Hello everybody, it’s Louise, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, mulangi thogayal (radish chutney). It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.
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. They are then coarsely ground along with roasted lentils.
Mulangi Thogayal (Radish Chutney) is one of the most favored of current trending meals in the world. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look wonderful. Mulangi Thogayal (Radish Chutney) is something which I have loved my whole life.
To get started with this particular recipe, we must prepare a few components. You can have mulangi thogayal (radish chutney) using 12 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Mulangi Thogayal (Radish Chutney):
- Get 1 cup Radish - coarsely chopped . ,
- Get 2 tsps Toor dal -
- Get 1 Onion - medium , coarsely chopped .
- Prepare 4 - 5 chillis Dry red -
- Prepare 2 tsps Coriander seeds -
- Prepare Tamarind - a small piece
- Get 1/4 cup coconut Grated - (optional)
- Take pinch Asafoetida - a
- Prepare to taste Salt
- Make ready to fry Oil - garnish /
- Take Mustard
- Take Curry leaves
We all usually make sambar , poriyal & roti. I have tasted Mullangi chutney , in liquid version. 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).
Steps to make Mulangi Thogayal (Radish Chutney):
- In a kadai, heat up the oil on medium high. Once oil starts smoking reduce flame and add the red chillies and toor dal.
- When the toor daal turns slightly golden, add the onions and radish. I used the non pungent white radish. Add the asafoetida.
- 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.
- 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.
- Transfer contents to serving bowl.
- 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.
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. Recipe for Mullangi Thuvaiyal - Radish Thogayal (chutney) that can be served with rice. Recipe with step by step pictures.
So that is going to wrap this up for this exceptional food mulangi thogayal (radish chutney) recipe. Thanks so much for your time. I’m sure you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
