White Radish and Spring Onions Veggie

This dish has white radish along with their leaves combined with spring onions (scallions). That’s a very different combination of veggies, especially the radish leaves in a vegetable was new for me. Made this for the first time – its yummy with rotis or parathas.




White radish (mooli/mulangi): 1 small one or half a large one

Radish leaves of about 4-5 radishes

Spring onions (scallions): 9-10

Chickpea flour (besan/kadala maavu): 4-5 teaspoons – depending on the moisture content in the veggies

Mustard seeds: 1 teaspoon

Turmeric (haldi) powder: ½ teaspoon

Red chilly powder: ½ teaspoon

Coriander (dhania) powder: 1 teaspoon

Oil: 2 tablespoons

Salt to taste


*The proportion of the veggies can be customized according to what you have on hand and your taste.



  1. Wash, scrape, and grate the radish.
  2. Wash the radish leaves and spring onions well – about 2-3 changes of water to remove the sandy particles. Chop them finely.


  4. Heat oil in a heavy-bottomed (non-stick) pan and add the mustard seeds.
  5. When the mustard seeds splutter, add the veggies and mix well. Cook covered till the veggies are almost done. You will need to stir occasionally to prevent the veggies from sticking to the pan.
  6. Now, add in the chickpea flour, the dry spice powders, and salt to taste. Mix well and cook covered for about 10-15 minutes or till the chickpea flour is well cooked. Stir every 1-2 minutes to prevent the sabzi from sticking to the pan.
  7. When the flour is cooked, turn off the heat.
  8. Serve hot with rotis or parathas. Also, tastes good with dal-rice.


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