Mullangi Thuvaiyal (Radish Thuvayal)

Mullangi Thuvaiyal is an accompaniment to white rice made using Radish (Mullangi) and spices. We usually mix this thogayal with white rice, a spoon of ghee (or gingelly oil) and serve with Pappad. This can also go as an accompaniment with Rice rice as well. The finely chopped Radish is cooked and then we ground it with spices and coconut.

Variations in Making Mullangi Thuvaiyal

• Onion and Garlic – We usually made it with no onion no garlic. But if you like, you can also fry the onion and garlic along with radish and make this thogyal
• Coconut – If you don’t like coconut, you can make it without coconut as well

Tips to make tasty Mullangi Thuvaiyal

1. Chop the radish into small pieces so that it can cook quickly.
2. Powder the dals and red chili in the mixer first. Then add the cooked radish and make it a paste. Otherwise the dals won’t get ground completely
3. Do not add water while grinding the thogyal. Otherwise this may become chutney like consistency.

You may also want to try:

• Peerkangai Thol Thogayal is one of the popular thogayal variety which goes very well with white rice and also as an accompaniment to any type of rasam, especially with Milagau Rasam. or even with Lemon rice.
• Paruppu Thogayal is a very delicious thogayal variety that is more like an accompaniment than a mix for rice. Its a best side dish for Aracha Rasam, Jeera Rasam, Milagu Kuzhambu or Vathakuzhambu or any other rice varieties.
• Kollu Thogayal and Kollu Rasam, is a very healthy and yummy Lunch combo. This is a 2-in-1 recipe where we pressure cook the kollu and use the cooked kollu water to make rasam. This is being recommended for the weight loss by nutrients. Traditional and Tasty combo which you may want to include your routine lunch menu.
• Thengai Thogayal is a traditional and simple rice accompaniment prepared using coconut as a main ingredient. It’s usually served with hot rice and spoon of gingelly oil or ghee.

Recipe Card to make Mullangi Thuvaiyal

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Mullangi Thuvaiyal | Radish Thogayal Recipe

Mullangi Thuvaiyal (or thogayal) is a delicious accompaniment to Rice made using Radish (Mullangi) and spices. It tastes great when mixed with white rice and ghee (or gingelly oil). Easy and quick to make and can be served with white rice and Pappad.

Course Accompaniment, Thogayal

Cuisine South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 4 people

Calories 7kcal

Author Sowmya Venkatachalam

Equipment

• 1 Mixer Grinder
• 1 Heavy Bottomed Pan

Ingredients

• 3 nos Radish (Mullangi) 3 nos (about 250 grams), white radish
• 2 tbsp Urad Dal
• 1 tbsp Chana Dal
• 3 nos Red Chili (adjust to your taste)
• ¼ tsp Asafoetida (Asafetida / Hing)
• 1 tsp Salt (adjust to your taste)
• 3 tsp Gingelly Oil or any other cooking oil
• 3 tbsp Grated Coconut
• 1 gooseberry size Tamarind or ½ tsp of Tamarind Paste

Instructions

• Wash the Radish and peel the skin. Then chop the radish into small pieces. Chopping them in smaller pieces (or grating them) will help to cook the vegetable quickly.
  3 nos Radish (Mullangi)
• Heat the pan and add the 1 tbsp of oil. Add Urad dal, Chana dal and Red Chili. Fry them till the color of the dal changes to golden brown. Towards the end add a pinch of Hing (Asafetida) and fry for about 10 seconds. Take this to the mixer.
  1 tbsp Chana Dal, 3 nos Red Chili, ¼ tsp Asafoetida (Asafetida / Hing), 3 tsp Gingelly Oil, 2 tbsp Urad Dal
• Add 2 tbsp of oil in the same pan . Add the chopped radish (mullangi) and the tamarind (skip it if you are using tamarind paste).
  3 nos Radish (Mullangi), 3 tsp Gingelly Oil, 3 tbsp Grated Coconut, 1 gooseberry size Tamarind, 1 tsp Salt
• Fry the mullangi in a medium flame till it's cooked completely. It may take about 10 minutes.
• Add this to to the mixer. Also add Coconut and Salt.
• Allow this mixture to cool and then grind it to a paste without adding water (add the tamarind paste here if you are not using the raw tamarind).

  Tip : Grind the dal and red chili mixture first and then add the cooked radish and grind to a paste. This way the dal gets ground nicely.
• Take this out in a bowl. Now the delicious mullangi thogayal is ready to serve with hot rice.

Nutrition

Serving: 1tbsp | Calories: 7kcal | Carbohydrates: 0.5g | Protein: 0.3g | Fat: 0.3g | Cholesterol: 0.8mg | Sodium: 2.8mg | Potassium: 12.1mg | Fiber: 0.2g | Calcium: 13.1mg | Iron: 0.1mg

Method with step by step pictures

• Wash the Radish and peel the skin. Then chop the radish into small pieces. Chopping them in smaller pieces (or grating them) will help to cook the vegetable quickly.

• Heat the pan and add the 1 tbsp of oil. Add Urad dal, Chana dal and Red Chili. Fry them till the color of the dal changes to golden brown. Towards the end add a pinch of Hing (Asafetida) and fry for about 10 seconds. Take this to the mixer.

• Add 2 tbsp of oil and add the chopped radish (mullangi) and the tamarind (skip it if you are using tamarind paste).

• Fry the mullangi in a medium flame till it’s cooked completely. It may take about 10 minutes.

• Add this to to the mixer. Also add Coconut and Salt.

• Allow this mixture to cool and then grind it to a paste without adding water (add the tamarind paste here if you are not using the raw tamarind).  Tip : Grind the dal and red chili mixture first and then add the cooked radish and grind to a paste. This way the dal gets ground nicely.

• Take this out in a bowl. Now the delicious mullangi thogayal is ready to serve with hot rice.

The post Mullangi Thuvaiyal (Radish Thuvayal) appeared first on Subbus Kitchen.