Mullangi Khaara Koottu - Daikon / White Radish In Spicy Tamarind Gravy

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 !

INGREDIENTS

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

METHOD

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.