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Radish Chutney (Mullangi Thogayal)
- Duration: 10 minutes
- Serves: 2 to 4 people
Spice Level: High
It is always a good idea to use the sweet and baby variety of radishes for this recipe, as that will determine the overall good taste of this dish.
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This chutney is prepared using common ingredients and in similar style in both Tamil Nadu and Andhra Pradesh. The only difference is that in Andhra it is called ‘Mullangi Pachadi’, which is slightly hotter than its Tamil counterpart.
- Orange radish, peeled and grated (2)
- Dry red chillies (sabut lal mirch) (5)
- Tamarind (imli) (small, lemon-sized)
- Black gram (urad dal) (2 tsp)
- Ginger (adrak), cut into small pieces (½-inch)
- Salt (to taste)
- Cooking oil (.)
- In a kadhai, sauté the grated radish along with the ginger in 1 tbsp of oil on a low flame. Once it has cooked through, keep aside.
- In a pan, add 1 tsp of oil and fry the red chillies and urad dal in it along with the hing. Keep frying till the dal has turned pinkish in colour.
- Take off the flame and let it cool.
- Grind all the ingredients along with the tamarind, salt and some water.
- Serve with steamed white rice, ghee and pappadam.