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Monday, July 18, 2011

Mulangi/White Radish/Mooli Curry

There are few vegetables which are used only for preparing a particular dish.The south Indian dish Sambar which forms, part of daily menu,requires a vegetable in small quantity to be added in it. Drumstick,shallots,pumpkin, lady's finger and  radish/mooli are among them.I have seen North Indians using radish along with the leaves for preparing side dish.In fact they consume it raw, as they get it very tender in North India.
I have tried radish in salads and also made mooli  paratha. But this time  I thought of making it as curry.Vaguely remembered seeing in a Tv show this being prepared like a curry , after grating the radish and using besan/chickpea flour.
The use of besan removes the odor of the vegetable to some extent. I used one big white radish after dicing it to tiny pieces in vegetable cutter. I sprinkled half teaspoon of salt and left it for some time.This procedure is followed for making   radish stuffed parathas, to remove water from the vegetable. I followed the same procedure.
It is easy to make this curry as it requires tempering in the begining and sauteing.It tastes very good.


1 (long)
1 (small)
1 no
1 tsp
Red chili powder
1/2 tsp
Besan/chick pea flour
1 tblsp
Turmeric powder/haldi
1/2 tsp
2 tblsp
to taste


Peel and finely dice radish,sprinkle little salt and set aside for 15 minutes.
Drain the water.
Cut onion and chili into fine pieces.
Heat oil,add cumin/jeera and when it turns dark brown add onion,chili,radish and stir fry till done.
Add little salt, turmeric powder, red chili powder and mix.
Add besan/chick pea flour and saute well.It will observe if there is any moisture.
Remove and garnish with coriander leaves.

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