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Winter Delight: Mooli Ki Sabzi with Mustard Oil

Updated: Jun 7

Mooli Ki Sabzi with Mustard Oil
Mooli Ki Sabzi with Mustard Oil

Unveiling the Flavors of Radish

Winter is here, and one of the vegetables (a root vegetable, actually) that is widely available at this time of the year is the radish (the white variety). If you think of the radish as merely one of the ingredients for making a salad of the everyday variety, you are missing out on some fascinating flavours that can be created with this item.

A Traditional Punjabi Recipe

Today, we will be exploring a delightful radish recipe that traditionally comes from north India – Punjab, in particular. The dish is called Mooli Ki Sabzi. Naturally, since it is a north Indian preparation, the dish will be cooked in Mustard Oil – and that brings to mind an interesting health nugget. Just like cold-pressed Mustard Oil, radish too is packed with natural antioxidants and other nutrients that lower your blood pressure and reduce the risk of heart disease. So by combining radish with Mustard Oil, one is creating a simple meal that delivers enormous health benefits.

Time to get started! Here are the ingredients that you will require.

Ingredients for Mooli Ki Sabzi

  1. Radish (Mooli): 300 grams

  2. Green Chillies: 2

  3. P Mark Mustard Oil: 2 tablespoons

  4. Carom (Ajwain) Seeds: 1 teaspoon

  5. Asafoetida (Heeng) Powder: Half a teaspoon

  6. Salt: to taste

The quantities mentioned above are for two servings. Adjust the quantities proportionately to suit the number of servings that you require.

Preparation Steps

Wash and peel the radish. Then finely chop it – or better still, grate it. The traditional version of this dish includes the use of the leaves of the radish; these leaves are finely chopped and mixed with the radish. It’s up to you – it depends on the quality of the leaves. If the leaves are fresh and tender, they can be used to enhance the overall flavour of this dish. However, if the leaves are dry and withered (like in the radishes that come out of cold storage facilities), then it is best to discard them.

Chop the green chillies.

Cooking Method

Heat the Mustard Oil in a pan on a High flame. Wait for the oil to reach its smoking point – this is the point at which streams of aromatic white smoke begin to rise from the surface of the hot oil. When this happens, reduce the flame to Medium.

Add the carom seeds and sauté till the seeds begin to splutter.

Next, add the green chillies and asafoetida, and continue to sauté for another 30 seconds or so.

Now add the radish (along with the finely chopped leaves if you are using them).

Add salt to taste and stir to mix all the ingredients well.

Reduce the flame to Low and continue to cook, stirring the contents of the pan at regular intervals.

When the radish is completely cooked, turn the flame off. This dish is essentially a dry preparation so you will know that the dish is done when all the liquids have evaporated.

Your traditional Punjabi-style Mooli Ki Sabzi is now ready. This is usually eaten with hot chapatti or paratha. This is a quick, hassle-free dish that you can make in a jiffy, so make the most of winter, stock up on succulent radishes and enjoy this dish whenever you feel like it. It’s healthy – and it’s delicious!

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