Radish Greens Stir Fry (Mooli ke Patte ka Poriyal) – South Indian Style
Radish greens, often overlooked, are packed with nutrients and are the perfect base for a simple yet flavorful stir fry. This traditional South Indian dish, known as Mooli ke Patte ka Poriyal, is made by stir-frying radish leaves with a blend of aromatic spices, making it a wonderful accompaniment to rice and lentils. Whether you are new to cooking with radish greens or have enjoyed this dish before, this recipe brings a delightful, fresh take to the table.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Small onions | 12, finely chopped |
| Tomato | 1, finely chopped |
| Radish leaves (mooli ke patte) | 1 cup, finely chopped |
| Turmeric powder | 1/8 teaspoon |
| Salt | As per taste |
| Toor dal (yellow lentils) | 1/4 cup, soaked in hot water for 10 minutes |
| Fresh coconut | 2 teaspoons, grated |
| Dry red chili | 1 |
| Sesame oil | 1 teaspoon |
| Cumin seeds | 1/2 teaspoon |
| Ginger | 1/2 inch, grated |
| Asafoetida (hing) | A pinch |
| Curry leaves | 1 sprig |
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Servings: 4
Cuisine: South Indian
Course: Lunch
Diet: Vegetarian
Instructions:
-
Preparation of Ingredients:
- Start by gathering and preparing all the ingredients. Chop the small onions and tomatoes finely. Wash the radish leaves thoroughly, remove any tough stems, and chop them finely as well. Soak the toor dal in hot water for 10 minutes to soften it.
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-
Grinding the Spices:
- Take the fresh coconut and dry red chili, and grind them into a coarse paste using a mixer or grinder. Set this aside for later use.
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Tempering the Spices:
- In a deep pan or wok, heat 1 teaspoon of sesame oil over medium heat. Once the oil is hot, add cumin seeds and a pinch of asafoetida. Let them splutter for a few seconds to release their flavor.
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Cooking the Base:
- Add the finely chopped small onions and sauté until they turn translucent and soft. Then, add the chopped tomatoes along with turmeric powder and salt. Cook this mixture until the tomatoes soften and the oil starts to separate from the masala (spice mix).
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Adding the Ground Spices:
- Once the onions and tomatoes have softened, add the ground coconut and red chili paste to the pan. Stir well to combine and cook for another 3-4 minutes, allowing the spices to infuse the oil and flavors.
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Cooking the Radish Greens:
- Now, add the soaked and drained toor dal along with the finely chopped radish leaves. Stir everything together, ensuring the leaves are coated with the masala. Cover the pan and cook for about 5 minutes on low heat, allowing the radish leaves to wilt and blend with the flavors.
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Final Touches:
- After 5 minutes, uncover the pan, stir again, and cook for an additional 2 minutes if needed, allowing the dish to come together. The stir fry should be soft, aromatic, and well-cooked.
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Serving:
- Serve the Mooli ke Patte ka Poriyal hot as a side dish with beetroot sambar, steamed rice, and crispy papad for a complete South Indian meal.
Nutritional Information (Approx. per serving):
| Nutrient | Value |
|---|---|
| Calories | 110 kcal |
| Carbohydrates | 15g |
| Protein | 3g |
| Fat | 5g |
| Fiber | 4g |
| Vitamin A | 150% of daily value |
| Vitamin C | 25% of daily value |
| Iron | 10% of daily value |
Pro Tips for the Perfect Poriyal:
- Freshness is Key: Always choose fresh, tender radish leaves for the best taste and texture. Older, tougher leaves can become bitter and chewy.
- Adjusting Spices: If you prefer a spicier kick, feel free to increase the number of dry red chilies or add a pinch of chili powder along with the turmeric.
- Toor Dal Variations: You can substitute toor dal with other lentils like moong dal, but toor dal gives a distinct texture and flavor to the dish.
- Serving Suggestions: This dish pairs wonderfully with any variety of sambar (like beetroot sambar), steamed rice, or even roti for a wholesome meal.
Enjoy the flavors of South India in the comfort of your home with this Mooli ke Patte ka Poriyal. It’s an easy, quick, and nutritious way to enjoy radish greens while embracing the delicious simplicity of South Indian cooking.
