Mullangi Pachadi (Andhra Style Radish Chutney)

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

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