Radish Leaves Thogayal Chutney or Pachadi

Scrumptious Thogayal or Chutney made from Radish leaves – leaves, which normally we tend to discard!!
Radish greens as it is popularly called is used in smoothies as well!

High in iron content, Vitamins A and C, and a great sodium-potassium balance, these leaves aid in controlling high blood pressure, hence beneficial for cardiac ailments.
It helps build a strong immune and digestive system having anti cancerous properties.
The iron content present in the leaves helps prevent iron deficiency

This dish is known as Thogayal in Tamil Nadu, Chutney in the North of India and Pachchadi in Andhra Pradesh 
This has a low shelf life so has to be consumed within a couple of days!!
It is also very handy to use as a spread on hot toasts and sandwiches

Ingredients to serve 6 people

3-4 Cups of Chopped Radish leaves
1 Small bunch of fresh Mint leaves
½  Inch Tamarind
6 Tbs Oil (Gingili oil is preferable)
1 Tsp Mustard Seeds
1 Tsp Urad Dal
2-3 Red Chillies
1 Tsp Peppercorn
½ inch Asafoetida OR
¼ Tsp Asafoetida Powder
1-2 Tsp Salt

Radish Leaves Chutney

Radish Leaves Chutney Thogayal or Pachadi

Preparation

Chop all the leaves and set aside

Heat 4 tablespoons of oil in the pan
Add the mustard seeds, urad dal, red chillies, peppercorn and asafoetida
Fry for a couple of minutes until the dal turns golden brown.
Add the fresh bunch of chopped Radish and Mint leaves
Saute for a few minutes
(You may add a few tablespoons of freshly grated coconut to the mix to add bounce and texture to the dish)
Cool and grind the above with the tamarind and salt into a soft mixture.

Heat the remainder of the oil in a pan
Add the mixture into it and fry for a couple of minutes

The Chutney or Thogayal is ready to be served.
This can be mixed with rice and eaten
The number of red chillies or pepper can be increased or decreased to suit the palate of the individuals

 

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