radish is known as mullangi in south Indian languages and is used to make sambar and chutney. It is one of the healthiest vegetables and should be included in our diet. Mullangi is good for people suffering with blood pressure and diabetes.
I often run out of ideas to cook mullangi. This mullangi curry is made just by stir fry method and is cooked to the minimum hence it is a healthy way of preparing radish.
Dry mullangi curry can be served with rice or phulka and makes a good choice for lunch box as well.
Coconut, sesame seeds, coarsely crushed roasted peanuts can be used if they fit into your diet.
mullangi curry | mullangi fry | radish stir fry
Ingredients (1 cup = 240ml )
- 250 grams radish
- 1 tomato chopped
- 1 sprig curry leaves
- 1/8 tsp mustard
- 1/8 tsp cumin / jeera
- pinch hing
- 1 tsp channa dal
- 1 tsp urad dal or sesame seeds
- 1/8 tsp turmeric
- 1/4 tsp red chili powder
- ¼ tsp ginger , crushed
- 1 Fistful coriander leaves
- 1 tbsp oil
- Salt to taste
- peanuts , Few roasted, (skinned)
- 1 tsp Sesame seeds
- 1 to 2 tbsp Coconut
How to make the recipe
- Wash radish thoroughly under running water, If using the leaves, open up the leaves and wash thoroughly.
- Grated or chop radish. Set aside the chopped leaves.
- Heat oil in a fry pan, add cumin mustard and dal. Fry until the dals turn golden.
- Add curry leaves and ginger fry till you get a nice aroma.
- Add hing, tomatoes, salt and turmeric, fry till the tomatoes turn pulpy and dry.
- Add red chili powder and fry for a minute.
- Add the grated radish and fry on a high flame till it is cooked, half cooked or full cooked to suit your choice.
- Add radish leaves or coriander leaves, fry till they wilt.
- Add peanuts or coconut or sesame seeds and fry for a min
- Serve with rice or roti.