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.