Goan Moolyacho Ross Recipe (Goan Radish Curry)
A Flavorful Goan Comfort Food
Goan Moolyacho Ross, or Goan Radish Curry, is a delightful and aromatic dish thatโs part of the vibrant and spicy cuisine of Goa. This vegetarian curry is light yet flavorful, made from tender radish, split toor dal (arhar dal), and a blend of coconut and spices. Often served with steamed rice and a side of cauliflower thoran, this curry is a perfect weekday meal that can be enjoyed by the entire family.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mooli (Radish) | 2 medium, peeled and cut into 1.5-inch pieces |
| Arhar Dal (Split Toor Dal) | 1/2 cup |
| Onion | 1/2, finely chopped |
| Fresh Coconut, grated | 6 tablespoons |
| Green Chilli | 1, slit |
| Dry Red Chillies | 4 |
| Coriander (Dhania) Seeds | 1 teaspoon |
| Tamarind | Lemon-sized piece |
| Jaggery, grated | 1/2 teaspoon |
| Salt | To taste |
Preparation Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Serving
- Servings: 4
- Cuisine: Goan
- Course: Lunch
- Diet: Vegetarian
Nutritional Information (per serving, approximate)
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Carbohydrates | 25g |
| Protein | 6g |
| Fat | 4g |
| Fiber | 6g |
| Sodium | 300mg |
Instructions
Step 1: Preparing the Radish and Dal
- Start by peeling the radish and cutting it into 1 and 1/2-inch long finger-shaped pieces. These pieces will absorb the flavors of the curry while maintaining their texture when cooked.
- In a pressure cooker, add the chopped radish, arhar dal (split toor dal), finely chopped onion, and 1 cup of water. Pressure cook for about 4 whistles or until the radish and dal are tender.
Step 2: Making the Coconut Gravy
3. In a separate bowl, grind the fresh grated coconut, dry red chilies, coriander seeds, tamarind, and turmeric powder using a blender. Add about 1/2 cup of water to the mixture to make a smooth, thin gravy.
Step 3: Cooking the Curry
4. Once the pressure cooker has cooled, open the lid carefully. Pour the freshly ground coconut gravy into the cooker with the dal and radish mixture. Stir well to combine the coconut mixture with the dal and vegetables.
5. Add the grated jaggery to the curry and mix it in. The jaggery adds a subtle sweetness that perfectly balances the tartness of the tamarind.
6. Let the curry simmer on low heat for about 10 minutes, allowing the flavors to meld together.
Step 4: Final Seasoning
7. Add salt to taste and stir well. Taste the curry and adjust the seasoning if necessary.
Step 5: Serving the Dish
8. Serve Goan Moolyacho Ross hot with steamed rice and a side of Cauliflower Thoran (a flavorful stir-fry with coconut). This simple yet flavorful meal will transport you to the sunny shores of Goa.
Tips & Variations
- Spice Level: Adjust the number of dry red chilies and green chilies according to your preference for spiciness. If you prefer a milder curry, reduce the number of chilies.
- Coconut Substitute: If fresh coconut is not available, you can substitute with desiccated coconut, though the flavor may be slightly different.
- Dal Variation: You can experiment with different dals like moong dal or masoor dal for a different texture and taste.
- Adding Veggies: For added nutrition, you can include other vegetables like carrots, beans, or potatoes in the curry.
Conclusion
This Goan Moolyacho Ross (Goan Radish Curry) is an incredibly satisfying dish, filled with the richness of coconut, the tanginess of tamarind, and a hint of sweetness from jaggery. It’s a wonderful example of Goan vegetarian cooking thatโs simple yet full of flavor. Serve it with steamed rice or any flatbread of your choice, and enjoy a wholesome and delicious meal thatโs perfect for any day of the week.
