mooli wadi sabzi

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

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.

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.

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

4. Add the finely chopped mooli.

5. Season with salt and stir very well.

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

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.

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

If you are looking for more Punjabi recipes then do check:

• Karela sabzi
• Aloo methi
• Aloo baingan
• Aloo gobi
• Baingan bharta

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mooli wadi sabzi

4.5 from 2 votes

By Dassana Amit

Punjabi wadi mooli sabzi recipe is a spicy radish sabzi with lentil dumplings.

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Prep Time 15 mins

Cook Time 25 mins

Total Time 40 mins

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Cuisine North Indian, Punjabi

Course: Side Dish

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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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