7 Tasty Indian Radish Recipes to Excite Your Taste Buds

When it comes to versatile and underrated vegetables, radishes often fly under the radar. With their vibrant colours and distinct crunch, radishes bring a delightful freshness to any dish. However, their potential extends far beyond being a simple salad topping. 

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Radish is a versatile vegetable commonly used in Indian cooking. Its distinct flavour and crisp texture make it a popular ingredient in various dishes. In Indian cuisine, radishes are often consumed both raw and cooked. Raw radishes are commonly included in salads, chutneys, and raitas, adding a refreshing and crunchy element. 

Cooked radishes are used in stir-fries, curries, and vegetable side dishes. They absorb flavours well and provide a unique taste to the dishes. Radish leaves, known as mooli ke patte, are also used in Indian cooking, either sautéed or added to lentil soups. Overall, radishes add a delightful zing and nutritional value to Indian culinary preparations.

1. Thechwani

Ingredients:

• 1 cup radishes, washed, trimmed, and thinly sliced
• 1 cup potatoes, peeled and cubed
• 1 cup tomatoes, finely chopped
• 1 onion, finely chopped
• 2 green chilies, slit lengthwise
• 1 teaspoon cumin seeds
• 1 teaspoon mustard seeds
• ½  teaspoon turmeric powder
• ½  teaspoon red chilli powder (adjust according to your spice preference)
• 1 teaspoon coriander powder
• ½  teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Method:

• Heat oil in a deep pan or kadai over medium heat. Add cumin seeds and mustard seeds. Let them splutter.
• Add chopped onions and slit green chilies to the pan. Sauté until the onions turn translucent and slightly golden.
• Add turmeric powder, red chilli powder, and coriander powder to the pan. Stir well to combine the spices with the onions.
• Add the sliced radishes and cubed potatoes to the pan. Mix them well with the spices and cook for 4-5 minutes, stirring occasionally.
• Add the chopped tomatoes to the pan and mix everything together. Cook for another 2-3 minutes until the tomatoes soften and release their juices.
• Reduce the heat to low, cover the pan with a lid, and let the vegetables simmer for about 15-20 minutes or until the radishes and potatoes are tender. Stir occasionally to prevent sticking.
• Once the vegetables are cooked through, add garam masala and salt according to your taste. Mix well and cook for another 2-3 minutes to allow the flavours to blend.
• Remove from heat and garnish with fresh coriander leaves.

Your delicious and flavorful Thechwani is now ready to be served! Enjoy it hot with roti, paratha, or steamed rice for a satisfying meal that celebrates the unique flavours of radishes.

2. Mooli ki Bhaji

Ingredients:

• 2 medium-sized radishes (mooli), grated
• 1 tablespoon oil (preferably mustard oil)
• 1 teaspoon cumin seeds
• 1 small onion, finely chopped
• 2 green chilies, finely chopped (adjust according to your spice preference)
• ½  teaspoon turmeric powder
• ½  teaspoon red chilli powder (adjust to your spice preference)
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Lemon wedges (optional, for serving)

Method:

• Heat oil in a pan or skillet over medium heat. Add cumin seeds and let them splutter for a few seconds.
• Add chopped onions and green chilies to the pan. Sauté until the onions turn translucent and lightly golden.
• Add grated radish to the pan and mix well. Cook for about 5-6 minutes, stirring occasionally, until the radish softens and releases its moisture.
• Stir in turmeric powder, red chilli powder, and salt. Mix everything together, ensuring the spices coat the radish evenly. Cook for another 2-3 minutes, allowing the flavours to meld.
• Remove the pan from heat and garnish with fresh coriander leaves.
• Serve Mooli ki Bhurji hot as a side dish alongside roti, paratha, or rice. Squeeze some lemon juice on top, if desired, for an extra zing.

Mooli ki Bhurji offers a delightful and aromatic way to enjoy the natural flavours of radishes. From its vibrant appearance to its irresistible taste, this radish stir-fry is a testament to the versatility of this humble vegetable. 

3. Mullangi curry

Ingredients:

• 2 cups radishes, washed, trimmed, and chopped into bite-sized pieces
• 1 onion, finely chopped
• 2 tomatoes, finely chopped
• 2 green chilies, slit lengthwise
• 1 teaspoon ginger-garlic paste
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• ½  teaspoon turmeric powder
• 1 teaspoon red chilli powder (adjust according to your spice preference)
• ½  teaspoon garam masala
• Salt to taste
• 2 tablespoons oil
• Fresh coriander leaves for garnish

Method:

• Heat oil in a pan or skillet over medium heat. Add mustard seeds and cumin seeds. Let them crackle and sizzle for a few seconds.
• Add chopped onions and sauté until they turn translucent and golden brown.
• Stir in the ginger-garlic paste and green chilies. Cook for a minute until the raw aroma dissipates.
• Add the chopped tomatoes and cook until they become soft and mushy.
• Now, it's time to add the spices. Sprinkle turmeric powder, red chilli powder, and garam masala over the mixture. Stir well to combine all the flavours.
• Add the chopped radishes to the pan and mix them thoroughly with the spice mixture. Ensure that the radishes are coated evenly.
• Reduce the heat to low, cover the pan, and let the curry simmer for about 15-20 minutes. Stir occasionally to prevent sticking and to ensure even cooking.
• Once the radishes are tender and cooked through, remove the lid and cook for a few more minutes to evaporate any excess moisture and thicken the curry.
• Taste the curry and adjust the seasoning with salt according to your preference.
• Garnish with freshly chopped coriander leaves to add a burst of freshness.

This delectable dish pairs wonderfully with steamed rice, roti (Indian flatbread), or even as a side dish to accompany your main course. Enjoy the unique flavours and textures of the radishes in this delicious and satisfying curry.

4. Radish Potato fry

Ingredients:

• 2 cups radishes, washed and thinly sliced
• 2 cups potatoes, peeled and diced
• 1 onion, thinly sliced
• 2 cloves garlic, minced
• 1 teaspoon cumin seeds
• 1 teaspoon turmeric powder
• ½  teaspoon red chilli powder (adjust to taste)
• ½  teaspoon garam masala
• Salt to taste
• 2 tablespoons vegetable oil
• Fresh cilantro leaves for garnish

Method:

• Heat oil in a large skillet or frying pan over medium heat. Add the cumin seeds and let them sizzle for a few seconds until fragrant.
• Add the sliced onions and minced garlic to the pan. Sauté until the onions turn translucent and lightly golden.
• Add the diced potatoes to the pan and cook for about 5 minutes, stirring occasionally, until they start to soften.
• Now, add the sliced radishes to the pan along with turmeric powder, red chilli powder, garam masala, and salt. Mix well to coat the vegetables with the spices.
• Reduce the heat to medium-low, cover the pan with a lid, and let the vegetables cook for about 12-15 minutes, or until the radishes and potatoes are tender, stirring occasionally to prevent sticking.
• Once the vegetables are cooked and tender, remove the lid and increase the heat to medium-high. This will help to crisp up the edges of the radishes and potatoes. Stir-fry for another 2-3 minutes until they turn golden and slightly crispy.
• Taste and adjust the seasoning if needed. If you prefer a bit more heat, you can sprinkle some extra red chilli powder.
• Remove the pan from heat and transfer the radish potato fry to a serving dish. Garnish with fresh cilantro leaves for a burst of freshness.

Serve hot as a side dish with rice, roti (Indian bread), or enjoy it on its own as a delicious and satisfying snack. This radish potato fry is a wonderful combination of flavours and textures. The radishes add a unique peppery taste, while the potatoes provide a comforting and hearty element. With a medley of spices, this dish is sure to tantalise your taste buds and become a favourite addition to your mealtime repertoire.

5. Bengali Mulo Checki

Ingredients:

• 4-5 medium-sized radishes (mooli)
• 2 tablespoons mustard oil (or any cooking oil)
• 1 teaspoon mustard seeds
• 2-3 dry red chilies
• ½  teaspoon turmeric powder
• ½  teaspoon cumin powder
• Salt to taste
• Fresh coriander leaves for garnish (optional)

Method:

• Wash and peel the radishes. Cut them into thin slices.
• Heat the mustard oil in a pan over medium heat. If using mustard oil, make sure to heat it until it reaches smoking point and then cool it slightly to reduce its pungency.
• Add the mustard seeds and dry red chilies to the hot oil. Let them splutter for a few seconds.
• Add the sliced radishes to the pan and stir well to coat them with the oil and spices.
• Sprinkle turmeric powder, cumin powder, and salt over the radishes. Mix everything together.
• Cover the pan and cook the radishes on low heat for about 10-12 minutes or until they are tender. Stir occasionally to prevent sticking.
• Once the radishes are cooked, remove the lid and cook for an additional 2-3 minutes to evaporate any excess moisture.
• Turn off the heat and transfer the Mulo Chechki to a serving dish.
• Garnish with fresh coriander leaves, if desired.

Bengali Mulo Chechki pairs well with steamed rice or Indian breads like roti or paratha. Enjoy the delicious flavours of this traditional Bengali dish!

6. Mooli Gosht

Ingredients:

• 500 grams mutton or beef, cut into pieces
• 2-3 medium-sized radishes (mooli), peeled and cut into cubes
• 2 onions, finely chopped
• 2 tomatoes, finely chopped
• 2 tablespoons ginger-garlic paste
• 2 green chilies, slit
• 1 teaspoon cumin seeds
• 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (adjust according to spice preference)
• 1/2 teaspoon garam masala powder
• Salt to taste
• Fresh coriander leaves for garnish
• Oil or ghee for cooking

Method:

• Heat oil or ghee in a pressure cooker or a deep-bottomed pan over medium heat.
• Add cumin seeds and let them splutter. Then, add chopped onions and sauté until they turn golden brown.
• Add ginger-garlic paste and sauté for a minute until the raw aroma disappears.
• Add the meat pieces to the pan and cook until they are browned on all sides.
• Add chopped tomatoes, turmeric powder, red chilli powder, coriander powder, and salt. Mix well and cook for a few minutes until the tomatoes soften.
• Add enough water to cover the meat and bring it to a boil. If using a pressure cooker, close the lid and cook for about 15-20 minutes or until the meat is tender. If using a pan, cover it and simmer for approximately 1-2 hours, checking occasionally and adding more water if needed.
• Once the meat is cooked and tender, add the cubed radishes and green chilies. Cook for another 10-15 minutes or until the radishes are soft and cooked through.
• Sprinkle garam masala powder over the dish and give it a final stir.
• Garnish with fresh coriander leaves.

7. Mooli Achaar

Ingredients:

• 2 cups grated radish (mooli)
• 2 tablespoons mustard oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon fennel seeds
• 1/2 teaspoon nigella seeds (kalonji)
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (adjust according to spice preference)
• 1/2 teaspoon salt (or to taste)
• Juice of 1 lemon
• 2 tablespoons chopped fresh coriander leaves

Method:

• Place the grated radish in a bowl and sprinkle salt over it. Mix well and let it sit for about 15-20 minutes. This will help draw out excess moisture from the radish.
• After 20 minutes, squeeze the radish to remove the excess water. Discard the water and transfer the squeezed radish to a clean bowl.
• Heat mustard oil in a small pan over medium heat. Heat it until it reaches smoking point, then cool it slightly.
• In a separate small pan, dry roast the mustard seeds, fenugreek seeds, fennel seeds, and nigella seeds until fragrant. Let them cool, then grind them into a coarse powder using a mortar and pestle or a spice grinder.
• Add the ground spice mixture, turmeric powder, red chilli powder, and lemon juice to the grated radish. Mix well to combine all the ingredients evenly.
• Heat the mustard oil again until smoking point, then let it cool slightly. Pour the warm oil over the radish mixture and mix thoroughly.
• Finally, add the chopped coriander leaves and give it a final stir.
• Transfer the Mooli Achaar to a clean, airtight glass jar. Press it down with a spoon to remove any air pockets and ensure that the radish is completely covered with oil.
• Let the pickle mature for at least 1-2 days before consuming. This will allow the flavours to develop and the radish to pickle properly.

Your homemade Mooli Achaar is now ready to be enjoyed! Serve it as a condiment alongside your meals, such as rice, roti, or paratha. Remember to store it in the refrigerator and use a clean, dry spoon to avoid contamination. Enjoy the spicy and tangy flavours of this traditional Indian pickle!