Mullangi Thogayal (Radish Chutney) Recipe
Mullangi Thogayal, a delightful South Indian chutney made from radish, is a perfect accompaniment for rice. This spicy chutney, also known as Radish Thogayal, has a rich blend of ingredients like coconut, tamarind, and black urad dal, all coming together to create a unique and flavorful side dish. Known for its high fiber content, radish is a healthy vegetable that adds a fresh crunch and depth to the chutney, making it an excellent addition to your meals, especially for those following a diabetic-friendly diet.
This chutney, when paired with steaming hot rice and a dollop of ghee, delivers the perfect balance of spice and texture. The mustard seeds and curry leaves tempering adds an aromatic punch, enhancing the chutney’s taste, making it a must-try for any South Indian meal.
Cuisine: South Indian
Course: Side Dish
Diet: Diabetic-Friendly
Ingredients
| Ingredient | Quantity |
|---|---|
| Radish (grated) | 1 cup |
| Black Urad Dal (split) | 2 teaspoons |
| Coconut (grated) | 1/4 cup |
| Tamarind (soaked in water) | 20 grams |
| Turmeric Powder | 1/4 teaspoon |
| Asafoetida | 1/4 teaspoon |
| Salt | To taste |
| Sesame Oil | 2 teaspoons (for tempering) |
| Black Urad Dal (split) | 1 teaspoon (for tempering) |
| Mustard Seeds | 1 teaspoon |
| Curry Leaves | 1/4 cup (for tempering) |
Preparation Time: 20 minutes
Cook Time: 34 minutes
Total Time: 54 minutes
Servings: 4-6 servings
Instructions
-
Roasting the Spices and Radish
Begin by heating a pan over medium heat. Add the split black urad dal and dried red chilies (if you prefer extra heat), and roast until the dal turns light brown. Stir occasionally to avoid burning. Once the dal is golden brown, add the grated radish to the pan. -
Cooking the Mixture
To the radish, add grated coconut, turmeric powder, asafoetida, and salt. Stir the ingredients well to combine. Continue cooking the mixture on medium heat until the radish softens, which should take about 5-7 minutes. Turn off the heat and allow the mixture to cool down. -
Grinding the Mixture
Once the radish mixture has cooled, transfer it into a mixer grinder. Add the soaked tamarind and grind the mixture into a smooth or coarse paste, depending on your preference. If needed, add a little water to help with grinding. Once blended, set the chutney aside in a bowl. -
Tempering the Chutney
For the tempering, heat sesame oil in a small tempering pan. Add the mustard seeds and the remaining black urad dal. Cook until the dal turns golden brown and the mustard seeds begin to splutter. Add the curry leaves and cook for another 10 seconds, releasing their aroma. -
Combining the Tempering with the Chutney
Pour the hot tempering over the chutney and mix it thoroughly. This will infuse the chutney with a burst of flavor from the mustard seeds and curry leaves. -
Serving
Your Mullangi Thogayal is now ready to serve! This chutney pairs beautifully with Chow Chow Sambar, rice, and papad, making it an excellent choice for a hearty South Indian lunch. The combination of spices and fresh ingredients offers a burst of flavors that will leave everyone wanting more.
Tips and Variations:
- If you prefer a smoother chutney, grind the radish mixture for a longer period, adding water as needed to achieve your desired consistency.
- You can adjust the spiciness by adding more or fewer dried red chilies.
- For a tangier taste, add a little more tamarind to the chutney.
- This chutney can be stored in an airtight container in the refrigerator for up to 2-3 days.
Nutritional Information (Approximate per Serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 70 kcal |
| Carbohydrates | 12 g |
| Protein | 2 g |
| Fat | 3 g |
| Fiber | 2.5 g |
| Sodium | 200 mg |
| Potassium | 150 mg |
| Vitamin A | 4% of daily value |
| Vitamin C | 18% of daily value |
Mullangi Thogayal is a healthy, tasty, and simple South Indian chutney that brings a unique flavor profile to your meals. It is perfect for those looking to enjoy a nutritious, fiber-packed side dish that is both satisfying and diabetic-friendly. Enjoy it as a side with rice or spread on your favorite flatbreads for an extra zing!
