mooli wadi sabzi

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Mooli wadi sabzi recipe with step by step pics – a dry spicy curry made with radish and dried lentil dumplings.

mooli sabzi wadi recipe

Mooli wadi sabzi is a Punjabi recipe that we often make at home. The recipe uses 5 main ingredients: mooli aka white radish, green chillies or red chili powder, carom seeds, mustard oil and the dried lentil dumplings or wadis. i would suggest to use all the ingredients mentioned above to get the real authentic taste and flavor of this recipe.

With radish, I make sambar, Mooli sabji and a few other sabzis. This mooli wadi sabzi recipe and mooli paratha are an all time favorite at home.

For the Punjabi wadis, you can get the readymade ones easily. I make the sabzi with both homemade wadis and Amritsari wadis. For the step by step pics, I have used store brought amritsari wadis. You can make vadis at home and if you are interested, then you can check this post – Homemade Punjabi wadi.

How to make mooli wadi sabzi

1. Peel the radish and rinse them in water. You can use radish with or without leaves. either you chop the radish finely or you grate it. Or you can slice 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 recipe turns out in the end. If using green chilies, then chop them. if using Amritsari wadis, then crush them.

In a pan or kadai, heat mustard oil. When the mustard oil begins to smoke, lower the flame and add the crushed amritsari wadis or Punjabi wadis. saute the wadis till they are golden.

amritsari wadis

2. Remove and keep them aside. Add in the green chili and asafoetida and fry for a few seconds. immediately add the carom seeds and saute for a few seconds.

cumin for mooli wadi sabzi recipe

3. Then add the red chili powder and give a quick stir. You can also add green chilies instead of red chili powder.

chilli for mooli wadi sabzi recipe

4. Add the finely chopped mooli.

mooli for mooli wadi sabzi recipe

5. Season with salt and stir very well.

salt for mooli wadi sabzi recipe

6. Cover the pan and on a low flame or sim, cook the sabzi.

making mooli wadi sabzi recipe

7. When the mooli is half done, add the sauteed wadis and stir again very well. Sprinkle some water if required whilst the mooli is cooking or even after adding wadis. Do check at intervals and stir, so that the radish does not get burnt or browned from the bottom. cover and again cook on a low flame till the mooli is completely cooked.

making mooli wadi sabzi recipe

8. When done, Serve the Punjabi mooli vadi with rotis or as an accompaniment or side vegetable dish with the main course.

Punjabi mooli sabzi wadi recipe
If you are looking for more Punjabi recipes then do check:

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wadi mooli sabzi

mooli wadi sabzi

4.5 from 2 votes
Punjabi wadi mooli sabzi recipe is a spicy radish sabzi with lentil dumplings.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins

Cuisine North Indian, Punjabi
Course: Side Dish

Servings 2 to 3
Units

Ingredients

  • 350 grams mooli or 2 medium to large sized mooli (radish) or 4 cups tightly packed chopped mooli with or without leaves
  • 1 teaspoon carom seeds (ajwain)
  • 1 or 2 green chilies or ½ teaspoon red chili powder
  • 6 to 7 amritsari wadis or 10 to 12 punjabi wadis. (amristari wadis need to be crushed)
  • 2 tablespoon mustard oil
  • salt as required

Instructions

chopping mooli (radish)

  • Peel the radish and rinse them in water.
  • Either you chop the radish finely or you grate it. Or you can slice the radish into matchsticks. Chop the green chilies if using them. If using amritsari wadis, then crush them.

making mooli wadi

  • In a pan or kadai, heat mustard oil. When the mustard oil begins to smoke, lower the flame and add the crushed amritsari wadis.
  • Saute the wadis till they are golden. Remove and keep them aside. Add in the green chili and asafoetida and fry for a few seconds.
  • Immediately add the carom seeds and saute for a few seconds.
  • Then add the red chili powder and give a quick stir. You can also add green chilies instead of red chili powder.
  • Add the finely chopped mooli.
  • Season with salt and stir very well.
  • Cover the pan and cook on a low flame or sim.
  • When the mooli is half done, add the sauteed wadis and stir again very well. Sprinkle some water if required whilst the mooli is cooking or even after adding wadis. Do check at intervals and stir, so that the radish does not get burnt or browned from the bottom.
  • Cover and again cook on a low flame till the mooli is completely cooked.
  • When done, serve the punjabi mooli vadi with rotis or as an accompaniment or side dish with the main course.

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Dassana Amit

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Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

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