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Recipe for Mullangi Thuvaiyal – Radish Thogayal (chutney) that can be served with rice. Recipe with step by step pictures. We have been getting a good yield of radish from the farm and I have been using Radish in dishes almost everyday. This Mullangi Thuvaiyal – Radish Thogayal is delicious with rice.

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Here is how to do Mullangu thuvaiyal. Shred the radish and set aside. Shredding the radish helps in cooking the radish fast.

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Saute Veggies Heat oil in a pan and add in the onions and radish. Saute for 5 minutes. Set aside on a plate to cool.

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Fry the lentils Heat oil in a pan and add in the chana dal, urad dal and dry red chillies. Saute on a low flame till the lentils are nice and golden. Set aside on a plate to cool.

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Take a mixie / blender and add in the sauteed veggies and the fried lentils. Add in the fresh coconut, tamarind, salt, hing and raw garlic. Grind to a smooth paste.

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Serve with rice and ghee.

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  • 1 cup shredded radish (I used white radish)
  • 1 onion, finely chopped
  • 2 teaspoon peanut oil ( 1 teaspoon + 1 teaspoon )
  • 2 tablespoon chana dal
  • 1 tablespoon urad dal
  • 3 dry red chillies
  • 1/4 cup fresh shredded coconut (use 1/2 cup coconut for a rich thogayal)
  • gooseberry size tamarind
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 1/4 teaspoon hing
  1. Shred the radish and set aside. Heat oil in a pan and add in the onions and radish. Saute for 5 minutes. Set aside on a plate to cool.
  2. Heat oil in a pan and add in the chana dal, urad dal and dry red chillies. Saute on a low flame till the lentils are nice and golden. Set aside on a plate to cool.
  3. Take a mixie / blender and add in the sauteed veggies and the fried lentils. Add in the fresh coconut, tamarind, salt, hing and raw garlic. Grind to a smooth paste.
  4. Serve with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Chutney
  • Cuisine: Tamilnadu
radish-thogayal - 9 mullangi-thuvaiyal-radish thogayal-2 - 10
  • 1 cup shredded radish (I used white radish)
  • 1 onion, finely chopped
  • 2 teaspoon peanut oil ( 1 teaspoon + 1 teaspoon )
  • 2 tablespoon chana dal
  • 1 tablespoon urad dal
  • 3 dry red chillies
  • 1/4 cup fresh shredded coconut (use 1/2 cup coconut for a rich thogayal)
  • gooseberry size tamarind
  • 1/2 teaspoon salt
  • 1 clove garlic
  • 1/4 teaspoon hing
  1. Shred the radish and set aside. Heat oil in a pan and add in the onions and radish. Saute for 5 minutes. Set aside on a plate to cool.
  2. Heat oil in a pan and add in the chana dal, urad dal and dry red chillies. Saute on a low flame till the lentils are nice and golden. Set aside on a plate to cool.
  3. Take a mixie / blender and add in the sauteed veggies and the fried lentils. Add in the fresh coconut, tamarind, salt, hing and raw garlic. Grind to a smooth paste.
  4. Serve with rice.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Category: Chutney
  • Cuisine: Tamilnadu

Find it online : https://www.kannammacooks.com/mullangi-thuvaiyal-radish-thogayal-recipe/

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Healthy potato roast made using air fryer . Potatoes cooked and marinated in masalas, air fried to crisp texture. With step by step pictures.

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Here is how to do it. Take half a liter of water and add in the baking soda and salt. Add in the peeled and cut potatoes in the cooker. I cut them pretty big. About half inch cubes. Boil the potatoes in a pressure cooker for 2 whistles, release the pressure immediately after the two whistles are over. Drain and set aside on a plate to cool. Adding a little baking soda when boiling potatoes helps in creating that wonderful crust that is so desirable in roasted potatoes. A crisp crust and a creamy potato.

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Take a bowl and add in all the spice powders, salt, curry leaves, oil and smashed whole garlic. Go easy on the salt as the potatoes are already salted. Toss the masalas well.

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Add in the potatoes and toss gently so the masalas evenly coat the potatoes.

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Line the air fryer tray with masala coated potatoes. Do not crowd the pan. Set the temperature of the air fryer to 180C and fry for 20 minutes. Fry in batches. I fried the potatoes in two batches.

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Once fried, toss in some fresh curry leaves and serve hot.

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For Boiling Potatoes

  • 500 grams potatoes, peeled and diced big
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 500 ml water

Other Ingredients

  • 10 cloves garlic, smashed
  • 1/4 teaspoon salt
  • 1 teaspoon red chilli powder
  • 1/2 teaspoon turmeric powder
  • 1/4 teaspoon hing
  • 1 teaspoon coconut oil
  • 2 sprigs curry leaves, finely chopped
  • curry leaves for garnish
  1. Boil the potatoes with baking soda and salt till tender. Set aside.
  2. Take a bowl and add in all the spice powders, salt and smashed whole garlic. Toss the masalas well.
  3. Add in the potatoes and toss gently so the masalas evenly coat the potatoes.
  4. Line the air fryer tray with masala coated potatoes. Do not crowd the pan. Set the temperature of the air fryer to 180C and fry for 20 minutes.
  5. Fry in batches.
  6. Once fried, toss in some fresh curry leaves and serve hot.
  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Category: Side Dish
  • Cuisine: South Indian