Mullangi Poriyal Recipe (Radish Stir Fry)
This Indian style radish stir fry recipe is typically served with rice and other traditional Indian dishes such as curry or rasam.
Servings: 4
Calories: 74kcal
Equipment
Ingredients
- 4 cups radish grated
- 2 carrots grated
- 1 teaspoon mustard seeds
- ½ teaspoon urad dal
- 1 red chili split in to 3 pieces
- 1 tablespoon coconut oil
- 7 curry leaves
- 1 teaspoon red chili powder
- ½ teaspoon garam masala powder
- ¼ teaspoon turmeric powder
- ½ teaspoon cumin seeds
- 1½ teaspoon salt
Instructions
- Place a pan over medium flame and add oil.1 tablespoon coconut oil
- Once the oil is hot, add mustard seeds. Continue to heat and splutter mustard seeds.1 teaspoon mustard seeds
- Add urad dal and cumin seeds, followed by red chilies and curry leaves. Sauté until they are fragrant.½ teaspoon urad dal, 1 red chili, ½ teaspoon cumin seeds, 7 curry leaves
- Add grated carrots and radish to the pan and mix well. Close the lid and cook for 5-6 minutes, stirring occasionally.2 carrots, 4 cups radish
- Add turmeric powder, red chili powder, garam masala, and salt to taste.1 teaspoon red chili powder, ½ teaspoon garam masala powder, ¼ teaspoon turmeric powder, 1½ teaspoon salt
- Mix well and cook on low flame for an additional 2-3 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.
Notes
- 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.
Nutrition
Calories: 74kcal | Carbohydrates: 9g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Sodium: 948mg | Potassium: 427mg | Fiber: 3g | Sugar: 4g | Vitamin A: 5428IU | Vitamin C: 70mg | Calcium: 55mg | Iron: 1mg