Follow these steps for perfect results
Radish
grated
Black Urad Dal (Split)
Fresh coconut
Tamarind
soaked in water
Turmeric powder
Asafoetida
Salt
to taste
Sesame Oil
Black Urad Dal (Split)
Mustard seeds
Curry leaves
Heat a pan over medium heat.
Add Urad dal and roast until lightly browned.
Add grated radish, salt, coconut, turmeric powder and asafoetida.
Saute until the radish is softened.
Add the cooked ingredients to a food processor along with the soaked tamarind.
Grind into a smooth paste, adding a little water if needed.
Transfer to a serving bowl.
Heat oil in a pan over medium heat for the tadka.
Add mustard seeds and urad dal.
Allow the dal to roast and turn golden brown.
Stir in the curry leaves.
Pour the tadka over the Mullangi Thogayal.
Serve with rice, sambar, and vadam.
Expert advice for the best results
Adjust the amount of red chilies to control the spice level.
Roasting the urad dal well enhances the nutty flavor.
For a smoother chutney, grind for a longer time.
Everything you need to know before you start
15 mins
Can be made 1-2 days ahead and stored in the refrigerator.
Serve in a small bowl alongside other South Indian dishes.
Serve with rice and sambar.
Serve as a side dish with dosa or idli.
The spices in the chai complement the spiciness of the chutney.
Discover the story behind this recipe
Thogayal is a common side dish in South Indian cuisine, often served with rice and other accompaniments.
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