MULLANGI PALYA

 MULLANGI PALYA

One of the commonly available vegetables in India is Radish. This is called Mullangi in Kannada, Tamil, and my mother tongue, Konkani. It is called Mooli in Hindi. In Kannada, "Palya" is like a side dish or " subzi" as you would say in Hindi. 

This article in Manipal Cigna explains the many health benefits of Radish.  I, therefore, make it a point to make dishes using radish from time to time.

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

• Radish & Tomato Salad
• Mooli Parantha
• Mulangi Batate Sukke
• Mullangi Kootu

Today's recipe is for an easy to make stir fry of radish. I have adapted this from the YouTube video in Kannada for this dish by Saviruchi Recipes.

We enjoyed this for lunch today- served as a side dish with hot steamed rice and rasam.  You can also serve this with chapatis.

Ingredients;-

• Radish, 500 gms
• Mustard Seeds, 1 tsp
• Cumin Seeds, 1/2 tsp
• Chana Dal,(Bengal Gram Dal), 1 tbsp
• Urad Dal, (Black Gram Dal), 1 tbsp
• Curry Leaves, a sprig
• Onions, 2
• Oil, 1 and 1/2 tbsp
• Salt, to taste
• Coriander Leaves, for garnish

To Be Ground To A Paste (Masala)

• Green Chillies, 4 to 5
• Ginger, 3/4 " piece
• Fresh Coconut Gratings, 3 tbsp
• Jeera (Cumin Seeds), 1/2 tsp
• Mustard, 1/2 tsp
• Turmeric Powder, 1/4 tsp
• Curry Leaves, a few
• Salt, 1/4 tsp

Method:

Wash the radish thoroughly, cut and discard the two ends, then lightly peel the radish

Chop them into cubes or roundels

Peel and chop the onions

Finely chop the coriander leaves

In a thick bottomed kadhai , add 1 cup of water and a little salt, and bring to a boil 

Add the radish, lower the flame and cook for 5 minutes till the radish gets done

The radish should get cooked yet remain firm. Keep aside. 

In a small mixer jar, grind together green chillies, coconut gratings, ginger, curry leaves, mustard, jeera, turmeric powder and a little salt, adding water as required - to get a paste with a chutney like consistency 

In the same kadhi, heat oil and on medium heat add the mustard seeds. When they splutter add the jeera and when it sizzles, add the chana dal, urad dal and curry leaves. Saute till the dals change colour.

To this add the chopped onions and fry till they become translucent

Now add the freshly ground paste , mix well and let the masala cook on medium heat for about 2 minutes

Next add the cooked radish, mix well and cook on medium heat till the radish gets well blended with the masala

Finally, switch off the gas and garnish the dish with finely chopped coriander leaves

Serve Mullangi Palya as a side dish with hot steamed rice and rasam or with chapatis