Radish/ Mullangi / Mooli Chutney

Radish - 1 medium
Channa dhal or Urad dhal - 2 tbsp
Red chillies - 3( or can also use 3 green chillies)
Tamarind - 2 inch piece
Hing /Asafoetida- a pinch
Onion( optional) - 1 small chopped into thick pieces( just for additional flavor/chutney)
Salt as needed
Oil - 2 tbsp
( Can use 3 or 4 flakes of garlic and a small piece of ginger)

For tempering:
Mustard seeds, urad dhal and curry leaves

Peel radish and cut into 1/4 or 1/2 inch round pieces.

Heat 1/2 tbsp of oil and add channa dhal/urad dhal...fry till they turn light brown and add red chillies, hing and tamarind...saute for a minute...remove and keep aside...in the same kadai if needed add 1/2 tbsp of oil and fry onions till transparent. Next add ginger and garlic if using and fry for 3 - 4 minutes and then add chopped radish....reduce flame and fry till radish are soft and cooked ( 7 - 8 minutes)...remove...cool and grind both together with salt and do the tempering...goes well with idli/dosas.

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