The word Radish/Mullangi makes lot of us very unhappy L. But we don’t realize how good Radish is for our health. It’s rich in fiber and low in calorie, also a rich source of vitamin B6, copper and calcium.

We use Radish/Mullangi only in Sambar, Parata or as a Salad. Thanks to Manju Aunty who forced me to have this Pachadi and I was amazed to know this boring vegetable can be cooked so tastier. I just love this now. 

Let’s try this easy, healthy, a different variety of Mullangi Pachadi and Mullangi Raita. Absolutely no cooking J. I bet you start loving Mullangi. 

Mullangi/Radish Pachadi & Raita

Ingredients:

Radish/Mullangi – ¼ kg or 4-5 nos (Finely grated)

Grated Fresh Coconut – 3-4 tsps

Green Chilies –  4-5 nos.

Curd – ½ cup

Coriander leaves

Salt to taste

Tempering:

Curry Leaves – 1 tsp

Jeera – 1 tsp

Hing (Asafoetida) – a pinch

Oil – 2 tsps

Method:

Take finely grated Radish/Mullangi in a bowl, mix salt to this and leave it for one hour. Drain out the water completely from the grated Radish and keep aside. 

Take a small pan, add Oil and heat it on slow flame. Add Hing, Jeera, curry leaves and finely chopped green chilies. Allow these to crackle. Add this tempering to Grated Radish and mix well. Add freshly grated Coconut and coriander, mix well. Serve this tasty, healthy Radish/Mullangi pachadi as salad/side dish. 

For Raita : Mix curd to this Mullangi Pachadi and serve it as yummy Raita with Paratha/Pulav.