Monday, November 28, 2011
MULLANGI KHAARA KOOTTU
I cooked Mullangi / Daikon/ White Radish occasionally only when my husband was not at home. He always complained about the unpleasant smell that permeated the whole building while cooking the vegetable. Not that he disliked it in sambar or koottu. But he was too worried about the discomfort the strong odour could cause to our neighbours.
My friend shared a secret about an ingredient which would control the strong smell that hung around while cooking mullangi. I found it really useful.Now we enjoy mullangi sambar and mullangi koottu without the guilt of causing nuisance to the neighbours !
Tender white radish / Mullangi ( Daikon ) - 4
Pea nuts - 2 tbsp
Tamarind - the size of a small marble
Salt - 1 tsp
Turmeric - 1 pinch
Crushed fresh ginger - 1 tsp
Coriander seeds - 1 tbsp
Bengal gram dal - 1 tbsp
Black gram dal - 1/2 tsp
Cumin seeds - 1/4 tsp
Fenugreek seeds - 1 pinch
asafoetida - 1 pinch
Red chillies - 3
Fresh coconut gratings - 2 tbsps
Sesame oil - 2 tsps
Mustard seeds - 1/4 tsp
Curry leaves - a few
1. Soak peanuts in hot water till they swell, drain and keep aside.
2. Soak tamarind in warm water and extract the juice.
3. Wash, peel and chop the radish into lengthwise pieces.
4. Peel and crush the fresh ginger.
FOR THE SPICE PASTE
5. Heat a drop of oil in a pan and roast coriander seeds, bengalgram dal, blackgram dal , fenugreek seeds and red chillies together till they start changing colour.
6.Add cumin seeds and roast till it gives out a pleasant aroma.
7. Finally add asafoetida and roast for a few seconds, and switch off flame. Let it cool down.
8. Grind the roasted ingredients into a smooth powder.
9. Add fresh coconut gratings and grind again adding little water if necessary.
10. Cook the chopped mullangi and the soaked peanuts in tamarind juice adding turmeric powder , salt and the crushed ginger.
11. When the vegetable becomes tender but not mushy, add the ground paste and cook for two more minutes.If you find the koottu still watery add a spoon of paste made with rice flour and water to thicken the koottu, cook for another two minutes and switch off flame.
12. Heat the oil in a seasoning ladle and add mustard seeds. When it splutters add curry leaves and pour the seasoning on the khaara koottu.
Enjoy the delicious Mullangi Khaara Koottu with steaming hot rice and a spoon of fresh ghee or with crisp hot parotas.