Mooli Curry

Mulangi Koora

This recipe is shared by my Mom-in-law. I never knew I could cook this vegetable this way till I learnt this from her. My mom usually makes salad and sambhar and I learnt mooli parata from my cousin in Delhi. This curry is a sure winner in my home now. The curry is mild and little sweet in taste and forgive the lighting of the picture. The curry looks white after cooking, I took the picture at night, cause I made this for dinner that day. I did not add turmeric to this curry, even as it looks though :). I will try to update next time when I make this curry again.

The recipe is very simple and quick. Diced mooli is added to the tempering and sauteed. You can add soaked channa dal or moong dal (Pesara pappu) to this curry.



Ingredients:

1 long - White Radish
1/4 cup - Channa dal ( Sanaga pappu) or Moong dal ( Pesara pappu)
2 tbsp - Grated Coconut
Salt to taste
1 tbsp - Oil

For Tempering:
1 tsp - Mustard seeds ( Avaalu,Rai)
1 tsp - Urad dal (Mina pappu)
3 - Red Chillies
Few Curry Leaves

Method:

Soak Channa dal or Moong dal for about 20 mins. Cut Mooli into small dices.

In a pan, add oil and do the tempering. Add mustard seeds, when they splutter, add urad dal and red chillies. When dal turns light golden brown. Add curry leaves.

Now, add diced mooli and combine well. Add salt. This allows water from the vegetable to escape and curry cooks faster. Saute for about 5 mins or till the curry is cooked completely. Add soaked channa dal or moong dal to the curry. Mix well and saute another 2-3 mins.

Add coconut to the pan and stir again. After a minute in the pan, turn off the heat and Serve hot with rice or chapathis.

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