Some recipes don’t need much of a note to themselves. The simplicity of the stirfry, the freshness of the ingredients etc are enough to get the dish to perfection. This radish greens poriyal is one such recipe.
Mullangi keerai- radish tops
Mullangi keerai, radish tops are not the usual spinach option that we come across. The slightly peppery leaves are still a tasty variation to the green addition on your plate. May it be the tops of the daikon, the juicy red salad varieties, the green Chinese radishes or the red long Indian variety the tops are all edible. Some of the leaves are very soft and others are a bit hairy. Tasty they all are equal. Today we have the daikon tops in this mullangi keerai poriyal.
Related recipe- Mooli ke saag
Earlier we made friends at the greengrocer while buying radish tops with an interesting conversation about feeding them to rabbits. Ever since we began with mooli ka saag, this association continued and now we comfortably laugh over it. In fact, I was happy to hear her tell a young couple this week that the radish greens are perfectly edible abs they should try them in soup.
Since the radish leaves don’t stay fresh for a long time it is best to use them up quickly or wash chop and freeze them if you have a lot. We had a small portion that was just perfect for a quick stirfry. So here it is.
Mullangi keerai poriyal
Ingredients
- 1 tbsp coconut oil
- 1 tsp flax seeds
- 1 tbsp channa dal
- 1 tsp mustard seeds
- 3 cups radish leaves chopped
- salt to taste
- 1/4 tsp turmeric powder ( optional)
Instructions
- Into a warmed frying pan ( or kadai) add the oil followed by the mustard seeds, channa dal ( split chickpea dal) and flax seeds.
- As they sizzle up and mustard splutters add the chopped radish leaves.
- Sprinkle salt and turmeric powder.
- Cover and cook for 3-5 minutes.
- This softens the radish leaves and it releases water from these leaves.
- Open and stirfry for another two minutes.
- Once the greens appear cooked and there is no residual water, this dish is ready.
- Serve warm with cooked millets and rasam.
With the radishes, try out this Salad with pears.
To serve this poriyal as a simple home meal, pair it with fluffy cooked millets, arugampullu rasam and jawarisi vadam. Please do leave us a note or rating on how we are doing in the comments. If you have recipe requests, leave them for us to try. I am sure we will get back to you with the result.
See you soon.
I am so happy to have found this simple easy to make yet so unique recipe of radish greens stir fry.
You said it right that some recipes don’t need much of a note to themselves. It’s short, crisp, healthy and delicious as well.
It is all about the best use for health when it comes to these lesser-known greens.
My mother makes radish leaves stir fry but with little variation in tempering by using only mustard seeds and green chilli. I love your version as well and loved that you have added flax seeds here
Flaxseed has taken up a place in my masala dabba. In that way I don’t forget to add it and we get a good amount each day. The tempering with mustard and chillies sounds good too.
Seema during Ramadan month we get lot of fresh radish and with the greens. While many throw the greens away, I love to make sabji or use them to make parathas. Like your version of using radish greens. Mullangi Keerai poriyal is something that I would love to try out, a change from the way I make mooli sabji.
Curious!! why Ramzan month is that also the root vegetable season? The awareness to see it has slowly been increasing. But I guess some people don’t like the papery feel of the leaves.I find that cooking or blending them removes that feeling.
I am a big fan of radish leaves we make it with sliced arvi, this radish leaves fry looks so crispy easy to make will surely try it.
I love the colour
The colour of the greens is always inviting. I am now curious about the recipe with arvi, will love to try that.
I would have never thought of making radish leaves like this. Wr simply use up in daal tadka or paratha. Lovely share!
Just like you do dal or paratha, this is a staple for us. Poriyals accompany each meal just like dry sabjis and the radish tops never gets thrown out.
I used to make radio leaves stir fry back in India. They taste just amazing with some ghee smeared chapti. Love your version too.