“Mullangi- Piyava Songa/ Radish- Onion Spicy Curry” … songa is a spicy side dish from Konkani Saraswat Cuisine prepared usually with onion and potato, the same can be prepared with other veggies and fish (Non.Veg) too … Mullangi is a tuber veggie that has loads of health benefits and should be included into our food pattern … you can prepare parathas, songa, bhutti, sukke, sambar, bajo, muddo, idly etc. many more dishes too ... we love this spicy songa served with phulkas as it really tastes awesome … Yummilicious …
** I am sure everybody knows of the immense health benefits that can be enjoyed from mullangi and their tender leaves too. This tuber variety of veggie is very famous and common in northern parts of India and is largely used in preparation of parathas. In my home there is always Mullangi stored in fridge whenever available, as we love having it anyway that’s suitable to be served during our lunchtime.
** Be it raita, salads, soups, muddo, sannapolo, parathas, kolumbo/ sambar, sukke, songa or any other dish we love them all. If nothing, you can just thinly slice them into roundels, add a dash of salt, pepper and lemon, toss well and serve too, it tastes wonderful. Off course you should develop the taste for it, as some do not like the smell and astringent taste it imparts and avoid consuming it for the very reason.
** Well, to each one their own choice, but in my opinion, sometimes you need to develop the taste for certain dishes that impart tartness or bitterness like mooli and karela (radish and bitter gourds). There are a few more veggies too which children and at times elders too are reluctant to savor, but I think we should keep faith in God and nature as they were done so for our own good as they have medicinal benefits.
** Coming to songa this is a semi thick spicy side dish from Konkani Saraswat Cuisine prepared often during lunchtime and served with Dal- Rice. But, rest assured songa tastes wonderful served with roti/ chapathi/ parathas too. Do try this one out and enjoy with family and friends, you can also browse through the link shared at the bottom of this recipe for more songa recipes included in the blog before.
** Here is the link to the simple method for preparation of “Mullangi- Piyava Songa/ Radish- Onion Spicy Curry” … My Style ….
** Ingredients :
Radish/ Mullangi/ Mooli : 1 medium sized.
Onions/ Piyavu/ Kanda : 2 large sized.
Tomatoes : 2 large sized.
Coconut/ Soyi/ Nariyal : ¼ cup freshly grated.
Kashmiri Red Chillies/ Kumte Mirsanga/ Byadgi Mirchi : 15-20.
Coriander/ Kothimbir/ Dhania Seeds : 2 tsp.
Tamarind/ Chinchama/ Imly : small pinch.
Kashmiri Red Chilly Powder : 1 tsp.
Oil/ Tel/ Tela : 3 tblsp.
** For Tempering/ Seasoning :
Mustard Seeds/ Rai/ Sasam : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 10-12 fresh ones.
Salt/ Namak/ Meeta : to taste.
Oil/ Tel : 1 tsp.
** Peel the outer skin of radish and slice them lengthwise horizontally and then slice them into semi circle. See to it that they are not too thin or too thick.
** Peel off the skin of onions and cut them also into ½ inch sized cubes and keep it aside ready, the size should be close to that of radish cuts.
** Wash, wipe dry and cut the tomatoes also into cubes of the same size as above and keep them also ready aside.
** For the Ground Masala : Grind to a fine paste grated coconut with red kashmiri chillies (Plus or minus as per individual taste), tamarind and coriander seeds (fried in oil to light red color) with as little water as possible.
** Note : If not adding on tomatoes increase the amount of tamarind while grinding to double. The tomatoes we get in Mumbai are not very tart in taste so I do add on a pinch of tamarind, you can chose otherwise too.
** Heat oil in a thick bottomed kadai/ pan and add in the onions and fry till translucent. Immediately add in the red chilly powder and fry for a second or two. I follow this procedure of adding a little bit of chilly powder in hot oil as it imparts a lovely red color, you may or may not follow this step, it will not affect the taste.
** Now add in tomatoes, mix well, then add cut radish pieces, along with approximately ¼ cup of water and mix well. Cook on high heat for a minute or two, then lower the heat to medium, cover and cook till the radish is 80% done, stirring in a few times in between to check out on water content adding if necessary.
** Add on ground masala, salt to taste and mix well. Check out and more water if necessary, remember this is a semi thick gravy consistency curry, so be careful when adding on excess water. Cover and cook on low heat until the masala is cooked well or you see bubbles appearing on surface.
** For Tempering/ Seasoning : Heat oil in a small pan, when hot add mustard seeds and when they begin to splutter add in the curry leaves, fry for a few seconds and then pour this over the simmering curry and mix well. Once again cover and cook on low heat for 5 minutes for all the flavors to get infused in properly.
** A Little Bit of Seasoning/ Tempering : There are two methods of seasoning followed, you may choose any you like. One is as mentioned in this recipe, the other is to season first, followed by onion and after frying the same, adding tomatoes and cut radish pieces, cooking it and then adding on ground masala. Each home has their own method following, both give same results, so chose any easier to you.
** “Mullangi- Piyava Songa/ Radish- Onion Spicy Curry” is done and ready to be served. Check the consistency of the curry before serving, if you find that it has thickened too much then add in some boiling hot water, mix well, check salt and add if necessary and serve it hot immediately. You can serve as side dish with Dalitoy (spiced tuvar dal)- Rice or Roti/ Chapathi or any combo dishes of your choice.
** You can also serve this dish with dosa/ panpole/ parathas or roti too which tastes awesome. Goes very well with shevai/ string hoppers too as you can check out on my next post. In my home whenever we prepare shevai we always prepare songa as it is one of our favorite combo dish. Do try out this awesome recipe and enjoy with your family and friends. Do remember to leave a comment below, It really helps in knowing if you have liked the same.
** Note : Hogplums (Ambado)/ Star Fruit (Karmbala)/ Tree Sorrel (Bimbul) can be substituted instead of tamarind to the curry if they are available. Again, You have a choice of adding only tomatoes both raw or ripe, too if you like them.
** Sharing a common link to all “Songa” recipes both Veg. and Non-Vegetarian shared in the blog before, You may browse through the same in leisure, try them out and do remember to give me a feedback … thank you …
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