Radish is known as Mullangi in Tamil and its greens are known as Mullangi Keerai. In Hindi radish is known as Mooli and greens as Mooli ke Patte. When radish is very small it is harvested for its greens. This is mostly available during winter season along with other fresh leafy vegetables. The greens taste little bitter but if cooked properly it will be tasty. In south India, very few only cook this wonderful greens but in north it is very popular and is cooked as solo or combo with mustard greens. Like other greens, they are also packed with vitamins and minerals with fewer calories.
Here I have prepared Mullangi Keerai Poriyal in south Indian style. I have also used those tiny or baby radishes along with tender stems and leaves. When buying radish greens, select long greens with short tiny radishes as this will be tastier and cook faster.
Cooking time: 20 minutes other than cutting veggie.
- Radish greens – 1 bundle (cleaned and cut – approximately 3 cups)
- Coconut grated – ½ cup
- Split green gram – ⅓ cup
- Onion – 1 no
- Lemon juice – ½ tea spoon
- Salt – as per taste
- For seasoning
- Mustard – ½ tea spoon
- Urad dal – ½ tea spoon
- Red chilli – 2 no
- Curry leaves – few
- Asafetida – pinch
- Oil – 2 tea spoon
- Soak green gram for 20 minutes; chop onion and radish greens.
- Heat a pan with oil and do the seasoning; add onion and fry till transparent; then add soaked gram.
- Add radish green, salt and sprinkle some water; mix, cover and cook for 5 to 8 minutes; stir in between; when green gram and radish greens are cooked well, add grated coconut, lemon juice.
- Remove immediately and mix well.
- Mullangi Keerai (Radish Greens) Poriyal is ready without bitter taste. Serve with rice or chappati.
- Onion, coconut and lemon juice help to reduce the bitterness of radish greens.
This post is part of the event “Health Nut Challenge – 4: Bitter Better Health” hosted by Yasmeen of Health Nut.
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