mooli ki sabzi recipe | mooli bhurji recipe | mooli ki sabji | mooli recipes

mooli ki sabzi recipe with step by step photos – this easy and quick recipe of mooli ki bhurji or mooli sabji is again a special punjabi dish. there are various ways a mooli sabzi is made. this is an easy recipe and besides chopping mooli and green chilies, you do not need to chop anything else. this mooli ki sabzi is also made without onions and garlic. we also call this mooli sabzi as mooli bhurji. the recipe is quick to make and gets done within 20 minutes.

mooli ki sabzi recipe, mooli bhurji

we make this mooli bhurji for breakfast. excellent with phulkas or parathas & a bowl of curd. a healthy and comforting breakfast. you can make the muli sabzi for lunch or dinner too.

along with mooli sabzi, other breakfast recipes that we make from radish is mooli ka paratha and mooli thepla. in my home it is a standard practice to have stuffed parathas like aloo paratha, paneer paratha or aloo puri or sabzi with rotis for breakfast.

this mooli ki sabzi is my mother in law’s recipe. when i first had this punjabi mooli bhurji (for lunch and not breakfast), i was like wow – i have always had mooli with coconut. this was extreme to me. the pungent earthy flavor of the mooli, the hotness of the chilies, the smokiness and pungent flavor of mustard oil & ajwain (carom seeds). so many tastes & flavors together in one dish.

so if you don’t like mooli, then you must try this radish fry recipe. you will forget your animosity with mooli. there is already a similar mooli sabzi with punjabi wadis posted on my blog. if you like mooli and have amritsari wadis at home, then you can also check this punjabi mooli wadi sabzi.

you can make this mooli sabji with just the white root part or with both the root and leaves. do remember that the white root part should be tender and the leaves also should be tender. if leaves are not tender, then just make the bhurji with the radish root. you can either chop the mooli finely or grate it.

few more sabji recipes for you!

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

mooli sabzi recipe

4.75 from 4 votes
an easy and quick recipe of mooli sabji that gets done within 20 minutes. this sabzi recipe is basically radish spiced with carom seeds, green chillies and cooked in mustard oil
mooli sabzi recipe, mooli ki bhurji recipe, radish fry recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Course:side dish
Cuisine:north indian,punjabi
Servings (change the number to scale):2
(1 CUP = 250 ML)

INGREDIENTS

  • 1.5 tablespoons mustard oil (sarson ka tel)
  • ½ teaspoon ajwain (carom seeds)
  • 1 to 2 green chilies, chopped
  • 1 generous pinch asafoetida powder (hing)
  • 2 cups finely chopped radish or grated radish (mooli) with or without leaves
  • salt as required

INSTRUCTIONS

chopping mooli (radish)

  • rinse and peel the radish. either grate or chop the radish roots finely.
  • if the radish has leaves, then rinse the leaves and then chop them finely too.

making mooli sabzi

  • heat the mustard oil till it starts smoking. lower the flame. add the ajwain (carom seeds) and let them crackle. 
  • now add the green chiles and asafoetida and fry again for some seconds. 
  • add the mooli (radish) along with the leaves and salt. mix well.
  • do not cover the pan. let the mooli cook on a low to medium-low flame.
  • keep on stirring in between. the mooli and the greens will start to release their juices.
  • just stir the mooli sabzi. the liquids will evaporate whilst the mooli is getting cooked.
  • when the mooli gets completely cooked and the whole mooli sabzi looks dry, remove from fire.
  • serve mooli ki sabji hot with soft phulkas or chapatis.

NOTES

few tips:
  • add less chilies to make the muli sabzi less hot & spicy.
  • recipe can be doubled or tripled.

NUTRITION INFO (approximate values)

Nutrition Facts
mooli sabzi recipe
Amount Per Serving
Calories 127 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g6%
Sodium 99mg4%
Potassium 263mg8%
Carbohydrates 7g2%
Fiber 3g13%
Sugar 3g3%
Vitamin C 28.2mg34%
Calcium 31mg3%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
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how to make mooli ki sabzi recipe

a) chopping mooli (radish)

1. rinse and then peel the radish. either grate or chop the radish roots finely. if the radish has leaves, then rinse the leaves and then chop them finely too. also chop the green chilies. you will need 2 cups finely chopped radish or grated radish (mooli) with or without leaves.

mooli for making mooli ki sabzi recipe

2. in a heavy pan or kadai, heat 1.5 tablespoons mustard oil till it starts smoking. you can heat oil on a low or medium flame.

making mooli ki sabzi recipe

3. then reduce the flame to a low and add ½ teaspoon ajwain (carom seeds). let them crackle.

making mooli ki sabzi recipe

4. now add 1 to 2 green chilies (chopped).

making mooli ki sabzi recipe

5. immediately add 1 generous pinch asafoetida powder. stir and fry again for 2 to 3 seconds. fry on a low flame.

making mooli ki sabzi recipe

6. then add the finely chopped mooli (radish).

making mooli ki sabzi recipe

7. and salt as per taste.

making mooli ki sabzi recipe

8. mix very well.

making mooli ki sabzi recipe

cooking mooli sabzi

9. let the mooli cook on a low to medium-low flame. do not cover the pan. keep on stirring in between at intervals. the mooli and the greens will start to release their juices. the liquids will evaporate whilst the mooli is getting cooked.

mooli ki sabzi recipe, mooli bhurji recipe

10. when the mooli gets completely cooked and the whole mooli sabzi looks dry, switch off the flame.

mooli ki sabzi recipe, mooli bhurji recipe

11. serve mooli ki sabji hot with soft phulkas or chapatis.

mooli bhurji recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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34 comments/reviews

  1. I’ve not been a big fan of mooli as I feel it has a strong unpleasant smell. But this simple recipe with a unique combination of ingredients made it so appetizing and delicious. I tried this with grated mooli that was left over after after I made mooli parathas. Both the paratha and this bhurji dish turned out so good that I have to now go and get more moolis …5 stars

    • thanks deepa. even i am not so fond of mooli, but this recipe, mooli paratha and mooli vadi are my favorite recipes with mooli. i only get mooli to make these three recipes on occasions 😊

  2. Hi Dasanna
    I am not a great fan of radish and on top of it, you are suggesting to use Mustard oil, something which we dont use. Can i avoid the Mustard oil and replace with refined oil? i have bought Radish as its very nutritious and the only thing i know to make out of it is paranthas. this one looks nice, so want to try, but the mustard oil….Please advise.4 stars

    • you can use regular oil instead of mustard oil. but with mustard oil, the taste is good. sometimes i also make with sunflower oil when we do not have mustard oil. so you can skip. also preeti, avoid using refined oils. using cold pressed oils. also known as kachchi ghani oils. refined oils are bad for health. you do get kachchi ghani oils of peanut, sesame, mustard and sunflower seeds. so you can use these. trust me with these oils the food tastes much better and the health is also not affected.

  3. Hi,
    This is new..I usually make these leaves with just Greent chillies, garlic , more of garlic actually. To add a twist I sometimes add roasted groundnut powder..I will definitely try this one..thanks..

    Pooja

  4. Hi Dassana
    Thnx for all the recipes you have uploaded…..
    I have tried a few and all were great. I must tell you that you have done a wonderful job by launching this site…… I owe you a lot…..
    pls let me know if I could do anything for you…… Thnx again5 stars

    • welcome amit. its nice to know that the blog is helping so much. honestly speaking, this appreciation is a reward in itself. thanks for your kind gesture.

  5. Hi! I am your biggest fan and love your recipes. I stumbled on your website while looking for a dal tadka recipe. Since then have made all dal n sabzis following uR recipes and they all turned out superb. Just wanted to congratulate you for an amazing job and thank you as well.

  6. Thank you Thank you for posting this recipe. This is exactly what I needed to cook the abundant daikon radishes we get here in the US, this recipe is so simple but sooo perfect. We loved it.5 stars

  7. Dassana,

    It is easy to make your own chipotles, it just takes patience. They are jalapeno peppers (mild to medium hot chiles about the size of a thumb), and they are smoked. When we buy them here, they are most often green, but they turn red when ripe. You can smoke them either way, whole or cut into small circles (faster). Here we can also buy them dried out and pre-smoked, but you actually get richer flavor when you smoke them yourself. If you have an outside grill, you just keep the heat on quite low, with some wood chips, for a long time, between 3 hours to an entire day. There are a lot of opinions about how to do this, so I am giving you a few links, but you can decide yourself how you might prefer them. The smoking brings out the sweetness of the pepper, and diminishes the spiciness a bit, making the flavor more mellow. It is a very popular flavor here, people stir it into their sauces and salad dressings. The smoking technique works with other kinds of peppers, too, but be careful not to do this inside your house, you might create a smoke that will really irritate your throat or eyes!

    Once you have the peppers smoked, we create an adobo sauce, which is really just a kind of chipotle chutney made with garlic, vinegar, and sweeteners. Often this is used just as is, or maybe blended smooth, to create something like a spicy ketchup used as a condiment. You can stir this into mayonnaise to spread on your sandwich, or in salad dressing. You can stir some into your mashed potatoes or cauliflower puree, etc. This version, with the peppers whole, cooked into a thick sauce, can be bought in a small can here, and a thinner, sweeter version can be bought in a bottle like ketchup. I am sending you links so that you could try making this yourself. When I was in India, I bought jalapeno peppers, but I don’t remember what they called them there, if you like, I will ask my Indian friends. But this smoking technique is one that you could use on almost any kind of peppers or mix of peppers, some sweet, some hot.

    http://www.motherearthnews.com/organic-gardening/how-to-smoke-chipotle-peppers.aspx#axzz2Sq4zAdQX

    http://www.ehow.com/how_5531350_make-hot-sauce-chipotle-pepper.html

    I bought jalapenos in India, and made Mexican-style salsa for them, they seemed to like it a lot (or at least they were too polite to tell me otherwise!); they ate it with tortilla chips (crispy fried corn chappattis cut in triangles). I also made them guacamole, but we had a hard time finding avocados there, they called them butter fruit, muhkta- something like that, we went all over Chandigarh looking for them but only found a few and they were not very good ones. I also made them pina coladas, pineapple coconut rum drinks (some wanted “virgin” ones, without the rum), and they liked those a lot. It surprised me that they didn’t already know that combination, since coconut seemed to be used a lot in other cooking.

    This has been fun, talking to you! I will try other things soon! Linda

    • thanks thanks thanks linda for the lengthy explanation and the links. we do jalapeno peppers sized chilies here. i will try with them. i have saved your entire comment on my laptop and will refer to them when i make the sauce. really appreciate you taking time and writing so much in detail. also pina colads and the coconut drinks are well known. atleast i know of them. i have even had them minus the rum. avocado is difficult to find in the northern parts of india. but they are easily available in mumbai, goa and bangalore.

  8. Hi! I visited India for the first time in December, and I am trying to make some of the wonderfull things I ate there. I did not have this dish, but it sounds good. What I saw in India was a white radish they called Mooli, about 1.5″ in diameter and about 12″ long. The only radish I can find here (in Seattle) is either the Daikon, which is also white, much thicker, but doesn’t have any greens, or else the small ball-shaped red radishes, with little tails, which can be bought with their greens. Can I use those red radishes and greens to make this dish? Could you please post a picture of what they greens look like before they are cooked? Thanks!

    • hi linda. the white radish is called as mooli here and pretty long. they are tender and not that pungent or strong. you can make this dish without the greens. sometimes i don’t get the greens and i just make it with the white roots.

      here is a similar recipe only with the radish but without the greens. you don’t need to add the dried lentil dumplings in this recipe. https://www.vegrecipesofindia.com/mooli-sabzi-with-wadis-punjabi-wadi-mooli-sabzi-recipe/

      you can use daikon. you can even use the red radishes. you need tender radishes. in the sarson ka saag post there is a pic of the radish greens – https://www.vegrecipesofindia.com/sarson-ka-saag/

      • Hi, Dassana! Thanks for the info! I looked at the picture of the radish greens you sent, and they look much like the red radish leaves, so I think I will try to make it with those. I never thought about cooking radish before, usually we just eat it as salad or garnish ingredients, but this looks interesting, and in India I also had it in chappattis made with chickpea flour. I also make a salad myself with daikon radish and red radish, jicama, chopped tomato, scallions, cilantro (coriander), and diced jalapeno peppers, and black and white sesame seeds. I season it with rice vinegar, a little sugar, Thai fish sauce, diced chipotles in adobo (those are smoked jalapeno peppers that come canned in a red vinegar sauce), and worcestershire sauce. I cut it in large chunks for a salad, or small dice to use as a condiment, and it is best when it has a chance to sit, refrigerated, for an hour or more so the flavors can mix, but you might want to pour off some of the extra liquid before serving. Thanks again for your info, I will try your recipe soon!

  9. We make a dish called Muji haakh in Kashmir. Same process, but no carom seeds. I am craving some of that now.

  10. I generally make the guy remove the leaves!! I should not do that the next time. Will try this. Looks delicious

  11. As a child, I had an aversion to radish because of its pungent smell. My Mom loves it and cooks it with coconut. However, there is a variety of radish that we find here that do not have any strong smell at all. I have eaten them raw in salads. They are roundish and very small in size.