Radish is a high fibre root vegetable. Regular intake of radish help one remain younger and healthier. It protects us from seasonal cold and cough that is prevalent in this monsoon season. The " Mullangi Pachadi' is a spicy Andhra chutney that tastes great when mixed with rice and ghee. It can be a great side dish for rotis or phulkas. Radish is grated and is sautee'd along with ginger, tamarind and chillies. They are then coarsely ground along with roasted lentils. The pachadi is a quick gluten free and vegan recipe.
Mullangi Pachadi | Andhra Style Radish Chutney:
Preparation time : 5 minutes
Cooking time : 15 minutes
Serves : 4
1 Cup = 250 ml
Storage : The pachadi stays good for 3-4 days when refrigerated
Special Vessel: medium size pan or kadai
1 medium size radish ( grated)
1 large tomato ( chopped)
1" ginger piece ( grated)
marble size tamarind ( add 1/4 cup hot water and extract thick juice)
pinch of asafoetida
1 teaspoon sesame oil
salt to taste
For tempering :
2 teaspoons sesame oil
1 teaspoon urad dal/husked black gram
1 teaspoon dhania/coriander seeds
1 teaspoon mustard seeds
1/2 teaspoon methi /fenugreek seeds
4 dry red chillies ( roughly torn)
2 green chillies ( chopped)
15-20 curry leaves
small bunch coriander leaves ( optional)
1. Heat a medium size pan with oil and temper with the ingredients given under 'For tempering' in the order given.
2. Switch off and transfer the contents to a mixer.
3. Heat the same pan again with oil and add the grated radish, tomato, ginger and tamarind juice.
4. Cook them over medium flame by stirring continuously .
5. Once the extra moisture is absorbed, switch off.
6. Add it to the mixer and add a pinch of asafoetida and required amount of salt.
7. Grind it into a thick chutney/pachadi consistency.
Your delicious and healthy Mullangi Pachadi is ready to be served .
Chef Tip: You can garnish the pachadi with finely chopped onions if you like.
Have you tried my Hyderabadi Biryani Recipe ?
Happy Cooking !