Mullangi curry| Mullangi fry | Radish fry- Indian style Mullangi curry recipe. Recipe for Mullangi curry | Mullangi fry with detailed step by step pictorial instructions.
We always add mullangi | radish to sambar. We also make Parathas with Radish- Mooli paratha. In my in-law’s house we make mullangi poriyal, the normal way like how we make beans poriyal. Somehow I don’t like the bland taste of radish in poriyal form.
After we moved to Hongkong, I started buying Radish on a regular basis. We get cute little red radish in the Wet markets. I use that in sambar. A few days back while browsing in Google, I came across this Mullangi curry | Mullangi fry recipe in Spice India online Mullai’s website. I found the recipe interesting and simple. Unlike the bland poriyal style, I find this interesting. Everyone at home loved it too.
This Radish fry pairs well with Rasam Sadam, Sambar Sadam , and curd rice too. This will pair with chapati as well.
I used the small red radish, you can use the white ones as well.
Mullangi curry
- Cut the Radish into thin roundels. I used the small red radish. You can use regular white ones.
- In a pan add oil, mustard seeds, curry leaves, and urad dal.
- When the dal turns golden brown, add the thinly sliced onions and 2 crushed garlic cloves.
- Saute till translucent.
- Add little salt while cooking the onions.
- Now add in the radish roundels.
- Add turmeric powder and chili flakes.
- Alternatively, you can use red chili powder as per your taste.
- Mix well and sprinkle little water.
- Cover and cook in medium flame for 4-5 minutes.
- Stir in between.
- Radish tends to cook very fast.
- Check for salt.
- Once it becomes soft and the water gets completely absorbed, switch off the stove.
- Radish stir fry is ready.
- Serve with sambar rice, rasam sadam or with any variety rice for lunch box.
Mullangi curry
Ingredients
- 2 cups Radish cut into roundels
- 2 onion
- 2 cloves garlic
- 4 tsp oil
- ½ tsp mustard seeds
- 1 tsp Urad dal
- Salt as needed
- 1-2 tsp Chilli flakes
- ½ tsp Turmeric powder
- Curry leaves few
Instructions
- Cut the Radish into thin roundels. I used the small red radish. You can use regular white ones.
- In a pan add oil, mustard seeds, curry leaves, and urad dal.
- When the dal turns golden brown, add the thinly sliced onions and 2 crushed garlic cloves.
- Saute till translucent.
- Add little salt while cooking the onions.
- Now add in the radish roundels.
- Add turmeric powder and chili flakes.
- Alternatively, you can use red chili powder as per your taste.
- Mix well and sprinkle little water.
- Cover and cook in medium flame for 4-5 minutes.
- Stir in between.
- Radish tends to cook very fast.
- Once it becomes soft and the water gets completely absorbed, switch off the stove.
- Radish stir fry is ready.
- Serve with sambar rice, rasam sadam, or with any variety rice for lunch box.
