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You are here: Home / Kids and Infant Corner / Radish Leaves Chutney | Mullangi Ilai Puli Thogayal

Radish Leaves Chutney | Mullangi Ilai Puli Thogayal

December 23, 2013 By Sangeetha Priya 13 Comments

This healthy Radish Leaves chutney / thugayal doesn’t consume more time to make and its a great companion with tiffin varieties and rice. I tried it for the first time and served with Kambu Dosa but later for kids I mixed it up with hot rice, ghee and papad . Both combo tasted great, it’s such an exotic combination, also the chutney tastes great the next

day or after few hours of grinding because of the tangy tamarind included in it…

Health Benefits of Radish Leaves / Greens

  • Radish greens are high in fiber
  • rich in iron content
  • increases body immunity since its rich in iron and phosphorous
  • reduce blood sugar levels
  • used as detox to remove toxins from our body

Let’s move on to the recipe in detail…

Radish Leaves Chutney | Mullangi Ilai Puli Thogayal Video Recipe

How to make Radish Leaves Chutney

  • Soak the tamarind for at least 15 minutes.
  • Pick the leaves (Pic 1) alone from the radish bunch and wash thrice.
  • Chop it roughly (optional) and keep aside.
  • Also get ready with the remaining ingredients (Pic 2).

  • Heat oil in a pan add dal, onion, cumin seeds and chili first (Pic 3).
  • Saute till dal and onion turns golden brown (Pic 4) then add chopped radish leaves (Pic 5) saute until wilted (Pic 6).

  • Add soaked tamarind (Pic 7) and remove from flame.
  • Finally add shredded coconut (Pic 8) and allow to cool this mixture completely.
  • Reserve few soaked tamarind and chili’s before grinding.
  • Add salt and grind (Pic 9) with enough water to smooth and thick consistency (Pic 10) chutney/dip.
  • Add reserved tamarind and chili if needed…
  • Temper Mustard seeds and Curry leaves and garnish over chutney before serving…

Ingredients for Radish Leaves Chutney
Radish Leaves – 1 Cup – Loosely Packed
Onion Or Shallot – 1/4 Cup Or 5 Numbers
Chana Dhal & Urad Dhal – 1 Tbsp
Cumin Seeds – 1/2 tsp
Tamarind – 1 Small Lemon Size
Shredded Coconut – 2 Tbsp
Whole Red Chili – 3 Numbers
Whole Green Chili – 1 Number
Oil and Salt – As Needed

Notes

  • You will get leaves in a big bunch so use it two times.
  • This leaves can also be chopped and added in south Indian keerai kootu.
  • If you dont like the leaves taste much then decrease 1 cup leaves in to 3/4 th cup and add more coconut say 1/4 cup for this chutney.
Radish Greens Chutney Recipe with awesome Indian Lunch Menu
Recently served this Radish Chutney with
Bitter Gourd Puli Kuzhambu
Moong Bean Sprouts
Sengri Aloo Sabzi (Recipe Later)
Starch Removed Boiled Rice
Crispy Dosa & Ghee

Video Tutorial

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Filed Under: Chutney Thokku Varieties, Chutney Varieties, Kids and Infant Corner, Spinach Varieties Tagged With: can we eat radish leaves, Chutney, Healthy Greeny Greeny dip/thugayal with Radish Leaves, is radish greens edible?, mooli ke patte recipe ideas, mula pane chutney, mulangi ilai recipe, Nitha Kitchen, no garlic chutney, Onion and chilis, radish greens nuts free pesto recipe, radish greens recipe, Radish Leaves Chutney, radish leaves for tiffin breakfast, radish leaves in indian cooking, Spinach Varieties, thugayal with mula leaves, thuvayal for hot rice, முள்ளங்கி இலை சட்னி செய்வது எப்படி

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Reader Interactions

Comments

  1. Shobana Vijay

    December 30, 2013 at 2:26 pm

    Omg..I rem of my granny in village who does al these type of leaves chutneys.I feel like having it now

    Reply
  2. Sathya Priya

    December 25, 2013 at 12:39 am

    Everyday for idly ,dosas need a new chutneys …I can def try this one bcz its healthy and very diff indeed…Love the colors it makes with white dosas.

    Reply
  3. Reshmi Mahesh

    December 23, 2013 at 10:21 pm

    New to me…Looks yumm..

    Reply
  4. kumars kitchen

    December 23, 2013 at 5:10 pm

    scrumptious chutney…perfect with warm idlis for a dreamy good breakfast,love radish leaves,thanks so much for sharing 🙂

    Reply
  5. Navaneetham Krishnan

    December 23, 2013 at 1:12 pm

    Been throwing away the leaves without knowing what can be done with it. I shall keep them and try this chutney. I love any kind of chutneys, what more with sour taste.

    Reply
  6. Sona - quick picks/pick quicks

    December 23, 2013 at 9:50 am

    a very interesting chutney ! lovely colour too.

    Seasonal greetings…to you and family too.

    Latest post on pick quicks – Getting set for Christmas and a long awaited win..
    http://pickquicks.blogspot.com/

    Reply
  7. Eliza Lincy

    December 23, 2013 at 8:26 am

    That is a wonderful chutney. New to me but wonderfully made by u.

    Reply
  8. Veena Theagarajan

    December 23, 2013 at 7:49 am

    healthy chutney.. love the color

    Reply
  9. Beena.stephy

    December 23, 2013 at 7:37 am

    New to me . good recipe

    Reply
  10. Ramya Venkat

    December 23, 2013 at 5:11 am

    Healthy dip aks.super,preparation

    Reply
  11. Smitha Kalluraya

    December 23, 2013 at 4:49 am

    thats a very healthy 1 .. thx for sharing..

    Reply

Trackbacks

  1. Radish Seed Pods Potato Stir Fry | Mogri Aloo Sabzi | Nitha Kitchen says:
    August 13, 2021 at 6:52 pm

    […] , mungre, mooli pods , moongre , mooli ki phali , sengri etc. Also I use Radish Leaves to make Chutney and Variety […]

    Reply
  2. Kambu Idli Dosa Batter Version II | Pearl Millet Dosa with Unusual Chutneys - Nitha Kitchen says:
    April 25, 2018 at 11:24 am

    […] Leaves/Keerai Chutney Or Radish Leaves Chutney Peanut/Verkalai Chutney – Recipe here Red Capsicum Chutney –  Recipe […]

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