Discover the delightful flavors of Tamil Nadu with this refreshing Mullangi Mor Pachadi, a simple yet delicious dish that combines the crunch of grated radish with the creamy tang of spiced yogurt. Perfect for a light lunch or as a side dish with your favorite Indian meal, this recipe is not only vegetarian but also incredibly easy to prepare, making it a great addition to your culinary repertoire.
Ingredients
| Ingredient | Quantity |
|---|---|
| Mooli / Mullangi (Radish) | 1 cup, grated |
| Hung Curd (Greek Yogurt) | 1 cup |
| Salt | To taste |
| Sunflower Oil | 1 tablespoon |
| Green Chillies | 2, slit |
| Mustard Seeds | 1 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Curry Leaves | 1 sprig |
| Asafoetida (Hing) | 1 teaspoon |
Nutritional Information (per serving)
| Nutrient | Amount (approximate) |
|---|---|
| Calories | 80 |
| Protein | 3g |
| Carbohydrates | 10g |
| Dietary Fiber | 2g |
| Total Fat | 4g |
| Saturated Fat | 0.5g |
| Sodium | 120mg |
Preparation Time
| Description | Time |
|---|---|
| Preparation Time | 5 minutes |
| Cooking Time | 10 minutes |
| Total Time | 15 minutes |
Servings
| Description | Quantity |
|---|---|
| Servings | 4 |
Instructions
-
Prepare the Tempering: Begin by heating 1 tablespoon of sunflower oil in a kadai (wok) over medium heat. Once hot, add 1 teaspoon of mustard seeds and let them splutter. Then, incorporate 1 teaspoon of white urad dal, 1 sprig of curry leaves, and 1 teaspoon of asafoetida (hing), sautéing for a few moments until fragrant.
-
Cook the Radish: Add the slit green chilies and the grated radish to the kadai. Sauté gently until the radish becomes tender, but be careful not to brown it; this should take about 3-4 minutes. If necessary, you can add a splash of water and cover the kadai with a lid to help the radish cook through. Once done, remove from heat and allow it to cool.
-
Prepare the Yogurt Mixture: In a mixing bowl, whisk together 1 cup of hung curd (Greek yogurt) with salt to taste and a little water to reach your desired consistency. This will create a smooth and creamy base for your dish.
-
Combine: Once the radish mixture has cooled, gently fold it into the yogurt mixture, ensuring everything is well combined. Adjust seasoning as necessary.
-
Serve: The Mullangi Mor Pachadi is best enjoyed fresh. Serve it alongside hot steamed rice for a traditional touch, or enjoy it with any stuffed paratha for a wholesome meal.
This Mullangi Mor Pachadi not only brings together the freshness of radish with the creamy tang of yogurt but also showcases the beautiful culinary traditions of South India. It’s an excellent way to introduce a vibrant and flavorful dish to your dining table, perfect for those looking to explore new vegetarian recipes. Enjoy every bite of this healthy, satisfying dish!