Mullangi Thuvaiyal – Radish Thogayal Recipe

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.

Here is how to do Mullangu thuvaiyal.
Shred the radish and set aside. Shredding the radish helps in cooking the radish fast.

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.

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.

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.

Serve with rice and ghee.

Mullangi Thuvaiyal – Radish Thogayal Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Pin Recipe

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

• Total Time: 25 mins
• Yield: 3 servings 1x

Ingredients

Scale 1x2x3x

• 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

Cook Mode Prevent your screen from going dark

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.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Chutney
• Cuisine: Tamilnadu