Mullangi Kuruma/Raddish Kuruma
This is a spicy kuruma I learnt from one my very good friends in Bangalore. Though she makes this better than me, I am not that bad a learner. This goes well with idlis, dosais, aapams, chapatis and rice too! Some children might not like the pungent smell and taste of radish – even grown ups. This is a better way to make them enjoy the goodness of radish.
For some health tips on radish -
White Radish is also called Japanese radish, Oriental radish, Chinese radish, lo bok and Mooli. It is a mild flavoured, very large, white East Asian radish.
Radishes are very low-calorie root vegetables. They are very good source of anti-oxidants, minerals, vitamins and dietary fiber. Fresh Radishes are rich in vitamin C. Vitamin C is a powerful water-soluble anti-oxidant required by the body for synthesis of collagen. Vitamin C helps body scavenge harmful free radicals, prevention from cancers, inflammation and helps boost immunity. In addition, they contain adequate levels of folate, vitamin B-6, riboflavin, thiamine and minerals such as iron, magnesium, copper and calcium. (
Mullangi Kuruma/Mooli-Radish Kuruma
the coconutty kuruma
- mullangi/radish – 500 gms
- garlic – 5 cloves
- vengayam/onion – 1 no. (big)
- tomatoes – 2 no.s
- grated fresh coconut/desiccated coconut – 3 tbsp
- turmeric powder – 1/2 tsp
- red chilli powder – 1 tsp
- garam masala – 1 tsp
- salt – as needed
- water – 1 cup
- oil – 2 tsp
- coriander leaves to garnish
Method of Preparation
- Cut mullangi/radish into long pieces
- Cut onions and tomatoes into big pieces and keep them separately
- Heat one teaspoon oil in a kadai
- Fry garlic cloves and cut onions till golden brown
- Add grated coconut and fry well
- Add cut tomatoes and fry till they are soft and pulpy
- Blend into a paste and keep aside
- Take one tea-spoon oil in a pressure cooker, add the paste and fry a bit
- Add turmeric powder, red chili powder, garam masala and salt and fry well
- Since only one teaspoon oil is used to fry, keep stove in sim position – otherwise it might get burnt
- Add cut radish and mix well
- Add water and check salt
- Cook in high flame till first whistle; Simmer and cook till one more whistle and turn off stove
- Garnish with coriander leaves and Kuruma is ready to be served.
kuruma with groundnut
- Coconut can be substituted with groundnuts – 1/2 cup roasted ground nuts can be added while blending fried garlic, onion and tomatoes.
- Groundnuts give a glowy oily texture to the kuruma
- For the calorie conscious – no coconuts, no groundnuts - omit these and pressure cook. When the kuruma is done, add 1/2 cup milk/skimmed milk to give it a creamy consistency.