Mullangi Muttai Poriyal, a quick and tasty stir fry made from radish and egg. It's one of the recent additions to our lunch menu and often make them lately. About a couple of months ago, one day, Amma told me about this recipe that she heard it from her sister(my periamma) and the very next day itself she tried and said that the pungent flavor from the radish is not dominant in this recipe and makes it such a good side dish for any south indian lunch meal.  
If you have read my radish paratha/ mooli paratha post, you might know how hard i find it to finish off the large radishes that are available here. So when i found out about this recipe which is approved by amma and periamma without any hesitation, I tried it immediately. As expected it tastes really good ,the pungent smell of radish is hardly noticeable. Looking for some interesting recipe with radish? Do give it a try on this one. Now let's check out how to make this radish egg poriyal. 

Mullangi Muttai Poriyal | Radish Egg Poriyal

Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Poriyal | Recipe Cuisine: Indian
Radish Poriyal,Radish Egg Poriyal,Accompaniment,Side dish,Mullangi Muttai Poriyal Mullangi Muttai Poriyal, a quick and tasty stir fry made from radish and egg. It's one of the recent additions to our lunch menu and often make them lately.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Radish(grated) - 1 & 1/2 cup
Egg - 1
Green chili - 2
Onion - 1/2
Curry leaves - few
Ginger garlic paste - 2 tsp
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Salt - to taste
Pepper powder - to taste
Coriander leaves - few

Procedure

Chop the onions into small pieces and slit the green chilies vertically and keep all the other ingredients to be ready. Heat a pan with oil ,add mustard and urad dal, let the mustards splutter. Then add the onions, curry leaves & chili with pinch of salt & saute till the onions are translucent.Next add the ginger garlic paste and saute till it's aromatic. Then add the grated radish & required salt and give a good mix. Cover it with a lid and cook till the radish are done. Make a well in the center of radish.Crack open an egg in the center and add required salt & pepper for egg and start mixing it with a spoon. Once the eggs start to cook, mix it with the radish well. Cook till the eggs are done. Switch off the flame and garnish with chopped coriander leaves.Tasty Radish Egg Poriyal is ready.
For more curries and veggies, check out here 

Notes:

• No need to add water while cooking radish, the moisture from the radish itself is enough for cook them.
• Add more or less of chili as per your taste preference. 
• For the given quantity, you can use up to 2 eggs in total.
• Don't reduce the quantity of ginger garlic paste, that's the major flavor in this poriyal

Continue Reading »

Mullangi Sambar with Coconut | Radish Sambar | Sambar recipe

Mullangi Sambar, a delicious south indian lentil stew made with radish as main ingredient. Mullangi sambar has unique flavor and taste because of the radish added into them and it's one of the favorite sambar in our home. 

Appa likes this sambar a lot compared to other sambar, so Amma makes this often for our lunch, but i didn't like this sambar when i was young because of its strong flavor. I had developed the taste for radish in recent times only, since lately, there is no turning back and i have often prepare this sambar on my own. 

Recipe for this mullagai sambar is more or less similar to the mix veg sambar recipe that i had shared here with very little tweak here and there. In our home, we usually add coconut masala into the sambar, but if you don't have that habit, skip the coconut masala and add more sambar powder as per your liking.  Now let's check out the recipe.

Mullangi Sambar with Coconut | Radish Sambar

Preparation Time : 10 mins | Cooking Time : 25 mins | Serves : 2 to 3 
Recipe Category: Curry | Recipe Cuisine: Indian

Ingredients

Toor Dal- 1/4 cup

Mullangi/Radish -1/2 cup (sliced)
Drumstick - 5 (2 inch piece)

Pearl onion - 3 nos

Tomato -1(small)

Tamarind - small gooseberry size

Mustard - 1/4 tsp

Urad dal- 1/4 tsp

Curry leaves - few

Coriander leaves- few

Asafoetida powder - 1/4 tsp

Salt - to taste(about 1 1/2 tsp)

Red chili powder -1/2 tsp
Sambar Powder - 1 tsp(optional)

Turmeric powder -1/4 tsp

Water - to need.

Oil - 1 tsp

To grind

Grated coconut - 3 tbsp

Peal onion - 3 nos

Garlic pods-2(small)

Cumin seed- 1/2 tsp

Procedure

First cook the toor dal in pressure cooker along with asadoetida powder and keep it ready. Soak the tamarind in 1/2 cup of water for 20 mins. Cut the radish into thin slices and tomato into cubes.

Heat the kadai with oil, add mustard and urad dal, let it splutter, then add the curry leaves. Next add the pearl onion, saute it for 1 mins, then add the radish & drumstick and saute for 2 mins.

Next add the tomatoes and tamarind juice extract from the soaked tamarind. Let it comes to boil.

Add all the spices(turmeric, chili & sambar powder) & salt. Let the veggies cook, in the mean time, grind the ingredients listed under "To grind" into smooth paste.

Once the veggies are well cooked, add the cooked toor dal and the coconut paste. Let it boil till the raw smell goes off. Finally add the coriander leaves and switch off the flame.

Tasty Mullangi Sambar is ready.

Related : How to make Nellai Idi Sambar

Notes:

• Add more or less water as per your preferred consistency of sambar.
• You can skip the sambar powder too and make this sambar. 
• For extra flavor, add a tsp of ghee in the end .
• We like drumstick in our sambar, so i have added few, but you can skip that.
  
  

Continue Reading »