Karnataka Style Moolangi Chutney (Radish Thogayal) Recipe
Karnataka Style Moolangi Chutney (Radish Thogayal) is a vibrant and flavorful side dish that’s perfect for both breakfast and lunch. Made with grated radish, sautéed with dals and red chillies, and finished with a tempering of mustard seeds and curry leaves, this chutney is a delightful accompaniment. It pairs beautifully with dishes like dosas, idlis, or even with a simple meal of steamed rice. This chutney brings together the rustic flavors of Karnataka with a touch of tangy tamarind, making it a versatile side dish in any meal.
Cuisine: Karnataka
Course: Side Dish
Diet: Vegetarian
Ingredients
For the Chutney:
| Ingredient | Quantity |
|---|---|
| Mooli (Radish), grated | 1 cup |
| Onion, sliced | 1 medium |
| White Urad Dal (Split) | 2 teaspoons |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Dry Red Chillies | 4 (add more if you like it spicier) |
| Turmeric Powder (Haldi) | 1 pinch |
| Asafoetida (Hing) | 1 pinch |
| Tamarind (small lemon-sized) | 18 grams |
| Salt | To taste |
| Oil | 1 teaspoon |
For Tempering:
| Ingredient | Quantity |
|---|---|
| Mustard Seeds (Rai/Kadugu) | 1/2 teaspoon |
| Curry Leaves | 10 leaves |
| Oil | 1 teaspoon |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Serves: 4-5
Instructions
Step 1: Prepare the Ingredients
- Begin by grating the radish (mooli) and slicing the onion. Set them aside for later use.
Step 2: Sauté the Dals and Spices
- Heat 1 teaspoon of oil in a kadai (wok or pan). Once the oil is hot, add the white urad dal, chana dal, asafoetida (hing), and dry red chillies.
- Fry them on medium heat until the dals turn golden and the spices release their fragrance. This should take about 2-3 minutes.
- Remove the mixture from the pan and transfer it to a plate to cool.
Step 3: Cook the Radish and Onion
- In the same kadai, add the grated radish and sliced onion.
- Sprinkle salt and turmeric powder over the mixture and sauté it until the raw smell from the radish and onion disappears, and the vegetables are fully cooked (about 5 minutes).
- Turn off the heat and let the mixture cool completely on a plate.
Step 4: Prepare the Tadka (Tempering)
- While the sautéed ingredients are cooling, heat 1 teaspoon of oil in the same kadai or in a small tempering pan.
- Add the mustard seeds and allow them to splutter. Once they do, add the curry leaves and let them crackle for a few seconds.
- Remove the pan from the heat and set the tempering aside.
Step 5: Grind the Chutney
- Once the sautéed radish and onion mixture has cooled, transfer it to a blender or mixer.
- Add the fried dals, tamarind, and salt to the mixture.
- Grind everything together to form a chutney. It should have a slightly coarse texture, not too smooth.
Step 6: Combine and Serve
- Pour the prepared tempering (tadka) over the chutney and mix well.
- The chutney is now ready to serve!
Serving Suggestions:
Karnataka Style Moolangi Chutney is an excellent accompaniment to a variety of dishes. Serve it with dosas, idlis, or with a traditional Karnataka-style meal of steamed rice. It also pairs wonderfully with dishes like Nuggekai Kharbyaali, Gorikayi Palya, and Hunase Saaru. This chutney will add a tangy, spicy kick to any meal!
Storage:
This chutney can be stored in the refrigerator for up to 3-4 days. Just ensure it’s kept in an airtight container to preserve its freshness.
This Karnataka Style Moolangi Chutney (Radish Thogayal) is an easy and delightful recipe to make at home. It brings together the flavors of the South with the spicy kick of red chillies, the subtle earthiness of tamarind, and the fragrance of mustard seeds and curry leaves, offering a rich, authentic experience with every bite. Enjoy this chutney with your favorite dishes and transport yourself straight to the heart of Karnataka!
