Experience the soul-warming taste of Karnataka with this Mulangi Saaru, a rustic rasam made from tender radish leaves. This comforting and nutritious recipe brings together the earthy notes of leafy greens and the subtle heat from traditional spices, all blended into a rich coconut-based broth. It’s a fantastic way to transform humble radish leaves (or any leafy greens like spinach, beetroot, or dill) into a hearty meal, beautifully balanced with a hint of sweetness from jaggery and tempered with aromatic spices. Served best with hot steamed rice, it makes for a perfect lunch or dinner that feels both indulgent and nourishing.
The beauty of this saaru lies in its versatility—you can use any available greens and even combine several for layers of flavor. Slow-cooking the leaves with onions helps mellow any bitter notes, while a freshly ground masala of coconut and whole spices fills your kitchen with a mouthwatering aroma. A final tempering of mustard seeds, red chilli, and curry leaves adds the classic South Indian touch. Whether you’re pairing it with ragi mudde or simple rice, this saaru is a staple you’ll revisit again and again for its simplicity and depth of taste.
Mulangi (Radish Leaves) Saaru – Karnataka Style Leafy Rasam
Print RecipeIngredients
- 1 bunch radish leaves
- 1 tomato, chopped
- ½ onion, sliced
- ¼ tsp turmeric
- 2 cup water
- ¾ tsp salt
- ½ tsp jaggery / gud
- 1 cup toor dal, cooked
- 1 tsp oil
- 1 tsp coriander seeds
- ½ tsp cumin / jeera
- 1 tsp urad dal
- ¼ tsp methi / fenugreek seeds
- 3 dried red chilli
- few curry leaves
- ½ cup coconut, grated
- small piece tamarind / imli
- 1 clove garlic
- ½ cup water
- 2 tsp oil
- 1 tsp mustard
- 1 dried red chilli
- few curry leaves
Instructions
Finely chop the radish leaves. You may also use a combination of other leafy greens if preferred.
Add the chopped leaves to a pot along with chopped tomato, sliced onion, turmeric, water, and salt. Cover and boil for 6 minutes until the leaves are blanched and tender.
Meanwhile, prepare the masala by heating 1 tsp oil. Roast coriander seeds, cumin, urad dal, methi seeds, dried red chillies, curry leaves, and garlic until aromatic. Blend together with grated coconut, tamarind, and water to a smooth paste.
Add the ground masala paste to the cooked radish leaves mixture. Stir in jaggery and the remaining salt. Mix thoroughly.
Boil the mixture for 5 minutes until the raw aroma of coconut dissipates.
Add cooked toor dal, adjust the consistency with water if needed, and simmer for another 2 minutes until everything is well combined.
For tempering, heat 2 tsp oil in a pan. Splutter mustard seeds, add dried red chilli and curry leaves, then pour this tempering over the saaru.
Serve hot with steamed rice or ragi mudde.
Notes
Tips:
Using onion helps reduce the pungency of radish leaves; it's especially recommended if using stronger greens., Adjust coconut and spice levels to suit your taste. Freshly ground masala enhances flavor, but rasam powder can be substituted in a pinch., This saaru can also be enjoyed with millet balls or plain pulav for a wholesome meal.