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Mullangi Thogayal | Radish Thogayal
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3.50 from 4 votes

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.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Accompaniment, Thogayal
Cuisine: South Indian Recipes, Tamil Brahmin, Tamil Nadu Recipes
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 tablespoon Urad Dal
  • 1 tablespoon Chana Dal
  • 3 nos Red Chili (adjust to your taste)
  • ¼ teaspoon Asafoetida (Asafetida / Hing)
  • 1 teaspoon Salt (adjust to your taste)
  • 3 teaspoon Gingelly Oil or any other cooking oil
  • 3 tablespoon Grated Coconut
  • 1 gooseberry size Tamarind or ½ teaspoon 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 tablespoon 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 tablespoon Chana Dal, 3 nos Red Chili, ¼ teaspoon Asafoetida (Asafetida / Hing), 3 teaspoon Gingelly Oil, 2 tablespoon Urad Dal
  • Add 2 tablespoon 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 teaspoon Gingelly Oil, 3 tablespoon Grated Coconut, 1 gooseberry size Tamarind, 1 teaspoon 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.
    Mullangi Thuvaiyal (Radish Thuvayal)

Nutrition

Serving: 1tablespoon | 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