Mullangi (Radish) Usili

I like the unique taste of Radish. The smell of Radish also pretty Unique. In this dish, you cannot tell it is radish . It is so tasty. It is good to include Radish as part of regular diet as it helps to maintain the weight. You can do this with Red / White. I have used white one.


Mullangi (long size) – 1 Nos
Bengal Gram Dhal – 1/2 cup
Red Chillies – 5 Nos
Ginger – 1/2 inch piece
Garlic – 1 Pod
Cumin seeds – 1 teaspoon
Turmeric powder – ¼ teaspoon
A pinch of asafetida
Curry Leaves - few
Oil – 5 tablespoons
Mustard – ½ teaspoon
Salt – 1 teaspoon or as per taste
Urad Dhal - 2 teaspoon


Soak the dhal in water for about one hour. 
Drain the water and grind along with chillies,Cumin seeds, Garlic, Ginger, asafetida, pinch of turmeric powder and salt to a coarse paste (like vadai dough). 
Grease idli plate and put the paste into that and steam it like idli for 8 to 10 minutes. Remove it and cool it. Break it by your fingers into tiny bits. Keep it aside
Scrap the skin of Radish and Cut Radish into small pieces 
Cook Cut radish with little water and salt and keep it aside
In a kadai put the oil and when it is hot add mustard. When it splutter,  Add Urad dhal and fry till it is brown. Then add curry leaves and fry. Add Cooked Radish and dhal mixture and stir well. Keep it on low flame for five to ten minutes stirring now and then. 

Serve hot.