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Mooli Ki Sabzi Recipe

Mooli Ki Sabzi is a popular Indian Side-Dish
Author :
On :
Tuesday, 8 August, 2017
Category :
Vegetarian Recipe
Course :
Side-Dish Recipe
Cuisine :
Indian Recipe
Technique :
Saute Recipe
Difficulty :
Servings :
Serves 6
Rated 4.5 based on 100 votes

Mooli ki sabzi is an Indian vegetarian recipe made from mooli or radish. The dish is made from the green leaves of mooli which are further softened by adding salt over them.

You can learn how to make this unique and delicious recipe by following our step by step recipe guide. The greens of white radish are chopped and softened by sprinkling salt and releasing the water.

They are then cooked by sautéing them in the pan along with finely chopped tomato and some common spices. The recipe comes out well releasing an amazing aroma. You can add lemon juice and amchoor powder to further enhance the taste of the dish. It is best served as a side dish with roti or naan.


  • 1 cup - tender greens of white radish, finely chopped
  • 1 - Tomato finely chopped
  • 1 tsp - chilli powder
  • 1 tsp - Coriander seeds powder (dhania powder)
  • 1/4 tsp - Turmeric powder
  • 1 tsp - dried Mango (amchoor) powder
  • 1 tsp. Lemon juice
  • Salt, to taste
  • 1/2 tsp each - cumin and Mustard Seeds
  • 2-3 pinches - Asafoetida
  • 1 tbsp - crushed Peanuts
  • 1.5 tbsp - oil
  • How to Make Mooli Ki Sabzi:

    1. Sprinkle some salt over the chopped leaves. Keep aside for 10 minutes.
    2. Soften leaves with hand in a kneading motion. Squeeze out all water that it let off due to salt.
    3. Wash well in fresh clean water. Drain out in a colander, keep aside.
    4. Heat oil in a saucepan. Add seeds, asafoetida, allow to splutter.
    5. Add tomatoes, stir, cover and cook till soft.
    6. Meanwhile, sprinkle all masalas, salt, etc. over leaves. Mix well with both hands.
    7. Add to tomatoes, mix well.
    8. Add crushed peanuts, lemon juice, mix again, simmer till water evaporates.
    9. Once oil separates, take off heat and transfer to serving bowl.
    10. Serve hot with rotis, puris, parathas.


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