Mullangi Kuzhambu | Chettinad Mullangi Masala Kulambu | Radish Kara Kuzhambu

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Mullangi masala kuzhambu

Right here is an yummy and engaging Chettinad model masala kuzhambu including Radish /Mullangi. This mullangi masala kuzhambu is a superb substitute for my normal mullangi sambar, mullangi poriyal and mullangi chutney. All of us cherished it.

Radish has wonderful well being advantages. It’s wealthy in antioxidants, calcium and potassium. Helps to deal with Jaundice, Osteo arthritis, respiratory issues and many others. However each time we cook dinner Radish at residence, its funky scent dominates your entire home. Many individuals hates Radish simply due to this unhealthy odour. So I normally saute the radish in little oil for jiffy earlier than cooking in a stress cooker whereas making sambar or poriyal. It helps to suppress the scent to some extent.

On this Chettinad model masala kuzhambu, the addition of spices overcomes the dominating mullangi scent and it takes the kuzhambu to the following degree each in style and taste. In my home, Sendhil doesn’t like kurma primarily based kuzhambu recipes for rice. Surprisingly he cherished this kulambu lots. Due to Sharmilee for this glorious recipe. I’m positive, I’ll embrace this kuzhambu in my common lunch menu and make it typically.

Associates, do do this Mullangi masala kuzhambu in the event you haven’t tried it to date. You’ll find it irresistible for positive. For variations, you should use chow chow, Knol khol, ridge gourd, brinjal, drumstick and even potato as a substitute of radish. Now lets go to the recipe with a video.

Mullangi kuzhambu | Chettinad style Masala Kuzhambu | Mullangi Kara Kulambu | Radish Gravy

Mullangi kuzhambu

  

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

Mullangi masala kuzhambu | Chettinad Radish Kulambu for rice

 

Delicacies: Chettinad

Class: Facet dish

Serves: 3

Prep time: 10 Minutes

Cook dinner time: 20 Minutes

Whole time: 30 Minutes

 

To mood

  • Cooking oil – 1 tbsp
  • Cinnamon – 1 inch
  • Bay leaf – 1
  • Fennel seeds – 1/4 tsp
  • Radish – 3
  • Small onion – 10 to fifteen
  • Garlic – 10 cloves
  • Curry leaves – few
  • Purple chilli powder – 3/4 tsp
  • Coriander powder – 1 tsp
  • Salt & water – as wanted
  • Coriander leaves – to garnish

To saute and grind

  • Cooking oil – 1 tbsp
  • Massive onion – 1
  • Tomato – 1
  • Fennel seeds – 1/2 tsp
  • Grated coconut – 1/4 cup

HOW TO MAKE MULLANGI KUZHAMBU

  1. Wash and peel the pores and skin of Mullangi / Radish. Chop into spherical slices. Put aside.
  2. Wash and peel onion, garlic. Warmth oil in a kadai. Saute onion, tomato.
  3. Grind it together with coconut and fennel seeds to a clean paste. Put aside.
  4. Warmth oil in a stress cooker. Saute Cinnamon and bay leaf. Saute onion, garlic and radish slices.
  5. Add purple chilli powder, coriander powder and saute for a minute. Then add floor tomato paste and required water.
  6. Lastly add the salt. Stress cook dinner in low flame for one whistle. Open the cooker after the steam is launched.
  7. You possibly can see a layer of oil floating on prime. Examine the consistency. If its watery, boil for someday.
  8. Garnish with coriander leaves and serve with plain rice. 

METHOD – STEP BY STEP PICTURES

Notice

  • Alter the amount of spice powders as per your style.
  • You possibly can skip fennel seeds whereas sauting onion garlic.
  • Use small onions for greatest style and taste.
  • Saute Radish together with onion and garlic. It helps to scale back the uncooked scent of Radish whereas cooking.

Do that straightforward, yummy, one pot Mullangi masala kuzhambu and luxuriate in with some poriyal and papad.

Mullangi kara kuzhambu


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