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Mullangi Kuzhambu | Chettinad Mullangi Masala Kulambu | Radish Kara Kuzhambu

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Mullangi masala kuzhambu

Here is an yummy and tasty Chettinad style masala kuzhambu adding Radish /Mullangi. This mullangi masala kuzhambu is a great replacement for my usual mullangi sambar, mullangi poriyal and mullangi chutney. We all loved it.

Radish has amazing health benefits. It is rich in antioxidants, calcium and potassium. Helps to treat Jaundice, Osteo arthritis, respiratory disorders etc. But whenever we cook Radish at home, its funky smell dominates the entire house. Many people hates Radish just because of this bad odour. So I usually saute the radish in little oil for few minutes before cooking in a pressure cooker while making sambar or poriyal. It helps to suppress the smell to some extent.

In this Chettinad style masala kuzhambu, the addition of spices overcomes the dominating mullangi smell and it takes the kuzhambu to the next level both in taste and flavor. In my house, Sendhil doesn’t like kurma based kuzhambu recipes for rice. Surprisingly he loved this kulambu a lot. Thanks to Sharmilee for this wonderful recipe. I am sure, I will include this kuzhambu in my regular lunch menu and make it often.

Friends, do try this Mullangi masala kuzhambu if you haven’t tried it so far. You will love it for sure. For variations, you can use chow chow, Knol khol, ridge gourd, brinjal, drumstick and even potato instead of radish. Now lets go to the recipe with a video.

Mullangi kuzhambu

  

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

 

Cuisine: Chettinad

Category: Side dish

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

 

To temper

  • Cooking oil – 1 tbsp
  • Cinnamon – 1 inch
  • Bay leaf – 1
  • Fennel seeds – 1/4 tsp
  • Radish – 3
  • Small onion – 10 to 15
  • Garlic – 10 cloves
  • Curry leaves – few
  • Red chilli powder – 3/4 tsp
  • Coriander powder – 1 tsp
  • Salt & water – as needed
  • Coriander leaves – to garnish

To saute and grind

  • Cooking oil – 1 tbsp
  • Big onion – 1
  • Tomato – 1
  • Fennel seeds – 1/2 tsp
  • Grated coconut – 1/4 cup

HOW TO MAKE MULLANGI KUZHAMBU

  1. Wash and peel the skin of Mullangi / Radish. Chop into round slices. Set aside.
  2. Wash and peel onion, garlic. Heat oil in a kadai. Saute onion, tomato.
  3. Grind it along with coconut and fennel seeds to a smooth paste. Set aside.
  4. Heat oil in a pressure cooker. Saute Cinnamon and bay leaf. Saute onion, garlic and radish slices.
  5. Add red chilli powder, coriander powder and saute for a minute. Then add ground tomato paste and required water.
  6. Lastly add the salt. Pressure cook in low flame for one whistle. Open the cooker after the steam is released.
  7. You can see a layer of oil floating on top. Check the consistency. If its watery, boil for sometime.
  8. Garnish with coriander leaves and serve with plain rice. 

METHOD – STEP BY STEP PICTURES

Note

  • Adjust the quantity of spice powders as per your taste.
  • You can skip fennel seeds while sauting onion garlic.
  • Use small onions for best taste and flavor.
  • Saute Radish along with onion and garlic. It helps to reduce the raw smell of Radish while cooking.

Try this easy, yummy, one pot Mullangi masala kuzhambu and enjoy with some poriyal and papad.

Mullangi kara kuzhambu





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