RADISH LEAVES IN TAMARIND SAUCE l MULLANGI ELAI PULIVITTA MASIYAL l

Masiyal is a smooth paste based curry made which can be made with tamarind sauce or without it.  Vegetables used are  yam  and leafy vegetables viz. Colacasia leaves, Keerai, Palak  etc.  Today I tried with the Radish leaves and the same came out very well.  This can be served with hot plain rice and good accompaniment for Curd rice also. 

If I am lazy to cook or  later from work, the Masiyal dish is one of the easiest dish for me to make as it takes hardly any time.  The masiyal can be made in two ways one is with puli ie. tamarind and other is without tamarind.  The Arakeerai and palak I make it without puli.  Colacasia leaf  and Senai i.e Yam if you are using, you must put tamarind otherwise you will have the itchy feeling.

So let us look at the recipe now:

Preparation Time: 5 minutes 

Cooking Time: 10-15 minutes 

Serves: 2 - 3

Ingredients:

1/2 bunch radish leaves



6-7 petals of kokum
1-2 green chilli (adjust according to your spice level)
Salt
Turmeric Powder

Tempering:

1 tsp oil
1 tsp mustad seeds
1/4 tsp fenugreek seeds
1 red chilli broken.

Method

Step 1

Wash and blanch the radish leaves in hot water with little salt. Cool it and grind to a fine paste in the mixer.  You can also grind the green chilli along with it or can use green chilli paste.

Step 2

Put the kokum petals in  half cup hot water and keep aside.  

Step 3

Add the kokum syrup in the radish leaves paste, add salt, turmeric powder and bring to a boil.   If you are using tamarind pulp, add two tablespoon and bring to boil till the raw taste goes off.

Step 4

Heat oil and put the tempering ingredients and pour it in the masiyal.

How to serve:

Serve hot with plain rice or curd rice




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