Mullangi Pachadi | Mooli Raita | Spiced Yogurt With Radish

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, but she had used raw radish. I wanted to jazz it up a bit and make the recipe.

The recipe paired very well with the Tomato Biriyani that I had made for lunch. My boy’s love radish and I often have to add a lot of it in the sambhar. I also make mullangi subzi to pair with roti’s.

My other recipes with radish –

Mooli Paratha – flatbread with radish
Mullangi subzi – Radish curry

Preparation time – 5 mins
Cooking time – 10 mins
Difficulty level – easy

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 tbsp (finely chopped)

Procedure –

• 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!