Spicy Mullangi Thogayal Recipe (Radish Chutney)
Radish, a nutrient-rich root vegetable, offers a high fiber content and numerous health benefits. Regular consumption of radish helps to keep you youthful and healthy while providing protection from common ailments like seasonal cold and cough. This delicious South Indian chutney, known as Mullangi Thogayal, is a spicy and flavorful accompaniment that pairs wonderfully with rice and ghee. It can also be enjoyed as a side dish with rotis or phulkas. The preparation is simple yet satisfying, making it a great choice for a wholesome, gluten-free, and vegan meal. This chutney is made by sautéing grated radish with ginger, tamarind, and chilies, and then grinding the mixture along with roasted lentils, giving it a distinct taste that will spice up any meal.
Cuisine: South Indian
Course: Side Dish
Diet: Diabetic Friendly
Ingredients
| Ingredient | Quantity |
|---|---|
| Mooli (Radish), grated | 1 cup |
| Black Urad Dal (Split) | 2 teaspoons |
| Fresh Coconut | 1/4 cup |
| Tamarind, soaked in water | 20 grams |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Salt | To taste |
| For Tempering (Tadka) | |
| Sesame (Gingelly) Oil | 2 teaspoons |
| Black Urad Dal (Split) | 1 teaspoon |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Curry Leaves | 1/4 cup |
Preparation Time: 20 minutes
Cooking Time: 34 minutes
Total Time: 54 minutes
Instructions
-
Roast the Lentils and Chillies
Begin by heating a pan over medium heat. Add the black urad dal (split) and red chillies. Roast the dal until it turns lightly golden brown. The roasting process enhances the flavors and adds depth to the chutney. -
Sauté Radish and Spices
Once the dal is roasted, add the grated radish, salt, fresh coconut, turmeric powder, and asafoetida to the pan. Sauté the mixture until the radish softens and becomes tender, allowing the flavors to meld together. -
Grind the Mixture
After the radish is softened, transfer the sautéed ingredients into a turbo chop or food processor. Add the soaked tamarind to the mixture and grind it into a smooth paste. Add a little water if necessary to achieve the desired consistency. -
Prepare the Tempering (Tadka)
In a separate pan, heat the sesame oil over medium heat. Add the black urad dal and mustard seeds, allowing them to roast until the dal turns golden brown and the mustard seeds begin to pop. Add the curry leaves and stir for a few seconds to release their aroma. -
Combine and Serve
Pour the prepared tadka (tempering) over the Mullangi Thogayal (radish chutney) and stir to combine. Transfer the chutney into a serving bowl. -
Serving Suggestion
Serve the Mullangi Thogayal with Tomato Onion Sambar, Elai Vadam, and Steamed Rice for a wholesome and satisfying meal that is perfect for any weekday.
Enjoy this spicy and healthy chutney as a perfect accompaniment to your South Indian meal. The combination of radish, tamarind, and aromatic spices will surely delight your taste buds!
