Monday, March 29, 2021



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:-

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.


  • 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

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