An unconventional chutney recipe using radish. This chutney/mulangi thogayal can be served with idli/dosa & also be eaten with plain rice. It’s delicious.
Radish chutney is also known as Mulangi Thogayal in Tamil (An ancient Indian language and my mother tongue). This chutney is hot and tangy while the radish brings in a new flavor to this dish. It is best served with plain cooked rice. Just mix them together and you have a meal! It tastes delicious. Whenever I am bored to cook or I have nothing to cook with, this is one of my go to recipes. The other one being Sesame Seed Powder/Ellu Pudi Rice. I learnt this recipe from my mom. She would make this thogayal apart from Coconut thogayal many times and we all would gorge upon it. The simplicity of this dish makes it even more favorable.
I have never really cooked with radish before and this was my first experience with it. I was planning to use it for KR’s salad. However we have been super busy with Ganpati celebrations. We have been visiting our friends, enjoying some great food and clicking loads of pictures in traditional wear that I have not been cooking at all in my kitchen! So much so, that I had completely forgotten that I had got these radishes from the grocery store. Today when I was finally at home and wondering what to cook for lunch, I came across these lovely pink radishes. I decided to make Cabbage Uttapam for lunch and use these radishes to make South Indian style chutney. My menu was set. Here is the recipe – Wash and clean the radishes, cut them in slices. Heat oil in a pan, add and fry the radish, onion, garlic, red chillies, tamarind and salt. Saute them for 3-4 minutes. Now add the grated coconut and continue to saute for another 2 minutes. Take it off the flame.
Let it cool down and then grind it to a smooth paste. Viola..Radish chutney is ready! If you not in mood to eat it with rice, then serve it as a side for Idli or Dosa. I served it with Cabbage Uttapam and it tasted delicious. This Radish chutney just takes 10 minutes to get ready and can also be a quick fix meal when in hurry.
There are some other chutney recipes that you can try which can be served as dips/spreads/marinade masala or any other way you wish to use it. Some interesting recipes are Besan Chutney/Bombay Chutney Recipe, Green Chutney using Scallions, Coriander Mint Chutney, Carrots and Peanuts Chutney, Bell Pepper Chutney/Dip and Lettuce Sauce/Chutney. Each one is different from the other bringing it different flavors to the dining table.
- 5-6 pink radishes
- 1 tsp oil
- 1 large onion, chopped roughly
- 2-3 cloves of garlic
- 3-4 dried red chillies
- 1 small ball of tamarind/1 tbsp tamarind pulp
- 3 tbsp shredded coconut
- Salt as required
- Wash and clean the radishes, cut them in slices. Heat oil in a pan, add and fry the radish, onion, garlic, red chillies, tamarind and salt. Saute them for 3-4 minutes. Now add the grated coconut and continue to saute for another 2 minutes. Take it off the flame. Allow it to cool.
- Grind it to a smooth paste and viola..Radish chutney is ready!
The pungent flavored radish acts as a cooling agent in the body, it also aids in easy digestion, is rich in vitamin C and the high water content helps in hydration, it’s also low in calories and high in nutrients making it a good choice of root vegetable to include in our daily diet. Since it is among the least preferred vegetables of kids or adults generally, this recipe is a great way of feeding it to those fussy eaters without them knowing what it really is. Once they start relishing this chutney, you can do the final reveal!
If you do try this recipe, please do share it with your friends on Facebook, Twitter and Pinterest. This will keep me motivated to develop more interesting recipes. Click a pic and post it with the hashtag #cookiliciousveg — I would love to see your pictures on Instagram, Facebook and Twitter!