Karnataka Style Moolangi Chutney Recipe (Radish Thogayal)
Sauteed radishes grounded with roasted dals and red chillies, and adorned with tadka
Karnataka Style Moolangi Chutney Recipe (Radish Thogayal) is a simple side dish made by blending sauteed grated radish, along with dals and red chillies. The final tempering adds to its appeal. This chutney can come in handy when you have dosas as breakfast or Karnataka Style Moolangi Chutney Recipe (Radish Thogayal) can be served as an accompaniment with the main meal of steamed rice, Nuggekai Kharbyaali Recipe, Gorikayi Palya Recipe and Hunase Saaru Recipe.
If you like chutneys, you can try more similar recipes like
10 M
10 M
20 M
4 Servings
Ingredients
- 1 cup Mooli/ Mullangi (Radish) , grated
- 1 Onion , sliced
- 2 teaspoon White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 4 Dry Red Chillies , (Add more if you like it spicier)
- 1 pinch Turmeric powder (Haldi)
- 1 pinch Asafoetida (hing)
- 18 grams Tamarind , (small lemon size)
- Salt , to taste
- 1 teaspoon Oil For Tempering:
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 10 Curry leaves
- 1 teaspoon Oil
How to make Karnataka Style Moolangi Chutney Recipe (Radish Thogayal)
To begin Karnataka Style Moolangi Chutney Recipe (Radish Thogayal), grate radish and slice the onions.
Heat oil in a kadai. When the oil is hot, add urad dal, chana dal, hing & red chillies and fry on a medium heat, till dal turns golden. Take out on a plate to cool
Add grated radish and onion to the kadai. Add salt, turmeric and saute till raw smell from the radish and onions vanishes and they are cooked.
Turn off the heat & let it cool completely on a plate.
While the sauteed ingredients are cooling, you can prepare the tadka. In the same kadai or in a tadka pan, heat a little oil.
Once the oil is heated, add mustard, wait for them to splutter. Add curry leaves and allow them to crackle. Now switch off heat and keep aside till the chutney is done.
Transfer the fried masala, fried veggies, tamarind and salt to a mixer / blender. Grind to chutney. The chutney shouldn't be too smooth as well. Test for taste and add salt if needed.
Pour the tempering on the prepared chutney and serve. This chutney stays good for 3-4 days in fridge.
Karnataka Style Moolangi Chutney Recipe (Radish Thogayal) can be served as an accompaniment with the main meal of steamed rice, Nuggekai Kharbyaali Recipe, Gorikayi Palya Recipe and Hunase Saaru Recipe.
