Radish Curry/Mullangi Pulincurry Recipe

Name: Radish Curry/mullangi Pulincurry Recipe
Yield: 1
Cuisine: South Indian

Recipe By Slurrp

A very luscious gravy prepared from radish & toor dal.Radish puli kuzhambu taste so yummy with some hot rice and poriyal. Easy to make and taste so delicious as well.

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Ingredients For Radish Curry/Mullangi Pulincurry Recipe

2 cup radish
0.5 cup toor dal
1 cup Coconut
A handful small onions
2 teaspoon red chilli powder
0.5 teaspoon turmeric powder
1 Nos tamarind gooseberry size
1 tablespoon Ghee
0.25 teaspoon fenugreek seeds
1 teaspoon mustard seeds
1 sprig curry leaves
4 teaspoon Oil
As required Salt
Water
1 Nos dried red chilli
2 tablespoon small onions

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Directions : Radish Curry/Mullangi Pulincurry Recipe

STEP 1.Wash toor dal and soak it in one cup of warm water for 20 mins

STEP 2.Soak tamarind in warm water for 10 mins.

STEP 3.1.add soaked toor dal in the pressure cooker alongside it

STEP 4.S soaked water.

STEP 5.2.add sliced radish,red chilli powder, turmeric powder,ghee.

STEP 6.3.add 2 cups of water and cook it at medium flame until the first whistle.

STEP 7.4.after the first whistle lower the flame and cook for another five whistles.

STEP 8.5.then turn off the flame.

STEP 9.6.add coconut oil in a pan & heat it.

STEP 10.7.then add small onions and fry it for a minute or so.

STEP 11.8.add fenugreek seeds and saute for a few seconds then add grated coconut & saute for a min.

STEP 12.9.turn off the flame and let it cool.

STEP 13.10.add little water to the fried onion,coconut mixture and grind it to make a paste.

STEP 14.11.now add the tamarind water and some salt into the pressure cooker and cook it for 10 mins at low flame.

STEP 15.12.boil it without the lid and stir it occasionally

STEP 16.13.now add the coconut paste,mix and boil it for another 2 mins.

STEP 17.14.now turn off the flame.

STEP 18.Cooking directions for tadka

STEP 19.1.add 2 tsp of coconut oil in a small pan & heat it.

STEP 20.2.add ½ tsp of mustard seeds and allow it to splutter.

STEP 21.3.after it splutter add 1 dried red chilli

STEP 22.4.some curry leaves and sliced onions.

STEP 23.5.after it turns light brown,pour it into the curry.

STEP 24.6.mix well and serve.

Nutrition
value

1219

calories per serving

83 g Fat36 g Protein80 g Carbs34 g FiberOther

Current Totals

83 g Fat
36 g Protein
80 g Carbs
34 g Fiber

MacroNutrients

Carbs
80 g
Protein
36 g
Fiber
34 g

Fats

Fat
83 g

Vitamins & Minerals

Calcium
815 mg
Iron
19 mg
Vitamin A
8253 mcg
Vitamin B1
1 mg
Vitamin B2
1 mg
Vitamin B3
5 mg
Vitamin B6
1 mg
Vitamin B9
326 mcg
Vitamin B12
0 mcg
Vitamin C
205 mg
Vitamin E
7 mg
Copper
3 mcg
Magnesium
379 mg
Manganese
5 mg
Phosphorus
626 mg
Selenium
116 mcg
Zinc
5 mg

Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.