Thursday, August 28, 2014

Mullangi Thogayal / Radish Chutney | Chutney Recipes

I got these cute little red radishes the other day for making salad. But sometimes things get forgotten on the plethora of produce from the farmer's market stuffed in the fridge. I found the radishes a couple of days later and I was skeptical if they would be good for the salad. So I made a simple chutney aka thogayal to go with rice for our lunch that day.

Adapted from Mallika Badrinath cookbook
Red radishes - 1 bunch (about 7-8)
Shallots / Pearl onions - 8
Garlic - 3 cloves
Red chiilies - 1 or 2 (based on heat level)
Tamarind - a small piece
Grated Coconut - 2 tbsp
Salt - to taste
Oil - 1-1/2 tbsp

Wash and cut the ends of the radishes. Slice them into thin coins. Peel and halve the shallots and garlic. Heat oil and add the chillies, onions, garlic, tamarind and radishes. Saute until the radishes take a light brown shade, it could take a while in medium heat. Add the grated coconut and mix well. Turn the heat off and let it cool in the pan. When cool grind in a blender with salt. Do not add any water while grinding. Serve topped on rice.
Linking this to Priya's Vegan Thursdays.


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