Radish (Mullangi in Tamil) is a low calorie vegetable, rich source of vitamin C helps to boost immunity and to fight against all kinds
of diseases including cancer, heart disease, and stroke.
Though we know the health benefits of this vegetable, many have the aversion towards the pungent and strong odour of this vegetable.
So I found a smart way of adding this vegetable into the diet, by making chutney - your family members will not even recognize that there is a health friendly vegetable in this chutney!
It is delicious, easy to make and goes well with South Indian breakfast varieties such as Idli, Dosa and Uttappam; suitable as an accompaniment for chapathi, as well.
So I found a smart way of adding this vegetable into the diet, by making chutney - your family members will not even recognize that there is a health friendly vegetable in this chutney!
It is delicious, easy to make and goes well with South Indian breakfast varieties such as Idli, Dosa and Uttappam; suitable as an accompaniment for chapathi, as well.
Check my recipes using radish:
Radish Mutton Gravy / Radish Mutton Kulambu/ Mullangi Kari Kulambu
White radish - 1(medium sized)
Onion -1
Tomato - 1
Garlic - 5 to 6 cloves
Urad dhal - 1tsp
Channa dhal - 1tsp
Red chillies - 3 to 4
Tamarind - little
Grated Coconut - ¼ - ½ cup
Salt - as required
Mustard seeds – 1 tsp
Curry leaves – 1 sprig
PREP TIME
10 min
COOK TIME
TOTAL TIME
20 mins
Recipe for Radish Chutney
Recipe type: Chutney
Cuisine: South Indian
Serves: 3 to 4 (approximately)
Ingredients:White radish - 1(medium sized)
Onion -1
Tomato - 1
Garlic - 5 to 6 cloves
Urad dhal - 1tsp
Channa dhal - 1tsp
Red chillies - 3 to 4
Tamarind - little
Grated Coconut - ¼ - ½ cup
Salt - as required
For seasoning:
Oil – as required (preferably gingelly oil)Mustard seeds – 1 tsp
Curry leaves – 1 sprig
Asafoetida (perungayam) – a pinch
At last add grated coconut and mix well. Switch off the gas.
Remove pan from the stove and allow it to cool.
Take a blender or mixie add radish tomato mixture; grind it into a fine paste.
Transfer the chutney into a serving bowl.
Take another pan, add oil and season it with mustard seeds and curry leaves; pour it over the chutney.
Give it a mix and serve.
This spicy, tangy chutney goes well with all idli and dosa varieties.
Adjust the spice level according to your taste.
If you don’t want to add coconut, you may skip that step!
Peel the radish skin and cut into bite sized pieces.
Heat oil in a pan; add urad dhal and channa dhal.
When the colour changes to golden brown, start adding red chillies, garlic, onion, radish and tamarind one after another. Saute for few seconds till radish is cooked.
Do this process in medium flame. You can sprinkle water, if sticking to the pan.
Once it is done, add tomatoes and salt. Cook until tomatoes become soft.
Heat oil in a pan; add urad dhal and channa dhal.
When the colour changes to golden brown, start adding red chillies, garlic, onion, radish and tamarind one after another. Saute for few seconds till radish is cooked.
Do this process in medium flame. You can sprinkle water, if sticking to the pan.
At last add grated coconut and mix well. Switch off the gas.
Remove pan from the stove and allow it to cool.
Take a blender or mixie add radish tomato mixture; grind it into a fine paste.
Take another pan, add oil and season it with mustard seeds and curry leaves; pour it over the chutney.
Give it a mix and serve.
This spicy, tangy chutney goes well with all idli and dosa varieties.
Note:
Adjust the spice level according to your taste.
If you don’t want to add coconut, you may skip that step!
I love radish flavor, chutney looks so yummy.
ReplyDeleteWow sounds completely different. So eager to try this chutney
ReplyDelete