Mooli Dry Sabji / Mullangi Poriyal

Step 1: Prepare Radish and Leaves

Separate the tender leaves from the radish stalks. Wash the leaves thoroughly and finely chop them. Trim the top and bottom of the radishes, peel them, and then chop them into small, uniform cubes.

Step 2: Temper the Spices

Heat 2 tablespoons of oil in a pan. Add mustard seeds, urad dal, and jeera (cumin seeds). Let them splutter and turn golden brown.

Step 3: Sauté Aromatics

Add 3-4 slit green chilies and 1 finely chopped onion to the pan. Sauté for a few minutes until the onion becomes translucent.

Step 4: Add Seasonings

Add a pinch of hing (asafoetida), salt to taste, and a pinch of haldi (turmeric powder). Mix well to combine the spices with the sautéed onions and chilies.

Step 5: Cook Radish

Add the chopped radish cubes to the pan. Mix thoroughly with the spices. Cover the pan with a lid and cook for 5 minutes on medium heat until the radish is about 50% cooked and has released some water.

Step 6: Add Radish Leaves

Open the lid and add the finely chopped radish leaves to the pan. Mix well with the radish.

Step 7: Finish Cooking

Cover the pan again and cook for another 5 minutes until both the radish and leaves are tender and all the water has evaporated.

Step 8: Garnish and Serve

Finally, add 1 tablespoon of grated coconut and a few curry leaves. Mix everything well. Your Mooli Dry Sabji is ready to be served.

• Do not discard tender radish leaves; they are nutritious and add flavor to the sabji.

• Choose fresh and tender radishes for the best taste and texture.

• Serve with rice and sambar as a side dish.

• Serve with roti or chapati as a main vegetable dish.