Mullangi Kootu Recipe

Cooking Directions

• STEP 1.Wash and peel the radishes, then chop them into small pieces.
• STEP 2.In a pressure cooker or a pot, cook the lentils with water until they are soft and mushy.
• STEP 3.In a separate pan, heat oil and add mustard seeds, cumin seeds, and curry leaves.
• STEP 4.Add chopped radishes, turmeric powder, red chili powder, and salt. Cook until the radishes are tender.
• STEP 5.Add the cooked lentils to the radish mixture and simmer for a few minutes.
• STEP 6.In a blender, grind coconut, green chilies, and cumin seeds to a smooth paste.
• STEP 7.Add the coconut paste to the radish and lentil mixture and cook for a few more minutes.
• STEP 8.Garnish with cilantro and serve hot with rice or roti.

Cooking Tips

• You can adjust the spice level by adding more or less red chili powder and green chilies.
• Make sure to cook the lentils until they are soft and mushy for a creamy texture.
• If you don't have fresh coconut, you can use desiccated coconut or coconut milk instead.

Storage and Serving

• Leftover mullangi kootu can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the curry in a pan or microwave until heated through.
• Serve the kootu as a side dish with steamed rice or roti for a complete meal.