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5 from 1 vote

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.
Prep Time5 mins
Cook Time10 mins
Course: Condiments
Cuisine: Indian
Servings: 6


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


  • 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.



  • 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.