Mullangi Kurma / Radish Kurma

Mullangi/ Radish is not a preferred vegetable in many homes, especially the odour one gets when cooking. I tried a kurma with this vegetable and the result was awesome. Prepare, serve and enjoy, Mullangi kurma.

Mullangi /Radish— 1
Fresh coconut— ½ cup
Onion — 2
Tomato— 1
Garlic— 3 ponds
Ginger— ½ inch pc
Cloves— 4
Cinnamon— 2 small pc
Fennel seeds— 1 ½ teaspoon (saunf, perumjeeram)
Red chilli pwd— 1 teaspoon
Turmeric— ¼ teaspoon
Salt— ¾ teaspoon
Oil— 2 tablespoon
Few curry leaves.

Method: –
Grate the mulliange and sauté it in a pan to remove the raw smell. Cut one onion into small pieces.
Grind together sauted mulliange, coconut,one onion, tomato, garlic, ginger, cloves, cinnamon and 1 spoon of permjeeram, adding sufficient water to get a smoot paste. Heat oil in the pan add the remaining perumjeeram, sauté for a mnt, now add the cut onion and the curry leaves, sauté till the onion turn pink in colour. To this add the grounded paste, turmeric pwd, red chili pwd, salt and give it a stir. Now add a glass of water and mix well, when it starts boiling, lower the flame, cover and cook for 7-8 minutes.

Your mulliange kurma is ready.