Mullangi Thogayal Recipe (Radish Chutney)
Mullangi Thogayal, also known as Radish Chutney, is a flavorful and aromatic South Indian side dish that pairs beautifully with rice and sambar or dosa. This recipe uses the natural crunch and tang of radish, combined with the richness of coconut and the slight bitterness of tamarind, creating a perfect balance of flavors. It is a great accompaniment for your meals, especially for those seeking a diabetic-friendly option.
Ingredients
| Ingredients | Quantity |
|---|---|
| Radish (grated) | 1 cup |
| Split black urad dal | 2 tsp |
| Grated coconut | 1/4 cup |
| Tamarind (soaked in water) | 20 grams |
| Turmeric powder | 1/4 tsp |
| Asafoetida (hing) | 1/4 tsp |
| Salt (to taste) | As required |
| Sesame oil | 2 tsp |
| Split black urad dal (for tempering) | 1 tsp |
| Mustard seeds (rai) | 1 tsp |
| Curry leaves | 1/4 cup |
Preparation Time: 20 minutes
Cooking Time: 34 minutes
Total Time: 54 minutes
Servings: 4
Cuisine: South Indian
Course: Side Dish
Diet: Diabetic Friendly
Instructions
-
Prepare the Urad Dal and Dry Red Chilli
- Start by heating a pan or kadai. Add the split urad dal and dry red chillies, and dry roast them on medium heat until they turn light brown. This should take about 2-3 minutes. Once done, remove them from the pan and set aside.
-
-
Cook the Radish Mixture
- In the same pan, add the grated radish, grated coconut, salt, turmeric powder, and asafoetida. Mix everything well and cook on low heat. Stir occasionally until the radish becomes soft and cooked through. This should take around 10-12 minutes. Turn off the heat and let the mixture cool down.
-
Grind the Thogayal
- Once the mixture has cooled, transfer it to a mixer grinder. Add the soaked tamarind along with a little water if necessary to facilitate grinding. Grind the mixture into a smooth paste. If the mixture is too thick, add a small amount of water to get the desired consistency.
-
Prepare the Tempering (Tadka)
- Heat sesame oil in a small pan. Add the mustard seeds and split urad dal. Allow the mustard seeds to splutter and the dal to turn golden brown. Add the curry leaves and cook for another 10 seconds to release their flavor. Turn off the heat.
-
Combine the Tempering with the Chutney
- Pour the prepared tempering over the ground radish chutney. Mix well to combine all the flavors.
-
Serve
- Serve this Mullangi Thogayal with steamed rice, sambar, or crispy papad. It also pairs wonderfully with dosa, idli, or vada for a complete South Indian meal.
Tips
- Radish: If you prefer a milder taste, use tender, young radishes, which are less pungent.
- Coconut: Freshly grated coconut enhances the taste of the chutney, but desiccated coconut can also be used as a substitute.
- Consistency: Adjust the consistency of the chutney by adding more water while grinding, depending on your preference.
This Mullangi Thogayal is a great way to include radish in your diet in a delicious and healthy form, making it a perfect addition to any South Indian meal!
