Mullangi pachadi or radish raita is a very refreshing raita made with fresh grated radish and yogurt and then seasoned. This mooli raita is the best side dish to serve with paratha or biriyani.
I found some fresh radish (mullangi) in my local Indian store. The radish was very tender with fresh greens attached to it. I usually remove the greens and just buy the radish, but this time I bought back the greens as well.
I remember seeing a recipe in the Mallika Badrinath book for mullangi raita where she had used raw radish. This recipe is a slightly jazzed-up version.
The recipe paired very well with the Tomato Biriyani I had made for lunch. My boys love radish and I often have to add a lot of it in the sambhar. I also make mullangi subzi to pair with rotis.
Ingredients to make Mullangi Pachadi - (serves 4)
- White Radish - about 1 cup (greens separated and finely chopped)
- Yogurt - 2 cups (whisked)
- Oil - 1 tsp
- Cumin seeds - ½ tsp
- Chili powder - ½ tsp
- Roasted cumin powder - ½ tsp
- Salt - to taste
- Cilantro - 2 tablespoon (finely chopped)
Procedure to make Mooli Raita -
In a small pan, heat the oil and sputter the cumin seeds. Now add the finely chopped radish and sauté it in medium flame for about 5-7 mins, until they are halfway cooked and loses its raw smell.
Now add the chopped greens and sauté for 2 more minutes. Then add the chili powder, cumin powder, and salt and mix well. Fry further for a minute and then let it cool down a bit.
In the meantime, whisk the yogurt and keep it ready. Add the cooked radish to the yogurt and mix well. Also, add the cilantro and mix well.
Keep it chilled if using later, since the yogurt could turn sour if left outside.
Serve the Mullangi Pachadi as a side with Biriyani or Pulao!
Serving suggestions
- Simple Cabbage Biriyani | Spiced Cabbage Rice
- Vangi Bath | Brinjal Rice | Eggplant Rice
- Gobhi Paratha - Cauliflower Stuffed Paratha
- Sweet Potato Paratha Recipe
More Raita Recipe
- Vendakkai Pachadi | Okra Raita | Air-Fried Okra In Yogurt
- Aloo Raita | Potato Raita Recipe
- Cucumber Peanut Raita / Cucumber Peanut Pachadi
- Palak Pachadi | Spinach Raita
Recipe
Equipment
- ▢ pan
- ▢ bowl
- ▢ spatula
Ingredients
- ▢ 1 cups White Radish Greens separated and finely chopped
- ▢ 2 cups Yogurt Whisked
- ▢ 1 teaspoon Oil
- ▢ ½ teaspoon Cumin seeds
- ▢ ½ teaspoon Chili powder
- ▢ ½ teaspoon Roasted cumin powder
- ▢ to taste Salt
- ▢ 2 tablespoon Cilantro Finely chopped
Instructions
- In a small pan, heat the oil and sputter the cumin seeds. Now add the finely chopped radish and sauté it in medium flame for about 5-7 mins, until they are half way cooked and loses it raw smell.
- Now add the chopped greens and sauté for 2 more minutes. Then add the chili powder, cumin powder and salt and mix well. Fry further for a minute and then let it cool down a bit.
- In the meantime, whisk yogurt and keep it ready. Add the cooked radish to the yogurt and mix well. Also add the cilantro and mix well.
- Keep it chilled if using later, since the yogurt could turn sour if left outside.
- Serve the Mullangi Pachadi as side with Biriyani or Pulao!
Nutrition
More Raita / Pachadi
- Mango Pachadi | Mangai Pachadi
- Dahi Baingana | Fried Eggplant in Yogurt Sauce
- Thakkali Pachadi | Tomato Raita
- Mixed Fruit Pachadi | Pazham Pachadi
Mullangi Pachadi | Mooli Raita | Spiced Yogurt With Radish
Equipment
- pan
- bowl
- spatula
Ingredients
- 1 cups White Radish Greens separated and finely chopped
- 2 cups Yogurt Whisked
- 1 teaspoon Oil
- ½ teaspoon Cumin seeds
- ½ teaspoon Chili powder
- ½ teaspoon Roasted cumin powder
- to taste Salt
- 2 tablespoon Cilantro Finely chopped
Instructions
- In a small pan, heat the oil and sputter the cumin seeds. Now add the finely chopped radish and sauté it in medium flame for about 5-7 mins, until they are half way cooked and loses it raw smell.
- Now add the chopped greens and sauté for 2 more minutes. Then add the chili powder, cumin powder and salt and mix well. Fry further for a minute and then let it cool down a bit.
- In the meantime, whisk yogurt and keep it ready. Add the cooked radish to the yogurt and mix well. Also add the cilantro and mix well.
- Keep it chilled if using later, since the yogurt could turn sour if left outside.
- Serve the Mullangi Pachadi as side with Biriyani or Pulao!
