Zoh Recipes · Yogurt
Mooli brings a peppery crunch to chilled yogurt. This version uses grated white radish, mint and roasted cumin, with a gentle squeeze before mixing so the vegetable does not carry all its loose water into the bowl.
Ingredients · Method · Tips
Ingredients
- 300 g plain yogurt, chilled
- 120 g peeled white mooli, coarsely grated; weight before squeezing
- 3 g fresh mint leaves, washed, dried and finely chopped
- 1 g roasted cumin powder (bhuna jeera)
- 1 g fine salt
Make it in four steps
- Prepare the mooli. Wash and peel the white radish. Coarsely grate it and weigh 120 g before squeezing. With clean hands or a clean food-safe cloth, gently squeeze out loose liquid; do not add salt at this stage.
- Season the yogurt. Whisk 300 g chilled plain yogurt gently until smooth. Stir in 1 g roasted cumin powder and 1 g salt.
- Fold in radish and mint. Add the squeezed radish and 3 g chopped mint. Fold until evenly distributed, keeping some grated texture.
- Serve chilled. Divide into four side portions and serve promptly. Keep any portion awaiting service covered in the refrigerator.
Make the texture work for you
Choose tender mooli
A firm white radish with a tender centre is easier to grate. Woody pieces will stay unpleasantly fibrous in the finished bowl.
Record both weights
The recipe specifies 120 g before squeezing. If you repeat it, note the drained weight too; different radishes release different amounts of liquid.
Expect pepperiness
Radish strength varies. For a later milder trial, reduce the prepared radish rather than masking it with extra salt.
Serve it with
Serve with paratha, dal-chawal or a simple roti-and-sabzi plate. Mint keeps the flavour fresh while the radish remains the main ingredient.
Questions before you make it
Can I use daikon overseas?
A tender white daikon is a suitable starting choice for a separate trial. Follow the same peeled, grated weight and note its strength and moisture.
Can I salt the radish and leave it out?
That is not this method. Give it a quick gentle squeeze and refrigerate anything you are not using immediately.
Is this the same as the kefir version?
No. This formulation uses plain yogurt, grated white mooli and roasted cumin. Kefir has a different consistency and should not be substituted without adjusting and testing the recipe.
Keep it fresh
Use clean utensils, safe drinking water and washed produce. Keep prepared portions covered and refrigerated; make a manageable amount for the meal. Adding fruit or vegetables does not reset the age of the yogurt.
If you plan to reculture, reserve plain yogurt before making this recipe. Do not use the finished flavoured dish as your next starter.
Choose your yogurt base
Use successfully set, chilled plain yogurt. Explore Zoh Greek yogurt starter or Zoh Bulgarian yogurt starter if you make your own. Follow the starter’s complete directions before using the finished yogurt here.
Flavour and texture guide
Choose the right consistency before adding fruit or vegetables.
Yogurt storage guide
Keep plain yogurt and prepared dishes correctly chilled.
More yogurt serving ideas · Help with a yogurt batch
Food handling reference: FSSAI clean, separate and chill guidance. Cover is an editorial illustration.