Mooli Aloo Sabji Thechwani
Mooli Aloo Sabji Thechwani is a traditional dish from the Pahadi cuisine of India, specifically from the hilly regions of Uttarakhand and Himachal Pradesh, it showcases a unique blend of flavours and ingredients influenced by the mountainous terrain. Aloo Mooli Thichoni combines two Main ingredients Radish (Mooli) and Potatoes (Aloo), cooked with Indian aromatic spices.
The term “Thechwani” refers to a cooking technique involving mashing or pounding the ingredients to create a coarse texture, adding a rustic charm to the dish.
Thechwani dishes are cooked on low-medium heat, allowing the ingredients to meld together while being gently mashed or pounded. This technique helps release the flavours of the ingredients and creates a unique texture that distinguishes Thechwani dishes from other Indian cuisines.
Thechwani is a traditional cooking style and dish preparation technique originating from the Pahadi cuisine of the Himalayan regions in India, notably Uttarakhand and Himachal Pradesh. This method involves pounding, mashing, or vigorously crushing the ingredients while cooking, resulting in a distinctive coarse and rustic texture.
“Thech” in the local language means to pound or crush, and “wani” signifies a cooked dish. Thechwani, therefore, refers to the process of mashing or pounding the ingredients during the cooking process.
How to make Mooli Aloo Sabji Thechwani
Ingredients
Radish: If you can get your hands on Pahadi radish, nothing like it. If not, then use the regular white radish for making the Thechwani. Ensure the radish is fresh, blemish-free, and has a crunch.
Potato: If you get Pahadi Potato, nothing like it. If not, then use the regular Potato for making the Thechwani. Always use fresh and blemish-free potatoes.
Spices: Cumin Seeds (Jeera), Asafetida (Hing), Whole red chilli, Turmeric Powder, coriander powder and red chilli powder.
Other Ingredients: Green Chilli, ginger, garlic, Salt and Water.
Herbs (Optional): Fresh herbs like coriander leaves or fenugreek leaves can be used for garnishing and to add a fresh touch to the dish.
🎥Watch The Mooli Aloo Thechwani Recipe Video
Health Benefits of Radish(Mooli)
- Rich in Nutrients: Radishes are low in calories but high in essential nutrients like fibre, vitamin C, potassium, folate, and antioxidants. They also contain small amounts of calcium, magnesium, and vitamin B6.
- Digestive Health: The fibre content in radishes supports healthy digestion by promoting regular bowel movements, preventing constipation, and improving overall gut health.
- Antioxidant Properties: Radishes contain antioxidants like vitamin C and anthocyanins, which help neutralize harmful free radicals in the body, reducing oxidative stress and lowering the risk of chronic diseases.
- Heart Health: Potassium in radishes plays a role in maintaining healthy blood pressure levels by counteracting the effects of sodium and relaxing blood vessels. The fibre content also contributes to heart health by reducing cholesterol levels.
- Supports Immune Function: Radishes are a good source of vitamin C, an essential nutrient for immune health. Adequate intake of vitamin C helps in boosting the immune system and defending the body against infections.
- Hydration and Detoxification: Radishes have a high water content, which can contribute to overall hydration. Additionally, compounds in radishes may support liver function and aid in the detoxification process.
- Potential Cancer-Fighting Properties: Some studies suggest that the antioxidants and phytochemicals found in radishes may have anti-cancer properties, potentially helping to prevent certain types of cancer. However, further research is needed in this area.
- Weight Management: Radishes also help in a weight-loss diet due to their low-calorie and high-fibre content because fibre helps increase satiety, keeping you full for long periods and aiding in weight management.
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Variations:
- Leaves: You can add chopped leaves of radish to this curry as well.
- Besan and Rice Flour– To make this add 1 tablespoon of besan or rice flour batter along with water.
You can skip adding tomatoes to make this besan or rice version of Mooli Ki Sabzi. - Dry Sabji – You can make this sabzi just like Mooli ki Bhujia. You just need to add 1/4 cup of water for cooking.
- Methi Mooli Aloo Sabzi – Just follow the same recipe and add 1 cup of chopped methi leaves before you add tomato and ginger and let it soften.
Serving Suggestions
- You can serve it with Rice for lunch with Tawa Paratha or Phulka for breakfast or dinner. You can also pack this for your Lunch Box.
- We can also serve it as a side dish with our everyday meals.
- It also tastes best with Winter Brands such as Makki Ki Roti, Bajre Ki Roti, Jowar Bhakri, etc.
Do you love this recipe? If you liked this recipe, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
For more recipes from this blog you might also like please check:
Mooli Ki Kadhi
Phadhi Kheere Ka Raita
Bhandare wale Aloo
Phadhi style Mooli Aloo Sabji Thechwani
Materials
- 1 medium size Radish
- 1 medium Potato
- 1 medium-sized onion
- 2-3 medium tomatoes
- 1 green chilli
- 1 ” ginger
- 6-8 garlic cloves
- 2 tablespoon Oil
- 1 whole red chilli
- 1 tsp cumin seeds
- 1/4 tsp asafetida
- 2 tsp coriander powder
- 1/2 tsp red chilli powder
- 1/2 tsp turmeric powder
- salt to taste
- water as required
- Chopped green coriander handful
Instructions
Prepration
- Peel, wash and crush the Radish and potato with the help of a Mortar and pestle (Silbatta).
- Place the Ginger, garlic and green chilli in Mortar and pestle or Silbatta and Crush them all together to prepare a paste.
Method:
- Heat the oil in a pan or kadhai over medium heat.
- Add Broken Whole Red chilli, cumin seeds and Asafoetida. Allow them to crackle.
- Add Chopped onion and Ginger garlic paste to the pan. Stir and cook for a couple of minutes until the onion turns translucent.
- Add chopped tomatoes stir them for 2 mins, and add salt to taste.
- Stir fry the tomatoes for 5-8 minutes.
- Add Kashmiri red chilli powder, coriander powder and turmeric powder.
- Mix them well, and cook till it starts releasing oil.
- Add crushed radish and Potato and stir them for 2 mins.
- Add 2 cups of water or as required and Mix them well.
- Cover it and cook on low-medium flame for 10-15 minutes.
- Our Mooli Aloo ki Thechwani is cooked Now Garnish with chopped coriander.
- Our Mooli Aloo ki Thechwani is ready to serve.
- Serve Hot with Rice or Roti.
Notes
You can skip adding tomatoes to make this besan or rice version of Mooli Ki Sabzi. Dry Sabji – You can make this sabzi just like Mooli ki Bhujia. You just need to add 1/4 cup of water for cooking. Methi Mooli Aloo Sabzi – Just follow the same recipe and add 1 cup of chopped methi leaves before you add tomato and ginger and let it soften.
