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Radish Rasam

26 Jul

Mullangi Kattu.

Radish / Mooli is peel and chopped up. Moong dal is pressure cooked along with radish or separately boiled in water till cooked. The rasam is spiced up with ginger and green chiles and finally tempered with garlic and spices. Serve radish rasam with steamed rice and a squeeze of lemon.
Makes: around 2 Cups of Radish Rasam.


Radish 1 Small
Moong Dal 1/4 Cup
Green Chiles 2 – 4
Ginger 1 inch Piece
Garlic 3 Cloves
Turmeric Powder a big Pinch
Salt to taste


Urad Dal 1/4 tsp
Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Asafoetida a pinch
Curry Leaves 4
Ghee 1 tsp

Method of preparation:

Peel, remove ends, wash and chop the radish into small pieces (around 1 Cup).
Wash the moong dal with fresh water and keep aside.
Peel and mince the ginger.
Remove stems, wash and slice the green chiles.
Peel and lightly mash the garlic cloves.

Bring to boil a cup and half of water, add moong dal.
Boil till moong dal is just soft but whole.
Bring another cup of water in a pot, add chopped radish and salt.
Boil till radish is just cooked and soft but not mushy.

Combine the ingredients of both pots, add half a cup of water, green chiles, ginger, turmeric powder and salt.
Boil till moong dal disintegrates and radish is cooked well.

Heat ghee in a pan, add garlic and fry briefly.
Add all the talimpu ingredients in order and let the cumin seeds change color.
Remove the tempering from heat and add to the rasam pot.
Mix well and serve radish rasam with steamed rice.
Notes: Make sure radish is cooked well.

Suggestions: If radish is not cooked properly, boil the rasam on low heat till done. Adjust the consistency of the rasam with water.
Variations: Add a big splash of lemon juice just before serving if desired.
Other Names: Radish Rasam, Mullangi Kattu, Mooli Rasam.