Tuesday, 12 March 2013

Mullangi/Radish Palya and Raitha

Mullangi/Mooli/Radish- 2 medium,finely chopped
Green / red chillies - 4 to 6
Coriander (chopped) - 1 tbsp
Grated coconut - 2 tbsp
Mustard - 1/2 tsp
Channa dal - 1/2 tsp
Urad dal - 1/2 tsp
Curry leaves - few or one sprig
Oil - 2 tsp
Salt to taste


1.Heat oil in a frying pan, add mustard when it splutters add dals and fry
2.Add onion, chillies and curry leaves fry until onions become soft
3.Now add chopped radish fry for a minute
4.Add salt to taste and sprinkle little water, close the lid and cook on a low flame for 15 mins.
5.Garnish with fresh grated coconut and coriander
Serve with chappatis or as side dish with rice.

Mullangi Raitha

Mullangi/Mooli/Radish-1 medium,finely grated

Carrot-1 small,finely grated(optional just to add color)
Onion-1 small,finely chopped
Green chillies-1,finely chopped
Salt to taste

For Tempering
Cumin seeds-1/4tsp

1.In a bowl add yoghurt,grated radish,carrot,onion,chilli,salt and coriander, mix well.
2.In a small pan heat oil and add mustard  and cumin allow to pop and take out
of the flame allow to cool.
3.Add the cooled tempering to the yoghurt mixture and mix well.
Serve with Chappatis or with any dish.

Sending to Sowmya's and Sangeetha's

and to Priya's

Post a Comment