I never tried making this chutney, but had it often in my grandmothers house. Last time when my Mom visited me(talking all the mother and daughter talk in the world)we were remembering my Grandma's House, days spent over there and the lunch and dinner time...............later landed on the food we used to relish, especially i used to like the chutney that they make for idli and rice too................really yummy, but not sure, what it is? til the time my Mom made it for me.................."It's made of Radish!!!! Oh my I never knew it". Yep! my friends if you are bored with your routine chutneys, come on, why are you waiting. Try this and enjoy your breakfast and meal too.......the special flavour of Radish enhances the taste and boost the flavour of the chutney!!!!! BUT.......Try this only..... if you are the lover of this vegetable.
INGREDIENTS:
1 radish (peeled, cut into circles)
1 onion (roughly chopped)
8 dried red chillies (adjust as per spice levels)
3 tsp coriander seeds
1 tsp mustard seeds
1 tsp cumin seeds
1/4 tsp fenugreek seeds
1 tbsp tamarind pulp
1 tbsp oil
salt to taste
2tsp.oil
1/4 tsp mustard seeds(for seasoning)
1/2 tsp urad dal
(for seasoning)
2 spring of curry leaves (for seasoning)
METHOD:
Heat oil in a pan.
Add red chillies, coriander seeds, cumin seeds, mustard seeds, fenugreek , fry them for few minutes, til the aroma occupies your kitchen, remove them form the flame, keep them aside.
Now add peeled and chopped radish pieces and saute for 5-10 mins.
Remove from heat, allow them to cool for sometime.
Add all the fried ingredients except radish in a mixer jar.
Make a fine powder, then add radish, tamarind pulp, onion and
salt.
Once again grind it to a coarse paste or desired consistency.
Now heat oil in a pan, add all the seasoning ingredients, fry til they are golden brown in color, add the ground chuntney to seasoning and allow to cook on low flame for about 5min. remove it from heat.
Mullangi
pachadi is ready to serve.
Serve with
plain white rice, dosa, idly, etc...
prep
time: 10 mins
