Mulangi ( radish) palya

Ingredients

Mulangi ( mooli // radish)—2 nos

Wash and peel the skin and chop into thin long strips.

Jaggery powder (Bella//gud)—1 tablespoon

Curry leaves—(karibevu//kadipatta)—few

Turmeric powder (arisina//haldi)—1/2 teaspoon

Salt to taste

Grated coconut—2 tablespoon

Tamarind (hunase hannu// imli)—small piece

Dry red chillies—2 nos

Mustard seeds (sasive)—1/2 teaspoon

Jeera (cumin seeds//jeerige)—1/2 teaspoon

Grind all the ingredients together in a mixer grinder jar to a coarse powder without adding water.

And keep it ready .

Oil—2 tablespoon

Sasive ( mustard seeds)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Urad dhal (uddina belle)—1 tablespoon

Asafoetida (hing//ingu)—1/2 teaspoon

Heat oil in a pan or kadai,once hot enough add mustard seeds and jeera,when it crackles add kadale belle and uddina belle.

Sauté till dhals turn to light brown colour on medium flame.

Then add hing and karibevu leaves and keep stirring.

Next add chopped mulangi pieces along with turmeric powder and saute for a while .

Add 1/2 cup of water and let it cook on medium flame.do not add too much water because mulangi cooks faster and palya should be dry and crunchy .

Keep stirring in between.

Once the mulangi is cooked add ground masala,salt,and jaggery powder and mix well.

Let it cook for few minutes,so that masala is incorporated well.

Now mulangi palya is ready to serve.

Serve with rice,chapattis,rotti etc.