How to Prepare Yummy Mullangi poriyal (Radish curry)

Mullangi poriyal (Radish curry). It has a good source of vitamin C, phosphorus and zinc. Mullangi poriyal recipe, radish prepared in poriyal form as an accompaniment for south Indian lunch. Mullangi is always made into sambar at home.

Radish Poriyal - A side dish made with red radishes or daikon radishes in a typical South Indian style poriyal that goes well with rice or chapatti. This is an excellent way of enjoying this vegetable as this preparation completely masks the strong taste and smell of radishes. Radish Tomato Curry Mullangi Tomato Kura. You can cook Mullangi poriyal (Radish curry) using 7 ingredients and 2 steps. Here is how you cook it.

Ingredients of Mullangi poriyal (Radish curry)

1. You need of Radish/Mullangi chopped.
2. Prepare of tomato chopped.
3. Prepare of onion chopped.
4. You need of Mustard seeds to temper.
5. You need of oil.
6. It's of kulambu milagai thool (or 1 tsp chilly powder and coriander powder).
7. You need of Salt as required.

Vendakkai Sambar Sundakkai Kootu Valakkai Varuval Lunch Menu. Mullangi poriyal/Mooli thoran is nothing but radish stir fry. Thoran is a kerala dish referring to simple steamed Mooli/Radish has to be grated first. Super easy and is done in seconds.

Mullangi poriyal (Radish curry) instructions

1. Heat a pressure cooker with oil. Splutter mustard seeds. Add onion and sauté until it becomes soft. Add tomato and sauté until it becomes soft. Add radish, kulambu milagai thool and salt. Sprinkle some water (1/4 cup approx). Close the lid and cook it for 1 whistle..
2. Once pressure releases, open and sauté the curry in medium flame until it gets thicken..

Crackle mustard seeds, drop in the grated radish,green chilli, curry leaves, salt, turmeric. Radish greens or Mullangi keerai or mooli ke patte - Like any other greens, radish greens are also packed with vitamins and minerals. This is available in plenty during the winter season. These leaves, unless they are fresh and tender, do taste a little bitter. Thirdly when it turns golden brown, add curry leaves, onion and green chilly.