Mooli karhi is a creamy yogurt karhi transformed by wedges of white radish that simmer until translucent and sweet. A little sugar and a fenugreek-mustard tempering round out the radish's edge. It is quietly one of the best karhis — mild, comforting, and a little unusual.
Ingredients
- Chickpea flour (Besan): 4 tbsp (0.88 oz / 25g), sifted before measuring
- Water: 2 cups (16.2 fl oz / 480ml)
- Plain yogurt: 2 cups (16.9 oz / 480g), stirred until completely smooth
- Fenugreek seeds: 0.25 tsp (0.03 oz / 1g)
- Cumin seeds: 0.5 tsp (0.07 oz / 2g)
- Cinnamon stick: 0.5-inch (1.5 cm) piece
- White radishes (Daikon or Icicle): 1 cup (4.0 oz / 115g), peeled, shredded, and pressed dry
- Sugar: 0.5 tbsp (0.25 oz / 7g)
- Salt: 1 tsp (0.2 oz / 5g)
- Curry leaves: 6–8 fresh leaves
- Black mustard seeds: 1 tsp (0.2 oz / 5g)
- Ghee or butter: 2 tbsp (1.0 oz / 28g)
- Dried red chili: 1 whole pod
- Fresh ginger root: 0.5 tbsp (0.25 oz / 7g), scraped and minced
- Fresh coriander (cilantro) or parsley: 3 tbsp (0.1 oz / 3g), finely chopped
Step-by-Step Instructions
- Place the 4 tbsp (0.88 oz / 25g) of sifted chickpea flour into a 1-quart (1-liter) mixing bowl. Slowly pour in 0.25 cups (2.0 fl oz / 60ml) of the water, whisking vigorously with a fork or small whisk until it forms a perfectly smooth, lump-free paste. Gradually add the remaining 1.75 cups (14.2 fl oz / 420ml) of water along with the 2 cups (16.9 oz / 480g) of smoothed plain yogurt, whisking continuously until the entire liquid base is thoroughly blended.
- Pour the blended yogurt and chickpea flour mixture into a heavy-bottomed 2-quart (2-liter) saucepan. Directly into the pot, add the 0.25 tsp (0.03 oz / 1g) fenugreek seeds, 0.5 tsp (0.07 oz / 2g) cumin seeds, the 0.5-inch cinnamon stick, the 1 cup (4.0 oz / 115g) pressed shredded radishes, 0.5 tbsp (0.25 oz / 7g) sugar, 1 tsp (0.2 oz / 5g) salt, and the 6-8 curry leaves. Place the saucepan over high heat and stir the mixture constantly to prevent the yogurt from splitting until it reaches a rolling boil. Once boiling, immediately reduce the heat to low. Allow the Mooli Karhi to simmer gently, stirring every few minutes, for 12 to 15 minutes. Once cooked, remove the saucepan from the heat and cover it with a lid to keep warm.
- Place a small frying pan or tempering pot (tadka pan) over moderate heat. Add the 1 tsp (0.2 oz / 5g) black mustard seeds and dry-roast them for exactly 0.5 minutes. Once the pan is hot, add the 2 tbsp (1.0 oz / 28g) of ghee or butter, the dried red chili pod, and the 0.5 tbsp (0.25 oz / 7g) minced ginger root. Fry these aromatics until the butter froths significantly or the mustard seeds turn a grayish color, crackle, and pop. Carefully pour these hot, infused seasonings directly into the resting Mooli Karhi and immediately cover the pot again with the lid. Allow the spices to permeate the curry for 3 to 4 minutes. Finish by gently stirring in the 3 tbsp (0.1 oz / 3g) chopped fresh coriander just before serving alongside hot rice.
Nutritional Information (Per Serving)
- Calories: 175 kcal
- Carbohydrates: 12g (0.42 oz)
- Protein: 5.5g (0.19 oz)
- Fat: 11.5g (0.41 oz)
Pro Tips for the Best Mooli Karhi
- Use Room Temperature Yogurt: To prevent your Mooli Karhi from splitting or curdling when heated, always start with room-temperature yogurt and whisk it thoroughly until entirely smooth before adding water.
- Squeeze the Radishes Thoroughly: White radishes retain a significant amount of water. Pressing them dry ensures that they don't water down your curry and dilute the perfectly balanced sweet and sour flavors.
- Do Not Stop Stirring: The most critical step in making any karhi is to stir continuously on high heat until the mixture comes to a full boil. This stabilizes the chickpea flour (besan) and yogurt emulsion.
- Master the Tempering (Tadka): Have your spices ready next to the stove. Mustard seeds can go from perfectly roasted to burnt in seconds. The moment they crackle and pop, add the ghee, chili, and ginger, then immediately pour the infused fats into the karhi to trap the volatile aromas.
Frequently Asked Questions (FAQ)
Can I make this Gujarati Mooli Karhi vegan? Yes, you can easily adapt this recipe for a vegan diet. Simply substitute the dairy yogurt with a plain, unsweetened plant-based alternative (like cashew or soy yogurt) and replace the ghee with a neutral cooking oil, such as avocado or sunflower oil.
Why did my yogurt separate or curdle while cooking? Yogurt can curdle if it is cold straight from the fridge, if the chickpea flour ratio is too low, or if the mixture wasn't stirred constantly as it heated. To prevent this, ensure constant stirring until the Mooli Karhi reaches a rolling boil.
What is the best way to serve Mooli Karhi? This creamy radish stew is traditionally served over hot steamed basmati rice or alongside khichdi (a comforting rice and lentil dish). It also pairs wonderfully with fresh rotis or chapatis and a crisp cucumber salad.
Can I store and reheat leftover white radish curry? Absolutely. Mooli Karhi stores well in an airtight container in the refrigerator for up to 2 days. The chickpea flour will cause the curry to thicken as it cools, so you may need to whisk in a splash of warm water when gently reheating it on the stovetop.
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Ingredients
Method
- Place the 4 tbsp (0. 88 oz / 25g) of sifted chickpea flour into a 1-quart (1-liter) mixing bowl. Slowly pour in 0. 25 cups (2. 0 fl oz / 60ml) of the water, whisking vigorously with a fork or small whisk until it forms a perfectly smooth, lump-free paste. Gradually add the remaining 1. 75 cups (14. 2 fl oz / 420ml) of water along with the 2 cups (16. 9 oz / 480g) of smoothed plain yogurt, whisking continuously until the entire liquid base is thoroughly blended.
- Pour the blended yogurt and chickpea flour mixture into a heavy-bottomed 2-quart (2-liter) saucepan. Directly into the pot, add the 0. 25 tsp (0. 03 oz / 1g) fenugreek seeds, 0. 5 tsp (0. 07 oz / 2g) cumin seeds, the 0. 5-inch cinnamon stick, the 1 cup (4. 0 oz / 115g) pressed shredded radishes, 0. 5 tbsp (0. 25 oz / 7g) sugar, 1 tsp (0. 2 oz / 5g) salt, and the 6-8 curry leaves.
- Place the saucepan over high heat and stir the mixture constantly to prevent the yogurt from splitting until it reaches a rolling boil.
- Once boiling, immediately reduce the heat to low. Allow the Mooli Karhi to simmer gently, stirring every few minutes, for 12 to 15 minutes.
- Once cooked, remove the saucepan from the heat and cover it with a lid to keep warm.
- Place a small frying pan or tempering pot (tadka pan) over moderate heat.
- Add the 1 tsp (0. 2 oz / 5g) black mustard seeds and dry-roast them for exactly 0. 5 minutes.
- Once the pan is hot, add the 2 tbsp (1. 0 oz / 28g) of ghee or butter, the dried red chili pod, and the 0. 5 tbsp (0. 25 oz / 7g) minced ginger root.
- Fry these aromatics until the butter froths significantly or the mustard seeds turn a grayish color, crackle, and pop. Carefully pour these hot, infused seasonings directly into the resting Mooli Karhi and immediately cover the pot again with the lid. Allow the spices to permeate the curry for 3 to 4 minutes.
- Finish by gently stirring in the 3 tbsp (0. 1 oz / 3g) chopped fresh coriander just before serving alongside hot rice.
- Squeeze the Radishes Thoroughly: White radishes retain a significant amount of water. Pressing them dry ensures that they don't water down your curry and dilute the perfectly balanced sweet and sour flavors.
- Do Not Stop Stirring: The most critical step in making any karhi is to stir continuously on high heat until the mixture comes to a full boil. This stabilizes the chickpea flour (besan) and yogurt emulsion.
