Mullangi Subzi | Mullangi Curry | Radish Curry With Indian Spices

Mullangi subzi is a delicious side dish made with fresh radish and spices. This radish curry is a wonderful side dish for roti and rice.

This is my first time that I am making a side dish with Radish. My kids love radishes and the only way they have it in sambhar or kuzhambu.

I had a couple of radishes in my refrigerator and when thinking of what to make as a side dish for chapatti, I experimented with this Mullangi Subzi recipe. It was a dry sabzi and was a lovely accompaniment for chapatti.

Ingredients to make Mullangi Subzi

• Radish (White long ones) – 2 (chopped into ½ inch pieces)
• Onion – 1 (chopped)
• Green chilies – 2 (chopped)
• Cumin seeds – 1 tsp
• Ginger – 1 tablespoon (grated)
• Turmeric powder – ½ tsp
• Sugar – 1tsp
• Amchur/ dry mango powder – 1 tsp
• Red chilies powder – ½ teaspoon (optional)
• Salt – to taste
• Ghee or oil – 1 tbsp

Procedure –

• Heat ghee or oil in a pan and once it is hot add the cumin seeds. Once the cumin seeds changes color, add the chopped onions and the green chilies and mix well. Sauté until the onions turn translucent.

• Now add the chopped radish and mix well. Also add the turmeric powder, chili powder, ginger and salt. Add about a ¼ cup of water, cover and let the radish cook well (about 8-10 mins).

• Once the radish is cooked and soft, add the sugar and the amchur powder and mix well. Cook further for about 10 mins, until all the water evaporates.

• Serve hot with Rotis!!

• I served the Mullangi Subzi with pulkas and masoor ka dal.

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Mullangi Subzi | Mullangi Curry | Radish Curry With Indian Spices

Mullangi subzi is a delicious side dish made with fresh radish and spices. This radish curry is a wonderful side dish for roti and rice.

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Course: Side Dish

Cuisine: Indian

Diet: Vegan

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4 people

Calories: 64kcal

Author: Sandhya Ramakrishnan

Equipment

• ▢
  pan

Ingredients

• ▢ 2 Radish White long ones – (chopped into ½ inch pieces)
• ▢ 1 Onion Chopped
• ▢ 2 Green chilies Chopped
• ▢ 1 teaspoon Cumin seeds
• ▢ 1 tbsp. Ginger Grated
• ▢ ½ teaspoon Turmeric powder
• ▢ 1 teaspoon Sugar
• ▢ 1 teaspoon Amchur/ dry mango powder
• ▢ 1 teaspoon Red chilies powder – ½ tsp Optional
• ▢ to taste Salt
• ▢ 1 tbsp. Ghee or oil

Instructions

• Heat ghee or oil in a pan and once it is hot add the cumin seeds. Once the cumin seeds change color, add the chopped onions and the green chilies and mix well. Sauté until the onions turn translucent.
• Now add the chopped radish and mix well. Also add turmeric powder, chili powder, ginger, and salt. Add about a ¼ cup of water, cover, and let the radish cook well (about 8-10 mins).
• Once the radish is cooked and soft, add the sugar and the amchur powder and mix well. Cook further for about 10 mins, until all the water evaporates.
• Serve hot with Rotis!!
• I served the Mullangi Subzi with pulkas and masoor ka dal.

Nutrition

Calories: 64kcal | Carbohydrates: 7g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 78mg | Potassium: 64mg | Fiber: 1g | Sugar: 3g | Vitamin C: 7mg | Calcium: 11mg | Iron: 1mg

Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!