How to Cook Perfect Mulangi Thogayal (Radish Chutney)

How to Cook Perfect Mulangi Thogayal (Radish Chutney) Delicious, fresh and tasty.

Mulangi Thogayal (Radish Chutney). The Mullangi Thogayal is a spicy chutney that tastes great when mixed with rice and ghee. It can be a great side dish for rotis or phulkas. Radish is grated and is sautéed along with ginger, tamarind and chillies.

It has many amazing benefits that include cancer prevention, stronger immune system, lower inflammation. as i mentioned previously, radish chutney is one of the healthiest and nutrient chutney recipe compared to all its siblings. basically, the recipe is entirely made with just chopped radish and sautéed lentils. in other words no coconut is used to get a chutney.

Radish chutney also called as mullangi pachadi is a healthy, tasty and a perfect accompaniment with rice, chapathi, paratha or idli, dosa.

Mullangi is called as mooli in hindi and radish in English and is often used to make mullangi sambar, stir fry or chutney.

You can have Mulangi Thogayal (Radish Chutney) using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mulangi Thogayal (Radish Chutney)

1. Prepare 1 cup of Radish - coarsely chopped . ,.

2. Prepare 2 tsps of Toor dal -.

3. You need 1 of Onion - medium , coarsely chopped ..

4. It’s 4 - 5 of chillis Dry red -.

5. Prepare 2 tsps of Coriander seeds -.

6. Prepare of Tamarind - a small piece.

7. You need 1/4 cup of coconut Grated - (optional).

8. It’s pinch of Asafoetida - a.

9. Prepare to taste of Salt.

10. Prepare to fry of Oil - garnish /.

11. It’s of Mustard.

12. Prepare of Curry leaves.

A reader requested me to post Radish chutney recipe for Idli dosa.

Until then I have never thought of making a chutney with Radish ( Mullangi in Tamil, Mooli in Hindi).

I have tried Mullangi thogayal for rice but this is the first time I made a chutney for idli using radish.

Peel the skin & grate the radish.

Mulangi Thogayal (Radish Chutney) instructions

1. In a kadai, heat up the oil on medium high. Once oil starts smoking reduce flame and add the red chillies and toor dal..

2. When the toor daal turns slightly golden, add the onions and radish. I used the non pungent white radish. Add the asafoetida..

3. When the onions start browning, add the coriander seeds. Sauté nicely for 2 minutes till the aroma of the roasted corainder seeds comes out nicely. Add the salt, tamarind and coconut if you are using it. Mix well,and turn off gas after 2 mins..

4. Once the content has cooled, grind the mixture to a coarse paste in a mixer with minimal water. Make sure the red chillis and toor daal hit the bottom of the mixer so that they are ground well..

5. Transfer contents to serving bowl..

6. For the tadka, heat up a tsp of oil. Once oil becomes hot, add mustard. Once the mustard sputters turn off gas and add the curry leaves.  Pour over the thogayal. .

I have tasted Mullangi chutney , in liquid version.

Recipe for Mullangi Thuvaiyal - Radish Thogayal (chutney) that can be served with rice.

Recipe with step by step pictures.

We have been getting a good yield of radish from the farm and I have been using Radish in dishes almost everyday.

Radish chutney is a very simple recipe prepared using raw radish, coconut, and some minimum spices.