We absolutely love radishes in our house and make a lot of radish recipes. This Mooli Palak Subzi or Radish curry with spinach is one of our favorites to make.
Radish is yet another root vegetable that is very commonly used in Indian cooking. In South India, one of the major recipes that we use radish is Sambhar and that is the only one I grew up eating.
I love the radish for its crunch and it is one of the reasons my kids love it too. I have to put loads of radish in sambhar when I make it as they love to munch on it. After coming to the US, I have started using the small, pink radishes in salad as they are not as pungent as the Daikon (the long Indian variety).
Since my kids love radish so much, I recently started making this mooli palak subzi. When I was talking to my mother, she mentioned that the mooli subzi is very commonly made with its leaves back in the North. Here in the US, most of the time, the mooli is available without its leaves, and seldom do we find them with fresh, green leaves.
So I decided to use spinach along with the radish to make this subzi which paired really well with roti. If you get your hands on fresh radish leaves, make this radish curry using radish greens instead of spinach.
Ingredients to make Mooli Palak Subzi
- Radish / Mooli / Daikon - 2 large ones (around 2 ½ cups chopped)
- Spinach - 1 cup
- Onion - 1 (finely chopped
- Tomatoes - 2 (finely chopped)
- Ginger - ½ inch piece (finely grated)
- Cumin seeds - 1 tsp
- Turmeric powder - ½ tsp
- Red chili powder - 1 tsp
- Dhania jeera powder - 1 tsp
- Salt - to taste
- Oil - 2 tbsp
Procedure -
Wash the radish well and scrape the skin. Chop it into bite-size pieces. I used frozen chopped spinach and I used it as is in the recipe. If using fresh spinach, wash it well and chop it.
In a pan, heat the oil and add the cumin seeds. Let the seeds splutter and then add the onions. Let the onion cook until it turns translucent. Now add the grated ginger and cook for about 30 seconds.
- Add the chopped tomatoes along with salt and spices and let it cook until the tomatoes are soft.
- Now add the spinach and the chopped radish and mix well. Sprinkle little water and cover the pan. Let the radish cook until it is slightly softened. I like to have a little crunch and hence do not overcook it. If preferred, you could also pre-cook the radish and then use it in the subzi.
- Once the radish has cooked, open the pan and let it sauté for a few more minutes. Turn off the flame and serve the radish curry with roti or rice.
Other recipes with Radish
- Mooli Ka Paratha | Radish Paratha
- Mullangi Pachadi | Mooli Raita | Spiced Yogurt With Radish
- Mullangi Sambar - Radish Sambhar
- Mullangi Subzi | Mullangi Curry | Radish Curry With Indian Spices
Recipe
Equipment
- ▢ bowl
- ▢ pan
- ▢ spatula
Ingredients
- ▢ 2 large Radish / Mooli / Daikon Around 2 ½ cups chopped
- ▢ 1 cup Spinach
- ▢ 1 Onion Finely chopped
- ▢ 2 Tomatoes Finely chopped
- ▢ ½ inch piece Ginger Finely grated
- ▢ 1 teaspoon Cumin seeds
- ▢ ½ teaspoon Turmeric powder
- ▢ 1 teaspoon Red chili powder
- ▢ 1 teaspoon Dhania jeera powder
- ▢ to taste Salt
- ▢ 2 tablespoon Oil
Instructions
- Wash the radish well and scrape the skin. Chop it into bite-size pieces. I used frozen chopped spinach and I used it as is in the recipe. If using fresh spinach, wash it well and chop it.
- In a pan, heat the oil and add the cumin seeds. Let the seeds splutter and then add the onions. Let the onion cook until it turns translucent. Now add the grated ginger and cook for about 30 seconds.
- Add the chopped tomatoes along with salt and spices and let it cook until the tomatoes are soft.
- Now add the spinach and the chopped radish and mix well. Sprinkle little water and cover the pan. Let the radish cook until it is slightly softened. I like to have a little crunch and hence do not overcook it. If preferred, you could also pre-cook the radish and then use it in the subzi.
- Once the radish has cooked, open the pan and let it sauté for few more minutes. Turn off the flame and serve with roti or rice.
Nutrition
More Curry , Poriyal and Subzi
- Yard Long Beans Curry | Karamani (Payathangai) Poriyal
- Kathirikai Kara Curry | Brinjal Poriyal
- Avarakkai Poriyal | Broad Beans Stir Fry
- Purple Cabbage Poriyal | Cabbage Curry With Coconut
Mooli Palak Subzi – Radish and Spinach Subzi
Equipment
- bowl
- pan
- spatula
Ingredients
- 2 large Radish / Mooli / Daikon Around 2 ½ cups chopped
- 1 cup Spinach
- 1 Onion Finely chopped
- 2 Tomatoes Finely chopped
- ½ inch piece Ginger Finely grated
- 1 teaspoon Cumin seeds
- ½ teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1 teaspoon Dhania jeera powder
- to taste Salt
- 2 tablespoon Oil
Instructions
- Wash the radish well and scrape the skin. Chop it into bite-size pieces. I used frozen chopped spinach and I used it as is in the recipe. If using fresh spinach, wash it well and chop it.
- In a pan, heat the oil and add the cumin seeds. Let the seeds splutter and then add the onions. Let the onion cook until it turns translucent. Now add the grated ginger and cook for about 30 seconds.
- Add the chopped tomatoes along with salt and spices and let it cook until the tomatoes are soft.
- Now add the spinach and the chopped radish and mix well. Sprinkle little water and cover the pan. Let the radish cook until it is slightly softened. I like to have a little crunch and hence do not overcook it. If preferred, you could also pre-cook the radish and then use it in the subzi.
- Once the radish has cooked, open the pan and let it sauté for few more minutes. Turn off the flame and serve with roti or rice.
