Puli mullangi
Puli mullangi is a lesser-known classic South Indian dish that pairs well with steamed rice meals.
Equipment
- Kadai
- Cutting board
- Knife
- measuring cups and spoons
Ingredients
- 10 -15 medium radishes red salad variety
- 1/2 cup tamarind extract
- 2-3 tbsp Sambhar powder
- salt to taste
For tempering
- 2 tbsp Sesame oil
- 1 tsp mustard seeds
- 1/4 tsp fenugreek seeds
- 1-2 dry red chillies
- 10 curry leaves
Instructions
- Wash and clean the radishes.
- Slice them into wedges, Set them aside till needed.
- Into the kadai or deep wok add the oil and mustard seeds.
- Set on medium heat and as the mustard crackers add the fenugreek seeds.
- When it turns aromatic add the red chillies ( break it in half for the heat) along with curry leaves and saute for a minute.
- To this add the radishes and saute them for about 5-6 minutes.
- Now add the thick tamarind extract, sambhar powder, salt and turmeric powder and mix it all well.
- Cover and cook for 7-10 minutes, till the radishes release water and are fork tender.
- Open the lid and mix to coat the gravy on the wedges.
- Once the gravy thickens and coats the radishes well, the puli mullangi is ready.
- Taste test and adjust salt.
- Garnish with coriander leaves if using immediately.
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