Mullangi Pachadi / Radish Chutney

  • Radish is a vegetable which can be eaten raw or cooked.
  • According to Ayurveda radish is believed as a cooling agent to blood.
  • There are abundant health benefits of eating radish.
  • Most of the people avoid eating this nutritious vegetable due to its pungent smell.
  • In my healthy juicy radish chutney preparation, you won’t even smell a little.
  • Mullangi pachadi is a unique chutney recipe made with freshly grated white radish by using thick fresh curds along with simple tempering in coconut oil.
  • Which you can accomplish with roti/rice or you can eat as it is as a salad.
  • Consuming this highly nutritious packed chutney keeps your body in good working condition.

Radish

English

मूली

हिंदी

ಮೂಲಂಗಿ

ಕನ್ನಡ

మూలంగి

తెలుగు

  • Cuisine – South Indian
  • Recipe Type – Chutney / Salad
  • Preparation Time - 20 Minutes
  • Cooking Time – 20 Minutes
  • Total Time – 40 Minutes
  • Serves – 5 to 6 Persons

Mullangi Pachadi / Radish Chutney Recipe

Main Ingredients:
  • Radish – 2 Medium Sized
  • Thick Curds – 1 big Cup (Approx. 100 ml)
  • Green Chillies – 3
  • Ginger – 1” Piece
  • Garlic – 4-5 Pods
For Tampering:
  • Coconut Oil – 2 Tsp
  • Mustard Seeds – 1 Tsp
  • Cumin Seeds – 1 Tsp
  • Curry Leaves – 6-8
  • Coriander leaves – for garnishing

Mullangi Pachadi / Radish Chutney Preparation Process

Step 1

Clean radish with normal water, remove the stalks and peel the skin

 

Grate them using a grater

Step 2

Take a boiling vessel fill ½ of the vessel with clean water add grated radish into the boiling water mix with a small spoon boil radish for 10 – 15 minutes switch off the flame.

Step 3

Strain the boiled grated radish in a clean strainer to remove the water.

Step 4

Squeeze the excess water from radish using your palms/fingers.

Step 5

Take out the squeezed radish in a bowl keep it aside for 5- 10 minutes to cool down.

(radish should cool down completely before the preparation of chutney

Step 6

Take a pan/kadai heat oil for tempering/seasoning heat pan for a few seconds before heating oil.

Step 7

Add mustard seeds let them crackle for a few seconds then add cumin seeds sauté for a few seconds.

Step 8A

Add chopped green chillies garlic ginger and curry leaves one by one sauté for a minute.

Step 8B

Don’t burn the garlic roast them in a low flame until chillies and garlic becomes lite brown in colour.

Step 9

Add radish which was kept aside to cool down into the tempering mix and cook for a minute.

Step 10

Add salt then give a nice mix switch off the flame and keep it aside for10 to 15 minutes to cool

Step 11

Dish out in a serving bowl then add fresh thick curds into the bowl and mix well with the tempering to make chutney. You can add more curds as per your consistency chutney should be semi thick.

Step 12

Garnish with coriander leaves.

Serve with roti/rice

 

 

Tips

5/5
  • Use fresh Radish
  • Cook in a low flame
  • Cool the mixture completely before adding the curds
  • Use fresh and thick curds
  • You can add oil of your choice
  • Consume freshly prepared chutney
  • Don’t mix curds when the mixture is hot (curds tend to split or broke if added when tempering is hot)

Let’s know about few healthy benefits about main ingredient RADISH

  • Radish is high in nutrients and antioxidants
  • Rich in Fibers, Zinc, Potassium, Phosphorous, Magnesium, Copper, Calcium, Manganese and Iron
  • Vitamins like E, A, C, K and B6 are present
  • Controls blood pressure and keeps your blood flow in control
  • The anthocyanins which contains in radish helps in reducing the risk of cardiovascular diseases
  • Consuming radish on daily helps to improve immune system
  • Good for skin and hair
  • Prevents acne and hair-fall