Name: Mullangi Pachadi Recipe - Andhra Style Radish Chutney Recipe
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 1 cup Grated Radish; 1/2 tbsp Coriander Seeds; 1/2 tbsp Chana Dal; 1/2 tbsp Urad Dal; Marble sized tamarind ball; 4 to 5 Dried Red Chillies; 1/4 tsp Fenugreek Seeds; 1/8 tsp Turmeric Powder; Salt to taste; 1 tbsp Oil; 1/2 tsp Mustard Seeds; 1/4 tsp Cumin Seeds; 1/4 tsp Urad Dal; 1 sprig Curry Leaves; 1 pinch Hing; 1 tsp Oil

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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:

How to Make Mullangi Pachadi Recipe below:

Print Recipe

Mullangi Pachadi Recipe - Andhra Style Radish Chutney Recipe

Andhra style chutney made with radish, lentils and spices. Goes well with rice.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: Andhra, South Indian

Keyword: andhra recipes, authentic, indian radish recipes, pachadi recipes

Servings:

Calories: 63kcal

Ingredients

1 cup Grated Radish
1/2 tbsp Coriander Seeds
1/2 tbsp Chana Dal
1/2 tbsp Urad Dal
Marble sized tamarind ball
4 to 5 Dried Red Chillies
1/4 tsp Fenugreek Seeds
1/8 tsp Turmeric Powder
Salt to taste
1 tbsp Oil

For Seasoning

1/2 tsp Mustard Seeds
1/4 tsp Cumin Seeds
1/4 tsp Urad Dal
1 sprig Curry Leaves
1 pinch Hing
1 tsp Oil

Instructions

Soak the tamarind in little water and set aside.
Heat 1/2 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 1/2 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