Wednesday, June 19, 2013

Mullangi Keerai Thuvatal - Radish Leaves Curry

#MullangiKeeraiThuvatal  #RadishLeavesCurry : #Radish is an edible root vegetable generally available in the market with leaves.
I have seen many people discard the leaves as soon as they buy in the market and take away only the vegetable.
But the #radishleaves [ #mullangikeerai ] are also edible and packed with essential nutrients.
I usually prepare #thuvatal ( #curry / #stirfry ) with these crunchy leaves.

Radish leaves stir fry

Ingredients :
Radish leaves           : one bunch.

Radish leaves

Onion                    : 1 small size, chop nicely
Spring Onion          : 1 or 2, chop nicely
Red chilly                : 1
Mustard seeds         : 1/2 tsp
Black gram dhal      : 1/2 tsp
Salt                         : to taste
Oil                           : 1/2 tsp
Coconut scrap           : 2 tsp

Method :

Radish with leaves

Leaves and tender stems are edible.
Clean and wash thoroughly two or three times.
Thinly chop the leaves and stems.
Keep aside.
Chop onion nicely and break red chilly into small pieces.

Radish leaves, spring onion washed and chopped

Keep a kadai on slow flame with half a tsp of oil.
When oil becomes hot, add mustard seeds.
After it splutters add broken red chilly.
Then add black gram dhal ( urad dhal ).
When dhal turns golden color add onion.
Saute onions and spring onion well.
Now add chopped leaves and add salt also.

Radish leaves stir fry getting ready

Mix well and close the kadai with a lid.
Allow the leaves to cook well.
Do not over cook. The leaves should retain its color and crunchiness.
Open the lid and stir well till the water evaporate.
Add coconut scrapings and mix well.
Transfer into a serving bowl.

Radish Leaves Stir Fry


A very good side dish for sambar rice and rasam rice.







Other recipes you might like to try

Knolkhol stir fry Murungaikeerai thuvatal Muttaikos Poriyal [ Cabbage Stir Fry ] Kothavarangai Paruppu Usili [ Cluster Beans Lentil Masala Curry ] Cauliflower Poriyal