Due to the strong and pungent taste of radish, many people do not like to see radish in their plates. But due to its high nutritional value, its wiser to include radish in our regular cooking. This mullangi thogayal \ mullangi pachidi is very tasty and made with fresh, juicy radish and other spices.
Ingredients
Fresh juicy Radish \ Mullangi - 1 Big one
Urad Dal \ Ulutham Paruppu \ Minna Pappu - 2 tsp
Olive Oil - 1 tbsp
Hing \ Asafoetida - 1 Dash
Dry Red Chillies - 4 or 5
Fenugreek seeds \ Menthilu \ Vendhayam - 5 or 6 seeds
Salt - To Taste
Tamarind - 1 small pinch
Jaggery - 1 tsp
For Tempering
Mustard Seeds - 1 tsp
Jeera - 1 tsp
Urad Dal \ Ulutham Paruppu \ Minna Pappu - 1 tsp
Curry Leaves - 4 or 5.
Method
Peel the mullangi skin and grate the Mullangi or cut it into small thin pieces. On a kadai, add oil first. When its heated, add Hing, urad dal, dry red chillies, tamarind, fenugreek seeds and fry them slightly on low heat till they get roasted. Take it out and transfer the contents into a mixer grinder. On the kadai, now add the mullangi pieces or grated mullangi and fry them in the same oil for few minutes till the mullangi cooks completely. After that, transfer them too to the mixer grinder. Add required amount of salt and little jaggery to the grinder and grind everything together to a coarse paste. After its done, transfer the Mullangi Chutney \ pachidi to a bowl. Finish the tempering process by adding the ingredients as mentioned. Pour the tempered oil and its contents over the chutney. Serve it with hot white rice with ghee or as a side for any south indian tiffin.