Radish chutney * * * Who said radish only belongs to sambar?! Tho

Radish chutney * * * Who said radish only belongs to sambar?! Tho

Radish chutney * * * Who said radish only belongs to sambar?! Though it tastes heavenly in it but aren't you bored? This one is super quick (works like a pro on lazy days), tasty, & loaded with nutrition. Perfect for idly, dosa, or even as a dip if you like. * * * Ingredients Oil- I use groundnut oil Chana dhal- 1 tsp Urud dhal - 1 tsp Dried red chillies- 4 ( or even more according to your spice preferences) Tomato - 1 large size Onion - 1 large size Radish - 1 medium to large size Garlic - 4 cloves Curry leaves - a few Tamarind - Small sized * * * For tadka Oil - 1tbsp groundnut oil Mustard seeds -1 tsp Hing - A pinch Curry leaves - A few * * * Instructions: Wash and clean all the vegetables. Peel the radish skin with peeler and cut into small cubes or if you have the time you can also grated the whole Radish after peeling, which makes it more easier to cook it while sauteing. Roughly chop tomatoes and onions as well. In a hot pan or kadai, add 1tbsp oil, 1 tsp Urud dhal, 1tsp Chana dhal and the dried chillies. Fry them until golden brown and also not burn the chillies. Remove them and keep it aside to cool In the same pan add onions first, saute for few secs until translucent. Add garlic, tamarind, and the tomatoes Cook tomatoes until soft. Now add the radish, keep sauteing it for 5 to 10 mins until the raw smell goes off completely and also make sure not to over cook it. Finally add some curry leaves saute for about few sec. Transfer to a large plate and cool it off completely. Then transfer all to the blender, add salt and blend it first without water for few secs and then blend into smooth paste by adding water. Season it with tadka or mustard tempering. For tempering heat the oil, add mustard, and wait for it to sputter, followed by hing and curry leaves. * * *

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