Mullangi Paruppu Usili
Course: PoriyalCuisine: IndianDifficulty: EasyServings
4
servingsPrep time
10
minutesCooking time
15
minutesA side dish made with radish (mullangi) and Bengal Gram Dhal.
Ingredients
Radish (Mullangi) – 2 Nos
Bengal Gram Dhal – 1/2 cup
Red Chillies – 5 Nos
Big Onion – 1/2
Ginger – 1 small piece
Garlic flakes – 3 to 4 Nos
Coconut gratings – 2 tablespoons
Curry Leaves – few
Oil – 5 tablespoons
Mustard – ½ teaspoon
Salt – 1 teaspoon or as per taste
Directions
- Soak the dhal in water for about one hour. Scrap the skin from radish and cut it into medium size pieces. Wash the dhal and drain out the water completely. Grind dhal and radish pieces together with red chillies and salt (like vada dough). Remove it.
- Grease Idli plate and put the dhal and radish paste and steam it for ten to fifteen minutes. Remove and cool it. When it is cooled, scramble it by your fingers.
- In a kadai put the oil and when it is hot add mustard. When it pops up, add onion chopped finely and fry for a while. Then add the ginger and garlic crushed and fry for a while. Then add curry leaves and fry. Now add the dhal mixture and stir well. Keep it on low flame for five to ten minutes stirring now and then. Finally add coconut gratings and mix well. Keep it on stove for few seconds and remove.
Notes
- You can also add few drops of lemon juice at the end. You can also skip the coconut, if you do not want.