Mullangi Kshiyam
by gvenki
10 Oct 2011
This recipe has been viewed 6500 times
A delicious and tasty recipe which is good for digestion!
Mullangi Kshiyam recipe - How to make Mullangi Kshiyam
Preparation Time: Cooking Time: Total Time:
Makes 4 servings
500 gms radish (mooli) , boiled and chopped
To Be Blended Into A Masala Powder
1 tsp roasted urad dal (split black lentils)
1 tsp roasted coriander (dhania) seeds
1 tsp roasted peppercorns (kalimirch)
1 tsp roasted cumin seeds (jeera)
1 to 2 roasted whole dry kashmiri red chillies
a pinch of asafoetida (hing)
ghee for cooking
For The Tempering
2 tsp ghee
1 tsp mustard seeds ( rai / sarson)
1 tsp turmeric powder (haldi)
salt to taste
5 to 6 curry leaves (kadi patta)
Method
- Method
- Heat the ghee in a pan and add the mustard seeds.
- When the seeds crackle, add the radish, turmeric and salt, mix well and saute for 2 minutes.
- Add the ground masala powder, add a little ghee and cook till the radish turns becomes soft and sticky.
- Serve hot with rice.
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