MOOLI KI KADHI /MOOLI KI JHOLI/ TASTE OF UTTARAKHAND
Mooli or Radish kadhi has been prepared with the base of curd and besan or sometimes the rice flour. This is also called mooli ki jholi which means the curd and besan-based thick curry. This is an authentic dish from the Kumaun region of Uttrakhand, The land Of Gods (Devbhumi)
The food is very simple and soulful here which is prepared with locally grown ingredients. Mustard oil is used for cooking as this is a local harvest and has a warm effect on the body, which is necessary to suit the cold weather. Though this cuisine has not gained such popularity yet very healthy and nutritious which is appropriate for its harsh weather and landform.
Mooli or radish is abundantly grown in the hills so dishes with this root are cooked commonly. Mooli ki kadhi is one of them which has dahi and besan(curd and gram flour) as a base. This is an onion-free kadhi in which radish and its leaves are also used for taste and nutrition. This simple and rustic kadhi goes well with the steamed rice
Prep Time – 10 minutes
Cook time – 20 minutes
Course – Main
Cuisine – Indian (Uttrakhand/ KUMOUN)
Author – Bharti Dhawan
INGREDIENTS REQUIRED
• Mooli/Radish with leaves – 1 no
• Khatta Dahi/ Sour curd – 1 cup
• Water – 4 cups
• Besan/Chickpea flour – 2 tbsp
• Mustard Oil -1-2 tbsp
• Ginger – 1+1/2 inch piece
• Garlic Cloves – 5-6
• Salt – 2 tsp
• Red chilly Powder – 1 tsp
• Haldi/Turmeric Powder – 1 tsp
• Methi/fenugreek seeds- 1 tsp
• Jeera powder/Cumin Powder
INGREDIENTS FOR TADKA/TEMPERING
• Mustard oil – 1 tbsp
• Jeera/Cumin – 1 tsp
• Whole red chilies – 2-3
• Aseafotida/Hing – 1/2 tsp
HOW TO MAKE MOOLI KI KADHI
1- Firstly, chop ginger and garlic finely
2- Chop mooli/radish into cubes. Also, chop finely the mooli leaves
3- Add dahi, water, half red chilly powder, and besan to a mixer and blend nicely. Keep aside
4- Heat oil and add methi seeds. Allow to crackle and add ginger garlic. Saute for a few seconds
4- Add chopped mooli cubes. Roast/bhunow them for a few minutes
5- Add chopped mooli leaves and saute
6- Add salt and all the powdered spices mentioned above and roast for a while
7- Add curd-besan-water mix and allow to boil for 10 minutes at medium flame (add the quantity of hot water to your desired consistency)
8- The kadhi will thicken with time. This will take 10 to 15 minutes at low-medium flame. Switch off the flame now and prepare for Tadka/Tempering
HOW TO TEMPER/GIVE TADKA TO THE MOOLI KI KADHI
1- Heat mustard oil in a pan and allow to heat up to the smoking point. Switch off the flame and allow the oil to cool down a little
2- switch on the flame again and add cumin/jeera and allow it to crackle. Now add hing, curry leaves, and whole red chilly. Give a quick stir and add this tadka to the mooli ki kadhi. Mix well
2- Serve the tasty mooli ki kadhi with steamed rice, pickles, and papad(poppadum)
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