Mullangi Kuzhambu (Radish Gravy)

Its a simple recipe served with traditional curd rice in south India. It is a village recipe, handed down to me by my grandmother. The main ingredient is Radish. We can serve it with white rice.

Ingredients: 

Radish-3 nos

Coconut milk- 1 cup

Chilli powder - 2 Teaspoon

Turmeric powder-1 Teaspoon

Vadagam - 1tsp(Instant tempering agent in south India)

Salt - as needed

Curry leaves

Dhania powder-3 Teaspoon (coriander powder)

Garlic cloves-6 cloves

Onion - 1 (Chopped)

Tomato -1 (Chopped)

Tamarind juice -1/4 cup

Directions: 

Peel off the skin of radish and chop it into small pieces.

Now heat the pressure cooker and add oil.

Then temper vadagam and curry leaves.

Now add onion and saute till it turns golden brown.

Then add tomatoes and crushed garlic and saute for another 2-3 minutes.

Finally add radish along with 2 cups of water and close the lid.

Cook till 2 whistles then Turn off the heat and wait till all pressure is released and it is safe to open the cooker

Now add tamarind juice and let it simmer for another 2 minutes.

Then pour the Coconut milk and mix. Cook for another 1 minute and then switch off the gas.

Serve it hot with rice :)

Footnotes: 

Vadagam is a tempering agent in south India. But can also temper with Mustard seeds and urad dal (Black gram raw).