Mullangi curry or radish stir fry recipe – Radish is known as mullangi in south Indian languages and is used to make sambar, stir fry and chutneys. It is one of the healthiest vegetables and should be included in our diet regularly. Mullangi is good for people suffering with blood pressure and diabetes.
I don’t cook often with radish as I run out of ideas. My kids are a bit fussy with them.
All I make is this mullangi curry, salad and some times chutney. This dish is made just by stir fry method and is cooked to the minimum. Hence it is a healthy way of preparing radish.
This 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 sprinkled towards the end if they fit into your diet. If you are new to radish here are few tips that may help you.
- Always choose young radish. The mature ones sometimes lend a bitter taste once they are cooked.
- If you do not like the flavor of this veggie, then simply add some salt to the grated or fine chopped veggie. Toss and set the bowl aside. After 30 mins, squeeze and extract the juice. Discard this and use the rest to cook. This is not a healthy way but makes it taste better.
- You can also make this with some soaked moong dal. Temper the soaked moong dal and cook in just little water until soft. The dal should not be mushy and hold shape with no moisture in the pan. At this stage, add the radish and stir fry. Spice up with green chilli.
More mullangi recipes on the blog
Ingredients (US cup = 240ml )
- 250 grams radish or mullangi
- 1 tomato chopped (optional)
- 1 sprig curry leaves
- ¼ tsp mustard
- ½ tsp cumin / jeera
- 1 pinch hing (optional)
- 1 tsp channa dal (optional)
- 1 tsp urad dal (optional)
- 1/8 tsp turmeric
- 1 green chilli slit
- ½ tsp red chili powder (optional)
- 1 garlic clove or ½ tsp ginger crushed
- 2 tbsps coriander leaves chopped finely
- 1 tbsp oil
- Salt to taste
Optional (use any one)
- 2 tbsps roasted peanuts skinned & crushed
- 1 tsp Sesame seeds
- 2 tbsp Coconut
- Wash radish thoroughly under running water, If using the leaves, open up the leaves and wash thoroughly.
- Peel the skin and rinse well.
- Grate or chop radish finely. 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, green chilli, garlic and ginger fry till you get a nice aroma.
- Next add hing, tomatoes (optional), salt and turmeric. Fry till the tomatoes turn pulpy and dry.
- Add red chili powder (optional) and fry for a minute.
- Next 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.
- Sprinkle crushed peanuts or coconut or sesame seeds.
- Serve mullangi curry with rice or roti.
Alternative quantities provided in the recipe card are for 1x only, original recipe.
For best results follow my detailed step-by-step photo instructions and tips above the recipe card.
NUTRITION INFO (estimation only)
© Swasthi’s Recipes