat oil in a pan. Add the chopped radish and cook till the radish turns translucent. Add the yoghurt and gram flour mixture and mix it well. Add salt and allow the kadhi to come to a roaring boil. Reduce heat and allow the kadhi to simmer for about fifteen minutes. Once it starts thickening heat ghee in a pan. Add the cumin seeds. Once they splutter add the asafoetida, fenugreek seeds and the broken red chillies. Toss and pour the seasoning over the simmering kadhi. Turn off heat, garnish with coriander leaves cover and allow the flavours to infuse for about fifteen minutes before serving.

For more vegetarian recipes please join Vegetarian Culinary Delights by Vinaya on Fb.

Copyright © 2023 by Vinaya Prabhu. All rights reserved.

Liked the post? Leave a comment...