Mullangi Poriyal – Radish Stir Fry Recipe – Mullangi Palya

• Radish / Mullangi – 4 nos (Long, thin ones)
• Salt & water – as needed

To grind

• MTR vangibath powder – 1 tbsp
• Grated coconut – 1/3 cup
• Jaggery – 1/2 tsp (optional)

To Temper

• Cooking oil – 2 tbsp
• Mustard seeds – 1/2 tsp
• Urad dal – 1 tsp
• Cumin seeds – 1/2 tsp
• Big onion – 1 no ( finely chopped)
• Curry leaves – Few

• Wash and peel the skin of radish. Chop the head and tail portions. Cut into two pieces lengthwise. Chop into semi circles as shown in the picture below. Set aside. This poriyal can be prepared in two ways. You can either pressure cook radish or stir fry and cook in the kadai directly.   If you are cooking in a pressure cooker, cook it adding less water, salt in high flame for 2 whistles.
  
• In a mixie jar, take grated coconut, MTR vangibath powder or bisibelebath powder, jaggery (optional) and grind to a coarse powder without adding water.  It looks like a semi dry paste.

• Heat oil in a kadai. Temper mustard seeds, urad dal, curry leaves, red chilli and hing. Saute big onion till transparent.
  
• Add the chopped radish and saute till it becomes soft. ( If you have pressure cooked radish, add it without water). Toss gently without breaking the radish pieces. Keep the flame low, add 1/4 cup of water, mix well and cover cook for sometime.After the radish is 3/4th cooked, add the ground coconut masala. Mix well and cook till its raw smell goes off and radish is completely cooked.

• Remove after the raw smell of masala goes off.( If you don’t want to pressure cook radish, add the raw ones and saute till it becomes soft. Add ground masala, sprinkle some water and cover cook till done). Serve with sambar rice or curd rice.

  Enjoy !

• Adjust the quantity of MTR powder as per your taste.
• You can also add 1/2 tsp of red chilli powder in addition to MTR powder.
• If you don’t have MTR powder in hand, you can use 1 tsp red chilli powder + 1/2 tsp garam masala powder.