Saturday, April 1, 2017

Radish masala recipe | Side dish for chapathi

Radish masala | mullangi masala is a easy and delicious gravy made with radish and serves as a perfect side dish for chapathi | roti and even for dosa too. It even goes will with jeera rice too. I learnt this recipe from my friend's mom. When i went to her house to learn the triangle samosa recipe, i saw her cooking this radish masala. I noted down the masala recipe and this recipe i have given in the Aval vikatan Supplement magazine which i gave in 2014. We always make make radish sambar, radish paratha and sometimes add in salads but this side dish for roti is quite simple and yum too. I have slightly altered the recipe given by aunty. Enjoy this radish masala and let me know how it turned out.
radish-gravy


Radish masala

  Preparation Time : 10 mins | Cooking Time : 20 Mins |Serves: 3-4

     Radish | mullangi  2 small
     Potato  1 (optional)
     Coriander leaves  handful
     Green chili  1
     Ginger  a small piece
     Cashew nuts  6-7
     Oil   3 tsp
     Cinnamon  a small stick
     Curry leaves   few
     Onion   1 
     Cumin seeds   1/4 tsp
     Salt  as needed
     Curry leaves  few
                                           Video on how to make Radish masala
           



Radish-masala
Method:
  • Cut the radish and potato into small cubes. Slice the onions into long. 
  • Soak the cashew nuts in hot water for 10 minutes. You can replace cashew with 2 tsp of chutney dal |pottukadalai.
  • In pressure cooker, add oil and add in the cumin seeds and cinnamon.
  • Saute for few seconds and add in the onions. Add little salt to this and cook the onions till translucent.
  • Now add in the cut radish and potato.
  • Keep the flame low and saute for a minute. 
  • Grind the coriander, green chili,soaked cashew nuts and ginger into a fine paste.
  • Add this ground paste to the pressure cooker. 
  • Add 1 cup of water and little salt and the curry leaves.
  • Cook for 2 whistles.
  • Switch off the flame and once the pressure is released open the cooker and mix well.
  • If needed add little more water and give it a boil. 
  • If you feel the consistency is perfect, no need to boil. 
  • Serve hot with phulkas. 
Mullangi-masala
Notes:
  1. Cashew nuts can be replaced with gram dal | chutney dal.
  2. Curry leaves can be tempered along with cumin seeds in the beginning.
  3. You can add 1/4 tsp of garam masala also if you need.
  4. You can add carrots |green peas to the radish masala gravy.
  
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1 comments:

  1. This recipe looks very good .Down south in Karnataka almost the same recipe is called saagu.

    ReplyDelete

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