Here’s a delicious and flavorful Mullangi Kuzhambu, featuring radish as the main ingredient. This kuzhambu is a delightful alternative to the usual mullangi sambar, mullangi poriyal, and mullangi chutney. It overcomes the pungent smell of radish with the addition of aromatic spices, taking it to the next level in taste and flavor.
Mullangi, or radish, is a nutritious vegetable rich in antioxidants, calcium, and potassium. It offers numerous health benefits, including treating jaundice, osteoarthritis, and respiratory disorders. To minimize the overpowering smell, the recipe suggests sautéing the radish in a little oil before cooking it. This helps to subdue the odor to some extent.
Ingredients:
To Temper:
- 1 tablespoon Cooking oil
- 1-inch Cinnamon stick
- 1 Bay leaf
- 1/4 teaspoon Fennel seeds
- 3 Radishes, peeled and sliced into round pieces
- 10 to 15 Small onions (Shallots)
- 10 Garlic cloves
- A few Curry leaves
- 3/4 teaspoon Red chili powder
- 1 teaspoon Coriander powder
- Salt & Water (as needed)
- Coriander leaves (to garnish)
To Saute and Grind:
- 1 tablespoon Cooking oil
- 1 Big onion
- 1 Tomato
- 1/2 teaspoon Fennel seeds
- 1/4 cup Grated coconut
Instructions:
- Wash and peel the skin of the radish (mullangi). Slice it into thin roundels. Also, wash and peel the small onions and garlic cloves. Set them aside.
- Heat oil in a kadai and sauté the onion and tomato until they turn mushy. Transfer them to a mixer jar. Add grated coconut and fennel seeds, then grind everything into a smooth paste. Set aside.
- Heat oil in the pressure cooker base. Add cinnamon and bay leaf, followed by onion, garlic cloves, and radish slices. Sauté for a minute.
- Add turmeric powder, red chili powder, and coriander powder. Stir in the ground tomato paste and salt. Mix well and sauté for another minute. Add the required amount of water and pressure cook everything for one whistle on low flame.
- Once the steam is released naturally, open the cooker. The radish will be cooked well, and you’ll notice a layer of oil floating on top of the gravy. Check the consistency, and if it’s watery, boil the kuzhambu for a minute to thicken it.
- Garnish with coriander leaves and serve the Mullangi Masala Kuzhambu with plain rice.
Notes:
- Adjust the quantity of spice powders according to your taste preferences.
- Fennel seeds can be skipped while sautéing the onion and garlic.
- For the best taste and flavor, use small onions (shallots).
- Sautéing the radish along with onion and garlic helps reduce the raw smell of radish while cooking.
- Feel free to experiment with other vegetables like chow chow, knol khol, ridge gourd, brinjal, drumstick, or even potato instead of radish.
Enjoy this easy, flavorful, one-pot Mullangi Masala Kuzhambu and serve it with some poriyal and papad for a complete and satisfying meal. Try it out and relish the unique Chettinad-style flavors!