Mullangi Poriyal

Ingredients

• - 250g white radish (daikon)
• - 2 tbsp oil
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - 1 sprig curry leaves
• - 1 small onion
• - 1/4 tsp turmeric
• - Salt to taste
• - 1/4 cup grated coconut

Method

1. Prepare radish: Wash 2 medium white radish (mullangi). Peel and slice into very thin rounds or grate coarsely.
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. Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds — when they pop add 1 tsp urad dal and fry golden.
4. Add aromatics: Add 1 broken dried red chilli, 1 sprig curry leaves and a pinch of asafoetida. Fry 20 seconds.
5. Add radish: Add the prepared radish to the pan. Season with half tsp turmeric and salt.
6. Cover and cook: Cover and cook on low heat 6-8 minutes until radish is tender.
7. Open and dry: Cook uncovered on high heat 2 minutes to remove moisture. Poriyal must be dry.
8. Add coconut: Add 3 tbsp freshly grated coconut. Toss on high heat 1-2 minutes.
9. Adjust seasoning: Taste and add salt. Radish has a mildly pungent taste that softens with cooking.
10. Serve: Mullangi poriyal is a simple everyday Tamil Nadu side dish. Serve with steamed rice, sambar and rasam.