Mullangi poriyal recipe
Mullangi poriyal recipe, radish prepared in poriyal form as an accompaniment for south Indian lunch. Tastes like cabbage poriyal. Stepwise pictures post.
Servings: 4
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.