Spicy Radish Chutney (Mullangi Thogayal) – South Indian Recipe

Spicy Mullangi Thogayal (Radish Chutney) Recipe

Introduction

Spicy Mullangi Thogayal, also known as Radish Chutney, is a delicious and flavorful South Indian side dish that pairs perfectly with rice, sambar, or even dosa. This chutney is made from grated radish (Mullangi), fresh coconut, and a variety of aromatic spices, offering a balance of heat, tanginess, and earthiness. It is a great accompaniment to any meal, and with its simple ingredients and easy preparation, it’s sure to become a household favorite. Perfect for those seeking a healthy, diabetic-friendly dish, this chutney delivers both taste and nutrition in every bite.

Ingredients

Preparation Time: 20 minutes

Cooking Time: 34 minutes

Total Time: 54 minutes

Servings: 4

Cuisine: South Indian

Course: Side Dish

Diet: Diabetic Friendly

Instructions

Step 1: Roasting the Dal and Red Chilies

To begin preparing the Mullangi Thogayal, start by heating a pan over medium heat. Add the Black Urad Dal and a few dried red chilies (if you like it spicier). Roast the dal and chilies together until the dal turns lightly golden brown and releases a nutty aroma. This process will help intensify the flavor of the chutney.

Step 2: Sauteing the Radish Mixture

Once the dal is roasted, add the grated radish (Mullangi) to the pan. Stir in the fresh coconut, turmeric powder, and asafoetida (hing). Season with salt to taste. Sauté the mixture on low-medium heat, stirring occasionally, until the radish softens. This will take about 10-12 minutes. The radish should release some moisture and become tender, absorbing all the flavors of the spices.

Step 3: Grinding the Chutney

Once the radish is softened, transfer the entire mixture into a food processor or turbo chop. Add the soaked tamarind to the mixture. Grind everything together into a smooth paste. If the chutney feels too thick, you can add a little water to achieve the desired consistency. Taste and adjust the seasoning if necessary.

Step 4: Preparing the Tadka (Tempering)

For the final touch, prepare the tadka (tempering). Heat sesame oil in a small pan over medium heat. Once the oil is hot, add mustard seeds and allow them to splutter. Then, add the Black Urad Dal and let it roast until it turns golden brown. Stir in the curry leaves and sauté for a few seconds, allowing the leaves to crisp up and infuse the oil with flavor.

Step 5: Mixing and Serving

Pour the prepared tadka over the freshly ground Mullangi Thogayal. Mix well, ensuring the tempering is evenly distributed throughout the chutney. Your Spicy Mullangi Thogayal is now ready to serve.

Serving Suggestions

Spicy Mullangi Thogayal is a versatile chutney that pairs wonderfully with a variety of South Indian dishes. Serve it with Tomato Onion Sambar, Elai Vadam (crispy rice wafers), and steamed rice for a complete and wholesome meal. The chutney can also be enjoyed with idli, dosa, or roti.

Nutritional Information (Approximate per serving)

Tips:

• You can adjust the spiciness of this chutney by adding more or fewer red chilies according to your preference.
• If you want a richer flavor, you can add a tablespoon of ghee instead of sesame oil for the tadka.
• For a variation, you can also add a few garlic cloves while roasting the dal to introduce an extra layer of flavor.

Conclusion

This Spicy Mullangi Thogayal is an ideal way to enjoy the nutritious and slightly peppery flavor of radish in a chutney form. It’s the perfect side dish to spice up your meals while keeping them light and diabetic-friendly. The combination of roasted dal, coconut, tamarind, and aromatic spices makes this chutney irresistibly flavorful. Whether paired with rice, sambar, or any of your favorite Indian dishes, this chutney is sure to elevate your meal to the next level. Enjoy!