Maharashtrian Mooli Sabzi, Mulyachi Bhaji
by Tarla Dalal
Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with 30 amazing images.
Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji is a daily fare which is made with minimal ingredients. Learn how to make mulyachi bhaji.
To make Maharashtrian mooli sabzi, boil enough water with salt in a deep non-stick pan, add the radish, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Drain the mixture. Squeeze out all the excess water. Keep aside. Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds. Add the onions and sauté on a medium flame for 2 minutes. Add the curds, green chilli paste, garlic paste and ginger paste and sauté on a slow flame for 1 minute. Add the radish, turmeric powder and little salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally. Serve hot.
This easy radish sabzi is an excellent subzi, which is also very quick to make. All you need to do is cook grated radish in boiling water for a few minutes, and then sauté it with a couple of common, everyday ingredients like ginger, green chillies and curds.
The natural taste of radish is accentuated by the simple ingredients used in this mulyachi bhaji making it truly lip-smacking. Despite the richness of taste and aroma, this Maharashtrian dish has a homely feel about it, and you will find it to be a perfect match for phulkas and rotis of all kinds. You can also try other mooli recipes like Mooli Muthia and Mooli Moong Dal.
To make a healthy mooli ki sabji, reduce the quantity of oil to 2 tsp and you are all set to reap its benefits. Apart from being low in calories, the vitamin C in radish acts as an antioxidant and exhibits anti-inflammatory properties which have been known to protect organs like heart and skin. Further, the fibre in it can help to satiate you for long hours. This low cal version can be enjoyed by weight-watchers, diabetics and heart patients.
Tips for Maharashtrian mooli sabzi. 1. Grate the mooli thick to enjoy its texture. 2. Do not miss out on boiling mooli as it helps to reduce the raw smell and its pungency as well. 3. If you like a slightly crunchy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji, then you can avoid adding curd.
Enjoy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji | with step by step photos.
Maharashtrian Mooli Sabzi, Mulyachi Bhaji recipe - How to make Maharashtrian Mooli Sabzi, Mulyachi Bhaji
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
For Maharashtrian Mooli Sabzi
4 cups grated radish (mooli)
salt to taste
1 1/2 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp cumin seeds (jeera)
1/2 cup finely chopped onions
2 tbsp thick curds (dahi)
1 tsp green chilli paste
1/2 tsp garlic (lehsun) paste
1/2 tsp ginger (adrak) paste
1/2 tsp turmeric powder (haldi)
- Method
- Boil enough water with salt in a deep non-stick pan, add the radish, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Drain the mixture.
- Squeeze out all the excess water. Keep aside.
- Heat the oil in a broad non-stick pan, add the mustard seeds and cumin seeds and sauté on a medium flame for a few seconds.
- Add the onions and sauté on a medium flame for 2 minutes.
- Add the curds, green chilli paste, garlic paste and ginger paste and sauté on a slow flame for 1 minute.
- Add the radish, turmeric powder and little salt, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
- Serve hot.
If you like Maharashtrian mooli sabzi
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If you like Maharashtrian mooli sabzi, then also try other Maharashtrian sabzi recipes like
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What is Maharashtrian mooli sabzi made of?
- Maharashtrian mooli sabzi is made of 4 cups grated radish (mooli), salt to taste, 1 1/2 tbsp oil, 1/2 tsp mustard seeds ( rai / sarson), 1/2 tsp cumin seeds (jeera), 1/2 cup finely chopped onions, 2 tbsp thick curds (dahi), 1 tsp green chilli paste, 1/2 tsp garlic (lehsun) paste, 1/2 tsp ginger (adrak) paste and 1/2 tsp turmeric powder (haldi).
How to grate mooli, radish
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This is what white radish looks like.
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Break the top off the mooli off with your fingers. So the radish leaves are seperate now.
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Wash the mooli in running water to remove the dirt stuck to it.
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Grate the mooli using a peeler to remove the outer skin.
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To grate by hand, hold grater in one hand and the radish in the other. Rub the radish downward on the side of the grater with the appropriate sizes holes for the desired coarseness of the grated radish. Be careful to keep hands and fingers away from the grater.
How to boil mooli, radish
- To boil mooli, radish, first boil enough water in a deep non-stick pan.
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Add salt to taste.
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Add 4 cups grated radish (mooli).
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Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
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Drain it using a strainer and discard the water.
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Squeeze out all the excess water by pressing it in between your palms. Keep aside.
How to make Maharashtrian mooli sabzi
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To make Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji, heat 1 1/2 tbsp oil in a broad non-stick pan.
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Add 1/2 tsp mustard seeds ( rai / sarson).
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Add 1/2 tsp cumin seeds (jeera).
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Sauté on a medium flame for a few seconds.
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Add 1/2 cup finely chopped onions.
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Sauté on a medium flame for 2 minutes.
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Add 2 tbsp thick curds (dahi). If you like a slightly crunchy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji, then you can avoid adding curd.
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Add 1 tsp green chilli paste.
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Add 1/2 tsp garlic (lehsun) paste.
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Add 1/2 tsp ginger (adrak) paste.
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Sauté on a slow flame for 1 minute.
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Add the grated boiled radish.
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Add 1/2 tsp turmeric powder (haldi).
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Add little salt.
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Mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
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Serve Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji hot.
Tips for Maharashtrian mooli sabzi
-
Grate the mooli thick to enjoy its texture.
-
Do not miss out on boiling mooli as it helps to reduce the raw smell and its pungency as well.
-
If you like a slightly crunchy Maharashtrian mooli sabzi recipe | mulyachi bhaji | easy radish sabzi | healthy mooli ki sabji, then you can avoid adding curd.
| Energy | 85 cal |
| Protein | 1.3 g |
| Carbohydrates | 5.9 g |
| Fiber | 2.6 g |
| Fat | 6.1 g |
| Cholesterol | 1.2 mg |
| Vitamin A | 64.8 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 18.1 mg |
| Folic Acid | 28.4 mcg |
| Calcium | 61.3 mg |
| Iron | 0.5 mg |
| Magnesium | 14.9 mg |
| Phosphorus | 77.4 mg |
| Sodium | 37.7 mg |
| Potassium | 176.7 mg |
| Zinc | 0.4 mg |
Very pleased to find this tongue-tickling, creative use of Mooli. Will certainly make again and again!
This Mooli subzi is truly a Maharashtrain delicacy .I made this at home as I had a lot of radish left. This recipe uses simple ing but the taste is just divine. I served this with parathas and a dal and it was truly a complete meal.