Mullangi Pachadi / Mooli Raita – Spiced Yogurt with Radish

16th Feb, 2014

I found some fresh radish (mullangi) in my local Indian store. The radish was very tender with fresh greens attached to it. I usually remove the greens and just buy the radish, but this time I bought back the greens as well. I remember seeing a recipe in the Mallika Badrinath book for mullangi raita, but she had used raw radish. I wanted to jazz it up a bit and make the recipe.

The recipe paired very well with the Tomato Biriyani that I had made for lunch. My boy’s love radish and I often have to add a lot of it in the sambhar. I also make mullangi subzi to pair with roti’s.

My other recipes with radish –

Mooli Paratha – flatbread with radish
Mullangi subzi – Radish curry


 
Preparation time – 5 mins
Cooking time – 10 mins
Difficulty level – easy

Ingredients – (serves 4)

  • White Radish – about 1 cup (greens separated and finely chopped)
  • Yogurt – 2 cups (whisked)
  • Oil – 1 tsp
  • Cumin seeds – ½ tsp
  • Chili powder – ½ tsp
  • Roasted cumin powder – ½ tsp
  • Salt – to taste
  • Cilantro – 2 tbsp (finely chopped)

Procedure –

  • In a small pan, heat the oil and sputter the cumin seeds. Now add the finely chopped radish and sauté it in medium flame for about 5-7 mins, until they are half way cooked and loses it raw smell.
  • Now add the chopped greens and sauté for 2 more minutes. Then add the chili powder, cumin powder and salt and mix well. Fry further for a minute and then let it cool down a bit.
  • In the meantime, whisk yogurt and keep it ready. Add the cooked radish to the yogurt and mix well. Also add the cilantro and mix well.
  • Keep it chilled if using later, since the yogurt could turn sour if left outside.
  • Serve as side with Biriyani or Pulao!

Linking this to ‘Fabulous Feast Friday# 2 — being hosted by this week by Valli & Prachi.
 

Linking to Valli’s ‘Cooking from Cookbook Challenge‘ — February Week 3
 

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