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.

Ingredients :
Radish leaves           : one bunch.

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 :

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.

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.

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.

A very good side dish for sambar rice ( Hot white rice mixed with sambar )

and rasam rice ( Hot white rice mixed with rasam )

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