Radish is my favorite. So I make it a point to buy fresh, juicy radish on every trip to vegetable market. Sambar, gojju, rotti, majjige huli, mosaru bajji.. Mullangi fits the bill. Oh by the way, mullangi is Kannada name for radish.
I had heard about jajju mullangi from my mom in law but had never bothered to learn or get the recipe. I was left with no option but use my imagination and make mullangi chutney. Loved the result. If you do not want to eat radish for salad, yet feel need to have raw radish, this is the answer. I hope you vote for this simple chutney that could be fixed in a jiffy.
- Ease - very very very easy
- Preparation - 10 min
- Cooking time - 5 minutes
Grated coconut - 1/2 cup
Onion - 1
Green chillies - 2
Ginger - 1 inch
Red chillies - 1
Lemon - 1
Coriander - 3 sprigs
Curry leaves - 1 sprig
Urad dal - 3/4 spoon
Salt - to taste
Mustard seeds - 1/2 spoon
Oil - 1 spoon
- Grate coconut, cut radish, onions into pieces keep side
- Heat oil in a wok, add mustard let it crackle, add urad dal fry till golden, curry leaves and red chillies fry till crisp, add chopped coriander and keep aside.
- Grind radish, oinon, ginger, coconut and chillies with salt coarsely.
- Place ground mix in a bowl, squeeze lemon juice and seasoning
- Chutney is ready to serve.
- Serve this chutney with hot steamed rice, dosa, rotti, chapathi
Nutrition facts and health benefits
- "Eating pungent radish and drinking hot tea, let the starved doctors beg on their knees." thus goes a Chinese saying
- Good source of anti oxidants , vitamin C, folates , vitamin B-6, riboflavin, thiamin and minerals such as iron, magnesium, copper, zinc and calcium.
- Very low in caloric content
- Helps relieve congestion of respiratory tract
- Used for treatment of jaundice
- Natural diuretic
- High roughage content is beneficial treating both piles and constipation. Radish juice helps to soothe the digestive system and detoxify the body.