Mullangi Poriyal | Mullangi Curry | Radish Poriyal

mullangi poriyal

Mullangi poriyal, or mullangi curry, is a side dish you can make in about 10-15 minutes. The reason is the steps are few and simple. Further, the ingredient list has only the items you typically use everyday. Relish mullangi poriyal with chapati and the rice-sambar or rice-rasam combination.

Mullangis are said to be a remedy for a number of diseases. These include bacterial infections and liver diseases.

Food Fact
Mullangi juice is said to be a medicine to cure certain bacterial infections.1

To make the mullangi poriyal or the radish poriyal, use mullangi, also known as, among others, moolangi, that is tender.

If you want to make a curry using a vegetable that has a lot of water content in it, then mullangi curry is an answer.
Did you Know?
The water content per 100 grams of a radish is 95.04 grams.

A radish also has fiber, potassium, sodium and vitamin C.2

How is the mullangi curry made? As a main step, you will have to grate and cook the mullangi. Because you grate it, the quantity of poriyal will be less. So, you will have to use more mullangis. The advantage, however, is the nutrition the curry provides will be more, even if the quantity is less.

Food Fact
In the Indian folk medicine, radish is said to be used to treat different liver diseases.3


gobi curry recipe
Gobi curry is also a fine side dish for chapati.





ragi ambliRagi ambli is said to be nutritious
Drinking a glass of ragi ambli or porridge in the morning can be a great way to start a day.

Here is the ragi ambli recipe.




Ref: 1Antimicrobial Efficacy of Raphanus Sativus Root Juice, International Journal of Pharmacy and Pharmaceutical Sciences, www.ijppsjournal.com/Vol3Suppl5/2706.pdf; 2U.S. National Nutrient Database; 3Hepatoprotective activity of extracted anthocyanins fraction of red radish (Raphanus sativus L) on albino rats, Journal of Experimental and Integrative Medicine, www.scopemed.org/?mno=20081




Servings: 2-3

Ingredients:

1. Mullangi / radish / mulanki / mooli / moolangi 3-4
2. Oil 2-3 teaspoons
3. Mustard 1/2 teaspoon
4. Chana dal 1 teaspoon
5. Urad dal 1/2 teaspoon
6. Cumin / jeera 1/2 teaspoon
7. Onions 2-3
8. Green chilies 3-4 or to taste
9. Curry leaves 1 sprig
10. Coconut gratings1 tablespoon
11. Salt to taste
12. Fresh coriander leaves, chopped
13. Lemon juice to taste



How to make Mullangi Poriyal?


1. Soak the mullangis in water for 20-30 minutes.

mullangi poriyal s1

Wash.

If the skin of the mullangis are soiled, peel their skin.
2. Grate the mullangis.

mullangi poriyal s2
3. Chop the onions and chilies.

mullangi poriyal s3
4. Set flame to low.

Heat oil in a utensil.

mullangi poriyal s4
5. Add mustard when the oil becomes hot.

mullangi poriyal s5
6. Add chana dal, urud dal and cumin when the mustard starts to splutter.

Fry till the dals turn to golden brown.

mullangi poriyal s6
7. Add onion, chilies and curry leaves.

mullangi poriyal s7

Fry till the onions become soft.

mullangi poriyal s7b
8. Add mullangi gratings.

mullangi poriyal s8

Mix.

mullangi poriyal s8b
9. Cover and cook till the gratings become soft.

mullangi poriyal s9

NOTE
Mullangis have a lot of water content. While cooking, however, the water will evaporate.

Check the mullangi curry 2-3 times while cooking to see if the curry has become dry. If it has, add a tablespoon of water.
10. Add salt and coriander leaves.

Mix.

Cook for a few more minutes.

Add lemon juice.

Mix.

mullangi poriyal s10

Switch-off the stove.
11. Mullangi poriyal / mullangi curry / radish poriyal is ready.

mullangi poriyal final

TIPS Mullangi Poriyal
1. Try to cut a mullangi in the middle. If it is hard to cut, do not use it.

OR

If the center of a cut mullangi has thermocol-like appearance and texture, discard it.