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 where she had used raw radish. This recipe is a slightly jazzed-up version. The recipe paired very well with the Tomato Biriyani I had made for lunch. My boys love radish and I often have to add a lot of it in the sambhar. I also make mullangi subzi to pair with rotis.
Ingredients to make Mullangi Pachadi – (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 tablespoon (finely chopped)
Procedure to make Mooli Raita –
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 halfway cooked and loses its 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 the 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 the Mullangi Pachadi as a side with Biriyani or Pulao!
Serving suggestions
More Raita Recipe
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