• Skip to main content
  • Skip to primary sidebar

Blend with Spices logo

menu icon
go to homepage
  • Home
  • About Me
  • Recipe Index
  • Festival Recipes
  • Eggless Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipe Index
    • Festival Recipes
    • Eggless Baking
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » chutney

    Last Updated: July 17, 2020 | First Published on: March 3, 2014 by Hari Chandana Ponnaluri

    Mullangi Pachadi Recipe – Andhra Style Radish Chutney Recipe – South Indian Chutney Recipes

    475 shares
    Jump to Recipe

    Mullangi Pachadi or Radish Pachadi – Easy and healthy South Indian side dish for rice, idli, dosa, upma and roti.

    What is Mullangi Pachadi?

    Mullangi Pachadi or Radish Chutney is an Andhra style side dish that is freshly ground roasted radishes along with roasted spices and lentils.

    What is Radish Chutney made of?

    The main ingredients of Radish Chutney are:

    • White Radishes
    • Urad Dal
    • Chana Dal
    • Dried Red Chillies
    • Fenugreek Seeds
    • Turmeric Powder
    • Tamarind
    • Mustard Seeds
    • Hing
    • Curry leaves

    How do you make Radish Chutney?

    The making process of radish chutney contains 4 steps – Preparing, roasting, grinding and seasoning.

    Preparing the radishes – Wash, peel and grate the radishes and measure them. Soak tamarind in water.

    Roasting – Roast the mentioned spices using a little bit oil until they are golden brown (refer the recipe measurements below). Also, roast and cook the grated radish separately in the same pan along with turmeric until it is soft.

    Grinding – Grind the roasted spices and chilies to a powder first. Then add the cooked radish, salt and soaked tamarind. Grind everything to a coarse paste by adding water little by little. The chutney shouldn’t be a smooth paste.

    Seasoning – The final step is adding the seasoning to the chutney. Heat some oil and crackle the mustard seeds, cumin seeds and urad dal. Add a pinch of hing and curry leaves to it and remove it from the flame. Pour this over the ground chutney and give it a mix.

    How do you serve Mullangi Pachadi?

    It tastes great with hot steamed rice. And, can also be served with idli, dosa, upma and roti.

    How long does this chutney last?

    I would recommend to consume it the same day it is made. However, you can store it in the refrigerator for 1 – 2 days.

    Is Radish Chutney vegan?

    Yes, this is an absolutely vegan-friendly South Indian chutney.

    Tips to Make the Best Andhra Radish Chutney:

    • Do not make the chutney too smooth. You will need to grind it until coarse to get the right consistency and texture.
    • You can also chop the radishes instead of grating. But, I found the grating method speed-up the cooking process and gives the best texture to the chutney.
    • Make sure you do not burn the spices while roasting.

    Few More Indian Radish Recipes:

    • Radish Chutney for Tiffins
    • Radish Leaves Pakora
    • Mullangi Perugu Pachadi
    • Radish Moong Dal Sambar
    • Pudina Mullangi Pachadi

    How to Make Mullangi Pachadi Recipe below:

    Mullangi Pachadi Recipe - Andhra Style Radish Chutney Recipe

    Hari Chandana Ponnaluri
    Andhra style chutney made with radish, lentils and spices. Goes well with rice.
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 15 minutes mins
    Total Time 20 minutes mins
    Course Side Dish
    Cuisine Andhra, South Indian
    Servings 4
    Calories 63 kcal

    Ingredients
      

    • 1 cup Grated Radish
    • ½ tbsp Coriander Seeds
    • ½ tbsp Chana Dal
    • ½ tbsp Urad Dal
    • Marble sized tamarind ball
    • 4 to 5 Dried Red Chillies
    • ¼ tsp Fenugreek Seeds
    • ⅛ tsp Turmeric Powder
    • Salt to taste
    • 1 tbsp Oil

    For Seasoning

    • ½ tsp Mustard Seeds
    • ¼ tsp Cumin Seeds
    • ¼ tsp Urad Dal
    • 1 sprig Curry Leaves
    • 1 pinch Hing
    • 1 tsp Oil
    Prevent your screen from going dark

    Instructions
     

    • Soak the tamarind in little water and set aside.
    • Heat ½ tablespoon of oil in a pan. Add the coriander seeds, urad dal, chana dal and fenugreek seeds.
    • Fry them on a medium flame till golden brown color. Remove and keep aside.
    • In the same pan, add the red chillies and fry for a few seconds. Remove from the pan and set them aside.
    • In the same pan, add another ½ tablespoon of oil. Add the grated radish and turmeric powder.
    • Saute on a low – medium flame for 5 minutes till the raw smell goes off.
    • Cover with a lid and cook for another 5 minutes, or until soft. Sprinkle little water if needed.
    • Turn off the flame allow it to cool.
    • Grind the roasted coriander seeds mixture to a powder and add the sauteed radish along with tamarind and salt.
    • Grind it to a coarse paste by adding water little by little. It shouldn’t be a smooth paste.
    • Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, cumin seeds and urad dal and allow them splutter.
    • When the seeds stop popping, add the hing and curry leaves. Turn off the flame.
    • Pour the seasoned ingredients over the chutney and mix well.
    • Serve with hot steamed rice, dosa, idli, upma or roti.

    Notes

    Use less or more red chillies according to your taste.

    Nutrition

    Calories: 63kcalCarbohydrates: 4gProtein: 1gFat: 5gSaturated Fat: 1gSodium: 8mgPotassium: 75mgFiber: 1gSugar: 1gVitamin A: 150IUVitamin C: 16.4mgCalcium: 12mgIron: 0.6mg

    Nutrition values are estimates only.

    Tried this recipe?Mention @iamharichandana or tag #blendwithspices!

    More chutney

    • Vankaya Pachadi Recipe – Andhra Style Brinjal Chutney Recipe {Video}
    • Desiccated Coconut Chutney Recipe – South Indian Coconut Chutney without Fresh Coconut
    • Radish Chutney Recipe – How to Make Mullangi Pachadi for Tiffins
    • Tomato Coconut Chutney Recipe – Tomato Kobbari Pachadi Recipe – South Indian Chutney Recipes for Idli Dosa
    475 shares

    Reader Interactions

    Comments

    1. Sowmya says

      April 09, 2020 at 10:06 pm

      Looks great, elephant definitely try this.. I saw in another site, same ingredients but added groundnut as well…will it taste good if add groundnut?.

      Reply
      • Hari Chandana Ponnaluri says

        April 10, 2020 at 2:58 am

        Thank you very much! If you would like to serve it with idli or dosa, go ahead with peanuts. I have already posted a recipe for peanut & radish chutney, here you go: https://www.blendwithspices.com/radish-peanut-chutney-recipe/ 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome!

    I’m Hari Chandana Ponnaluri, the creator, recipe developer, and photographer of Blend with Spices, a food blog where I share flavorful, approachable, and authentic vegetarian recipes from India and beyond..

    More about me

    Popular Recipes

    • 5 Ingredient Raspberry Chia Pudding Recipe – Step by Step Photos + Video
    • Desiccated Coconut Chutney Recipe – South Indian Coconut Chutney without Fresh Coconut
    • Cherry Cream Cheese Spread
    • Vegan Creamy Tomato Coconut Pasta
    • Chocolate Crinkle Cookies (Eggless)
    • Eggless Sweet Corn Cake with Vanilla Glaze

    Indian Festival Recipes

    • Nellikai Sadam (South Indian Amla Rice)
    • Instant Pot Avial (Kerala Mixed Vegetable Curry)
    • Mawa Modak
    • Upma Kozhukattai
    • Mambazha Pulissery (Kerala Style Mango Curry)
    • Thandai Sheera
    See more Festival Recipes →

    Footer

    About

    • Privacy Policy

    Don’t Miss A Recipe!

    Subscribe to our mailing list

    Contact

    • Contact

    Copyright © 2020 Blend with Spices