Wednesday, December 21, 2011

Radish Sauté/ Moolangi Palya

Moolangi or Radish used to be the vegetable that can smell while cooking. But tastes great and good for health. It’s known to reduce jaundice, piles, urinary disorders problem. If you want to know more read this article here. I love it in spicy sambar and this simple sauté.

Prep Time: 10 min. | Cooking Time: 20 min.

  • Moolangi/ Mooli/ Daikon/ White Radish – 1 big one and two (About 2 cups)
  • Onion – 1 small
  • Garlic – 4 pods (minced)
  • Chili powder – 1 tsp.
  • Turmeric powder – 1 pinch
  • Coriander powder – ½ tsp.
  • Jaggery – 1 tsp.
  • Coconut – 1 tbsp. (grated)
  • Mustard Seeds – ½ tsp.
  • Urad Daal/ Black split gram – 1 tsp.
  • Curry Leaves/ Kadipatta – 1 spring
  • Oil – 1 tsp.
  • Salt to taste 
Method of Preparation:

~ Wash and clean the radish. Peel the skin off and cut them into smaller chunks.
~ Heat oil in a pan and add mustard seeds.
~ Once they splutter, add Urad daal. After frying for few seconds add Curry leaves.
~ Now add onion and garlic, fry till onion is translucent.
~ Add turmeric, chili and coriander powder, fry for few minutes and add the radish.
~ Add a tbsp. of water, mix everything thoroughly and close the lid to cook for about 5 to 7 minutes. Check in between to make sure it’s not burned down. :o)
~ Once radish is almost done, add salt to taste, jaggery and grated coconut. Mix well and switch off the heat.
~ Serve it with roti’s or as a side with rice and daal.

Instead of jaggery you can substitute with ½ tsp. of sugar.


Thanks for stopping by! I look forward to hearing from you of any suggestions and requests. Feel free to email me @

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