Andhra style Mullangi Pachadi - White Radish chutney

Radish is a high fiber root vegetable.  Regular intake of radish or Mullangi helps you to remain younger and healthy.  It protects you from seasonal cold and cough during the monsoon season  The Mullangi pachadi is a spicy chutney which tastes great when mixed with rice and ghee.  It can also be a good side dish for rotis or phulkas.  

Mullangi is called as Mooli in Hindi and Radish in English.Radish is available in different lengths and shapes and available in red and white colours. It is a rich source of vitami B6, riboflavin, copper and calcium. Radish can also be used for making Sambhar.  Let us now see how to make Mullangi Pachadi.

Ingredients required :

• Radish small size -  5 nos
• Red chillies small - 2 nos
• Garlic - 2 cloves
• Coriander and curry leaves - one string each
• Tamarind - Small marble size ( adjust as per taste )
• Salt as required
• Cooking oil - 1 tea spoon

For seasoning :

• Mustard – ½ tea spoon
• Urad dal – ½ tea spoon
• Curry leaves – few
• Asafoetida – pinch

Method of making Mullangi Pachadi :

• First grate the radish.
• Heat a pan with few drops of oil.  Fry the red chillies; add garlic and fry for few seconds
• Then add tamarind, coriander, curry leaves and fry for few seconds
• Remove and keep aside.  
• Now fry radish till the raw smell goes off
• After cooling grind all the items with salt to a coarse paste
• Add water as necessary to adjust the consistency 
• Now add oil in  a pan and add some mustard seeds, urad dal and curry leaves
• When the color changes put this seasoning on the mullangi pachadi

Mix well and serve the Mullangi Pachadi with hot steaming rice, roti or chapathi

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