Mooli ki Bhurji
(White Daikon Radish Bhurji)
Mooli ki Bhurji is a very popular side dish in North Indian household
especially in winter season when fresh white Mooli is easily available. Mooli
(Daikon radish) is a large white root with green leaves.
In this dish first Mooli (Daikon) and the leaves are chopped into small pieces then boiled, then the boiled leaves and Mooli are sautéed with carom seeds (ajwaiin) and spices and in the end touch of mango powder makes it an awesome dish.
Raw Mooli is crunchy and peppery but becomes quite mild flavored when cooked. Daikon radish root does not exhibit much aroma, but cutting, shredding and grating, a pungent and very strong odor is released. Some people avoid eating raw because of its pungent taste and smell.
Daikon radishes are used raw in salad, shredded as a garnish or cooked in a variety of ways. Mooli ka laccha (grated daikon) sprinkle with lemon juice and salt is a favorite salad in winter time. Mooli ka paratha is another favorite. Out of India Daikon is a good substitute for the white radish of India.
especially in winter season when fresh white Mooli is easily available. Mooli
(Daikon radish) is a large white root with green leaves.
In this dish first Mooli (Daikon) and the leaves are chopped into small pieces then boiled, then the boiled leaves and Mooli are sautéed with carom seeds (ajwaiin) and spices and in the end touch of mango powder makes it an awesome dish.
Raw Mooli is crunchy and peppery but becomes quite mild flavored when cooked. Daikon radish root does not exhibit much aroma, but cutting, shredding and grating, a pungent and very strong odor is released. Some people avoid eating raw because of its pungent taste and smell.
Daikon radishes are used raw in salad, shredded as a garnish or cooked in a variety of ways. Mooli ka laccha (grated daikon) sprinkle with lemon juice and salt is a favorite salad in winter time. Mooli ka paratha is another favorite. Out of India Daikon is a good substitute for the white radish of India.
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Ingredients:
3 White Mooli (Daikon, Radishes) –12" to 14 “long, 1½ “wide with the leaves 1 Teaspoon carom seeds (ajwaiin) 1 Pinch of asafetida 1 Teaspoon red chili powder 3 Teaspoons mango powder (amchoor) or to your taste 2 Teaspoons coriander powder 1½ Teaspoon salt or to your taste 3 Tablespoons vegetable oil Cooking measurement conversion Measurement converter |
Mooli'es (daikon radishes)
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Directions:
1. Wash and chop Mooli's and the leaves (See below how to chop Mooli's)
1. Wash and chop Mooli's and the leaves (See below how to chop Mooli's)
Chopped mooli (daikon radishes)
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Mix chopped leaves and mooli togather
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2. In a pressure cooker add chopped Mooli, chopped leaves and chopped stems,
add ½ cup of water, mix everything together, close the lid of the pressure
cooker, place the weight on the lid and cook on medium high heat.
3. In about 8 to 10 minutes pressure cooker will start steaming turn the heat
down and cook for 2 minutes, turn the heat off and wait until steam goes down.
(Different brand of cooker required different time to cook)
add ½ cup of water, mix everything together, close the lid of the pressure
cooker, place the weight on the lid and cook on medium high heat.
3. In about 8 to 10 minutes pressure cooker will start steaming turn the heat
down and cook for 2 minutes, turn the heat off and wait until steam goes down.
(Different brand of cooker required different time to cook)
Add chopped Mooli mix in
the cooker
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Close the pressure cooker
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4. Open the pressure cooker and check if Mooli's become tender.
5. Pour the Mooli on a colander to drain all the water out. Leave the radish in
the colander until it cool down.
5. Pour the Mooli on a colander to drain all the water out. Leave the radish in
the colander until it cool down.
Mooli is boiled, check if it is tender
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Pour the boiled Mooli into a colander
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6. Once Mooli cool down, take little portion at a time and gently squeeze them
in between your palms to take all the water out, and then place them in a bowl
and repeat until you squeeze all the boiled Mooli. Keep it aside.
in between your palms to take all the water out, and then place them in a bowl
and repeat until you squeeze all the boiled Mooli. Keep it aside.
Squeeze the water out from boiled Mooli
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Squeezed Mooli
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7. On medium high heat add 2 tablespoons oil in a non stick frying pan or a heavy
bottomed stainless steel pan, add carom seeds and asafetida and fry them for a
minute.
8. Add coriander powder and red chili powder and fry for few seconds.
bottomed stainless steel pan, add carom seeds and asafetida and fry them for a
minute.
8. Add coriander powder and red chili powder and fry for few seconds.
In the pan add oil, carom seeds and asafetida
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Add Coriander powder & Red chili powder
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9. Add squeezed radishes in the pan.
Mix spices with oil and fry
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Add squeezed Mooli in fried spices
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10. Sprinkle Mango powder and salt with the spatula mix everything together and
fry on medium heat.
fry on medium heat.
Add squeezed Mooli in the pan
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Sprinkle salt and mix
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11. Drizzle 1 tablespoon of oil over the Mooli's and fry for 2 minutes then with
the spatula turn the Mooli's to other side for 2 minutes, keep flipping the
radish after every 2 minutes for 10 to 12 minutes or until they become crisp.
12. Once you have the desired crispness turn the stove off.
the spatula turn the Mooli's to other side for 2 minutes, keep flipping the
radish after every 2 minutes for 10 to 12 minutes or until they become crisp.
12. Once you have the desired crispness turn the stove off.
Mix Mooli well with spices
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Drizzle over Mooli and mix
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Mooli bhurji is ready
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Mooli ki bhurji
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Tips:
1. Choose Mooli's (Radishes) that are pure white feel firm and heavy, free of
sprouts, cracks or bruised and leave are crisp and green.
1. Choose Mooli's (Radishes) that are pure white feel firm and heavy, free of
sprouts, cracks or bruised and leave are crisp and green.
Directions: - How to chop Mooli
1. Chop the leaves with the stems from the top of Mooli and trim the bottom
tail.
2. Discard yellow leaves and old stems and then wash the leaves well. Green
leaves usually have dirt it is very essential to wash them well.
Chop off the leaves & bottom tip
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Wash the Mooli Leaves
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3. Wash Mooli’s. Peel or scratch the Mooli's (Radishes)
Wash Mooli's
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Peel Mooli
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4. Take one Mooli at a time and first cut widthwise, then take one piece and cut
half lengthwise.Take one quarter piece at a time and if it is thick then cut again
lengthwise then slice into even 1/8 “
half lengthwise.Take one quarter piece at a time and if it is thick then cut again
lengthwise then slice into even 1/8 “
Cut the Mooli half width wise
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Cut half Mooli lengthwise
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5. Take some washed Mooli leaves and chop them, keep them aside.
Chop Mooli in small pieces
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Chop Mooli leaves
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Please take the time to let me know what you think about my recipe. Your comments would be helpful to me to improve the recipe.
Thank you
Geeta Seth
Other recipes:
Cauliflower bhurji Zucchini with masala (Turai)
Paneer bhurji Eggplant bhurta (Baingan)
Arbi fried masala (Taro roots) Muttar aloo (Potatoes with green peas)
Arbi with gravy (Taro roots) Besan kadhi (Gram flour)
Cauliflower bhurji Zucchini with masala (Turai)
Paneer bhurji Eggplant bhurta (Baingan)
Arbi fried masala (Taro roots) Muttar aloo (Potatoes with green peas)
Arbi with gravy (Taro roots) Besan kadhi (Gram flour)
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