Mostly in South Indian homes, whatever may be the quantity, the entire radish would go straight away to sambar. I never seen my mom handles radish other than sambar. Though mullangi sambar tastes haven, regular usage can lead to boredom.
This radish chutney is easier to make, and I bet, no one can imagine the main ingredient. Since it is made out of just vegetable, guilt free gulping is possible.
Raddish Chutney / Mullangi Chutney
Cooking time : 5 min,
Yeild : Serves 4
Author : Pepper Bowl
A small ball of Tamarind
2 tsp of Urad Dal
1 tsp Of Mustard
1 tsp of Cooking Oil
2 Red Chilies
A sprig of Curry Leaf
½ tsp of salt or as required
How to make:
1. Wash and clean radish. Peel the skin with peeler. Chop them into small sized cubes, which makes them easily gets cooked while sauteing. Assemble other ingredients in a plate. Remove husk or seed of the tamarind(If you are going with tamarind extract, no worrying of removing the seeds and the husks).
2. In a frying pan, add a tsp of cooking oil followed by urad dal, asafoetida and red chilies.
3. Once the red chilies and urad dal turned golden brown, add chopped radish and continue to saute. Remove the frying pan from the fire, once the radish becomes softer and cooked inside.
4. Keep aside and allow them to return to the room temperature. Once cooled down, transfer them to the mixer jar, add salt and grind to form a smooth paste. Top it with mustard tempering. For tempering, add a tsp of oil, followed by mustard, urad dal and curry leaves. Allow mustard to splutter and add it to the radish chutney.