Thursday, September 20, 2018

Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)

Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)
Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)


Radish Chutney/Mullangi Chutney/Mooli Chutney is an easy chutney recipe that goes well with Idli/Dosa.

Being a perfect condiment for South Indian breakfast recipes, I can bet you that no one would believe that this chutney is made out of Mooli. Kids often run away from Radish dishes and this chutney is the excellent way to make them eat nutrition rich radish. I still remember how fast I used to run in my childhood when my grandma brings fresh radish juice and make all of her grandkids to drink:). 

Radish Chutney really comes handy in busy morning routines when you are left with no coconut or onions to make a quick chutney for the breakfast dishes. All these days, I actually thought that radish paratha or radish sambar was the only dishes that taste delicious. But, it was when my friend Preethi pinged me in Whatsapp asking whether I know radish chutney. I was curious to know whether this chutney will taste good but she assured me that it tasted excellent and in fact, no one could find that it is actually prepared from the radish. She was completely right, I made this radish chutney at home, and we all loved it. So, here comes the recipe for you all to try and give your feedback:).


Ingredients:
  • 1 medium size Mullangi/Mooli/Radish (Peel the skin and chop it)
  • 1/2 teaspoon Channa dal
  • 1/2 teaspoon Urad Dal
  • 1 Red Chilli (alter according to spice level)
  • 1/2 lemon size Tamarind
  • A pinch Hing 
  • 1/2 teaspoon salt (alter according to taste)
  • 1/2 teaspoon Jaggery powder

For Seasoning:
  • 1/4 teaspoon Mustard seeds
  • A spring Curry leaves
  • 1 teaspoon + 1 tablespoon Oil


Method:

1) Heat 1 teaspoon oil in a wok/kadai and add channa dal to fry till light brown, next add urad dal and fry.

2) Add red chilli and give a quick fry. Next, add hing and fry once.

3) Add the radish/mullangi and fry till they get half cooked.

4) Leave the mixture to cool down for few minutes and transfer to the mixer to grind along with tamarind to smoothpaste.


Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)



5) Heat oil in a kadai and mustard seeds to crackle. Next, add a few curry leaves and give a quick fry.

6) Transfer the ground paste to the seasoning.

7) Add salt and jaggery powder to the chutney and keep frying in low flame for one minute.

8) Switch off the flame and transfer the chutney to a serving bowl.

Yummy Radish Chutney is ready.


Radish Chutney recipe for Idli, Dosa ( Mullangi Chutney/Mooli Chutney)



Variations:

1) The variations that you can do to this chutney are, adding few ginger pieces or Corriander leaves or Mint leaves or grated coconut or tomatoes or onions while sauteing radish and then grind along with it. Each ingredient will give a unique flavor to the chutney.

Tips:

1) While seasoning, you can even add cumin seeds or urad dal according to your preference.

2) You can add the salt and jaggery powder while grinding too. Also, you can skip jaggery powder if you don't want the mild sweetness in the chutney.

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