Radish Chutney (Mullangi Thuvaiyal) Recipe

          Radish Chutney (Mullangi Thuvaiyal) Recipe

Ingredients: 

Mullangi (Radish) -1 medium sized (grated /chopped) Onion- 1 small (chopped) Dry red chillies- 3 to 4 (as per taste) Tamarind - small piece ( or 1/2 tsp paste) Grated coconut- 2 to 3 tbsp (Optional, gives flavor) Oil- 1 tbsp

Preparation Method:

Sautéing:

• Melt 1 tbsp oil in a frying pan.
• Add red chillies and saute for some seconds.
• Stir in chopped onions and fry until it becomes soft.
• When the raw smell is gone, fry the chopped or grated radish well (approximately 5-7 minutes).
• Add tamarind and coconut (is any is being used), stir-fry another minute.

For Tempering (Optional): 

• Mustard seeds – 1/2 tsp
• Urad dal – 1/2 tsp
• Curry leaves – few
• Oil – 1 tsp

Cooling and Grinding:

• Let the mixture get cool.
• Grind in a mixie along with salt and a bit of water to get a chutney consistency (not very runny).

Tempering (Optional and delicious): 

•   In 1 tsp oil, splutter mustard seeds, add urad dal and curry leaves. 
• Pour this ontop of the chutney.

Serving Suggestion: 

• Serve with hot rice, idli, dosa, or chapathi. Drizzle a little sesame oil or ghee on top if having with rice.