Karnataka Style Moolangi Chutney Recipe – A Tangy and Flavorful Side Dish for Your Breakfast
Karnataka cuisine is known for its diverse range of flavors and unique combinations, and the Moolangi Chutney (Radish Chutney) is a shining example of this culinary tradition. This tangy, mildly spicy chutney made from grated radish, tempered with aromatic spices, is the perfect accompaniment to South Indian breakfast dishes like idli and dosa. Simple yet delicious, this chutney is not only a treat for your taste buds but also incredibly nutritious.
Ingredients:
| Ingredient | Quantity |
|---|---|
| Radish (Mooli) | 1 cup, grated |
| Onion | 1 medium, thinly sliced |
| White Urad Dal (Split Black Gram) | 2 teaspoons |
| Chana Dal (Bengal Gram) | 1 teaspoon |
| Dry Red Chilies | 4 pieces |
| Turmeric Powder | A pinch |
| Asafetida (Hing) | A pinch |
| Tamarind | 18 grams |
| Salt | To taste |
| Oil | 1 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Curry Leaves | 10 leaves |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4
Cuisine: Karnataka
Course: Side Dish
Diet: Vegetarian
Instructions:
-
Prepare the Vegetables:
- Start by peeling and grating the radish. Slice the onion thinly.
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Tempering the Spices:
- Heat 1 teaspoon of oil in a pan over medium heat. Once the oil is hot, add the white urad dal, chana dal, asafoetida (hing), and dry red chilies.
- Roast the lentils until they turn golden brown. This will take about 2-3 minutes. Stir occasionally to ensure even roasting. Once done, turn off the heat and let the mixture cool.
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Cooking the Radish and Onion:
- In the same pan, add another teaspoon of oil. Add the grated radish and sliced onion. Cook for about 30 seconds, then add salt to taste.
- Continue cooking for another 2-3 minutes until the radish becomes soft and the onion turns translucent. Turn off the heat and set this mixture aside to cool.
-
Grinding the Chutney:
- Once the tempering and cooked vegetables have cooled down, add the roasted spice mixture, tamarind pulp, and salt to a mixer grinder.
- Blend everything into a smooth paste. Adjust the consistency by adding a little water if needed.
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Preparing the Tempering (Tadka):
- In a small pan, heat 1 teaspoon of oil. Once the oil is hot, add mustard seeds. Allow them to splutter for about 10 seconds.
- Next, add the curry leaves and cook for another 20 seconds. Turn off the heat.
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Final Mixing:
- Pour the tempering over the chutney and give it a good mix. The flavorful tempering adds an extra layer of aroma and richness to the chutney.
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Serving:
- Serve this delectable Karnataka-style Moolangi Chutney as a side dish with freshly steamed idli, crispy dosa, or ghee roast dosa. This chutney also pairs wonderfully with other South Indian breakfast items, making it an ideal addition to your morning meal.
Tips:
- Tamarind Substitution: If fresh tamarind is not available, you can substitute it with tamarind paste or tamarind concentrate.
- Consistency: If you prefer a slightly runny chutney, you can add a bit more water while grinding.
- Spice Level: Adjust the quantity of red chilies according to your spice tolerance.
This Karnataka Style Moolangi Chutney is not only a flavor-packed side dish but also brings a perfect balance of tanginess from tamarind, warmth from the spices, and crunch from the radish. It’s a wonderful addition to your breakfast routine or even as a light snack. Try it today and enjoy a little taste of Karnataka!
