27 May, 2024

Radish chutney| moolangi chutney

Posted in : CHUTNEY/TOKKU on May 27, 2024 by : Divya Suresh Tags: All-round the year special, BREAKFAST, coriander leaves, diabetic friendly, healthy, home made, moolangi chutney, nutritious, Pachadi, radish chutney

ಆಂಧ್ರ ಶೈಲಿಯ ಮೂಲಂಗಿ ಚಟ್ನಿ

Today’s dish is an Andhra Pradesh special preparation called moolangi pachadi, which I learnt long ago from a friend who happened to be my neighbour as well. In AP (Andhra Pradesh) they make chutney by using almost any vegetable. There they call this dish as Pachadi.

So the word Pachadi’ translates to ‘chutney’ and the word ‘moolangi’ translates to ‘radish’

I like to eat this chutney most with steaming hot rice though goes well with dosa, chapati, poori or we can serve this as an accompaniment along with huli anna (sambar rice), saaru anna (rasam rice) etc

Ingredients : measuring cup used – 250 ml

Oil 1 tsp
Split bengal gram – 1&1/2 tbsp
Split black gram – 1&1/2 tbsp
Peanuts – 4 tbsp
Coriander seeds – 1 tbsp
cumin seeds – 1 tsp
Whole red chili – 8 (less hot, for colour) + 4 (hot)
Onion – 1 cup
Radish – 2 cups
Turmeric powder – 1/2 tsp
Coriander leaves – 1/2 cup
Curry leaves – 1/4 cup
Tamarind – 1 tbsp
Rock salt – 1 heaped tbsp (we can put table salt also)
Jaggery- 1/2 tbsp

For tempering :

Oil – 2 tsp
Mustard seeds – 1/2 tsp
Sesame seeds – 1 tsp

PROCEDURE :

Dry roast split bengal gram, split black gram, peanuts coriander seeds, cumin seeds and whole red chilies until crisp and turns light golden colour
Transfer to a plate and allow it to cool, then transfer to the mixie jar and grind coarsely

Now heat a tsp of oil in the same pan, put turmeric powder, onion and radish, saute until the raw smell vanishes and onions get translucent
Now transfer this also into the same mixie jar

Roast the tamarind, curry leaves and coriander leaves in the same pan and add this also into the mixie jar
Put salt and jaggery powder also and grind everything together to chutney consistency, then transfer to a bowl