Mulangi Majjige Huli (Radish Buttermilk Stew) - Karnataka Recipe

A Simple vegetable stir fry along with this kulambu and rice makes for simple, wholesome and satisfying meal. It was one of the first dishes that I learned from my mother-in-law and incorporate into our menu when I got married and started to cook. Paldya –its Kannadiga counterpart is not something I flavoured but I was surprised with the taste of this dish that arises from the combination of simple fresh and dry spices like ginger,chili,coriander and cumin seeds. 

The yogurt provides a perfect base for the spices to mingle and shine. I usually love making Majjige huli with white pumpkin but today in its absence, I used radish with great success.

It’s a very simple dishes that will have you spend little time in the kitchen. This dish requires a little extra effort in terms of getting the ingredients together and grinding the spices which is fairly simple too. Mor kulambu is an integral part of Tamil cuisine too.

You can try some more radish recipes from my blog like 

Radish Raita

Spicy Mullangi Thogayal

Grated Radish Stir fry

Mulangikeerai stir fry

RELATED BUTTERMILK RECIPES

Vellaraikai mor kulambu

Neer mor

Mor kulambu

Prep  time	Cooking time	Serves
15 mins	20 mins	4 persons

Recipe Course: Main course

Recipe type: South Indian cuisine

Ingredients Mix in a separate bowl Thick curd -1 cup Turmeric powder – ½ tsp Hing –pinch Water -2 cups (1 cup +1 cup) Chopped coriander leaves –few sprigs For roasting Fenugreek seeds –  1/8 tsp pepper seeds – ¼ tsp Coriander seeds – ¼ tsp Dry chilli- 2 nos To grind Grated coconut -3 tbsp. Ginger -1 ” Green chilli -2 no’s Seasonings Oil –1 tbsp. Mustard seeds – ½ tsp Cumin seeds – ¼ tsp Curry leaves – 1 sprig Chopped radish leaves –handful Radish – 1 large Salt – to taste

Method

Mix in a separate bowl

1. Beat sour curds with turmeric and asafetida with a whisk beat until the yogurt is smooth and there are no lumps.

For Roasting

2. Dry roast dry chiilies, pepper seeds, fenugreek seeds, coriander seeds separately.

Grind together into a fine paste

3. Along with the dry roasted ingredients add grated coconut, green chili and ginger. Add about ½ cup of water and grind to a smooth paste. Now mix the ground paste with the beated curds and whisk again .Keep aside.

Process

4. Now in a kadai prepare tempering by heating some oil, spluttering mustards seeds & cumin seeds, adding curry leaves & radish leaves and give a stir. Peel and cut the radish into longitudinal slices and sauté them with some salt along with the seasonings. 

5. When it starts to boil pour the masala curd mixture. Mix well and bring to a boil on low heat, stirring all the while.

6. Add the salt. 

7. Turn off the heat and now transfer to a different container immediately. Garnish with coriander.

Serving suggestions

8. Serve with hot steamed rice along with appalams 

Notes

• High heat, unbeaten curds might curdle the curry. 
• You can avoid dry chilies & pepper corns and add more green chilies to give brighter color.
• I also like to add fenugreek or meth seeds into the seasoning.