Best Mulangi Thogayal (Radish Chutney)

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  1. Ingredients of Mulangi Thogayal (Radish Chutney)

  2. Mulangi Thogayal (Radish Chutney) instructions

Mulangi Thogayal (Radish Chutney).

Mulangi Thogayal (Radish Chutney)

Cooking Tips

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You can cook Mulangi Thogayal (Radish Chutney) using 12 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Mulangi Thogayal (Radish Chutney)

  1. Prepare of Radish - coarsely chopped . ,.
  2. You need of Toor dal -.
  3. Prepare of Onion - medium , coarsely chopped ..
  4. It's of chillis Dry red -.
  5. Prepare of Coriander seeds -.
  6. You need of Tamarind - a small piece.
  7. You need of coconut Grated - (optional).
  8. You need of Asafoetida - a.
  9. It's of Salt.
  10. It's of Oil - garnish /.
  11. You need of Mustard.
  12. Prepare of Curry leaves.

Mulangi Thogayal (Radish Chutney) instructions

  1. In a kadai, heat up the oil on medium high. Once oil starts smoking reduce flame and add the red chillies and toor dal..
  2. When the toor daal turns slightly golden, add the onions and radish. I used the non pungent white radish. Add the asafoetida..
  3. When the onions start browning, add the coriander seeds. Sauté nicely for 2 minutes till the aroma of the roasted corainder seeds comes out nicely. Add the salt, tamarind and coconut if you are using it. Mix well,and turn off gas after 2 mins..
  4. Once the content has cooled, grind the mixture to a coarse paste in a mixer with minimal water. Make sure the red chillis and toor daal hit the bottom of the mixer so that they are ground well..
  5. Transfer contents to serving bowl..
  6. For the tadka, heat up a tsp of oil. Once oil becomes hot, add mustard. Once the mustard sputters turn off gas and add the curry leaves.  Pour over the thogayal. .

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