Mullangi thuvaiyal, radish thogayal recipe

Mullangi thuvaiyal is made as accompaniment for rice, mixed with rice and sesame oil or ghee to enjoy! Easy way to finish off radish or to indulge the veggie.

I wanted to try thuvaiyal with various veggies as suggested by a reader. She simply told a fact, they make thuvaiyal / chutney out of any veggie and it's that easy.

So after trying thogayal with chow chow, bottle gourd, ridge gourd etc, mullangi aka radish was in my list. Finally had in stock when I wanted to make a simple post after Diwali.

This time, I tried adding an onion as I remembered seeing in a cookery show in TV. For a change, liked the texture it gives to the thuvaiyal.

At home, our thuvaiyals are pretty simple with red chilli, urad dal, asafoetida and tamarind with a tiny piece of jaggery.

This one have the extra onion in it. Do try it and enjoy with hot rice, ghee or sesame oil.

Related posts

• Mullangi poriyal
• Veppam poo thuvaiyal
• Pirandai thuvaiyal
• Easy mooli paratha

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Mullangi thuvaiyal

Mullangi thuvaiyal is made as accompaniment for rice, mixed with rice and sesame oil or ghee to enjoy! Easy way to finish off radish or to indulge the veggie.

Course Condiments

Cuisine Indian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Servings 6

1x2x3x

Cup measurements

Ingredients

• 2 Radish/ mullangi grated 1 cup packed
• 1 Onion
• 6 to 8 Dry red chillies
• 1 tablespoon urad dal
• ½ teaspoon tamarind
• ½ teaspoon jaggery
• ¼ teaspoon asafoetida I used solid
• 2 teaspoon oil
• Salt

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Instructions

• Peel, grate the mullangi. Slice onion roughly. Gather all ingredients needed ready.
• In a heavy bottom pan, heat oil. Roast red chilli, urad dal and asaafoetida until dal turns deep golden in colour, in medium flame.
• Transfer to a plate, set aside. Add onion in the same oil and sautee for a minute.
• In goes grated radish, tamarind and sautee for 3-4 mins in medium heat. Or until the radish is cooked soft to press.
• Remove in a plate and cool down completely.
• In a mixie, grind chilli, urad dal, salt, jaggery and tamarind first to a coarse powder.
• Add radish and onion to it and grind coarsely without any water. I like to keep it slightly coarse.

Video

Notes

• Make sure to cook the radish properly. Since we use onion and asafoetida, you will not sense any odd smell of radish.
• Adjust spice or tamarind according to your taste preference. Make sure to balance all 3 - spice, tamarind and salt.

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Stepwise photos

1. Peel, grate the mullangi. Slice onion roughly. Gather all ingredients needed ready.
   
2. In a heavy bottom pan, heat oil. Roast red chilli, urad dal and asaafoetida until dal turns deep golden in colour, in medium flame.
   
3. Transfer to a plate, set aside. Add onion in the same oil and sautee for a minute.
   
4. In goes grated radish, tamarind and sautee for 3-4 mins in medium heat. Or until the radish is cooked soft to press.
   
5. Remove in a plate and cool down completely. In a mixie, grind chilli, urad dal, salt, jaggery and tamarind first to a coarse powder.
   
6. Add radish and onion to it and grind coarsely without any water. I like to keep it slightly coarse.
   

Enjoy mullangi thuvaiyal by mixing with hot steamed rice and generous sesame oil or ghee. Can go well with sambar/ rasam or curd rice too. I love it with idli dosa as well.