“Moolangi Teekhi Panna Upkari / Spicy Curry With Radish” …For a change tried our very own panna upkari with Moolangi / Radish and gave it an added seasoning of karbevu~sasam (Curry leaves~Mustard Seeds) … Goes very well as a side dish with Dalitoy~SheetHa (Rice) or even with Roti … Yummilicious ...…
** Panna Upkari is a very famous and common dish prepared both with Veg and Non-Veg in Konkani Saraswats / GSB’s home. Panna means seasoning and here onions are seasoned ie fried till brown and then the curry is prepared. The most famous amongst Vegetarians is the one where Bhendi or Potato and in Non-Veg it is with Raja / Mackerels. The same can be prepared with various veggies and Non-Veg items too and nowadays people being innovative try it out with so many variations. Simple to prepare and hardly there are more ingredients, but very delicious in taste. This is actually a very spicy curry, that literally brings out tears from eys and water from nose while relishing. For health reasons and for youngsters sake people now prepare the same less spicier. But the taste actually lies in the spice level of the dish. You may reduce the quantity of chilly powder as per your taste.
** Again the same can be prepared with or without using coconut for masala. Usually chilly powder is used while preparing this one, but for those who want a little bit of thicker gravy or for those who live in large families, the gravy consistency is required while serving many people, so a little bit of coconut can be ground with dried red chillies and coriander along with tamarind and be added instead of just chilly powder. Today I have not added in any coconut and used les spicy kashmiri chilly powder, that gives lovely color and can be added on a little more for thickness which cannot be done so in case of spicy chilly powders. You can choose your own method if any and enjoy this dish with your family and friends. If you are a moolangi / radish lover and also like spicy dishes, try this one it tastes awesome specially when served as a side dish. Also radishes are healthy so it is important that you include them into your diet.
** Here is the simple Moolangi Panna Upkari (Spicy Radish Curry) Recipe ....
** Wash, peel of the skin with potato peeler and cut the radish into two lengthwise. Now slice them into slightly thick semi circle pieces and put them in a vessel ready for cooking. I have used one large sized radish, say approximately about 5 cups of the cut pieces.
** Wash and wipe 2 tomatoes. Cut them into small sized pieces and keep it ready aside. Also chop into fine pieces 2-3 medium sized onions and keep them also ready aside.
** For the Masala : Grind 3 large tablespoons of kashmiri red chilli powder with 1 tsp of coriander powder / seeds, a small marble sized tamarind to a very fine paste. If not using chilly powder your can also use 15-18 kashmiri red chillies.
** Note : Increase or decrease the chillies / powder as per individual taste, a small marble sized tamarind adds on better taste to the curry than addition of only tomatoes and the tomatoes we get in Mumbai are hardly sour / tart in taste. If you need thicker consistency gravy or if the number of people are more, just add in 2 tblsp of coconut while grinding too. I have not.
** Heat a thick bottomed kadai with 3 tblsp of oil, when hot add in the finely chopped onions and fry till brown, when evenly browned add in the tomatoes, mix well and cover and cook on low heat. When the tomatoes are half cooked add in the ground masala and mix well. Now add in one cup of water and bring to a full boil.
** Add in the sliced radish pieces and salt to taste. Let all the ingredients come to boiling point again. Continue boiling for 3-4 minutes, then lower the heat and simmer for few minutes. Now cover and cook till the radish / moolangi is cooked.
** For Tempering : Heat 1 tsp oil in a small pan, when hot add in 1 tsp of mustard seeds, when they begin to splutter add in 8-10 curry leaves, fry for a few seconds and pour it over the radish panna upkari. Cover and keep aside for a good 1-2 hours as when the curry sort of settles it soaks into the radish and the taste of the dish doubles.
** Note : Normally panna upkari is not tempered in Konkani Saraswats cusine. Since this is an adaption of the same, I have added on tempering to the dish. You may leave this step out if you do not wish to do so. But in that case once the onions have evenly browned and before the addition of tomatoes to the curry, just add in a few curry leaves, fry for a second and then add on the tomatoes. The dish turns out aromatic.
** “Moolangi Teekhi Panna Upkari / Spicy Curry With Radish” is done and ready to be served. This is best served as a side dish along with other dishes and Dal-Chawal. Goes very well with poori or chapati too. If you have added on coconut, then it does taste awesome with parathas, roti or even dosas. I served this with Dalitoy-Rice. Do try out this easy and awesome dish if you too love radish the way my hubby does. He simply loves this spicy curry very much.
** You can use the search option for "Moolangi or Radish" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** An Earnest Request : There are many more recipes of similar type in the blog. For all my Recipes, use the search option or the label section in the Blog. If you are still not able to find it please leave a message in comment section or mail me the same. You can also go to my page (add on the left side of blog) and leave a message and I will try my best to get back to you as soon as possible … Thank you. I have also started a food group for "Konkani Saraswats" by the name "KONKANI DELICACIES" the link of which is posted on the left side of the blog page. Do join us in our culinary journey. I strongly believe in Sharing and always endorse that "Sharing Is Caring".