Mullangi Keerai Rice - Radish Green Rice

#MullangiKeeraiRice  #radishGreensRice : After rains the market is flooded with radish with leaves.

Last week I bought radish as well as mulai keerai. I prepared keerai masiyal for lunch.

I planned to prepare thuvatal with radish leaves but did not prepare as already a keerai preparation has been made. If I keep it for the next day its crunchiness will go off.

So I prepared this rice for dinner.

It came out very well and taste was very good. Now to the recipe

Ingredients :

cooked rice                                  : 1/2 cup

mullangi keerai ( radish leaves )      : 1 cup

onion                                           : 1 medium size

garlic cloves                                 : 2 or 3

green chilly sauce                         : 1 tsp ( adjust )

pepper powder                              : 1/4 tsp

gingelly oil                                    : 2 tsp

cumin seeds                                  : 1/2 tsp

Method :

Thinly slice onion and nicely chop garlic cloves

Keep a kadai ( wok ) on slow flame with oil.

When its hot add cumin seeds.

The add sliced onion and saute for a minute.

Now add nicely chopped garlic.

Saute for a minute and add green chilly sauce.

Now add the chopped leaves.

Adjust salt and cover with a lid to cook the leaves.

When the leaves are soft add rice and mix well.

Add pepper powder and adjust salt.

Transfer into a serving bowl.

Relish with a kurma or any curry.





Some more recipes you might like to try

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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Knolkhol stir fry

Murungaikeerai thuvatal

Cabbage Stir Fry

Cluster Beans Lentil Masala Curry

Cauliflower Poriyal

Stirfry/Poriyal

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