Radish Chutney/Mullangi thogayal/Mullangi pachadi/Mooli chutney | Gayathiri's Cookbook

Radish Chutney/ Mullangi Thogayal

Radish has numerous health benefits. You can eat this raw or cooked. This radish chutney/ thogayal is a south Indian recipe. You can just have this with steamed rice along with a ladle of sesame oil or with any dish. Its a very good combo with any type of rasam. You need to make this chutney little spicy to avoid the pungent smell of radishes.

Ingredients:
Radish(Big)-2
Red chillies-7
Uraddal-1/4 cup
Hing-1/4 teaspoon
Salt-1 teaspoon
Tamarind- a little piece
Tadka:
Mustard seeds-1/4 teaspoon
Uraddal-1/2 teaspoon
Curry leaves- few

Directions:
1. Peel radiish skin. Grate it and squeeze the water out completely.
2. Roast uraddal and red chillies with little oil until dal turns golden brown. Set aside.
3. Sauté grated radish with little oil until the water evaporates completely.Switch off the flame.
4. Add tamarind and close the lid. Set aside for 10 minutes.
5. Grind sauteed radish, roasted dal, red chillies, tamarind, hing and salt together into a fine paste.
6. Tadka- Heat 2 teaspoon oil. Add mustard seeds. Let it splutter. Add uraddal and sauté until dal turns golden brown.
7. Add curry leaves and the ground chutney paste. Sauté for 2 minutes. Switch off the flame