Radish curry is as authentically South Indian as anything other curries can be!
However, I am making a few modifications to make it simpler.
Here's a shareable recipe for a simple red radish curry prepared with fresh ingredients like mooli (radishes), onions, tomatoes, and aromatic spices.
It's a simple and straightforward dish that doesn't require a lot of skill or time in the kitchen.
The whole process comes together in under 40 minutes, resulting in an incredibly flavorful curry that will satisfy your cravings.
If you are here for the first time and like radishes for their nutritional benefits, you must check out other recipes I have shared, such as radish sambar and radish fry prepared with the air fryer.
But if you want something more unique, my mullangi curry will surely hit the spot!
So go ahead and give this Indian radish recipe a try -- you won't be disappointed! I guarantee it will become one of your favorite radish recipes. Enjoy!
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Why you'll love this
- This red radish curry is a delightful mix of sweet, savory, and spicy flavors.
- It's incredibly easy to make and doesn't require too many ingredients or much time.
- The key ingredient, mooli (radishes), has a unique earthy flavor that really stands out in this dish.
- This vegan-friendly recipe can be served with rice or roti for a complete meal.
- This mooli recipe needs very little oil to prepare.
- It can be prepared as a traditional or dry curry to suit your preference.
- Radish contains numerous health benefits such as aiding digestion, reducing inflammation, and boosting immunity.
Ingredients
- Fresh Radish
- Tomatoes
- Onion
- Ginger & green chilies
- Spices - You will need coriander powder, cumin, red chilli powder, turmeric powder, and garam masala.
- cilantro for garnish
See the recipe card for a list of ingredients and quantities plus recipe instructions. You can find the recipe card at the bottom of this post.
Instructions
Place a kadai on medium heat and add a few teaspoons of oil. As the oil heats up, add cumin seeds.
Once they start to splutter, add grated ginger and sliced green chilies.
Add chopped onions when the ginger becomes fragrant.
Continue to saute until the onions become soft.
Add chopped tomatoes and sauté until everything starts to come together.
Add all the dry spices - coriander powder, red chili, turmeric powder, and garam masala. Give it a good stir and cook for a minute.
Add radish slices and ¼ cup water. Mix well.
Close the lid and let it cook for 12 -15 minutes on low heat.
Garnish with some cilantro and serve hot paired alongside steamy hot rice or roti. Enjoy!
Substitutions
Radish: Add other vegetables like potatoes, carrots, and beans to this dish.
Spicy: If you prefer a spicier curry, feel free to add more green chilies or red chili powder.
Garnish: You can finish this dish with a chaat masala sprinkle or a yogurt dollop for extra flavor.
Coconut oil: This dish can also be made with olive oil.
Spices: You could also add mustard seeds and curry leaves along with cumin seeds.
Serving Suggestions
This mooli ki sabji side dish pairs perfectly with rice or roti.
Serve it as part of an Indian feast and with other side dishes like dal, biryani, raita, and papadums to make a complete meal.
It's also delicious and served with naan or paratha, curd rice, and coconut rice.
Tips
- Make sure not to overcook the radishes as they will become mushy.
- Do not use radish leaves for this curry, as they can taste bitter in this curry.
- Taste the curry and adjust the seasoning according to your preferences.
- Leftovers can be stored in an airtight container in the refrigerator for 4 - 5 days. Reheat in a pan or microwave before serving.
- You could also make this mullangi curry with daikon radishes. Chop them in small cubes and follow the same steps.
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📖 Recipe
Indian Radish Curry Recipe
Equipment
Process Shot
Check above for step-by-step pictures (most of my recipes include pictures)
Ingredients
- 8 red radish - chop them into circle
- 2 tomatoes - chopped
- 1 onion - chopped
- 1 green chili - sliced
- 1 teaspoon ginger - grated
- 1 teaspoon coriander powder
- ½ teaspoon cumin seeds
- ½ teaspoon garam masala
- ¼ teaspoon turmeric powder
- ½ teaspoon red chili powder
- 1 tablespoon olive oil
- salt to taste
- ¼ cup water
- 2 teaspoon cilantro - chopped
Instructions
- Place a kadai on medium heat and add a oil. As the oil heats up, add cumin seeds.1 tablespoon olive oil, ½ teaspoon cumin seeds
- Once they start to splutter, add grated ginger and sliced green chilies.1 teaspoon ginger, 1 green chili
- Add chopped onions when the ginger becomes fragrant.1 onion
- Continue to saute until the onions become soft.
- Add chopped tomatoes and sauté until everything starts to come together.2 tomatoes
- Add all the dry spices - coriander powder, red chili, turmeric powder, and garam masala. Give it a good stir and cook for a minute.1 teaspoon coriander powder, ½ teaspoon garam masala, ¼ teaspoon turmeric powder, ½ teaspoon red chili powder, salt to taste
- Add radish slices and water.
- Close the lid and let it cook for 12 -15 minutes on low heat.8 red radish, ¼ cup water
- Garnish with some cilantro and serve hot paired alongside steamy hot rice or roti. Enjoy!2 teaspoon cilantro
Notes
- Make sure not to overcook the radishes as they will become mushy.
- Do not use radish leaves for this curry, as they can taste bitter in this curry.
- Taste the curry and adjust the seasoning according to your preferences.
- Leftovers can be stored in an airtight container in the refrigerator for 4 - 5 days. Reheat in a pan or microwave before serving.
- You could also make this mullangi curry with daikon radishes. Chop them in small cubes and follow the same steps.
YOUR OWN NOTES
Nutrition
Nutritional information is an estimation only.
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