Mullangi Poriyal / Radish Stir Fry
Authentic South Indian Food Creator · Home Chef
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Mullangi Poriyal is a classic South Indian Tamil stir fry made with fresh white radish seasoned with aromatic spices and freshly grated coconut. Known as mullangi in Tamil, radish has been a beloved vegetable in Tamil kitchens for generations. This simple yet flavourful dish is a staple side dish served alongside steamed rice, sambar, and rasam in everyday Tamil meals. Its earthy flavour and satisfying crunch make it a humble but deeply nourishing part of traditional South Indian cooking.
Tamil families absolutely love Mullangi Poriyal because it is one of those honest, no-fuss dishes that brings comfort to the dining table every single day. Grandmothers and mothers across Tamil Nadu have been making this poriyal for decades, and it holds a special place in the heart of every Tamil household. It is commonly prepared for simple weekday lunches and also finds its way into the elaborate banana leaf meals served during festivals like Pongal, weddings, and temple prasadam feasts, adding a wholesome vegetable side to the spread.
What makes this recipe truly special is how quickly it comes together with minimal ingredients, yet delivers incredible flavour. The key is to not overcook the radish so it retains a slight bite and does not turn mushy. Always grate or finely chop the radish and squeeze out excess moisture before cooking to avoid a watery poriyal. Finishing the dish with fresh grated coconut adds a beautiful sweetness that perfectly balances the natural pungency of radish. Try it once and it will become a regular in your weekly meal plan.
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Ingredients(13 items)
Instructions
💡 Tap a step to mark it donePeel the white radish and grate it or chop it into small thin pieces. Place the grated radish in a clean cloth or your hands and squeeze out as much excess water as possible. This step is very important to ensure your poriyal does not turn watery or soggy during cooking. Set the squeezed radish aside.
Heat 2 tablespoons of coconut oil or vegetable oil in a wide pan or kadai over medium heat. Once the oil is hot, add the mustard seeds and let them splutter completely. This usually takes about 30 seconds. The mustard seeds popping in hot oil is the foundation of any good Tamil poriyal tempering.
Add the urad dal and chana dal to the pan. Stir and fry them on medium heat for about 30 to 40 seconds until they turn light golden brown. Be careful not to burn them. Now add the dry red chillies broken in half and the curry leaves. Let them sizzle for a few seconds until fragrant.
Add the finely chopped onion and slit green chilli to the pan. Sauté on medium heat for about 3 to 4 minutes until the onions turn soft and translucent. Stir frequently to cook them evenly. The onion adds a natural sweetness to the poriyal that complements the radish beautifully.
Add the turmeric powder and mix it well with the onions. Now add the squeezed grated radish to the pan. Mix everything together well so the radish is coated with the tempering and turmeric. Season with salt to taste and stir well to combine all the ingredients evenly.
Cook the radish on medium heat for about 8 to 10 minutes, stirring occasionally. The radish will cook down and become tender. Do not add any water as the radish will release its own moisture as it cooks. Keep stirring every couple of minutes to prevent sticking to the bottom of the pan.
Once the radish is fully cooked and looks dry with no excess moisture, reduce the heat to low. Add the freshly grated coconut and mix well. Cook for another 1 to 2 minutes on low heat so the coconut blends beautifully with the radish. Taste and adjust salt if needed.
Turn off the heat and garnish with freshly chopped coriander leaves if desired. Transfer the Mullangi Poriyal to a serving bowl. Serve hot alongside steamed rice, sambar, and rasam for a wholesome and traditional South Indian Tamil lunch. It also pairs wonderfully with curd rice.
Tips and Tricks
- Always squeeze out the excess water from grated radish before cooking. This is the most important step to get a dry and delicious poriyal instead of a watery one.
- Use fresh grated coconut rather than desiccated coconut for the best flavour and texture. Fresh coconut gives a natural sweetness and moisture that elevates the dish completely.
- Do not overcook the radish. It should be tender but still hold its shape slightly. Overcooking makes it mushy and intensifies the raw pungent smell of radish which can be unpleasant.
⚠️ Nutrition values could not be verified for this recipe. Please check manually.
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