Skip to main content

Mullangi Pachadi (Andhra Style Radish Chutney)

By


Radish is a high fibre root vegetable. Regular intake of radish help one remain younger and healthier. It protects us from seasonal cold and cough that is prevalent in this monsoon season. The ‘Mullangi Pachadi’ is a spicy Andhra chutney that tastes great when mixed with rice and ghee. It can be a great side dish for rotis or phulkas. Radish is grated and is sautéed along with ginger, tamarind and chillies. They are then coarsely ground along with roasted lentils. The pachadi is a quick gluten free and vegan recipe.
Serve Mullangi Pachadi along with Tomato Onion Sambar, Elai Vadam and Steamed Rice for a wholesome weekday meal.


Mullangi Pachadi Recipe (Andhra Style Radish Chutney)

Ingredients
1 Radish , grated
1 Tomato , chopped
1 inch Ginger , grated
30 grams Tamarind , add 1/4 cup hot water and extract thick juice
1/4 teaspoon Asafoetida (hing)
1 teaspoon Sesame oil
Salt , to tasteFor tempering
2 teaspoons Sesame oil
1 teaspoon Black Urad Dal (Split)
1 teaspoon Coriander leaves (Dhania)
1 teaspoon Mustard seeds
1/2 teaspoon Fenugreek Seeds (Methi)
3 Dry red chillies , roughly torn
2 Green Chillies , chopped
1/4 cup Curry leaves
Coriander leaves (Dhania) , Small bunch chopped (optional)

Method:

To begin making the Mullangi Pachadi recipe, Heat oil  temper with the ingredients given under 'For tempering' in the order given.Switch off and transfer the contents to a mixer grinder.Heat the same pan again with oil and add the grated radish, tomato, ginger and tamarind juice. Cook them over medium flame by stirring continuously .
Once the extra moisture is absorbed, switch off. Add it to the mixer and add a pinch of asafoetida and required amount of salt.
Grind it into a thick chutney/pachadi and it is ready to be served. Garnish with coriander leaves and you can store it into your refrigerator for good 3 to 4 days.
Serve Mullangi Pachadi along with Tomato Onion Sambar, Elai Vadam and Steamed Rice for a wholesome weekday meal.






Comments

Post a Comment

Popular posts from this blog

MUDAKATHAN KEERAI / BALOON VINE PLANT

By
MUDAKATHAN KEERAI / BALOON VINE PLANT RECIPES The Tamil system of medicine has incorporated Ayurveda, Unani and Siddha system to treat a number of everyday problems with natural herbs and minimal side effects. One such herb is the Mudakathan keerai. The botanical name is Cardiospermum halicacabum, but it is commonly known as the balloon vine. Found locally in villages and peripheries of Tamil Nadu, it can be identified as a climber having balloon like fruits. The leaves, roots, seeds and the baby leaves of this plant are all used for kaleidoscopic medicinal purposes. It can be used both internally and externally. Mudakathan keerai or leaves has strong  anti-inflammatory  properties. It gives noticeable relief in patients of arthritis, joint pain and even gout patients. The oil made out of this herb can be used externally. The powder obtained from the leaves is mixed in popular south Indian dishes and is used for internal consumption. A combination of the two g...
Post a Comment
Read more

SPICY FUSION VEGGIE NOODLES

By
SPICY FUSION VEGGIE NOODLES INGREDIENTS Hakka Atta(wheat) Plain veg noodles- 250gms Beans, Carrots, Spring onins, Green Peas, -1 cup cut into thin pieces Onions-1 medium size chopped finely Soy sauce-2 tbsp Tomato sauce or puree-2tbsp Green chillies-2 nos cut into half Chillie powder-1tsp Pepper powder-2tbsp or as per your spicy tongue Cumin Seeds-1tsp Coriander Leaves-3tbsp Ginger-1 inch cut finely Garlic-5 cloves cut finely n chop Oil as needed salt as needed METHOD: Boil noodles in water. Add little oil in that. Once boiled remove and strain the water and wash it with cold water to avoid overcooking and to avoid sticky sticky noodles. Heat pan and heat oil and fry Onion. Once the onion is transparent add veggies, ginger, garlic, cumin seeds. Fry till its half cooked and then add little soy sauce, tomato sauce, salt, Chillie and little Coriander leaves, salt and saute. Then add pepper powder and noodles and little soysauce. Saute the noodles in high flame and...
Post a Comment
Read more

beetroot hummus

By
BEETROOT HUMMUS What makes beetroot hummus an absolute favourite in parties is the bright and peppy pink colour, besides the lip-smacking flavour of course. Top it with fresh herbs for some zing. Ingredients 2 cups of chickpeas, boiled 1 beetroot, peeled 4-5 garlic cloves ¼ cup of olive oil, plus extra for topping 1 tsp of sesame seeds 1 Tbsp of curd 1 tsp of cumin powder 2 Tbsp of lemon juice Salt to taste coriander leaves to garnish Method Oil and roast the beetroot on the stove or in an oven for 10 minutes. Let it cool. Then chop it into smaller pieces. In a pan, roast the sesame seeds until aromatic. Allow to cool and then ground into a powder. In a food processer or blender, mix chickpeas and garlic, and pulse until smooth. You can add a little water, if you find the mixture a little dry. Add the beetroot, sesame powder, curd, olive oil, cumin powder and salt, and blend again until smooth. Transfer to a bowl, and add the lemon juice. Mix well and check seasoning. Finish wi...
Post a Comment
Read more