Raddish curry(Moolangi ambat)

This is a traditonal recipe from North Kanara. I never used to like it when I was kid. Aayi used to prepare it well, but i never used to touch it. Now when I have grown up & learnt cooking, just for the sake of trying, I tried it and liked it very much. It may be because, I have come to US and I have a limited choice of vegetables here. Because whenever I go to market here, there will be only 5-6 types of vegetables that I recognise from the whole lot they have. Same case with fruits also. Thanks to dessicated coconut we bought from Indian grocery shop, I am somehow managing with my Aayi’s cooking.

1. Raddish(chopped) 2 cups
2. Toor daal ½ cup
3. Onion 1
4. Coconut(Grated) 1 cup
5. Tamarind pulp ½ tea spn
6. Red chillies 4-5
7. Asafoetida(optional) a pinch
8. Turmeric a pinch
9. Coriander seeds 1 tea spn
10. Oil 1 tea spn
11. Salt

Heat oil and fry coriander seeds. Grind together coconut, red chillies, asafetida, tamarind to a smooth paste.
Cook daal, half onion(finely chopped) and raddish with a pinch of turmeric in presuure cooker.
Heat oil and fry finely chopped onions till onions turn slightly brownish. Add cooked daal, raddish and ground masala. Add salt and cook till masala is done(almost takes 5-10min to cook). Serve hot with rice or chapathi.

Serves : 5
Preparation time : 30min

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