Spicy Mullangi Thogayal Recipe (Radish Chutney)
Radish is a high fibre root vegetable. Regular intake of radish help one remain younger and healthier. It protects us from seasonal cold and cough that is prevalent in this monsoon season. The Mullangi Thogayal is a spicy chutney that tastes great when mixed with rice and ghee. It can be a great side dish for rotis or phulkas. Radish is grated and is sautéed along with ginger, tamarind and chillies. They are then coarsely ground along with roasted lentils. The pachadi is a quick gluten free and vegan recipe.
Ingredients
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1 cup Mooli/ Mullangi (Radish)
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grated
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2 teaspoons Black Urad Dal (Split)
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1/4 cup Fresh coconut
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20 grams Tamarind
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soaked in water
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1/4 teaspoon Turmeric powder (Haldi)
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1/4 teaspoon Asafoetida (hing)
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Salt
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to taste
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For tempering
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2 teaspoons Sesame (Gingelly) Oil
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1 teaspoon Black Urad Dal (Split)
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1 teaspoon Mustard seeds (Rai/ Kadugu)
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1/4 cup Curry leaves
Instructions
Step 1
To begin making the Mullangi Thogayal recipe, heat a pan over medium heat
Step 2
Add the Urad dal and red chillies and roast until dal is lightly browned
Step 3
Once roasted, add the grated radish, salt, coconut, turmeric powder and asafoetida
Step 4
Saute until the radish (mullangi) is softened
Step 5
Once softened, add the cooked mullangi thogayal ingredients into the turbo chop along with the soaked tamarind and make smooth paste
Step 6
Add a little water if required while grinding
Step 7
Once done, transfer to a serving bowl
Step 8
For the tadka, heat oil over medium heat; add the mustard seeds and urad dal and allow the dal to roast and turn golden brown
Step 9
Stir in the curry leaves and pour the tadka over the Mullangi Thogayal
Step 10
Serve Mullangi Thogayal along with Tomato Onion Sambar, Elai Vadam and Steamed Rice for a wholesome weekday meal