Radish Stir Fry – Mullangi Poriyal Recipe – Mooli Sabzi
Radish Stir Fry / Mullangi Poriyal is a vegetable curry prepared by slow-cooking the coarsely shredded radish with spices & flavoring with coconut. It can be served as an accompaniment for both rice & chapathi.
I am not a frequent buyer of Radish (Daikon) because of its mild pungent taste. As I was so bored of preparing the routine vegetable curries for lunch, I bought veggies outside my comfort zone this week. I kind of like the flavor of sambhar prepared with Mullangi, so I prepared Sambhar with a few mullangi and the remaining was sitting in the fridge idly. So, I cooked stir fry/poriyal out of it by grating it. If you are not a big fan of radish flavor and taste but would still like to add it to your menu, I would recommend you do it this way. The radish smell and taste would be altered to a greater extent for good. 🙂
I used to dice radish and prepare poriyal the usual way, but it would still have the radish flavor. Once, I grated the radish and prepared mullangi poriyal this way and it was a big hit in my lunch team at office. People who loathe radish also liked it very much. 🙂 This recipe eased the cooking time of radish too. The grating time was high, though. 😐 Adding onions & coconut gives more flavor to poriyal. When you have leftovers of this subzi, you can serve it as mooli sabzi for chapathi. You can also mix the left-over in the roti dough and make mooli parathas or chapathis with additional flavor. 🙂 Besides, Radish is a good source of dietary fiber, calcium, potassium & vitamins.
Usually, when we grate or mash the veggies and prepare curry out of it, we call that ‘podimas‘. This recipe is also called ‘Radish podimas’. If you are here looking for podimas recipes, you may wanna check out our popular potato podimas and Raw banana podimas recipes. 🙂
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Mullangi Poriyal Recipe | Radish stir fry | Radish podimas | White Radish curry | Mooli Sabzi | Kanaka pala curry | Moola fry | Mulanki side dish | Yerra Mulangi Poruttu
Radish – 3 cup (Grated)
Onion – 1/2 cup (Chopped)
Coconut – 2 tblsp
Oil – 1 tblsp
Mustard seeds (Rai/Kadugu) – 1/2 tsp
Urad dhal – 1 tsp
Ginger – 1/2 tsp
Green chilly – 4
Curry Leaves – few
Cumin powder (Jeera/Jeeragam) – 1/2 tsp
Pepper powder (Milagu)- 1/2 tsp
Chopped cilantro – 2 tsp (For garnishing)
- Wash & peel the radish skin. Cut both the ends and shred the radish coarsely.2. Heat oil in a pan and temper it with mustard seeds, urad dhal, ginger, green chilly & curry leaves. Then, add onions and saute them until translucent.3. Then, add the shredded radish along with salt. Keep it covered and let it get cooked with sauteing in between.4. Once the radish starts to change color, add coconut, cumin powder and pepper powder and give a nice stir.5. Switch off the flame and enjoy your mullangi poriyal with rice or chapathi. Garnish with cilantro and serve.Tit-Bits:
- Do not add water as salt will provide enough moisture for the radish to get cooked. If you still feel that it’s getting stick to the pan, sprinkle less water.
- Make sure you saute the radish in between while cooking to avoid burning.
- Add a tsp of coconut oil to enhance the taste of your mullangi podimas before turning the stove off.
- Alternatively, you can cook the shredded radish in microwave for 5 minutes, remove the water by squeezing & temper it with spices.
- You can add grated carrot also to enhance the taste.
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