Mullangi Poriyal recipe - South Indian Style Radish Stir Fry

Madhuri Aggarwal

February 6, 2024

1647 Ratings

Time:Prep: 10 M|Cook: 20 M|Total: 30 M

Makes:6 Servings

Meal:Lunch

Cuisine:South Indian Recipes

Mullangi Poriyal recipe is a simple and quick preparation which is perfect for the weekdays. It not only tastes great when it is hot but also at room temperature, making it a good option for lunch box. Radish is known to be very healthy because of its high water content and fibre. This sabzi gives an option to use the leaves as well.

Radish greens are full of nutrition and is diabetic friendly. It is always good to add greens into your diet to add fiber. Mooli tastes great along with its leaves. Try and get leaves which look fresh and green and are not droopy and yellow in color.

Serve Mullangi Poriyal Recipe with Whole Wheat Lachha Paratha and Dal Tadka Recipe Flavored with Lemon and Coriander for a perfect and healthy weekday lunch or even along with Kollu Rasam Recipe and hot steamed rice.

You can also try other dry vegetable recipes like

Ingredients

4 Mooli/ Mullangi (Radish), along with the greens

1 Sesame (Gingelly) Oil

1/2 Mustard seeds (Rai/ Kadugu)

1 Curry leaves

2 Dry Red Chillies

1 Tamarind Paste

2 Sambar Powder

Salt, to taste

2 Fresh coconut, grated

Instructions for Mullangi Poriyal recipe - South Indian Style Radish Stir Fry

To begin making the Mullangi Poriyal Recipe, Wash the radish properly, chop the greens and keep aside. Cut the mooli/ mullangi into thin rounds and keep aside.

Heat oil in a wok/kadhai. Add mustard seeds and let it crackle.Once it crackles, add curry leaves and dry chillies and allow them crisp up.

Once done add the chopped radish greens and saute for a minute. Add sliced radish and sauté on high heat for a minute.

After a minute add salt, sambar powder, tamarind pulp and mix well to combine. Reduce the heat and cover the pan with a lid. Cook till the radish is soft.

Once done open the lid. If there is any water remaining in the Mullangi Poriyal then saute the sabzi on high heat it till the sabzi becomes dry. Garnish with grated coconut and transfer the Mullangi Poriyal into a serving bowl and serve.