Muli chutney is not liked by everyone because of the pungent flavor. However this chutney does not have any pungent smell and tastes good, goes well with hot white rice and Chapati too :)
Serves 4
Category - Lunch / Dinner
Muli / White Radish / Moolangi - 100g
Fresh coconut scrapping - 2tbsp
Red Chillies - 7 to 8 (Adjust)
Salt to taste
Tamarind - A small piece OR Amchoor - 1 pinch
Dalia Split / Kadle pappu / Chutney dal - 1tbsp
Combine all the above in a blender and ground to a paste. Add water little by little while grinding.
Keep aside.
For Tempering - (I use the simple mustard tempering)
Mustard seeds - 1tsp
Curry leaves - 5 to 6 leaves (optional)
Hing - A pinch
Oil - 2tsp
Heat the tempering pan and prepare the tempering.
Top the set aside chutney with the tempering and serve with hot rice.
Can be store in the fridge for 2 days.
Serves 4
Category - Lunch / Dinner
Muli / White Radish / Moolangi - 100g
Fresh coconut scrapping - 2tbsp
Red Chillies - 7 to 8 (Adjust)
Salt to taste
Tamarind - A small piece OR Amchoor - 1 pinch
Dalia Split / Kadle pappu / Chutney dal - 1tbsp
Combine all the above in a blender and ground to a paste. Add water little by little while grinding.
Keep aside.
For Tempering - (I use the simple mustard tempering)
Mustard seeds - 1tsp
 |
| Moolangi Pachadi |
Hing - A pinch
Oil - 2tsp
Heat the tempering pan and prepare the tempering.
Top the set aside chutney with the tempering and serve with hot rice.
Can be store in the fridge for 2 days.
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