Moolangi Upkari

Name: Moolangi Upkari
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: kerala
Ingredients: 500 g moolangi (white radish) (medium-sized, peeled and diced into small cubes); 2 tsp oil; 0.5 tsp mustard seeds; 1 tsp urad dal; 8 pcs curry leaves (fresh); 2 pcs dry red chili (broken in half); 1 pcs green chili (slit lengthwise); 1 pinch asafoetida; 1 pinch turmeric powder; 0.5 tsp jaggery (grated, adjust to taste); 1 pinch salt; 2 tbsp water (for cooking); 2 tbsp coconut (fresh, grated, for garnish); 1 tsp lemon juice

RATING

4.3/5(47)

TASTE SCORE

6/10

A simple and quick Konkani-style stir-fry made with tender white radish, delicately seasoned with a tempering of mustard seeds, curry leaves, and green chili. Lightly cooked until just soft, with a hint of jaggery to balance the natural peppery notes of the radish. This everyday side dish comes together in under 20 minutes and pairs perfectly with dal and rice.

PREP

COOK

10m

SERVES

1 KATORI

71 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Peel and dice the radish.
Wash the moolangi thoroughly, peel the skin and dice into small uniform cubes. Even-sized pieces ensure they cook at the same rate.
temper · ~2 min
Make the tempering.
1.Heat oil in a kadai over medium heat.
2.Add mustard seeds and let them splutter (30 sec).
3.Add urad dal and sauté until light golden (30 sec).
4.Add curry leaves, broken dry red chilies, green chili, and asafoetida (10 sec).
saute · ~2 min
Sauté the radish with spices.
1.Add the diced radish and turmeric powder to the pan.
2.Stir gently so the radish is coated with the tempering and turmeric.
3.Sprinkle salt and grated jaggery. Mix well.
TIPThe jaggery balances the sharp, peppery bite of the radish without making it sweet — don't skip it.
simmer · ~7 min
Cover and cook until tender.
1.Sprinkle 2 tablespoons of water over the radish.
2.Cover the pan with a lid and cook on low heat for 5–7 minutes.
3.Check halfway — the radish should steam in its own moisture.
4.Uncover and cook off any remaining water until the dish is dry.
TIPKeep the heat low; radish releases water and can burn if the pan dries out too fast.
garnish · ~2 min
Finish with coconut and lemon juice.
Switch off the heat. Add fresh grated coconut and lemon juice. Give a gentle mix and let it rest covered for 2 minutes so the flavors meld.
serve
Serve hot with rice and dal.
Transfer to a serving bowl. Enjoy as a side dish with steamed rice and your favorite dal or sambar.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Cut the radish into uniform ½-inch cubes so they cook evenly without some pieces turning mushy.
2
Do not skip the jaggery — it counteracts the natural piquancy of the radish without making the dish sweet.
3
If fresh coconut is unavailable, substitute with frozen grated coconut (thawed) for the same texture.
4
Cook on low heat after adding water; radish releases its own moisture and can scorch if the pan dries out too quickly.
5
Let the upkari rest covered for 2 minutes after adding coconut and lemon juice to meld the flavors.
6
This dish tastes best fresh but can be refrigerated for up to 2 days; reheat gently on a skillet to avoid sogginess.

RECIPE VARIATIONS

Adapt it for your goals.

no jaggery

No-jaggery

Omit the jaggery entirely for a more pungent, savory version of this upkari that emphasizes the natural heat of the radish — ideal for those who prefer a less sweet side dish.

coconut free

Coconut-free

Skip the fresh coconut garnish for a lighter, nut-free variation that still retains all the tempering-driven flavor. Great for those avoiding coconut or looking for a lower-fat option.

spicier upkari