Friday, 15 November 2013

Mooli Kofta Kadhi - Radish Koftas in Seasoned Gram Flour and Yogurt Soup - Tribute to the 1st Indian Master Chef Trala Dalal - World Diabetic day

Made n Enjoyed
Hello readers,

6th November 2013, very sad day for the Culinary world. We have lost a precious gem, India's first Master Chef Mrs Tarla Dalal in Mumbai, India at age of 77.

Her contribution to the Indian culinary world, it's countless ! She was a cooking Guru to many Indians. For many young girls she was mother like demeanour in cooking. Also she was a pioneer in writing 100 cookbooks, she has hosted countless cooking shows. She brought so much creativity and innovation to the Indian cooking.

She was a great source of inspiration to Indian women, she will be always alive through culinary books. I'll always remember her beautiful smile and her Gujarati-Hindi mixed language !!!

We friends from the group Potluck Party, Cyber Style, decided to giving a tribute to the " Wonderful Master " by preparing one of her recipes and post it on our blog, and I chose to cook  Radish Koftas in Kadhi.

"This simple combination of radish and low fat yogurt needs only steamed rice to complete your meal. You can adjust the consistency of the kadhi by varying the amount of water and besan. The radish koftas are steamed and not deep fried in the kadhi. It is also a good way to add vegetables in your diet to provide vitamin A and iron. The yogurt and besan combination makes the kadhi a rich source of protein and calcium too."  
Also this recipe is a perfect fit for diabetic people, as gram flour is low GI value.

We simply loved was perfect combination for this cold weather !!!!

You will need :- ( copied Tarla Dalal's recipe word to word )

For the radish koftas
1/4 cup soaked yellow moong dal (split yellow gram)
1/4 cup grated radish (mooli)
1/2 tsp ginger-green chilli paste
1 to 2 tbsp besan (Bengal gram flour)
salt to taste

For the kadhi
1 cup low fat yogurt (dahi)
2 tbsp besan (Bengal gram flour)
1 tsp cumin seeds (jeera)
1 tsp ginger-green chilli paste
a pinch of turmeric powder (haldi)
1/4 tsp asafoetida (hing)
1 tsp oil
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method :-
For the radish koftas
  1. Drain out all the water from the dal and grind in a blender to a coarse paste, without using water.
  2. Squeeze all the liquid out of the grated radish and add it to the ground moong dal. Use the radish liquid in the kadhi.
  3. Add the ginger-green chilli paste, gram flour and salt and mix well. Keep aside.

For the kadhi

  1. Whisk the yogurt along with the gram flour till it smooth and no lumps remain.
  2. Add the ginger-green chilli paste and turmeric powder and mix well.
  3. Heat the oil in a non-stick pan and add the cumin seeds. When they crackle, add the asafoetida.
  4. Add the curds mixture and 2½ cups of water (including the liquid from the radish) and continue stirring till it comes to a boil.
  5. Drop teaspoonful of the kofta mixture into the boiling kadhi and allow it to boil till the koftas are cooked (approx. 5 to 7 minutes).
  6. Serve hot, garnished with the coriander.

  1. When you add the koftas into the kadhi add one first and check to see that it does not crumble or disintegrate.
  2. If that happens, add some more gram flour to the batter and check again.

Happy Cooking :)
Linking it to Made with love Mondays


  1. awesome the rich color....heartfelt tribute...!

  2. Tarla Dalal will be dearly missed. Mooli kofta kadhi looks delicious. Looks very similar to rasiya muthias that gujaratis make.

  3. these look awesome .Very simple kahi and koftas

  4. A wonderful tribute, Jagruti, and I'm inspired by this soup. I love radishes, but I've never used them in a soup before. And the combination with yogurt sounds particularly good...

  5. an adorable tribute and a delicious kadhi :-)


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