Mullangi, mooli in Hindi, is radish, a cool-season crop grown for its crisp, pungent root and also for its leaves and young pods. The long white mooli of Indian markets is close to Japanese daikon, while small red radishes are a European type. In Rajasthan and Punjab the rat-tail radish is grown for its pods, called mungra. Radish was domesticated in Asia and has been eaten in India for thousands of years.
- Botanical name
- Raphanus sativus L.
- Family
- Brassicaceae
- Tamil
- Mullangi
- Hindi
- Mooli
- Sanskrit
- Mūlaka
- Parts used
- Root, Leaves, Pods in some kitchens
- Habit
- Cool-season radish grown for root, leaves and pods
- Last updated
- 2026-10-27
How to recognise Mullangi
It is an annual or biennial with a rosette of rough, deeply lobed leaves rising from a swollen root.
The root may be long and white, round and red, or black, depending on the type.
Flowering stems carry white to pale purple, four-petalled flowers with darker veins.
The pods are spongy and beaked and do not split open when ripe.
Turnip has smoother leaves and yellow flowers.
Traditional use of Mullangi
Kitchen
Grated mooli is stuffed into parathas in North India, and mullangi sambar is a Tamil staple.
Indian food practice
Kitchen
Radish leaves are cooked as saag or bhurji, and mungra pods are stir-fried with spices in winter.
North Indian food practice
Kitchen
In Korea radish is fermented into kkakdugi kimchi, and in Japan daikon is grated, pickled or simmered.
East Asian food practice
Modern notes on Mullangi
Its sharp taste comes from glucosinolates that break down into isothiocyanates when the root is cut or chewed.
The root supplies vitamin C and fibre, and the leaves are richer still in vitamin C, calcium and iron.
Its strong smell when cooked comes from sulphur compounds.
Radish grows quickly; small red types are ready in about a month.
Mullangi safety
Radish is a safe food. Large raw portions can cause gas and bloating in some people.
Ecology and sourcing
Wild radish grows as a weed of fields and coasts in Europe and Asia.
Bees and hoverflies pollinate the flowers.
It needs cool weather; heat makes the roots pithy and very pungent.
Related plants
Also in Brassicaceae
Questions about Mullangi
Are radish leaves edible?
Yes. They are cooked as greens.
What is mungra?
The edible pods of rat-tail radish.
Is daikon the same as mooli?
They are closely related types of the same species.
Why is radish pungent?
Glucosinolates break down when it is cut.
When is Mullangi grown in India?
Mainly in the cool season.
Sources
- Raphanus sativus L. — Plants of the World Online, Kew (search) (accessed 2026)
- Wikidata item Q7224565 (Raphanus sativus)
Educational page about a plant. It is not medical advice, not a diagnosis, and not an offer to sell. Traditional use is historical. If you need care, ask a licensed clinician. Questions: hello@meevamed.com.