This recipe is from my mother’s kitchen treasure chest. She learnt this delicious relish in Hyderabad from our neighbors and since then it has been a part of our menu. Winters at Hyderabad is always a” cooks delight” because the market would be flooded with fresh vegetables of all colors-carrots,peas,radish,cauliflower,coriander,mint…the list is endless. Radish is a common winter vegetable that is usually made into a paratha or subji. South Indians add it to sambhar.Here is a tongue tickling relish using this pungent vegetable which is an immunity booster too, because it is loaded with antioxidants. This relish can be converted into chutney for idlies and dosas in a jiffy.
SERVING – 3-4
- RADISH – 1 CUP GRATED
- BLACK GRAM DAL – 1/4 CUP
- CORIANDER LEAVES – 1 HANDFUL
- CURRY LEAVES – 1 HANDFUL
- RED CHILLY – 3
- GREEN CHILLY – 2
- COCONUT – 1/2 CUP GRATED
- ASAFOETIDA – 1/4 TSP
- TAMARIND – 1 MARBLE SIZE
- SESAME OIL – 1 TBSP
- SALT TO TASTE
METHOD
- Take a heavy bottomed pan, add oil and heat it
- When oil is hot add the dal, chilly and pepper and sauté till the dal turns golden brown.
- Switch off the flame.
- Add the rest of the ingredients and sauté for about 5 minutes.
- Leave it to cool
- Grind to a coarse cohesive mixture along with required amount of salt.
NOTE
- Try to use an iron pan to sauté.
- Use of black gram dal with skin enhances the nutrition
- Do not use water as the radish has a lot of moisture
- Use the whipper button of the mixer for best results
To make this relish into chutney, take the required quantity of relish in a bowl. Add curds and some water and whisk it into chutney like consistency. Adjust the salt and temper with mustard seeds, asafoetida, curry leaves and red chilly.
REcipe Video
