India Mooli Raita (Radish and Yogurt Salad)
Mooli raita in India is a refreshing and tangy dish that combines grated radish with creamy yogurt and Indian spices. It is a popular accompaniment to meals, balancing the heat and spice of main dishes with its cooling and soothing properties. The peppery flavor of radish contrasts beautifully with the smooth yogurt, while the spices enhance the overall taste. This dish is particularly favored in North Indian cuisine, often served with parathas, biryanis, or as part of a larger meal.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
Total Time
10 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 1 cup (150 g) radish, grated
- ½ tsp (2 ml) salt (or to taste)
- 1 cup (240 ml) plain yogurt
- ¼ tsp (1 ml) roasted cumin powder
- ¼ tsp (1 ml) black pepper powder
- ¼ tsp (1 ml) red chili powder (optional, for spice)
- ½ tsp (2 ml) vegetable oil or ghee
- ¼ tsp (1 ml) mustard seeds
- 1 dried red chile
- 2 Tbsp (8 g) fresh cilantro, chopped
- 1 green chile, chopped (optional, for garnish)
Directions
- Grate the radish and place it in a bowl. Sprinkle with salt and let it sit for 5 minutes. This helps to release any excess water and reduces the strong peppery flavor of the radish.
- After 5 minutes, squeeze out the excess liquid from the grated radish using your hands or a clean cloth. Set the grated radish aside.
- In a large mixing bowl, whisk the yogurt until smooth. Add the grated radish, roasted cumin powder, black pepper powder, and red chili powder (if using). Mix well to combine.
- Heat the vegetable oil or ghee in a small pan over medium heat. Add the mustard seeds and let them splutter. Add the dried red chili and sauté for a few seconds. Pour this tempering over the radish and yogurt mixture for an added burst of flavor.
- Stir in the fresh cilantro and mix gently. Garnish with chopped green chile, if desired. Transfer the salad to a serving bowl and serve immediately as a side dish with parathas, biryanis, or curries.
Notes
- To add extra freshness, mix in finely chopped mint leaves along with the cilantro.
- If you prefer a milder flavor, use white radishes or daikon instead of red radishes.
- Store leftovers in an airtight container in the refrigerator for up to 1 day, but it is best enjoyed fresh.
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