A Bengali winter delicacy where the humble radish shines, its natural sweetness evident in every morsel; goes well with rice, roti or paratha.
In Bengali language, the term ‘chechki’ is used for any vegetable that is grated and stir-fried with minimal seasoning. It’s a dish in which the vegetable – radish and pumpkin being the more preferred – are allowed to cook slowly in their own juices, thus allowing the natural sweetness of the vegetable to shine through.
Now here’s some additional information about the word ‘chechki’ because I do love trivia
- Chechki is an archaic term for the word ‘grated’
- Chechki is an old word used for the steel ladle, a fixture in Bengali (and Indian households); while the colloquial usage in cities may have reduced, it’s a word oft used in my ancestral village
TIPS TO MAKE THE MULO CHECHKI
- Always, always pick a healthy and big radish simply because, as it cooks, the quantity will reduce.
- Don’t squeeze out the vegetable juices.
- I’d recommend using a kadhai but if you don’t have one, cook it in a pan with a lid.
- Tastes best when paired with piping hot steamed or boiled rice.
- The mulo chechki makes for an excellent paratha stuffing.
- You can replace the radish with raw pumpkin to make kumdo chechki, aka slow cooked pumpkin stir fry.
If winter in your part of the world means a whole lot of fresh, seasonal vegetables, then you must try these recipes – Pumpkin Carrot & Spring-Onion Soup, Green Garlic Mashed Potatoes, Pumpkin & Carrot Pasta, Carrot & Date Rolls, Fenugreek Leaves Omelets.
Do let me know if you try this recipe! Leave a comment and don’t forget to tag me on Instagram at from.the.corner.table and hashtag it #fromthecornertable. I’d love to see it ❤️
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- 400 gram Radish
- ½ tbsp Yellow moong dal
- 1 tbsp Mustard oil
- ¼ tsp Mustard seeds
- 1 medium Dry red chilli
- ½ tsp Turmeric powder
- Salt (as required)
- Peel and grate radish.
- Add ½ teaspoon of salt, toss well, cover and set aside.
- In a kadhai or deep pan, heat mustard oil to smoking point.
- Add yellow moong dal and roast till light brown.
- Remove and transfer to a bowl.
- In the same pan, add the mustard seeds and dry red chilli.
- Once the mustard seeds splutter, add the grated radish. DO NOT squeeze out the water.
- Add turmeric powder.
- Add the roasted yellow moong dal.
- Mix well.
- Cover and allow the radish to cook on low heat.
- Stir frequently and continue cooking till the water has dried up but before the radish is very dry.
- Once done to your satisfaction, remove from heat and serve hot with rice and fresh green chillies.
Hi Rapti..your recipe is so simple and I’m sure its really flavorful. Thanks for sharing.
I hope you make it at home and savour it!
Looks delicious.. such a gorgeous winter delight ..
loved it Rapti