Mullangi Thuvaiyal | Radish Chutney Recipe

Mullangi Thuvayal | Radish Chutney with Step by step pictures

Restarting blogging after a long break has been quite the challenge. Not only did I struggle with getting back into the habit of writing, but I also couldn’t find the props and other things I used to carefully set up for my pictures. It felt like I had lost touch with something that was once so natural to me. So for now, I am taking some posts out of hibernation from the drafts and posting them as new ones. Maybe one of these days, I will search for all the precious props I collected painstakingly for the pictures and start clicking new recipes.

A couple of years ago, if someone had told me that I would struggle to write a blog post, I would have laughed. Blogging was second nature to me. The words flowed, the ideas clicked, and editing pictures felt effortless. But as life happened, my once-regular blogging routine slowly faded away. And now, after all this time, I find myself staring at the WordPress dashboard, feeling like a complete beginner.

The format has changed, and I no longer remember how I used to edit pictures for my posts. It took me a few tries just to figure out where everything was! The frustration was real—how could something that was once so familiar now feel so foreign? It was like stepping into an old home only to realize that the furniture had been rearranged, and I no longer knew where to find things.

In the midst of this struggle, I decided to take a trip down memory lane. I scrolled through my old posts—all 2,500+ of them—dating back to 2008. And honestly, I was amazed. I had done so much! Post after post, I saw glimpses of my journey—my thoughts, my passions, my growth. It reminded me of how much I had loved this space, how much it had meant to me over the years.

So here I am, dusting off the cobwebs, trying to get back into the rhythm. It may not be as frequent as before, but I’m making a start. Even if my posts are sporadic, I want to keep this blog alive. Because at the end of the day, this is my space. And I am not ready to let it go just yet.

Let me kick off with this easy thuvayal / chutney that goes well with South Indian Breakfast dishes as well as with steamed rice.

Way back in 2010, I made a similar chutney using Pink Radish and it was a hit at home, with Lil Angel calling in Strawberry chutney and the rest of the folks calling it beetroot chutney. No one found out until I told them!

This is a different way to prepare the chutney with radish and just as the previous time, no one could guess what it was!

Let’s see how to make this simple dish and it takes less than 10 minutes to prepare this one.

Step by step method to prepare Mullangi Thuvaiyal | Radish Chutney Recipe

Heat a little oil in a pan and add urad dal, channa dal, and red chilies. Roast till golden brown and transfer to a plate to cool.

To the same pan, add chopped tomatoes and grated radish and saute.

Saute till tomato is mushy and raw smell of radish is gone. Add a small bit of tamarind and saute for a minute. Let it cool. Take this and the dal mixture, salt as needed, and grind to a semi coarse paste adding water only if needed.

Mullangi Thuvaiyal | Radish Chutney is ready to be served with breakfast or as a side with steamed rice.

This post is being shipped off to the 157th edition of Blogging Marathon hosted by Srivalli

Like this recipe? Do leave a comment below and rate the recipe. If you try out this dish, share with us how it turned out!

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