Mullangi Thogayal | Raddish Chutney

                          Andra people make different types of chutneys. This Radish chutney is one among those chutneys. I got this recipe from my office friend. Her native place is Andra. I tried it today and it came out very well. This chutney is healthy and easy to cook.

                       Let’s see the steps to grind this healthy and tasty chutney.

Ingredients:

Radish – 2

Urad dal – 2 tbsp

Red chili – 2 Nos

Green Chili – 2 Nos

Cumin seeds/Jeera – 1 tsp

Garlic – 4 cloves

Tamarind – 1 gooseberry size

Oil – 1 tbsp + 1 tsp for seasoning

Mustard – 1 tsp

Curry leaves





Method:

Wash the radish and peel off the skin. Cut it to roundels.

Heat 1 tbsp. of oil in a pan, add Urad dal. When the dal color starts changing to golden, add green chilies, red chilies and curry leaves. Fry for few seconds.

Now add the chopped radish and fry for 5 mins.

Add jeera and garlic. Mix well and switch off the flame. Give it sometime to cool down.

Meanwhile, soak tamarind in a tbsp. of water. This step is to ease the grinding process.

Once the radish cools down, take everything in blender, add salt and grind to a coarse paste.

If required add 1 or 2 tbsp. of water and blend.

You can add finely chopped coriander leaves also and give one pulse in the end.

Transfer it to serving bowl.

Season with mustard and curry leaves in a tsp of oil and add to the ground chutney.

Serve for hot steamed rice.

Note:

You can have it for idly, dosa or chapatti by adding little more water.

If you have any ulcer or acidity problem, then replace green chili with red chilies.

You can add 2 tbsp. of grated coconut and grind.