This is my first time making a side dish with Radishes. My kids love radishes and the only way they have them is in sambhar or kuzhambu. I had a couple of radishes in my refrigerator and when thinking of what to make as a side dish for chapatti, I experimented with this Mullangi Subzi recipe. It was a dry sabzi and was a lovely accompaniment for chapatti.
Ingredients to make Mullangi Subzi
Radish (White long ones) – 2 (chopped into ½ inch pieces) Onion – 1 (chopped) Green chilies – 2 (chopped) Cumin seeds – 1 tsp Ginger – 1 tablespoon (grated) Turmeric powder – ½ tsp Sugar – 1tsp Amchur/ dry mango powder – 1 tsp Red chilies powder – ½ teaspoon (optional) Salt – to taste Ghee or oil – 1 tbsp
Procedure to make Mullangi Curry –
Heat ghee or oil in a pan and once it is hot add the cumin seeds. Once the cumin seeds change color, add the chopped onions and the green chilies and mix well. Sauté until the onions turn translucent.
Now add the chopped radish and mix well. Also add turmeric powder, chili powder, ginger, and salt. Add about a ¼ cup of water, cover, and let the radish cook well (about 8-10 mins).
Once the radish is cooked and soft, add the sugar and the amchur powder and mix well. Cook further for about 10 mins, until all the water evaporates.
Serve the radish curry hot with Rotis!!
I served the Mullangi Subzi with pulkas and masoor ka dal.
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