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mooli ki sabzi | मूली की सब्जी | முள்ளங்கி கூட்டு | Radish gravy Indian style

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Ingredients

FOR MARINATION :
2 tbsp curd
1 large Radish
1/2 tspn Red chilli powder
1 tspn Kashmiri chilli powder
1/2 tspn Turmeric powder
1/2 tspn Jeera powder
3/4th tspn Coriander powder
1/2 tspn Maharashtrian kanda lasoon masala
as per required salt
1 tspn Freshly grounded ginger garlic paste
1/2 tspn kasuri methi
FOR GRAVY :
1 large Onion
1 large Tomato
2 whole Green chilli
FOR PREPARATION :
3 tbsp Oil
1/2 tspn Mustard seeds
1/2 tspn Jeera
few Curry leaf
few coriander leaves

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mooli ki sabzi | मूली की सब्जी | முள்ளங்கி கூட்டு | Radish gravy Indian style

Cuisine:

    Radish marinated with curd & spice is the main key for this ingredient

    • 15 mins
    • Medium

    Ingredients

    • FOR MARINATION :

    • FOR GRAVY :

    Directions

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    Some health benefits of Radish:

    Radishes are good for you. They’re generally safe to eat, but don’t go overboard if you have thyroid problems.

    1. Radish is known to control damage to our red blood cells, and in the process also increases oxygen supply to the blood.
    2. Radishes are a good source for anthocyanins that keep our hearts functioning properly.
    3. If you are known to suffer from hypertension, according to Ayurveda, radish is believed to have a cooling effect on the blood.
    4. Given that the radish has high vitamin C, it can protect you from common cold and cough, and improve your basic immunity system

    Method of preparation:

    For marination:

    In a mixing bowl, add chopped radish, beaten curd, red chilli powder, coriander powder, jeera powder, freshly grinded ginger garlic paste, kasuri methi, salt, mix well and set aside.

    For Gravy:

    Grind Onion, tomato, green chilli and grind them altogether. Make a coarse to fine paste.

    Cooking method:

    1. Poke radish with a fork and cut it into small pieces. We’ll have to pressure cook the radish upto 5 whistles.
    2. Either prepare the entire dish in a kadhai and transfer to pressure cooker or do it vice versa.
    3. In a pressure cooker, heat oil, add mustard seeds and jeera, curry leaf and gravy. cook well till the raw smell goes.
    4. once the oil starts to separate, add the marinated ingredients to the cooker adjust the salt and pressure cook upto 5 – 6 whistles.
    5. Add finely chopped coriander. serve hot with chapati.

     

    Video for this recipe can be found in my vlog from timing
    [ 08:36 – 10:41 ]

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