Mullangi Poriyal

Method

1. 1

   Prepare radish: Wash 2 medium white radish (mullangi). Peel and slice into very thin rounds or grate coarsely.

2. 2

   Remove moisture: If using sliced radish, add a pinch of salt and squeeze gently to remove excess water which can make the poriyal watery.

3. 3

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.

4. 4

   Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.

5. 5

   Add radish: Add the prepared radish to the pan. Season with half tsp turmeric and salt.

6. 6

   Cover and cook: Cover and cook on low heat 6-8 minutes until radish is tender.

7. 7

   Open and dry: Cook uncovered on high heat 2 minutes to remove moisture. Poriyal must be dry.

8. 8

   Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.

9. 9

   Adjust seasoning: Taste and add salt. Radish has a mildly pungent taste that softens with cooking.

10. 10

    Serve: Mullangi poriyal is a simple everyday Tamil Nadu side dish. Serve with steamed rice, sambar and rasam.