- Soak the tamarind in little water and set aside. Heat ½ tablespoon of oil in a pan. Add the coriander seeds, urad dal, chana dal and fenugreek seeds. Fry them on a medium flame till golden brown color. Remove and keep aside. In the same pan, add the red chillies and fry for a few seconds. Remove from the pan and set them aside. In the same pan, add another ½ tablespoon of oil. Add the grated radish and turmeric powder. Saute on a low – medium flame for 5 minutes till the raw smell goes off. Cover with a lid and cook for another 5 minutes, or until soft. Sprinkle little water if needed. Turn off the flame allow it to cool. Grind the roasted coriander seeds mixture to a powder and add the sauteed radish along with tamarind and salt. Grind it to a coarse paste by adding water little by little. It shouldn’t be a smooth paste. Heat a teaspoon of oil in a pan for seasoning. Add the mustard seeds, cumin seeds and urad dal and allow them splutter. When the seeds stop popping, add the hing and curry leaves. Turn off the flame. Pour the seasoned ingredients over the chutney and mix well. Serve with hot steamed rice.
Raddish chutney
#myrecipe
By Radha Nelanti
Jan, 24th
584
Servings
4 persons
Cook Time
20 minutes
Ingredients
13
- 15
Ingredients
- Raddish
- Corinader seeds
- Chana dal
- Urad dal
- Tamarind
- Red chilli
- Fenugreek
- Turmeric powder
- Salt
- Oul
- Mustard
- Cumin
- Curry leaves
- Hing
- Oil
Instructions
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