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Recipe Text
Ingredients:
Pigeon Peas – 1Cup (50ml Cup)
Radish – 1
Tamarind - 10gms
Jaggery - 1tbsp
Turmeric Powder - 1/8tsp
Salt to Taste
Coriander for Garnish
Ingredients for Powder:
Bengal Gram - 1 1/2tsps
Coriander Seeds - 1tsp
Raw Rice - 1tsp
Black Pepper - 1/2tsp
Red Chilies – 2 (Break Each into 2 Pieces)
Dry Coconut - Small Piece (Cut into Small Pieces)
Fenugreek Seeds - 1/4tsp
Ingredients for Seasoning:
Mustard Seeds - 1tsp
Cumin Seeds - 1tsp
Curry Leaves – Few
Asafoetida - 1/8tsp
Oil - 3tsps
(Online Conversion utility to convert Gms to Cups & Temperatures etc)
Preparations:
Take dal into a bowl & wash it thoroughly. Add water to the washed dal and keep it aside. Wash radish and peel it. Cut the radish into roundels and add to the washed dal. Place this bowl in pressure cooker and cook. When pressure develops in the pressure cooker lower the flame and cook for 15 minutes. Remove the cooked dal from the cooker when it cools down completely.
Take Bengal gram and add coriander seeds, raw rice, black pepper, fenugreek seeds & red chili pieces. Heat a pan and dry roast these ingredients till the seeds start changing color. Take the dry roasted ingredients into a mixie jar and add the dry coconut pieces. Grind the ingredients to a powder. Take this powder into a bowl and cover it till use to retain the nice aroma.
Take tamarind into a microwave safe bowl and add 25ml water. Place this bowl in microwave oven and cook on high power for 20 seconds. Cool it and grind to a smooth paste adding 15ml water to it.
Method:
Heat a pan and add the cooked dal and radish. Add tamarind pulp, salt, turmeric powder and grated jaggery. Mix well and add water to get desired consistency. Let it boil. Meanwhile prepare the seasoning.
Seasoning: Heat a pan and add oil to it. When oil is hot add mustard seeds and cumin seeds. Fry till the seeds splutter. Then add asafoetida and curry leaves. Fry the seasoning well and add this to the boiling dal and mix well. Transfer the dal to a serving bowl and garnish with coriander leaves. Serve hot with plain rice.
Points to Notice:
Radish contains Vitamin C & Vitamin B complex. It is generally taken as a salad. But due to its strong flavor many do not like it. So try to prepare dishes with it and consume for good health.
The powder mix which we have prepared is sufficient for preparing this dish twice. As it will be difficult to grind with little ingredients in a mixer grinder, we have doubled them and made the powder. Store the remaining powder in an airtight jar to retain the nice aroma.
Enjoy !!!!!!!!!!!!!!
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Our Earlier discussions on the Blog
Anonymous said...
Gayatri garu,
I have prepared Mullangi pindi miriyam after watching your video recipe. But, it smells not so good because of the radish. Could you please help me in knowing how to get rid of the smell?
Best regards,
Lakshmi
October 4, 2010 1:32 PM
Gayatri Vantillu said...
Lakshmi Garu,
The main ingredient in Mullangi Pindi Miriyam is radish. It cannot smell like raw tender mango. As we cannot remove the bitterness of bitter gourd we cannot remove the smell of radish. There are many who like radish and it's smell too.
To sum it up the proverb in Telugu is
"జిహ్వకో రుచి, మనిషికో అభిప్రాయం"
October 9, 2010 6:58 AM
Your Earlier comments on the Blog
Karthik said...
Dear Mrs. Gayatri, I'm a tamilian born and brought up in Hyderabad, married to a russian, and we live in the US. My wife was with me in India for 5 years before we moved here and Indian food is our staple.
I love cooking and some of the best food I have is at my telugu friends houses... and your site is just perfect for the food I crave. The food that you prepare is comfort food - very homey, simple, healthy and tasty. There are lots of cook books, TV cook shows etc that I follow, but very little of that food reminds me of home like yours does. I've tried a lot of your recipes so far, all with a lot of success :) I just tried your mullangi sambar, and my wife's comment was "Karthik, this is your best sambar so far, I only want this type of sambar from today" (and she's eaten a lot of sambar before!). So - thank you! :)
March 25, 2011 9:53 AM
Chill...can we? said...
Very thorough and clear directions for new cooks like me, better than most other sites.
I am going to try lemon pickle...this is going to be the first time I make a pickle and I love lemon pickle.
Thank you for this great opportunity Gayatri garu.
July 28, 2009 4:46 AM
Anonymous said...
I call this dish - Pidimiriyam as cutu
i use diff veggies like.... aratikaya, kakarakaya, sorakaya with same recipe..
now I will try with mullangi too.. it is my hubby's fav veggie
bahamasi
July 28, 2009 4:45 AM
Anonymous said...
Hi Gayatri garu,
I really liked your mullangi pindi miriyam..i would definitely try it as i always think of using mullangi in different ways...Thanks for sharing!
July 28, 2009 6:11 PM
Anonymous said...
Hi gayathri Garu I like your voice and love the way you tell the recipes. I'm looking for Ariselu recipe, but I couldn't find any videos. Is It possible to add Ariselu recipe to your site? Thank you in advance.
Rani
July 31, 2009 11:16 PM
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