Mulangi Curry

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How long it takes: 45 mins

Number of servings: 2-3

Mulangi/Mooli / Radish is a popular ingredient in South Indian cuisine – especially in sambar where brinjal or white radish are favoured vegetables. It can be a polarizing topic of conversation –  its pungent odour versus its unique flavour  and aroma. Mooli paratha has given radish instant fame and acceptability, and radish is also used in salads. The salad is usually prepared in combination with onions and has a unique taste. Nutritionally, white radish has excellent value and its greens are kidney-friendly. Mulangi curry is simple to make and a pleasure for radish-loving taste buds. Here is my version of Radish curry.

What you need to have:

1. Fresh white radish chopped – 2 cups

2. Moong dal – 1/4 cupKONICA MINOLTA DIGITAL CAMERA                                             Moongdal & chopped white radish

Ingredients of Seasoning & Garnishing:

1. Mustard seeds – 1 Teaspoon

2. Chick peas dal – 1 Teaspoon

3. Green chilly – 2-3

4. Asafoetida powder – 1/2 Teaspoon

5. Curry leaves – 2 Sprigs

6. Chopped cilantro – A handful

7. Fresh grated coconut – A handful

8. Lemon juice – 1/2 Teaspoon

9. Cooking oil – 3-4 TeaspoonsKONICA MINOLTA DIGITAL CAMERA                                           Ingredients of seasoning & garnishing

What you do with what you have:

1. Wash, peel and chop radish into small bite size pieces and keep aside. Chop green chilly, grate coconut, wash and chop cilantro as well and keep aside as shown in image-1 and 2.

2. Soak Moongdal in water for about 15 minutes. Add chopped radish to it and cook in the cooker till done.

3. Place a wide pan with 2 Teaspoons of cooking oil in it on medium flame. When hot, add mustard seeds to it. Also, add chick peas dal to it and fry till done.KONICA MINOLTA DIGITAL CAMERA                                                    Seasoning in progress

3. When done, add chopped green chilly, asafoetida powder and curry leaves to it and fry.KONICA MINOLTA DIGITAL CAMERA                                                          Seasoning in progress

4. When done, add cooked moong dal-radish mix. Also add salt and required quantity of water to bring it to the required consistency. Add grated coconut and chopped cilantro from step-1 and squeeze lemon juice on top.KONICA MINOLTA DIGITAL CAMERA                                                    Ready to serve Mulangi curry

5. Transfer it to a serving bowl and enjoy hot with either rice and dal or even with Rasam rice.  One can even relish with Chapati.KONICA MINOLTA DIGITAL CAMERA                                               A closer view of mulangi curry

How long it takes: 45 minutes

Number of servings: 2-3

Good to remember:

1. White radish should be tender, else it won’t cook well.

2. It is better the chilly used for this dish be of the spicier variety, since no chilli powders are being used.

3. Both the veggie and dal should be cooked well to gain texture to the dish.


4 thoughts on “Mulangi Curry

    Dinkar said:
    April 23, 2012 at 8:32 am

    Hi Pratibha:

    Another winner recipe… We needed some new way to cook Mulangi and the outcome of this recipe is tasty and healthy…


      prathibalrao responded:
      April 23, 2012 at 8:43 am

      Hi Dinkar,

      Thanx a lot for inspiring comeents as always.

    karthik said:
    February 4, 2014 at 11:05 pm

    hi i tried this dish without grated coconut. Its awesome thankq for the cusine

      prathibalrao responded:
      February 5, 2014 at 8:24 am

      Hi Karthik,

      Thanx for ur feed back!!!You can even try with Chayote squash(“Seemwbadnekayi”) for a change.

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