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Mooli Ki Thichwani Radish Curry | (Unique Uttrakhand Recipe)

Mooli Ki Thichwani is one of the signature dishes of the Uttrakhand state of India. Try and enjoy this lip-smacking gluten-free radish curry.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Curry
Cuisine: Indian
Keyword: gluten free, mooli ki thichwani, thechwani
Servings: 3 People
Calories: 164kcal
Author: Pradeep Mamgain


  • 350 grams radish
  • 250 grams potato
  • 10 grams garlic
  • 10 grams ginger
  • 3 grams black mustard seeds
  • 1.5 grams ground turmeric
  • 2.5 grams ground coriander
  • 1.5 grams garam masala
  • 2.5 grams ground kashmiri red chili
  • 15 grams vegetable oil
  • 2.5 grams cumin seeds
  • 2.5 grams jakhya seeds
  • 100 grams onion chopped
  • 4 grams green chili chopped
  • 1.5 grams red chili whole
  • 7.5 grams salt
  • 1/2 cup radish greens
  • 100 grams tomato
  • 15 ml lemon juice
  • 10 grams coriander leaves finely chopped


  • Crush 350 g radish into small pieces using mortar and pestle. Likewise, crush 250 g potatoes into smaller pieces.
  • Using mortar and pestle, make a paste of 10 g garlic, 10 g ginger, and 3 g black mustard seeds.
  • Put radish in a bowl. Then, add 0.5 g turmeric powder, 0.5 g coriander powder, 0.5 g garam masala, 0.5 g kashmiri lal mirch, and ¼ tsp ginger-garlic-mustard paste. Mix well and rest for 10 minutes.
  • Heat 15 g oil in a pan. Add 2.5 g cumin seeds, 2.5 g jakhya seeds, and remaining ginger-garlic-mustard paste. Saute until golden brown.
  • Add 100 g chopped onions, 4 g chopped green chilies, and 1.5 g whole red chilies. Fry onions until they become translucent. Add potatoes, fry until brown.
  • Add 7.5 g salt and stir fry for 2 minutes. Add ½ cup radish leaves and saute for 2 minutes. Add 100 g blended tomatoes and saute for 2 minutes.
  • Add 1 g turmeric powder, 2 g coriander powder, and 2 g kashmiri chilli powder. Next, saute for 1 minute. Now, cook for 2 minutes on low flame.
  • Add radish and mix well. Pour in 1/2 cup water and cook for 10 minutes on high flame.
  • Add 1 g garam masala and then mix well. Add 1 cup water and then cook on low flame for 10 minutes. Add 15 ml lemon juice and coriander leaves. Mix well.



  • Serving: Traditionally, it is served hot with rice. However, it tastes great with chapatis as well.
  • Adjustments: You can omit potatoes if you are on a keto diet.
  • Caution: Dip potatoes in water to prevent oxidization.
  • Jakhya seed is a local ingredient found in Uttrakhand, skip if you do not have it.