Today we will make Mooli ki Jholi, in kumaoni dialect the term Jholi is used for Kadhi. Mooli ki Jholi is one of the best mid-winter/summer recipes one can try. Yes, we are thinking of summers and all the new flavors we will taste this season. To make this summer healthy and stomach friendly, we are planning to start it with mooli ki kadhi. It is quick to make, is light on the stomach, and gives you a blast of new flavors. We are bored of the regular kadhi pakoda and we are up for giving a twist to the regular kadhi, are you?
Ingredients For Mooli ki Kadhi
Radish- 1 medium cut into pieces
Besan/ Gram Flour - 1/4 cup
Curd - 1 and 1/2 cup
Water - 4 cups
Oil- 2 tablespoon
Asofetida/ Hing- 1/4 teaspoon
Rai Seeds - 1 teaspoon
Salt- as per taste
Red Chilli powder - 1 teaspoon
Coriander Powder - 1 teaspoon
Turmeric/Haldi Powder - 1 teaspoon
Garam Masala - 1 teaspoon
Cilantro for garnishing
Mix curd and besan /gram flour well leaving no lumps.
Add water to make thin slurry like consistency.
Cut radish into thin long 2 inch pieces.
Heat oil/ghee in a pan. Iron wok is best for preparing jholi/kadhi.
Now add hing, rai seeds, when rai starts to crackle add salt, haldi powder, coriander powder, garam masala, red chilli powder and stir for 10 seconds.
Now add curd-besan-water mixture to the pan and keep stirring.Stir the mixture till it comes to a roaring boil.
Now add the radish pieces to the mixture.
Put it on low flame and stir in between till the kadhi starts thickening. Let it cook for 15 -20 min on low to medium flame.
Turn off the heat and your Mooli ki kadhi is ready.
Garnish the kadhi with cilantro and serve with steamed rice.
If you love raddish like I do, then this new version of Kadhi is a must try for you. It tastes perfect when served with steamed rice. We will share the recipes to help you get the traditional taste of Uttarakhand sitting at the comfort of your home. Try this recipe and let us know how it turned out.