Mullangi poriyal recipe, radish prepared in poriyal form as an accompaniment for south Indian lunch. Tastes like cabbage stir fry. Stepwise pictures post.
Mullangi is always made into sambar at home. We get large size radish here in Singapore, I used to buy it and make sambar, mooli paratha.
Nowadays I get Indian small sized radish itself (white). So I buy just few for sambar and finish it off.
I recently got this recipe from my reader friend Chithra Balasubramaniam.
As soon as I went through the recipe, I knew I will try it soon. I always had a thought mullangi might smell strong if made poriyal.
But it was just like cabbage poriyal as she mentioned.
I tried this super simple way as she sent me. You can add onion and ginger too if you like to suppress the radish smell completely.
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Recipe card
Mullangi poriyal recipe
Ingredients
- 4, small sized Radish/ mullangi
- ¼ cup coconut grated
- Salt
To temper
- 2 teaspoon Oil
- ½ teaspoon mustard
- 1 teaspoon urad dal
- 4 green chilli slit
- 1 sprig Curry leaves
Instructions
- Peel the skin off and grate mullangi using julienne grater or a large eyed grater. Mix with salt and keep aside for 10 mins.
- Heat a kadai/ pan with oil. Splutter mustard, add urad dal. Once dal is golden, add green chilli, curry leaves.Mix the grated radish again to bring out excess water. Squeeze it out. Add the radish to kadai.
- Cook well for 2 minutes in medium flame. Take care not to change colour. Level the radish inside kadai by gently patting and cook covered for 4 minutes. Stir in-between once. Once the radish is soft to press, it means cooked.
- Add grated coconut and mix well for a minute. Ready!
Notes
- Adding coconut oil adds more flavour.Turmeric, onion and ginger can be added in this recipe. Add after curry leaves if adding. Turmeric can be mixed along salt and kept.
- You can drink the water left out from grated radish. If you want you can sprinkle while cooking. It will turn slightly bitter though.
Stepwise photos
1. Peel the skin off and grate mullangi using julienne grater or a large eyed grater. Mix with salt and keep aside for 10 mins.
2. Heat a kadai/ pan with oil. Splutter mustard, add urad dal. Once dal is golden, add green chilli, curry leaves. Mix the grated radish again to bring out excess water. Squeeze it out. Add the radish to kadai.
3. Cook well for 2 minutes in medium flame. Take care not to change colour. Level the radish inside kadai by gently patting and cook covered for 4 minutes. Stir in-between once.
4. Once the radish is soft to press, it means cooked. Add grated coconut and mix well for a minute. Ready!
Serve as a part of south Indian lunch menu.
balakrishnan says
Does it have bitter taste like pavakkay
Raks Anand says
Not even a bit! I use the South Indian variety, so I haven't had bitter taste.