Mullangi Kandipappu Vepudu
This dish is inspired from Sruthi's Vedeo. I included my twists to it. Thanks Sruthi!!!!!
I am loving it. Good for Potluck!
Ingredients and get ready to prep:
Daikon or White Radish - 2 cups (skin removed, grate them add 1/4 tsp salt and leave it for 30 mins, later squeeze the water out as much as possible)
Toor dal or Kandi pappu - 3 tbsp (put these in a bowl and add kettle boiled water and leave it for 30 mins, when you are cooking wash it well and add only toor dal)
In medium sauce pan add 1 cup water, add washed toor dal, cover and cook for 5 mins on medium heat, remove the cover and add squeezed out radish to it, do not mix it cover and cook for 5 mins, remove lid mix well and cook until toor dal is cooked but not mushed up, it should retains it's shape may be 5 mins will take. drain the water out in a strainer, do not squeeze it, we don't want to toor dal getting mushed up.
Desiccated coconut - 4 tbsp
Chilli powder - 1 tsp
grind these together in coffee grinder into coarsely. keep aside
Oil - 2 tbsp
Mustard seeds - 1/2 tsp
Chana Dal - 1 tsp (****twist)
Urad dal - 1/2 tsp (****twist)
Red chillies - 3 (split in half)
Hing - a pinch
Curry leaves - a sprig
Garlic - 4 flakes (pound them with skin once or twice, we need the garlic texture)
MTR Sambhar powder - 1/2 tsp (*****twist)
Turmeric - 1/4 tsp
Salt - to taste
In a flat deep nonstick pan, add oil once hot do the seasoning bit one after the other from set 4, once fried add sambhar powder, turmeric, mix for few secs, then add drained out cooked mixture from Set 1 (mullangi + kandipappu mix), add very little salt (why am I saying is daikon sucks up all the salt and vomits again so don't be fooled by adding more salt) fry until water evaporates. then add Set 3 (coconut + chilli mix) mix well and fry until well combined takes 2-3 mins only. Now you can see nice color, taste for salt now or add it if requires. Switch off and Serve.
Serve this with Rice, and any Rasam.
I doubled the recipe for more people in the above picture.
Daikon = Mullangi or Mooli in Hindi
© 2013 by Rajani Rayudu