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.

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.