Home > Coconut Gravies, Kuzhambugal - Gravy Dishes > Mullangi Kuruma/Raddish Kuruma

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. http://en.wikipedia.org/wiki/Daikon

 

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.  (http://www.nutrition-and-you.com/radish.html)

 

Mullangi Kuruma/Mooli-Radish Kuruma

 

the coconutty kuruma

 

Ingredients

  • 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

  1. Cut mullangi/radish into long pieces
  2. Cut onions and tomatoes into big pieces and keep them separately
  3. Heat one teaspoon oil in a kadai
  4. Fry garlic cloves and cut onions till golden brown
  5. Add grated coconut and fry well
  6. Add cut tomatoes and fry till they are soft and pulpy
  7. Blend into a paste and keep aside
  8. Take one tea-spoon oil in a pressure cooker, add the paste and fry a bit
  9. Add turmeric powder, red chili powder, garam masala and salt and fry well
  10. Since only one teaspoon oil is used to fry, keep stove in sim position – otherwise it might get burnt
  11. Add cut radish and mix well
  12. Add water and check salt
  13. Cook in high flame till first whistle; Simmer and cook till one more whistle and turn off stove
  14. Garnish with coriander leaves and Kuruma is ready to be served.

 

kuruma with groundnut

 

Note:

  1. Coconut can be substituted with groundnuts – 1/2 cup roasted ground nuts can be added while blending fried garlic, onion and tomatoes.
  2. Groundnuts give a glowy oily texture to the kuruma
  3. 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. 
About these ads
  1. No comments yet.
  1. No trackbacks yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

Follow

Get every new post delivered to your Inbox.

Join 56 other followers

%d bloggers like this: