Mullangi Poriyal Recipe (Radish Stir Fry)

Mullangi poriyal is a neat little dry curry from South India.

It is a simple yet flavorful recipe that is typically served with rice and other traditional Indian dishes such as curry or rasam.

this recipe

With its unique combination of seasoning ingredients and texture, Mullangi poriyal is a must-try for all food lovers.

Just like my mullangi curry recipe, mullangi sambar, this radish stir fry is also vegan and gluten-free.

If you are wondering what the name means....the word "mullangi" translates to "radish" in Tamil, and "poriyal" refers to a stir-fried vegetable dish.

This delicious and nutritious radish curry recipe has been passed down through generations and is now enjoyed by people worldwide.

Jump to:

• Best reasons to love this
• Ingredients:
• Instructions
• Storing leftovers
• Tips 
• Serving suggestions
• Different names of radish
• How to remove the pungent smell of radish?
• Related recipes
• 📖 Recipe
• Comments

Best reasons to love this

• Easy to make. Preparation time is less than 30 minutes!
• Bursting with flavors.
• There is no need for a pressure cooker for this recipe.
• Nutritious and healthy - Radishes come with tons of health benefits... a good source of vitamin C, and high water content, to name a few.
• It's a lot easier than other radish recipes like mooli paratha.
• It's a perfect side dish that complements cooked rice and curry to make it a complete meal.

Ingredients:

• White radish 
• Carrots
• Whole spices- mustard seeds, urad dal, cumin seeds
• Red chilies
• Curry leaves
• Spices (Turmeric powder, red chilli powder, and garam masala)

Instructions

Place a pan over medium flame and add oil. 

Once the oil is hot, add mustard seeds. Continue to heat and splutter mustard seeds.

Add urad dal and cumin seeds, followed by red chilies and curry leaves. Sauté until they are fragrant.

Add grated carrots and radish to the pan and mix well.

Close the lid and cook for 5-6 minutes, stirring occasionally.

Add turmeric powder, red chili powder, garam masala, and salt to taste. 

Mix well and cook on low flame for an additional 4-5 minutes until it dries up. 

Mullangi fry is now ready! Serve it hot as a side dish or as a main course with rice or roti.

Storing leftovers

Mullangi poriyal is best enjoyed fresh, but if you have leftovers, place it in an airtight container in a refrigerator. It will remain fresh for up to 3 days. 

When you are ready to enjoy it again, reheat it in a microwave or on the stovetop until it is hot. Please note that the texture of the stir fry may change slightly after refrigeration. 

Tips 

• Always choose fresh and firm radishes for this recipe. Fresh radishes give the best flavor and texture to the mullangi poriyal.
• Grating the radishes and carrots shortens the cooking time and helps absorb the flavors of the spices better. Finely chopped radish also gets the same effect.
• The spice level can be adjusted according to personal preferences. If you prefer a milder flavor, reduce the amount of red chili powder.
• Do not overcook the radish; it should retain a slight crunch to enhance the overall texture of the dish.
• If you dish looks too dry, sprinkle water and let it simmer for an extra minute.
• You could replace carrots or radishes with any other juicy root vegetable like parsnip.
• A squeeze of lemon or a sprinkle of fresh coriander leaves before serving can elevate the taste of mullangi poriyal. 
• Instead of garam masala powder, you can add the same amount of coriander powder.

Serving suggestions

This mullangi poriyal recipe pairs well with various Indian breads like roti and chapathi. It can also serve as a delicious stuffing for wraps or sandwiches.

Serve with plain white rice, curries, dal, rasam, and chutney recipes.

Different names of radish

Radish names are different in various Indian languages.

• In Tamil, it is known as Mullangi 
• In Hindi, it is called Mooli
• In Telugu, it is known as Mullangi 
• In Kannada, it is called Moolangi 
• In Malayalam, it is known as Mullanki

How to remove the pungent smell of radish?

Radishes are known for their strong and pungent smell, which can be off-putting to some people.

To reduce the smell of radish in your mullangi poriyal, you can try soaking the grated radish in cold water for about 10 minutes before cooking it. Alternatively, you can also mix a teaspoon of salt with the grated radish, let it sit for a few minutes, and then squeeze out the excess moisture before adding it to the pan.

These hacks can help reduce the strong smell without affecting the dish's taste.

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