Mullangi Curry | Radish Stir Fry

Mullangi Curry! You will love this Indian style Radish Stir fry recipe! Radish also known as mullangi in South Indian languages and mooli in Hindi is a root vegetable well known for its health benefits. Not only the root vegetable but also its leaves are used to make various dishes. While the veggie is used to make dishes like Sambar, curry, kootu, chutney, stir fry and parathas, the leaves are simply stir fried to make a side dish.

This Mullangi curry /stir fry is the way my Mom would make and we love it for the simplicity and the delicious taste.

This dish is kids’ friendly and my kids have eaten this for many years, believing it to be potato. Yes you won’t know it is mullangi! I am sure you can get even the pickiest kids to enjoy this dish.

Radish stir fry goes well, mixed with hot rice and Ghee or as a side with Rasam-rice & Sambar-rice. It also goes with roti, bhakri and chapatis.

Mullangi is rich in vitamins, minerals and antioxidants. So it is recommended to use them regularly in our diet. Radish can be eaten raw in salads and raita but should be avoided by people having thyroid problems. They are best stir fried, roasted or steamed before consumption.

This recipe is made the simplest way with the use of tempering spices like cumin and mustard. A small amount of tomato is sauteed to impart a tangy taste and flavor to the dish. Later grated mullangi is stir fried and then spiced.

Coconut, sesame seeds, coarsely crushed roasted peanuts can be sprinkled towards the end if they fit into your diet. If you are new to cooking radish read my pro tips section below.

More Vegetable Recipes you may like
Butternut Squash Curry
Kaddu (pumpkin sabzi)
Lauki Sabzi
Bitter Gourd Curry
Beetroot Curry
Tindora (dondakaya) Curry

Photo Guide

How to Make Mullangi Curry (Stepwise photos)

1. Rinse 2 to 3 medium radish (about 250 grams) thoroughly under running water. If you prefer to use the leaves, open them up and rinse thoroughly. Peel the skin and rinse the radish well. If you are using organic vegetables then you may keep the skin on and just rinse them well.

2. Grate in a food processer or chop them finely. Shake off the water from the leaves and chop them. Keep them separately.

3. On a medium flame, heat 1 to 2 tablespoons oil in a fry pan. Add

• ½ teaspoon cumin seeds
• ¼ teaspoon mustard seeds
• 1 teaspoon chana dal (optional)
• 1 teaspoon urad dal (optional). Let fry until the dal turns golden.

4. Add

• 1 sprig curry leaves
• 1 slit or chopped green chilli
• 1 garlic clove crushed or half teaspoon grated ginger.

5. Next add

• 1 pinch hing
• 1 medium tomato chopped (optional)
•  ¼ teaspoon salt
• ⅛ teaspoon turmeric. Sauté till the tomatoes turn pulpy and dry.

6. Stir in half teaspoon Kashmiri red chili powder or red chili flakes (optional) and saute for a minute.

7. Next add the grated radish.

8. Saute on a high flame till it is cooked, half cooked or full cooked to suit your choice.

9. Add radish leaves or coriander leaves, Fry till they wilt, for about 3 minutes or longer.

10. Sprinkle 2 tablespoons roasted crushed peanuts or 2 tablespoons raw or desiccated coconut or 1 teaspoon toasted sesame seeds.

Serve mullangi curry with rice or roti.

Pro Tips

• Always choose young radish. The mature ones sometimes lend a bitter taste once they are cooked.
• If you do not like the flavor of this veggie, simply add some salt to the grated or fine chopped veggie. Toss and set the bowl aside. After 30 mins, squeeze and extract the juice. Discard this and use the rest to cook. This is not a healthy way but makes it taste better. I do not follow this step.
• You can also make this with some soaked moong dal. Temper the soaked moong dal and cook in just little water until soft. The dal should not be mushy and hold shape with no moisture in the pan. At this stage, add the radish and stir fry. Spice up with green chillies.

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