Mullangi perugu pachadi recipe – simple and delicious Andhra style radish in seasoned yogurt. This recipe is a creamy yogurt based chutney flavored with spices. It can be served with rice or chapathis.
When I am too lazy to cook up a meal for lunch, I end up making simple dishes that can be made in minutes. This mullangi curd chutney is one such dish that goes well with rice or as a side dish for rotis.
About This Recipe
Basically, mullangi is radish, perugu means yogurt and pachadi refers to chutney in telugu.
This dish is very easy to make and uses simple ingredients. The spices and herbs used in this chutney give it a nice flavor and taste.
If you don’t like the strong flavor of radish, then this dish is perfect for you. It will be difficult to guess that there is radish in this dish as the strong pungent flavor and taste of this vegetable gets masked with the spices and yogurt.
So do try this quick and easy healthy pachadi recipe. Another similar pachadi that I make often is tomato perugu pachadi.
- They are very low in calories
- They are a good source of vitamin C.
- Radishes are rich in dietary fiber which helps in digestion.
- It is a good source of protein and calcium.
Ingredients You Need
- Radish: It has a sharp and peppery flavor. I have used white radish for this recipe.
- Yogurt: yogurt or curd helps to mask the strong flavor of radish.
- Split Urad Dal: It is basically split black gram without skin. Also called as minapa pappu in telugu and ulutham paruppu in tamil. The split variety of dal is used, which gives a light crunch to the pachadi.
- Green chillies: Add chillies based on your preference. This lends heat to the dish.
- Tempering spices: Mustard seeds, dry red chillies and turmeric powder give a nice flavor to the pachadi.
- Curry Leaves: Aromatic curry leaves give a good flavor to this dish.
- Oil: I used sunflower oil in this recipe.
More Radish Recipes
A few more radish and radish leaves recipes that you will love.
How to make Mullangi Perugu Pachadi step by step
- Firstly wash, peel and grate the radish. Heat oil in a pan and add mustard seeds. Once mustard seeds splutter, add urad dal. Fry till dal turns brown in color. Then add broken dry red chilli, curry leaves and chopped green chillies. Saute for a few seconds.
- Now add the grated radish.
- Add turmeric powder and salt.
- Mix well and let this cook on a low flame for 6-7 minutes. Keep stirring occasionally. Remove from heat and let this cool down completely.
- Meanwhile, whisk the curd till it is smooth and there are no lumps. When the prepared radish mixture has cooled down, add it to the whisked curd.
- Add the finely chopped coriander leaves too and stir well. Radish curd chutney is ready to be served.
- Mixing radish with yogurt: Add the cooked radish mixture to the yogurt only when it has cooled down slightly, as there is a chance for the yogurt to get curdled.
- Thick yogurt: If the yogurt is too thick, then you can add little water to get the desired consistency for the chutney.
More Andhra Recipes
A few Andhra recipes that you can try