Radish Greens Curry, Mullangi Keerai Poriyal, Mooli Leaves Curry

          Though I buy radish/mullangi/mooli very often, and sometimes the greens also comes along with it, this is the first time I have cooked with them. Most of the times, the leaves that come with the radish are dry and not fresh, but this time, I got them very fresh, so decided to make a poriyal with it. Usually we add grated fresh coconut to the poriyal, this time I also added some roasted and coarsely pounded peanuts too. This gave a nice crunchy taste to the dish, can serve this curry with rice and sambar or with rotis and some dal, it goes very well with both..

Need To Have

• Radish Greens/ Mullangi Keerai - chopped, 5 cups
• Onions - 2 medium, chopped
• Raw Peanuts - 3 tablespoons
• Grated Coconut - 2 tablespoons
• Red Chilly Flakes - 1/2 teaspoon
• Mustard Seeds - 1/2 teaspoon
• Urad Dal/ Husked Black Gram - 2 tablespoons
• Asafoetida/ Hing - 1/4 teaspoon
• Salt to taste

Method

          Wash and chop the greens, roast the peanuts, remove the skin and coarsely pound them.

           Heat some oil, add the mustard seeds and urad dal, when it starts spluttering and the dal starts turning golden, add the asafoetida followed by the chopped onions. Saute for a couple of minutes, then add the chopped greens, mix, sprinkle some water, add the salt, cover and cook on low heat, till the leaves are cooked.

          Add the chilly flakes, coconut and peanuts and mix for another 2 minutes, remove and serve.

Note
5 cups of chopped greens, might sound like a large quantity, but the leaves wilt when cooked.