Mullangi Poriyal recipe - South Indian Style Radish Stir Fry
A vegetarian South Indian Recipes recipe with mooli/ mullangi (radish) - along with the greens, sesame (gingelly) oil, mustard seeds. Ready in 30 min, serves 6.
Curated byAditi Iyer🇮🇳
- 1
To begin making the Mullangi Poriyal Recipe, Wash the radish properly, chop the greens and keep aside
mooli/ mullangi (radish) - along with the greens(4) - 2
Cut the mooli/ mullangi into thin rounds and keep aside
mooli/ mullangi (radish) - along with the greens(4) - 3
Heat oil in a wok/kadhai
- 4
Add mustard seeds and let it crackle
mustard seeds(1/2 teaspoon) - 5
Once it crackles, add curry leaves and dry chillies and allow them crisp up
sprig curry leaves(1)dry red chillies(2) - 6
Once done add the chopped radish greens and saute for a minute
mooli/ mullangi (radish) - along with the greens(4) - 7
Add sliced radish and sauté on high heat for a minute
- 8
After a minute add salt, sambar powder, tamarind pulp and mix well to combine
tamarind paste(1 tablespoon)sambar powder(2 teaspoon)salt - to taste - 9
Reduce the heat and cover the pan with a lid
mooli/ mullangi (radish) - along with the greens(4) - 10
Cook till the radish is soft
- 11
Once done open the lid
- 12
If there is any water remaining in the Mullangi Poriyal then saute the sabzi on high heat it till the sabzi becomes dry
mooli/ mullangi (radish) - along with the greens(4) - 13
Garnish with grated coconut and transfer the Mullangi Poriyal into a serving bowl and serve
mooli/ mullangi (radish) - along with the greens(4)tablespoons fresh coconut - grated(2) - 14
Serve Mullangi Poriyal Recipe with Whole Wheat Lachha Paratha and Dal Tadka Recipe Flavored with Lemon and Corianderfor a perfect and healthy weekday lunch or even along with Kollu Rasam Recipe and hot steamed rice
mooli/ mullangi (radish) - along with the greens(4)
Nutrition Facts
Per serving
Rate this recipe
You might also like
Ingredients Checklist
Scan to Cook
Open this recipe page on your phone instantly by scanning the QR code.
Mullangi Poriyal recipe - South Indian Style Radish Stir Fry
A vegetarian South Indian Recipes recipe with mooli/ mullangi (radish) - along with the greens, sesame (gingelly) oil, mustard seeds. Ready in 30 min, serves 6.
Curated byAditi Iyer🇮🇳
Directions
14 steps- 1
To begin making the Mullangi Poriyal Recipe, Wash the radish properly, chop the greens and keep aside
mooli/ mullangi (radish) - along with the greens(4) - 2
Cut the mooli/ mullangi into thin rounds and keep aside
mooli/ mullangi (radish) - along with the greens(4) - 3
Heat oil in a wok/kadhai
- 4
Add mustard seeds and let it crackle
mustard seeds(1/2 teaspoon) - 5
Once it crackles, add curry leaves and dry chillies and allow them crisp up
sprig curry leaves(1)dry red chillies(2) - 6
Once done add the chopped radish greens and saute for a minute
mooli/ mullangi (radish) - along with the greens(4) - 7
Add sliced radish and sauté on high heat for a minute
- 8
After a minute add salt, sambar powder, tamarind pulp and mix well to combine
tamarind paste(1 tablespoon)sambar powder(2 teaspoon)salt - to taste - 9
Reduce the heat and cover the pan with a lid
mooli/ mullangi (radish) - along with the greens(4) - 10
Cook till the radish is soft
- 11
Once done open the lid
- 12
If there is any water remaining in the Mullangi Poriyal then saute the sabzi on high heat it till the sabzi becomes dry
mooli/ mullangi (radish) - along with the greens(4) - 13
Garnish with grated coconut and transfer the Mullangi Poriyal into a serving bowl and serve
mooli/ mullangi (radish) - along with the greens(4)tablespoons fresh coconut - grated(2) - 14
Serve Mullangi Poriyal Recipe with Whole Wheat Lachha Paratha and Dal Tadka Recipe Flavored with Lemon and Corianderfor a perfect and healthy weekday lunch or even along with Kollu Rasam Recipe and hot steamed rice
mooli/ mullangi (radish) - along with the greens(4)
About this recipe
A vegetarian South Indian Recipes recipe with mooli/ mullangi (radish) - along with the greens, sesame (gingelly) oil, mustard seeds. Ready in 30 min, serves 6.
Nutrition Facts
Per serving (6 servings)
Rate this recipe
