Ingredients

Mulangi (mooli//radish)—6 to 7

Green chillies—3 to 4

Grated fresh coconut (kayi turi//nariyal)—1/4 cup

Curry curry (karibevu//kadipatta)—few

Coriander leaves (kothambari soppu)—2 tablespoon chopped

Salt—to taste

Sugar—1 teaspoon

Lemon juice (nimbe rasa)—1/2 tablespoon

For seasoning (oggarane)

Oil—2 tablespoon

Sasive (mustard seeds//rai)—1 teaspoon

Jeera (jeerige//cumin seeds)—1 teaspoon

Channa dhal (kadale belle)—1 tablespoon

Uddina belle (urad dhal)—1 tablespoon

Hing(asafoetida//ingu)—1 teaspoon

Wash and peel the skin of mulangi.

Grate it.

Heat oil in a kadai or pan ,once’s hot enough add sasive,jeerige.

When it crackles add kadale belle and uddina,hing,and sauté on medium flame.

When dhals turns brown,add slit green chillies,karibevu and saute.

Now add grated mulangi,stir well.

Add in salt and sugar.

Mix well together and cook for 3 to 4 minutes.

Add grated coconut,chopped coriander leaves,lemon juice and mix well.

Switch off the stove.

Mulangi palya is ready to serve.

Serve with rice and chapattis.