Mooli Ki Kadhi (Jholi)
Mooli ki Kadhi (Jholi) is an authentic dish from the Kumaun region of Uttrakhand, The land Of Gods (Devbhumi) a popular Kumaoni dish, popularly called mooli ki jholi in Uttrakhand, which means the curd and besan-based thick curry. The Kadhi is very simple and soulful here and is prepared with locally grown ingredients, it has been prepared with the base of curd and besan or sometimes rice flour.
This kadhi goes well with the steamed rice.
The consistency of Kumaoni jholi is on the thinner side, like a soup and served with steamed rice. The flavours of mooli ki kadhi are a slight pungent tone of radish, a hint of bitterness from fenugreek seeds, curd sourness, and green chillies’ spiciness.
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Ingredients Required Mooli Ki Kadhi (Jholi)
Radish: we can use pahadi or regular white radish but ensure the radish is fresh, and blemish-free.
Curd: For mooli ki kadhi, use sour curd.
Oil: Use either ghee, mustard oil or refined oil to make mooli ki kadhi.
Spices: Mustard seeds, Fenugreek Seeds (Methi Dana), Turmeric Powder, coriander powder, Chilli Powder.
Other Ingredients: Green Chilli, Coriander Leaves, Salt, Water chopped garlic and grated ginger.
Kasuri Methi: Dried fenugreek leaves give a delicious flavour and aroma to the Kadhi.
Gram Flour: It is also known as besan in Hindi. It is the key ingredient of any Kadhi recipe.
OR
Rice paste(bis waar): for rice paste soak the rice in water for 15 – 20 minutes and after 20 minutes, make a smooth paste of soaked rice. For this Paste, we need short to medium-grain white rice to make the paste.
Making Mooli Ki Kadhi (Jholi)
Preparation:
Redish: Remove the skin of the radish. Rinse it with water. Cut radish into long pieces or thin slices and crush them with a rolling pin or pestle.
Chilli and ginger: cut the green chilli and grate the ginger.
Gram flour batter:
In a deep bowl or in a mixer jar, Add rice paste or besan, curd, turmeric, coriander powder, chilli powder and 1/2 cup water.
Mix nicely. Stir continuously to avoid lump formation in a blender. Keep it aside.
Method :
- heat the oil: Heat oil in a heavy bottom kadhai. Once the oil is hot, add mustard seeds, fenugreek seeds, curry leaves, ginger and green chillies (optional). Fry for a few seconds.
- Add radish. Fry over low heat for 20 – 30 seconds. Once the radish becomes translucent, add ¼ Cup of water and mix well.
- Now, cover the kadhai with a lid. Cook over low heat till the radish is semi-cooked.
- Add the prepared curd and besan mixture to the semi-cooked radish and stir continuously while pouring the curd mixture to avoid curdling the curd.
- Add water and stir continuously till it starts to boil.
- Simmer Mooli Ki Kadhi over low heat for 10 – 15 minutes or until the radish and the besan are cooked. Keep stirring at regular intervals to avoid forming lumps.
- Add salt to taste. Mix well and cook for 2-3 minutes.
- Once kadhi thickens and the raw smell of gram flour wafts away, Add crushed Kasuri methi and coriander.
- Heat oil or ghee in a tadka pan. Add chopped garlic, dried red chillies, or red chilli powder. Cook only for 10 seconds. Turn off the heat.
- Pour tadka over the simmering kadhi. stir to combine. Cover and simmer the kadhi over low heat for 5 minutes.
- Our Kadhi is ready to serve.
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Suggestion:
For Perfect Mooli Ki Kadhi (Jholi)Texture –
- Whisk gram flour, curd, and spices until smooth and lump-free, Otherwise, kadhi has tiny lumps.
- While pouring the curd and gram flour batter into the hot pan, continuously stir it clockwise for the next 5 – 6 minutes. Even after adding water, continuously stir it. This way, your kadhi will never have lumps and curdle.
- While simmering the kadhi, stir it regularly to avoid lump formation.
For perfect consistency: Phadi Kadhi has a thin soupy consistency. Hence, if it seems too thick, add more water.
Heat: Always cook kadhi in Low-medium heat. Otherwise, the gram flour remains uncooked, and there is a doughy aftertaste.
First Tadka: The tempering or tadka comprises oil, mustard, fenugreek, asafoetida, green chillies, and curry leaves to enhance the taste.
Final Tadka: The final tempering of garlic and chillies or chilli powder towards the end provides a subtle aroma, good taste, and colour to the kadhi.
Adding ginger, garlic and curry leaf to Pahadi Kadhi is optional.
Serving Suggestion for Mooli Ki Kadhi (Jholi):
- Mooli Ki Kadhi(Jholi) is traditionally served with short-grain rice without any Phulka or chapati. The rice absorbs the flavour of the kadhi nicely.
- During winter, green vegetable stir fries like Palak ki sabji or Pahadi Lai ki sabji are served with Kadhi(jholi)to make everyday meals more nourishing and nutritious.
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For more recipes from this blog you might like please check:
Pahadi Kheere Ka Raita
Rava Gulgule Pua
Sooji Ka Halwa
Mooli Ki Kadhi (Pahadi Jholi)
Equipment
- Heavy Bottom Kadhai
- blender
Materials
- 1/4 cup gram flour or rice flour
- 1 Cup curd
- t teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chilli powder
- 4 tablespoons refined oil
- 1/2 teaspoon mustard seeds Rai
- 1/4 teaspoon fenugreek seeds methi dana
- a pinch of asafoetida optional
- 8-10 curry leaves
- 2 green chillies optional
- 1 teaspoon ginger grated
- 200- gram white radish peeled, diced and crushed
- 1 teaspoon Kasuri methi
- Salt or to taste
- 1 teaspoon garlic chopped
- 1/2 teaspoon Degi Mirch Powder or 1-2 whole dry red chilli
- 3-4 Cups water
Instructions
Preparation:
- Redish: Remove the skin of the radish. Rinse it with water. Cut radish into long pieces or thin slices and crush them with a rolling pin or pestle.
- In a deep bowl or in a mixer jar, Add rice paste or besan, curd, turmeric, coriander powder, chilli powder and 1/2 cup water.
- Mix nicely. Stir continuously to avoid lump formation in a blender. Keep it aside.
Method:
- Chilli and ginger: cut the green chilli and grate the ginger.
- heat the oil: Heat oil in a heavy bottom kadhai. Once the oil is hot, add mustard seeds, fenugreek seeds, curry leaves, ginger and green chillies (optional). Fry for a few seconds.
- Add radish. Fry over low heat for 20 – 30 seconds. Once the radish becomes translucent, add ¼ Cup of water and mix well.
- Now, cover the kadhai with a lid. Cook over low heat till the radish is 80% cooked.
- Add the prepared curd and besan mixture to the semi-cooked radish and stir continuously while pouring the curd mixture to avoid curdling the curd.
- Add water and stir continuously till it starts to boil.
- Simmer Mooli Ki Kadhi over low heat for 10 – 15 minutes or until the radish and the besan are cooked. Keep stirring at regular intervals to avoid forming lumps.
- Add salt to taste. Mix well and cook for 2-3 minutes.
- Once kadhi thickens and the raw smell of gram flour wafts away, Add crushed Kasuri methi and coriander.
- Heat oil or ghee in a tadka pan. Add chopped garlic, dried red chillies, or red chilli powder. Cook only for 10 seconds. Turn off the heat.
- Pour tadka over the simmering kadhi. stir to combine. Cover and simmer the kadhi over low heat for 5 minutes.
- Our Kadhi is ready to serve.
Video
Notes
- Traditionally, mooli ki kadhi is served with white rice. No phulka or chapati. The short-grain rice absorbs the flavour of the kadhi nicely.
- During winter, green vegetable stir fries like Palak ki sabji or Pahadi Lai ki sabji are served with jholi to make everyday meals more nourishing and nutritious.
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