Mullangi Pachadi: South Indian Radish Chutney Without Coconut

Discover the unique flavors of Mullangi Pachadi, a vibrant South Indian radish chutney that stands out for its health benefits and bold taste. Made with crisp white radish and a blend of sautéed lentils, aromatic spices, and a touch of tangy tamarind, this chutney is naturally cholesterol-free and rich in dietary fiber. With no coconut added, it brings a sharp, slightly bitter, and spicy kick to your table, making it the perfect accompaniment for dal rice, sambar rice, or a wholesome breakfast alongside idli and dosa.

What sets this chutney apart is its quick and simple preparation. Ready in under 20 minutes, it delivers a deeply satisfying flavor profile that balances the earthiness of radish with the warmth of roasted lentils, garlic, and ginger. You can customize the spice level to your preference and even experiment with variations like red or pink radish, or by adding onions and tomatoes for extra depth. Whether you’re a fan of healthy side dishes, a busy home cook, or someone looking to spice up your everyday meals, this coconut-free mullangi chutney is sure to become a staple in your kitchen.

Mullangi Pachadi: South Indian Radish Chutney Without Coconut

Print Recipe

By Malini Serves: 4 Prep Time: 3 minutes Cooking Time: 15 minutes

Ingredients

• 2 tsp oil
• 1 tbsp chana dal
• 1 tbsp urad dal
• ½ tsp cumin seeds
• 1 tsp coriander seeds
• 3 dried red chillies
• 3 cloves garlic
• 1 inch ginger
• 1 cup radish, chopped
• ¼ tsp turmeric
• 2 tbsp water
• small piece tamarind
• ½ tsp salt
• 1 tbsp oil (for tempering)
• ½ tsp mustard seeds
• few curry leaves
• pinch asafoetida (hing)

Instructions

1

Heat oil in a pan and add chana dal, urad dal, cumin seeds, coriander seeds, and dried red chillies. Roast over low to medium heat until the dals turn golden.

2

Add garlic, ginger, chopped radish, and turmeric. Sauté for a minute.

3

Pour in water, mix, and cover. Cook on low flame for 5 minutes.

4

Allow the mixture to cool and transfer to a blender. Add tamarind and salt, then grind into a coarse paste without extra water.

5

For tempering, heat oil. Add mustard seeds, curry leaves, and a pinch of hing. Let it splutter.

6

Pour the tempering over the ground chutney, mix well, and serve with steaming rice, idli, or dosa.

Notes

Tips:
You can make this chutney with pink or red radish if white radish isn’t available., Add onions or tomatoes while sautéing for a richer flavor., Adjust the spiciness by varying the number of red chillies., A small amount of coconut can be included for extra thickness and creaminess, if desired., Ensure the mixture is cooled before blending to retain the fresh flavors., This chutney pairs beautifully with both breakfast items and main courses., Store any leftovers in an airtight container and refrigerate for up to 2 days.