MULLANGI KOOTU

 MULLANGI KOOTU

A commonly available root vegetable in India is the radish.This is called Mooli in Hindi, Mullangi in Kannada and Tamil. It is strong in antioxidants and hence has several health benefits. 

A Kootu is frequently made in our South Indian cuisine. It is a side dish of semi-solid consistency made with lentils and vegetables. 

Elsewhere in this blog, you will find recipes for dishes made with radish such as:-

• Mullangi Sambar
• Mullangi Batate Sukke
• Radish Chutney

Today's recipe is for a side dish made with radish called Mullangi Kootu. The taste of this dish is enhanced by the addition of peanuts. You should use coconut oil if possible, for the seasoning. 

This is a saatvik dish as it contains no onion or garlic. 

 I made this recently and we enjoyed it.

Ingredients:-

• Mullangi (Radish), 2 or about 250 gms
• Moong Dal, (Split Green Gram), 1/4 cup
• Groundnuts, 2 tbsp
• Turmeric Powder, 1/4 tsp
• Salt, to taste

Roast & Grind To A Paste:-

• Coriander Seeds, 1 tbsp
• Channa Dal, ( Split Bengal Gram), 1 tbsp
• Byadgi Red Chillies, 2
• Fresh Coconut Gratings, 1/4 cup
• Oil, 1 tsp

For Seasoning :-

• Mustard Seeds, 1 tsp
• Urad Dal, (Black Gram Dal), 1 tsp
• Curry Leaves, 1 sprig 
• Coconut Oil, 2 tsp

Method :-

Wash the radish thoroughly, snip off the two ends, peel and cut the radish into cubes

Wash the moong dal and groundnuts, 

In a pressure cooker, cook together the radish cubes along with moong dal, groundnuts and a little turmeric powder, in adequate water for 3 whistles

Once the cooker cools, remove the contents and keep aside

Heat 1 tsp of oil in a small pan,  and on medium heat fry the coriander seeds, channa dal, and Byadgi red chillies till the dal changes colour to a golden brown 

Once these roasted ingredients cool, transfer to a small mixer jar and grind, along with the fresh coconut gratings,  to a smooth paste adding the required amount of water. Keep aside. 

Heat 2 tsp of coconut oil in a thick bottomed pan and on medium heat add the mustard seeds

When they splutter add the urad dal and sauté till it changes colour, then add the curry leaves and sauté for a few seconds

To this add the cooked radish-dal-groundnuts, salt to taste and mix well

Now add the freshly ground paste and mix well

Adjust the consistency of the Kootu by adding water if required. The Kootu should have a thickish consistency. 

Bring to a boil and allow it to simmer for 2-3 minutes, then switch off the gas

Transfer to serving bowl

Serve the Radish Kootu as a side dish along with hot steamed rice and rasam