Pahadi Mooli Ki Kadhi is a traditional, comforting dish from the Kumaun region of Uttarakhand, India. Made with yogurt, chickpea flour (besan), white radish (mooli), and a few simple spices, this wholesome curry is delicious, rustic, and full of traditional Pahadi flavors.
Also known as Mooli Ki Jholi or Jhoi, this dish features a tangy, thick, yogurt-and-besan-based curry, locally referred to as jholi. There are several variations of jholi across the region, with ingredients such as potatoes, spinach, and tomatoes used in different versions. Jhol is generally a thin gravy or curry base while jholi is kadhi.
This simple yet flavorful radish curry is a wonderful example of traditional Kumauni home cooking, bringing together everyday ingredients to create a warm and satisfying meal.
What Is Pahadi Mooli Ki Kadhi?
Pahadi refers to mountainous. Uttarakhand, in the north part of India. This state is traditionally and geographically divided into two mountainous regions – Garhwal and Kumaon.
Mooli is the Hindi name for radish.
Kadhi is a yogurt and chickpea flour based curry.
Sharing Pahadi Mooli Ki Kadhi Recipe With 2026 Alphabet Challenge Group
We’re on the 23rd letter and what a year it has been. I am so enjoying this Alphabet Challenge Group started by Wendy who blogs at A Day in the Life on the Farm. We are on our 3rd Edition and I am hoping there will be a 4th one. The original plan was to share a water chestnut curry but that didn’t happen as getting water chestnuts proved to be a task, even the canned ones. Jhol recipe was jotted down for letter J. Then I realized that I can still share it for the curry sabji theme as I was using white radish. Luckily I get enough of white radish in the supermarkets here.
W is for White Radish
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I used about 250g of white radish. Peel it and cut it into thick sticks. Then using a pestle or a rolling pin, smash the pieces. Some recipes that I came across simply diced the radish or grated it. I liked the whole idea of smashing it. Make sure the radish is fresh and succulent.
Yogurt
We need plain yogurt. If it is a little sour that will be good. It is known as curd in India.
Water
About 3 cups of water. However, depends on how thick or thin you want the kadhi consistency.
Onion
One small onion peeled and sliced. Can add any onion of your choice, red, white or yellow. Generally, the more popular one for Indian cooking is red.
Chickpea Flour | Rice Flour
While I used chickpea flour, also known as besan, chana no lot or besan atta, you can opt to use rice flour. I am guessing that traditionally that was a popular choice.
Green Chillis
Add according to your taste. Can either finely chop the chillis or mince them.
Garlic
We prefer a bit more garlic in our kadhi so I added 3 big cloves. Peel and slice the cloves or mince them.
Ginger
Adding thin strips of ginger makes the kadhi taste different. However, if you are not a fan of biting into ginger strips then mince it.
Oil
Use any oil of your choice. Generally mustard oil is used. However, we are not big fans of it so opted to use sunflower oil instead. If you use mustard oil, make sure you heat it up to smoking point before adding the other ingredients.
Fenugreek Seeds
Also known as methi ke dane, we need some for the first tempering or tadka.
Cumin Seeds
Jeera or jiru, we need some for the first tempering or tadka.
Fennel Seeds
I came across a couple of recipes that added fennel, saunf or valiyari seeds. I love the flavour so added some to the first tempering or tadka.
Whole Dry Red Chillis
They add a subtle smokey flavour. We will be using them for the second tempering or tadka.
Asafoetida
Also known as hing or heeng it adds an umami flavour. However, for a gluten free version omit asafoetida powder as it may contain wheat flour. If you can source the asafoetida lump then can use that as it will not contain any flour. You may need to soak a tiny piece in water before adding to the dish.
Salt
Add according to your taste.
Turmeric Powder
Haldi, hardar, we will be adding about ¼ tsp.
Kasuri Methi
Kasuri methi is dried fenugreek leaves. Easily available in all Indian Stores or online. It is usually crushed a bit between the palms before adding to the kadhi.
Ghee
Can opt to replace oil with ghee for the first tempering. I will be using ghee or clarified butter for the second tempering. Adds a delicious flavour and aroma.
Fresh Coriander
Add some to the kadhi when it is done. Adds flavour. Also chop the tender stems as they are full of flavour.
Curry Leaves
One fresh sprig is enough, that is about 8-10 leaves. If you don’t have fresh curry leaves then use frozen or dried.
Pahadi Mooli Ki Kadhi is a traditional, comforting dish from the Kumaun region of Uttarakhand, India. Made with yogurt, chickpea flour (besan), white radish (mooli), and a few simple spices, this wholesome curry is delicious, rustic, and full of traditional Pahadi flavors.
Course Main Meal, Side Dish
Cuisine Indian, Pahadi, Uttarakhandi
Keyword kadhi recipe, mooli ki jholi, mooli ki kadhi, pahadi mooli ki kadhi, white radish yogurt curry
Prep Time 15 minutesminutes
Cook Time 20 minutesminutes
Total Time 35 minutesminutes
Servings 4
Author mayurisjikoni
Ingredients
250gwhite radish
1tbspoil
¼tspfenugreek seeds
1tspcumin seeds
½tspfennel seeds
1-2green chillisfinely chopped
1inch fresh gingerfinely chopped
2-3clovesgarlicsliced or finely chopped
1cupplain yogurtthick
4tbspchickpea flour
¼tspturmeric powder
1½tspsalt
3½cupswater
1tspkasuri methi
FOR TEMPERING | TADKA
1tbspghee
1sprig curry leaves
1small onionsliced
¼tspasafoetida
2-3dry red chilliswhole
Instructions
COOK THE WHITE RADISH
Peel the radish. Cut it into 2 inch thick slices.
Then cut each piece into quarters, vertically.
Smash the radish sticks with a pestle or a rolling pin. Must be smashed but still whole. We don't want a paste.
Heat oil in a saucepan over medium heat.
Add fenugreek seeds. As soon as they become a bit dark in colour, add the cumin and fennel seeds.
Add the chopped garlic. Saute for 1 minute.
Add the chopped green chillis and ginger. Saute for one minute.
Add the smashed radish pieces and mix well.
Add ½ tsp salt and ½ cup water.
Cover the pan and allow the radish to cook till it is fork or knife tender.
This will take about 5-7 minutes, depending on how fresh the radish is.
PREPARE THE YOGURT BASE
Add yogurt and chickpea flour in a mixing bowl.
Whisk till there are no lumps left. The mixture should be smooth.
Add the remaining 3 cups of water, the salt and turmeric powder.
Mix well.
PREPARE THE KADHI
When the radish is cooked, add the yogurt chickpea flour mixture.
You must keep on stirring the mixture constantly till it becomes hot and thick.
If you don't stir it, the yogurt will curdle.
Keep stirring till the kadhi becomes thick.
Lower the heat and allow the kadhi to simmer for 10 minutes.
Add the kasuri methi, crushed between your palms and the chopped coriander.
Allow the kadhi to simmer at low heat till you add the tadka or tempering.
PREPARE THE TEMPERING | TADKA
Heat ghee in a wide pan over low to medium heat.
When the ghee becomes hot, add the curry leaves.
Then add the sliced onion, dry red chillis and asafoetida.
Saute the onion till it becomes soft.
FINAL PREPARATION
Add the tadka or tempering to the Pahadi mooli ki kadhi.
Serve piping hot kadhi with plain rice.
Notes
Can opt to finely chop the radish or grate it.
Use rice flour instead of chickpea flour.
Adjust the spices according to your taste.
If you have the Pahadi red rice, then serve it with the kadhi.
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A Small Request
If you do try this recipe then please either
add a comment below,
send a picture to my email mayuri.ajay.patel62@gmail.com
