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Mullangi Thuvaiyal – Radish Thogayal Recipe

August 7, 2017 by Suguna Vinodh 6 Comments

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mullangi-thuvaiyal-radish thogayal-2
Recipe for Mullangi Thuvaiyal – Radish Thogayal (chutney) that can be served with rice. Recipe with step by step pictures.
We have been getting a good yield of radish from the farm and I have been using Radish in dishes almost everyday. This Mullangi Thuvaiyal – Radish Thogayal is delicious with rice.

mullangi-thuvaiyal-radish thogayal-1
Here is how to do Mullangu thuvaiyal.
Shred the radish and set aside. Shredding the radish helps in cooking the radish fast.
radish-chapati-mullangi-chapati-recipe-1-4

Saute Veggies
Heat oil in a pan and add in the onions and radish. Saute for 5 minutes. Set aside on a plate to cool.
mullangi-thuvaiyal-radish thogayal-1-5

Fry the lentils
Heat oil in a pan and add in the chana dal, urad dal and dry red chillies. Saute on a low flame till the lentils are nice and golden. Set aside on a plate to cool.
mullangi-thuvaiyal-radish thogayal-dal

Take a mixie / blender and add in the sauteed veggies and the fried lentils. Add in the fresh coconut, tamarind, salt, hing and raw garlic. Grind to a smooth paste.
mullangi-thuvaiyal-radish thogayal-1-6

Serve with rice and ghee.
mullangi-thuvaiyal-radish thogayal-2

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mullangi-thuvaiyal-radish thogayal-2

Mullangi Thuvaiyal – Radish Thogayal Recipe


★★★★★

5 from 1 reviews

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Total Time: 25 mins
  • Yield: 3 servings 1x
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Description

Recipe for Mullangi Thuvaiyal – Radish Thogayal (chutney) that can be served with rice. Recipe with step by step pictures.


Ingredients

Scale
  • 1 cup shredded radish (I used white radish)
  • 1 onion, finely chopped
  • 2 teaspoon peanut oil ( 1 teaspoon + 1 teaspoon)
  • 2 tablespoon chana dal
  • 1 tablespoon urad dal
  • 3 dry red chillies
  • 1/4 cup fresh shredded coconut (use 1/2 cup coconut for a rich thogayal)
  • gooseberry size tamarind
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 1/4 teaspoon hing

Instructions

  1. Shred the radish and set aside. Heat oil in a pan and add in the onions and radish. Saute for 5 minutes. Set aside on a plate to cool.
  2. Heat oil in a pan and add in the chana dal, urad dal and dry red chillies. Saute on a low flame till the lentils are nice and golden. Set aside on a plate to cool.
  3. Take a mixie / blender and add in the sauteed veggies and the fried lentils. Add in the fresh coconut, tamarind, salt, hing and raw garlic. Grind to a smooth paste.
  4. Serve with rice.
  • Category: Chutney
  • Cuisine: Tamilnadu

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Suguna Vinodh

I'm Suguna Vinodh aka Kannamma. I love south Indian food and I am passionate about baking. My Favorite things include my Wusthof knife, Coffee, Ilayaraja, Tamil and beaches. I love Jacques Pepin and Julia Child.

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Comments

  1. Rose Sequeira says

    June 26, 2018 at 4:53 pm

    Hi!! Made the above chutney and it was absolutely fantastic. The flavour was out of the world and the taste was delicious. Will be perusing your blog often. Thank you.

    Rose Sequeira

    Reply
    • Suguna Vinodh says

      June 26, 2018 at 9:34 pm

      Thank you so much Rose.

      Reply
  2. Lalitha Shankar says

    August 8, 2017 at 2:46 pm

    YUM 🙂 🙂 Kudos for the plating !!!!!!!

    ★★★★★

    Reply
    • Suguna Vinodh says

      August 8, 2017 at 6:46 pm

      Thank you so much!

      Reply
  3. Lalitha says

    August 7, 2017 at 10:38 pm

    Thank you for the healthy recipe ka.. is it own farm ka.. Thambi looks cute ka with the radish.

    Reply
    • Suguna Vinodh says

      August 8, 2017 at 2:53 am

      Thank you!

      Reply

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I’m Suguna, a former financial analyst, now a full-time food blogger. Welcome to my space. I share recipes gathered from my friends and family here. I am passionate about South Indian food. I crazy love knives. A sharp knife is a girls best friend. Hope you like the recipes here. Happy Cooking. Read more.....

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