Mulangi Upkari

Name: Mulangi Upkari
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 450 g radish (peeled and cut into small cubes); 0.5 cup coconut (fresh, grated); 1 tbsp oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 2 pcs dried red chili (broken into halves); 8 pcs curry leaves; 1 pcs green chili (slit); 1 pinch turmeric powder; 0.5 tsp salt; 60 ml water (to help cook the radish)

RATING

4.4/5(72)

TASTE SCORE

6/10

A simple coastal-style radish stir-fry that turns humble mulangi into a light, flavorful side. Tender radish, a gentle tempering, and fresh coconut give this everyday dish its clean, comforting taste.

PREP

15m

COOK

18m

SERVES

1 KATORI

90 cal

SERVINGS

METHOD · 6 STEPS

prep · ~15 min
Prepare the radish and coconut.
1.Peel the radish and cut it into small even cubes.
2.Slit the green chili and break the dried red chilies into halves.
3.Grate the fresh coconut and keep it ready.
temper · ~2 min
Make the tempering.
1.Heat oil in a pan over medium heat.
2.Add mustard seeds and let them splutter.
3.Add urad dal and cook until lightly golden.
4.Add dried red chili, green chili, and curry leaves for a few seconds.
TIPKeep the heat medium so the urad dal turns golden without burning.
saute · ~3 min
Cook the radish.
1.Add the cubed radish to the pan and mix well with the tempering.
2.Add turmeric powder and salt.
3.Pour in the water and stir once.
simmer · ~12 min
Cover and cook until tender.
Cover the pan and cook on low heat until the radish is just tender and the moisture is almost gone. Stir once or twice so it cooks evenly without catching at the bottom.
TIPDo not overcook the radish; it should stay tender but not mushy.
mix · ~2 min
Mix in the coconut.
Add the grated coconut and toss for 1 to 2 minutes until it is well distributed and the upkari looks dry and fluffy.
serve
Serve the mulangi upkari warm.

PRO TIPS

What to keep in mind.

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

1
Cut the radish into small, even cubes so it cooks through at the same time and stays pleasantly firm.
2
Let the mustard seeds fully splutter before adding urad dal; otherwise the tempering tastes raw.
3
Cook the urad dal only to light golden, because it keeps darkening from the pan's residual heat.
4
Keep the water minimal and cook covered on low so the radish softens without turning watery.
5
Add the fresh coconut only at the end and toss briefly to keep its sweet flavor and fluffy texture.
6
If your radish is very pungent, leave the cut cubes aside for 10 minutes before cooking to mellow it slightly.
7
This upkari keeps well for a day in the fridge; reheat gently in a pan so the coconut does not get greasy.