About Mullangi pachadi recipe – Mullangi pachadi is a chutney made with mullangi vegatable and some spices. Mullangi is a telugu word for radish, it is called as mulanki in tamil and mooli in Hindi. Radish is used to make many dishes like sambar, dal, paranthas, salads and pachadi.
There are different kinds of radishes with some growing in summer, and some in winter. I am making this pachadi with white radish. People make this pachadi in different ways. This recipe is usually how i prepare the pachadi at home. Mullangi pachadi goes well with rice, roti, ragi ball, dosa and idly.
Radish controls the damage to our red blood cells, and it improves oxygen supply to blood. It is good for heart, controls blood pressure, improves immunity and good for skin.
Mullangi pachadi or Radish chutney – Step by step process
1. Firstly, cut the radish into slices and keep it aside.
2. Heat some oil in a pan, add few green chillis and red chillis and fry them. Add chopped tomato and let it fry.
3. Add sliced radish into it, mix it well and let it fry for 2 minutes.
4. Add coriander seeds to this and mix it well. Coriander seeds adds nice flavor to the pachadi, so do not forget to add.
5. Once the vegatable softens, add small lemon size tamarind and let it fry for sometime.
6. Vegetable is nicely cooked, turn off the flame and let it cool.
7. Meanwhile, dry roast 2 spoons of peanuts and keep it ready.
8. Add the radish mixture, peanuts and required salt into a jar and grind finely.
9. For tempering the pachadi, in the same pan heat some oil add few mustard seeds, curry leaves and chopped onion, let it fry for a minute or so.
10. Now add the pachadi to it and mix it well. Tasty pachadi is ready!
Tips
- Do not skip coriander seeds, it adds nice flavor to the pachadi.
- Peanuts is optional, if you include it enhances the taste.
- Onion adds some nice crunch to the pachadi, you can also fry them along with tomato and grind it.
For more pachadi or chutney recipes – GONGURA PACHADI, BEERAKAYA PACHADI.
Tried this recipe? Comment down below how it turned out to you!
Any queries and suggestions write us to reshmablog64@gmail.com.
Mullangi pachadi | Radish chutney
Ingredients
- 400 grams Radish
- 4 to 5 nos. green chillis
- 4 to 5 nos. red chillis
- 1 tomato
- 1 tbsp coriander seeds
- 1 onion
- tamarind – lemon size
- 2 tbsp peanuts
- 3 tbsp cooking oil
- few curry leaves
- 1 tsp mustard seeds
Instructions
- Mullangi pachadi – Preparation
- Clean and cut the radish into thin slices.
- Heat 2 tbsp. of oil in the pan, add few green chillis and red chillis and fry them. Add chopped tomato and fry it for a minute
- Add sliced radish into it and let it fry for 2 minutes.
- Add coriander seeds into the radish and mix it well.
- Once the radish softens, add lemon size tamarind and let it fry for sometime.
- Radish is nicely cooked, turn off the flame and let it cool.
- Meanwhile, dry roast the peanuts and keep it ready.
- Add the radish mixture, peanuts and required salt into a jar and grind it finely.
- Mullangi pachadi – Tempering
- In the same pan, heat some oil, add mustard seeds and let it splutter.
- Add curry leaves and chopped onion, let it fry for a minute.
- Now add the pachadi into it and give it a nice mix.
- Mullangi pachadi is ready. Enjoy!
Notes
- Do not skip coriander seeds, it adds nice flavor to the pachadi.
- Peanuts is optional, if you include it enhances the taste.
- Onion adds some nice crunch to the pachadi, you can also fry them along with tomato and grind it.
