To begin making the Mullangi Thogayal recipe, heat a pan over medium heat. Add the Urad dal and red chillies and roast until dal is lightly browned. Once roasted, add the grated radish, salt, coconut, turmeric powder and asafoetida. 

Saute until the radish (mullangi) is softened. Once softened, add the cooked mullangi thogayal ingredients into the turbo chop along with the soaked tamarind and make smooth paste.

Add a little water if required while grinding. Once done, transfer to a serving bowl.

For the tadka, heat oil over medium heat; add the mustard seeds and urad dal and allow the dal to roast and turn golden brown. Stir in the curry leaves and pour the tadka over the Mullangi Thogayal. 

Serve Mullangi Thogayal along with Tomato Onion Sambar, Elai Vadam and Steamed Rice for a wholesome weekday meal.