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Mooli Raita

Mooli Raita Recipe

Today I am going to share the Radish(Mooli) Raita recipe. Radish is known in Indian languages as muli /mooli (Hindi), mula(Marathi), and mulangi (Kannada). Raita is a side dish made with yoghurt often served with rice, and chapattis. Mooli ka Raita is generally prepared in northern parts of India, especially Kashmir. this is a tasty, healthy, very cooling and easy-to-prepare Indian yoghurt side dish. Mooli Ka Raita is a mixture of spiced yoghurt and grated radish.


This simple radish raita has many health benefits too.

Radish is rich in minerals carotenes, calcium, Vitamin C and antioxidants. Radish is also rich in natural fibre and low-calorie vegetables, that why it is very effective in piles and constipation treatment.
Mooli is very good for the liver and stomach. Radish is also a good detoxifier and also helps in the absorption of sugar. So radish contains a lot of health benefits. That’s why we need to incorporate this into our daily diet.
Radish Raita is not only very healthy, but it is a Quick and easy Raita recipe. It would take you just a few minutes to make this raita.

What is Raita?

Raita is an Indian side dish made with yoghurt and some spices. It is often served along with spicy meals.
Raita is a healthy, soothing, cooling dish that can be made into several varieties, depending upon the raita recipe you are making.

What is Mooli/Radish Raita?

This tasty Radish raita with grated radish and plain yoghurt makes a delicious cooling combination to any Indian meal. Mooli Raita is a simple yet flavourful Indian yoghurt-based dish, where Yogurt is whisked until smooth and then mixed with grated cooked or raw radish, salt, black salt, chopped green chilli and roasted cumin powder.

How to make instant homemade roasted cumin powder?

For Roasted cumin powder, dry roast the cumin seeds when they get a nice golden brown colour. Let them cool down, and using a spice grinder or mortar and pestle grind them into a powder.

How to make Mooli Raita

Ingredient For Mooli Raita:

  • Plain yoghurt: I am using fresh homemade curd in this recipe. Feel free to use greek yoghurt as well.
  • If yoghurt is too thick, You can add water in that case.
  • Radish: Always use soft and tender radishes.
  • .Roasted cumin powder: Roasted cumin gives a nice flavour and aroma to the raita.
  • Spice(optional): You can add some finely chopped green chilli or red chilli powder as per taste.
  • Salt: You can use Rock or sea salt as per required.
  • Black salt(optional): It’s an optional ingredient you can skip it. black salt adds a nice flavour to the raita.
  • Topping: Garnish with finely chopped mint or coriander leaves as per choice.

Step By Step Photo Direction 

Washed, peeled, grated and squeezed Radish.

Mooli Raita

Beat the yoghurt to get a smooth consistency.

Add all the ingredients Radish.

Add salt, green chilli, red chilli, cumin powder and coriander leaves to the beaten curd.

Mix all the ingredients in a bowl and whisk well.

serve chilled.

Optional step (If you want to temper):

Tempering:
Heat a tablespoon of oil in a small seasoning pan (tadka pan),
Add mustard seeds, cumin seeds, curry leaves, asafoetida and dry red chilli.
Finally, pour over the prepared raita and serve immediately.

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Suggestions

Serving Ideas:

Serve fresh mooli raita as a side dish with your everyday meals, plain paratha or any stuffed paratha of your choice, such as Aloo Ka Paratha, Palak Paratha, mooli ka paratha etc. It also tastes delicious with Biryani. I prefer to serve this mooli ka raita with Pulao, Tomato bath or an Indian flatbread.

Suggestion Notes:

  • Vegan Raita: Replace the dairy curd with the non-dairy curd.
  • Serving: Always use chilled curd to make raita to serve it right away. Or make raita a few hours earlier and chill in the refrigerator before serving.
  • Storage: This Radish raita can be stored in the refrigerator in an airtight container for overnight or up to 8-10 hours. After that, it will not taste so fresh.
  • The plain yoghurt (curds) should be fresh and sweet. Make sure it is not sour.
  •  If the raita is too thick, thin it down with some chilled water.
  • I have added grated radish to this raita recipe, but you can also finely chop or thinly slice your radishes.
  • If you like sweet raita, then feel free to add a teaspoon of sugar powder or raw sugar to make this radish (mooli) raita slightly sweet.
  • Keep the raitha in the fridge if you are planning to serve it later. If left outside, it can get sour.

Variations:

Onion or Cucumber: You can make an Onion Radish Raita or Cucumber Radish Raita – use less Reddish and makeup with raw grated or chopped onion or cucumber.

Chopped Radish Raita: You can chop the Redish into chunks rather than grate it if you prefer a chunky texture to your Mooli raita. If you don’t want to grate Radish, you can finely chop the Radish(Mooli).

For more raita recipes from this blog you might like please check:

Mango Raita

Potto Pomegranate Raita

Kheerr Ka Rai Wala Raita

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📋 Recipe Card

Malai Modak (Paneer Modak)

This Malai Modak is a traditional Indian sweet made using milk solids and flavourings. Preparing for festivals like Ganesh Utsav is a great sweet. We can flavour it with cardamom powder and saffron for a delicious flavour to the Modak.
Prep Time5 minutes
Active Time15 minutes
Course: Dessert, sweets & Desserts
Cuisine: Indian
Diet: Vegetarian
Yield: 10
Calories:
Author: Swati Paathak

Materials

  • 1/4 cup Milk powder
  • 1/2 cup Condensed milk
  • 200 grams paneer
  • 1 teaspoon Ghee
  • 1/4 teaspoon Cardamom powder
  • 1 pinch Saffron
  • 1 tablespoon Milk

Instructions

Preparation:

  • Add crushed saffron to the warm milk and Keep it aside.

Modak Dough

  • Mash the Paneer with the palm of a hand or blend in a blender until smooth and creamy.
  • In a heavy bottom pan, over a medium flame add 1 teaspoon of ghee.
  • Add mashed paneer and cook for 2 minutes.
  • Add Milk Powder and condensed milk, mix them well and cook over medium flame while stirring constantly.
  • Finally, add cardamom powder and mix thoroughly.
  • Cook the mixture on medium heat, by stirring continuously until the mixture starts leaving the sides of the frying pan and becomes like dough. This should take about 8 minutes (depending on the type of pan, amount of heat and quantity of the mixture).
  • Remove from heat and mix it well. Transfer the Paneer to a Plate and let it cool off until the paneer becomes just lukewarm. Allow it to cool for 3 –4 minutes. Now the mixture is ready to make a Modak pedas out of it.

Modak balls

  • Once you are able to handle the mixture, grease your palm with a little ghee and knead it like a dough 2-3 times to make it smooth.
  • Now the mixture is ready to make a Modak out of it. Divide the dough into equal portions and roll them into balls.

Mould:

  • Grease the mould using ghee and start shaping while still the mixture is warm. Put the ball inside the mould, keep the mould close, and start stuffing tightly from the bottom hole. Then open and gently unmould. Keep arranging on the plate.

Garnish

  • Finally, garnish with saffron milk.

Serve:

  • Serve to Lord Ganesha and enjoy the festival with family and friends.

Video

Notes

Suggestion:

Paneer: Instead of ready-made paneer, you can prepare fresh paneer at Homemade for paneer Modak.
Kesar Modak Peda: For this variation, we have to mix a pinch of Saffron into two teaspoons of warm milk for 15 minutes, then add it to the Modak mixture to give it a nice yellow tinge.
For aroma: You can also add a teaspoon of rose water or kewda water to the mixture.
Silver/gold Leaf: Just like this kaju katli, We can decorate the top with edible silver leaf or gold leaf.
Kesar elachi modak: I have added cardamom powder, but you can add saffron and cardamom both for warm and pleasant flavours.

Storage Suggestions

We can store Malai Modak Peda in an airtight container in the fridge. Always store them in a single layer in the container, or use parchment paper between them to avoid sticking.
We can keep Modak Peda in an airtight container for up to 2 days at room temperature. But if you live in hot weather, do not keep them at room temperature. Store them in the fridge.
Modak Peda will last for 2 weeks if stored in the refrigerator in an airtight container.
mooli ka raita
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5 from 1 vote

Mooli(Radish) Raita

Level of Cooking: Easy Main Ingredients: white radish and yoghurt
Prep Time15 minutes
Active Time5 minutes
Total Time20 minutes
Course: raita, Side Dish
Cuisine: Indian
Diet: Vegan, Vegetarian
Yield: 4
Calories: 61kcal
Author: Swati Paathak

Materials

  • 2 cup yoghurt/ curd chilled
  • 1.5 cup Readish/ Mooli Peeled, grated and squeezed
  • 1 teaspoon Cumin Powder roasted
  • 1/2 teaspoon Green chilli(optional) chopped
  • 1 tablespoon Coriander leaves/ mint chopped
  • 1/2 teaspoon Red chilli powder(optional)
  • Salt to taste

Instructions

  • Wash, peel and grate the radish.
  • In another bowl beat the yoghurt to get a smooth consistency.
  • Squeeze out all the water from the grated radish and keep it aside in a bowl.
  • Add grated radish, salt red chilli, green chilli, cumin powder and coriander leaves in beaten yoghurt and mix well.
  • Keep it aside for at least 30 min in the freezer.
  • Garnish the raita with the coriander leaves.
  • serve cold.

Notes

Serve this raita with any type of meal.

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2 thoughts on “Mooli Raita Recipe | How to Make Radish Raita

  1. 5 stars
    The recipe came really well and my hubby liked it a lot. I added little bit of sugar. Thank you for the recipe.

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