Radish chutney is one of the yummy and easiest chutney. It is definitely a different one from ourregular chutneys like coconut chutney, onion chutney etc.,Radish is the main ingredient used to make this chutney along with little dhal and coconut. It is perfect to serve with idly/dosa.
Or else you can grind this chutney an thick
by adding only little water and serve as thuvaiyal(thogaiyal). This radish
thuvaiyal is really scrumptious to while mixing with rice or have as side dish
for spicy kuzhambu(Curry) rice.
For this recipe I have to thank my friend Surya
only. She shared this recipe and asked me to try. At first try itself we got
impressed with its taste. Later on, after trying for few times, yesterday
prepared again specially for blog and enjoyed with idly.
So do try this and am sure you will love
this and your family members won’t even identify the radish taste in this chutneyJ. So including a healthy vegetable in your menu in a tasty wayJ
Ok now coming to the recipe.
BREAD ONION PAKODA
SOAKING TIME: - | PREPARATION TIME: 5 MIN | COOKING TIME: 5 MIN
AUTHOR: KUZHALIS SAMAIYALARAI
RECIPE TYPE: SIDE DISH
CUISINE: SOUTH INDIAN
SERVES: 2 PERSONS
INGREDIENTS:
2
medium sized Radish
¼
cup grated coconut
2
tablespoon urad dhal
3
or 4 red chillies
A
small gooseberry size tamarind
1
or 2 teaspoon oil
Salt
to taste
Water
as needed
To temper:
1
teaspoon oil
1
teaspoon mustard seeds
Few
curry leaves
PREPARATION:
Wash and peel the skin of radish. Then
finely grate it and set aside.
Grate/Chop the coconut and keep it aside.
METHOD:
In pan add half of the oil and then
roast the red chillies and set aside.
In the same pan add the urad dhal and
roast till it starts changing the color. Remove from heat and set aside.
Then add the remaining oil and then add
the grated radish. Sauté it well till the raw smell goes off. It takes around 5
to 7 minutes.
Let the roasted items to cool down
completely.
Then grind all the items together along
with coconut gratings, tamarind and salt.
Add required water while grinding it into smooth paste.
Then do the tempering with the mustard seeds and curry leaves. Add it to the prepared chutney and mix well.
Serve with idly/dosa, or grind it as thuvaiyal(Thick consistency) and serve with rice.
NOTES:
- Sautéing the radish is very important to reduce the raw smell.
- You can use channa dhal also instead of urad dhal to get different taste.
- Grind the chutney into not too smooth or not too coarse paste to get nice taste.
VIDEO RECIPE:
STEP BY STEP PHOTOS:
Wash and peel the skin of radish. Then finely grate it and set aside.
Grate/Chop the coconut and keep it aside.
In pan add half of the oil and then roast
the red chillies and set aside.
In the same pan add the urad dhal and roast
till it starts changing the colour . Remove from heat and set aside.
Then add the remaining oil and then add the
grated radish. Sauté it well till the raw smell goes off. It takes around 5 to
7 minutes.
Let the roasted items to cool down
completely.
Then grind all the items together along
with coconut gratings, tamarind and salt.
Add required water while grinding it into
smooth paste.
Then do the tempering with the mustard
seeds and curry leaves.
Add it to the prepared chutney and mix well.
Serve with idly/dosa, or grind it as
thuvaiyal(Thick consistency) and serve with rice.
We had this with kambu idly and it tastes yummy!!!
We had this with kambu idly and it tastes yummy!!!
Do try this recipe and please don’t forget to
give your feedback in comments.
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