Mullangi Pachadi

By Hebbars Kitchen · 35 min

Ingredients

Instructions

1. Peel one radish, chop it finely and set aside.
2. Heat 2 tbsp oil in a pan. Add 1 tbsp chana dal, 1 tbsp urad dal, 1 tsp coriander seeds, ½ tsp cumin and 5 dried red chillies. Roast on low heat until aromatic. Set aside.
3. In the same pan, add 3 cloves garlic and 1 inch ginger and saute briefly.
4. Add 2 cups chopped radish and saute well.
5. Add ½ onion and saute until soft.
6. Add 1 tsp salt, a small piece of tamarind and 2 tbsp water. Cover and cook for 5 minutes, until the radish softens slightly.
7. Let everything cool completely.
8. Grind the roasted spices to a fine powder in a mixer. Add the cooked radish mixture and grind to a smooth paste. Transfer to a bowl.
9. Heat 2 tsp oil for the tempering. Add 1 tsp mustard, ½ tsp urad dal, 3 cloves garlic and a few curry leaves. When it splutters, pour it over the chutney.

Summarized from Hebbars Kitchen's video. Watch it for the details.

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GarlicOnionGingerTamarindUrad dalRadish