Mulo Pur. Roundels of winter radish. A tear-jerking spicy stuffing of poppy-seed and mustard paste. Coriander stems for freshness. Grated coconut to pacify the heat. Dipped in a batter and fried to a gorgeous golden.
In a bowl, mix the besan and rice flour. Sprinkle in the salt, kalonji and turmeric powder. Pour just enough water to form a thick batter. Mix well, ensuring there are no lumps. Keep aside.
For the stuffing
Soak the poppy seeds and mustard seeds in warm water, 15 odd minutes or so. Drain and keep aside.
Grind the poppy seeds, mustard seeds, coriander stems and green chilies with just a splash of water to form a smooth paste.
Heat the mustard oil in a pan, add the poppy seed – mustard seed paste, sprinkle in the salt, throw in the green chilies, cook over a low flame till the ‘pur’ (stuffing) is cooked and no longer sticks to the pan.
Add the freshly grated coconut, continue to cook for a further 2-3 minutes. Adjust seasonings, switch off the flame. Allow the ‘pur’ to cool to room temperature.
Assembling the Mulo Pur
Peel the radish, make 3-4 mm thick roundels as shown in the picture. You would need two slices to assemble one mulo pur.
Blanch the radish slices in a pot of boiling water with a pinch of salt, 5-7 minutes I would reckon, till the radish becomes tender, yet remains firm. (Take care that the radish doesn’t get overcooked and mushy)
Place ½ tsp stuffing carefully over one slice of radish, gently place a second slice over it as shown in the picture. Press lightly.
Heat the oil for frying.
Dip the stuffed radish in the batter, fry till golden brown on all the sides.
Keep aside on a kitchen absorbent towel. Serve hot.