Your cart is empty
Crisp, peppery, and refreshingly crunchy, Radish (Mooli) — known as Mooli in Hindi, Mullangi in Tamil, and Mula in Punjabi — is a beloved root vegetable in Indian, South Asian, and East Asian kitchens. With its distinctive sharp, slightly spicy bite and high water content, mooli is equally delicious raw in salads and raitas, cooked in curries and parathas, or pickled as a tangy condiment. Browse our full range in Roots & Seasonal Veggies or explore all our fresh produce in Fresh Foods.
For a classic Mooli Paratha, grate mooli, squeeze out excess water, mix with spices, and stuff into flatbread dough — a beloved Punjabi breakfast. Mooli is also excellent grated raw into Mooli Raita with yoghurt and cumin, thinly sliced into salads and kachumber, or quick-pickled with vinegar and chilli. In South Indian cooking, it's used in Mullangi Sambar and Mooli Sabzi with mustard seeds and curry leaves.
Store radish in the refrigerator in a perforated bag — it keeps well for 1–2 weeks. Remove the green tops before storing as they draw moisture from the root. Wash just before use. The greens are also edible and can be used in sabzis and soups.
Q: Can I eat radish raw?
A: Yes — raw radish is delicious sliced thinly in salads, grated into raita, or eaten as a crunchy snack with a sprinkle of salt and lemon. Its peppery bite mellows significantly when cooked.
Q: What are the health benefits of radish?
A: Radish is rich in vitamin C, folate, and dietary fibre, supporting immunity, digestion, and liver health. It also has natural detoxifying properties and is widely used in Ayurvedic wellness.
Q: Can I use radish leaves?
A: Yes — radish leaves are edible and nutritious. They have a slightly bitter, peppery flavour and can be used in sabzis, soups, and stir-fries. Don't throw them away!
