Mullangi Kootu

Published under: KootuRadish

Kootus are an integral part of South Indian cuisine, especially Tamil cuisine. Often made as a substitute to sambar varieties, kootus are made using a variety of vegetables. Most common of them all include cabbage, radish and chow chow (chayote). They are best served with rice.
Mullangi (White Radish) Kootu

White Radish – 100 gms, chopped
Moong Dal – 50 gms
Turmeric Powder – 1/4 tsp
Asafoetida Powder – 1/4 tsp
Mustard Seeds – 1/2 tsp
Urad Dal – 1/2 tsp
Coconut Oil – 1/2 tsp
Coriander Leaves – handful, chopped
Green Chillies – 3/4 tsp, finely chopped
Curry Leaves – few
Salt as per taste

1. Dry roast the moong dal for 30 seconds.
2. Pressure cook until 1 or 2 whistles or until cooked, adding enough water.
3. Using the back of a ladle, mash well and keep aside.
4. Pressure cook the radish with turmeric powder and salt.
5. Heat oil in a pan.
6. Fry the mustard seeds and urad dal for 20 seconds.
7. Add green chillies, asafoetida powder, curry leaves and stir-fry for 30 to 45 seconds.
8. Add the cooked radish and dal.
9. Stir well to mix.
10. Bring to a boil and remove from flame.
11. Garnish with coriander leaves.
12. Serve hot with rice.

image via shanu’s kitchen

Praveen Kumar
Praveen Kumar
Praveen Kumar founded Awesome Cuisine, a platform created in 2008 to showcase India's vibrant culinary heritage. A digital marketer by profession and a passionate food lover, Praveen has been exploring the world of food since his school days. With Awesome Cuisine, he combines his expertise in digital marketing with his deep love for food, sharing delicious recipes and inspiring others to appreciate the joy of cooking. Through Awesome Cuisine, he invites you to join him on a flavorful journey and discover the wonders of Indian cuisine.

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