Mullangi keera poriyal..... Radish leaves poriyal

Mullangi keerai or radish leaves are highly nutritious greens that are rich in vitamins and minerals. It is said to have high fiber content and less fat resulting in a healthy digestive system. As much as radish is important so are its leaves.... so never discard them. I include it in our diet as a poriyal or stir-fry for lunch as a side to rice but always had it out of compulsion and not because it was tasty

Last time during a visit to a close friends(Uma) place, we were served a heavy vegetarian lunch. Loved all the dishes and the hospitality too. Me and my hubby who are no big fans of these greens indulged in this particular radish leaves poriyal that was served. We did not mind taking a second serving. Tender leaves with a hint of garlic and spiciness from red chillies made it taste way different from the way I make it. I wanted my kids try this as they always garlicky flavour in their dishes but did not force them to have it there as I know the million kinds of faces that I would have to see if they are served greens

Called her up to check out the recipe when I had a bunch of fresh radish leaves cut from our garden. The recipe was very simple and also very different from the bland way I made it usually. The hint of garlic was the best. The kids tried it and I was surprised that day seeing them eating the poriyal without any kind of hesitation. Well that was it... it just meant that the recipe had nailed it. From then on we have been enjoying radish leaves poriyal only in this way

  

Serves... 2 ppl

Serve option... Hot - as side with rice

This is what u'll need...

Radish leaves - as  needed
Garlic - 3 cloves
Red chillies - 2 nos
Onion - 1 small
Chutney dal / Pottu kadalai - 2 tbspn
Mustard seeds - 1/4 tspn
Broken urad dal - 1/4 tspn
Oil - 1 tbspn
Salt to taste

Here is the stir....

• Remove the radish leaves from the radish. Then remove leaves from each stem. I usually end up just tearing them away from the stem

• Chop the leaves fine and toss them into a pressure cooker

• Add a little water and pressure cook the leaves for couple of whistles or just cook them in an open pan till done 

• Add 2 red chillies and 3 cloves of garlic to a mixie jar. Give it a quick pulse just to grind it coarse

• Add 2 tablespoons of chutney dal / pottu kadalai to the jar and give it just one quick pulse, say about 2-3 seconds

• Heat a tablespoon of oil in a kadhai. Add mustard seeds and broken urad dal to it. Wait till they start spluttering

• Slice onions thinly and toss it into the pan

• Saute for a minute and add a little salt only needed for onions. Cook till onions are a little soft

• Add the cooked leaves to the pan and add a little salt again. Remember we are adding salt for the second time so just be careful

• Time to add the spice mix. Spoon it in and give the mixture one final stir. Turn off the flame immediately and thats it we are done

• Remove it to a serving bowl and serve as a side dish for rice

• Sometimes I just mix it with plain and enjoy the full flavours. You can give it a try too

Note: 

• Radish leaves can be cooked in pressure cooker or open pan
• Add garlic more or less as per your taste
• Dont cook for long after adding the spice mix to the dish