MULLANGI (RADISH) THOGAYAL

I wanted to try thogayal with mullangi for a long time.We all usually make sambhar , poriyal & roti . I tried this way to make thogayal . It tasted yummy when mixed with plain rice & ghee.I dint find the raw smell at all.Try this ladies !! I am sure u’ll love it..

INGREDIENTS :

• Radish – 2 nos
• Red chilly – 2 nos
• Tamarind – Small gooseberry size
• Urad dal – 1.5 tsp
• Ginger – 1/4 inch piece ( cut into small pieces )
• Salt & water – as needed.
• Cooking oil – As needed.

METHOD :

• Peel the skin & grate the radish .Saute with ginger in 1 tbsp of oil till it gets cooked . Saute in low flame .Then remove & set aside.
• Roast the red chilly & urad dal with hing using 1 tbsp of oil.
• Grind everything with tamarind, salt & water.

Mix with hot plain rice topped with ghee and njoy !!

KITCHEN CLINIC :

RADISH: Radishes are rich in ascorbic acid, folic acid, and potassium. They are a good source of vitamin B6,riboflavin, magnesium, copper, and calcium. One cup of sliced red radish bulbs provides approximately 20 calories, largely from carbohydrates. Ordinary radishes are a great source of vitamin C and are rich in minerals like sulphur, iron, and iodine. Daikon is even better, a source of vitamin C, potassium, magnesium, and folate as well as sulphur, iron, and iodine. Radishes can be added to vegetable juice to spice up the flavor a little. In this form, they can help clear your sinus cavities and soothe your sore throat. The vitamin C in radishes is an antioxidant and anti-inflammatory, and has been shown to have a positive effect on asthma symptoms because of its anti-inflammatory properties. Potassium can help lower your risk of kidney stones and strokes, and radishes along a diet high in other fruits and vegetables can significantly lower your risk of multiple sclerosis.