Mooli or radish or daikon….. who likes it?….. Atleast, many folks are put off by the odour it emits while cooking and forget about eating it. But this recipe will change that for you. You won’t only like it, but make it often and regularly. Atleast, it did that for me when I first had it. This is again my mom-in-law’s recipe and I must say its finger licking and lip smackingly good. This mooli sabzi recipe and Mooli Paratha are my all time favorite mooli recipes.
The Mooli Wadi Sabzi is a Punjabi recipe that basically uses 5 main ingredients: mooli, green chillies, asafoetida, mustard oil and punjabi wadis. Please use all the ingredients mentioned above besides mooli to get the real authentic taste and flavor of this recipe.
For the punjabi wadis, you can get the readymade ones easily. The ones that I have used in this recipe, have been made by my mother-in-law. Yes……. every winter when fresh green cholia (fresh green chickpeas) arrives in the market…. she makes these vadis. These vadis are made with ground green cholia, urad dal and some spices. The pic of homemade punjabi wadis is below.
Ingredients for the Punjbai Mooli Wadi:
- 3 medium sized radish-mooli-daikon with or without leaves
- 2 tbsp mustard oil
- 1 green chili (add more to spice up the recipe)
- a pinch of asafoetida
- 1/2 tsp turmeric powder
- 1/4 tsp red chili powder (optional)
- 10-12 Punjabi Vadis
Method to make the Mooli Wadi Sabzi:
- Peel the mooli and rinse them in water. Now before chopping you have two options: Either you chop the mooli or you grate it. I chose a third path. I sliced the radish into matchsticks. The size and shape of the cut vegetables subtly changes the taste of the dish and even affects the cooking time and also the way the vegetable turns out in the end. I have made this recipe with chopped radish, grated radish and matchstick radish. I like this recipe most with grated radish and matchstick radish. In fact the matchstick shape makes the radish slightly crispy than the other two versions.
- Chop the green chili.
- In a pan or kadai, heat up the mustard oil. Add in the green chili and asafoetida and fry for a few seconds.
- Immediately add the mooli and saute it for 2 minutes.
- Now add the turmeric powder, red chili powder and salt.
- Mix these two spice powders and salt with the mooli and saute for a minute.
- Rinse the wadis in water and then add it in the sabzi.
- Mix the vadis with the rest of the sabzi.
- Now cover the pan or kadai with a tight lid, so that no steam escapes. Cook covered for 6-7 minutes, but remember to stir in between for a couple of times. If you have grated the mooli, it will take less time to cook as compared to the matchsticks or chopped mooli.
- When done, serve the punjabi mooli vadi with rotis or as an accompaniment or side vegetable dish with the main course.
- Relish the Punjabi Mooli Vadi with a smile on your face knowing that its the same mooli which you hate and do not like to see in your plate. Yes…… its the same radish but its not the same radish……. is it?